Banff Gondola - Sky Bistro and Northern Lights Cafe

Staff using gloves for food preparation in kitchen; not all staff changing gloves when they could be contaminated or when changing gloves. Review glove use with staff and ensure proper handwashing.

Sous vide water baths used for heat immersion on milk crates on hot line (not at counter level) which creates risk of contamination from items falling in water bath and is dangerous for staff working on hot line (should the water baths tip or be knocked over). Provide separate area for sous vide and protect product from contamination.

Cutting board on main hot line badly grooved and no longer easily cleanable. Replace or replane cutting board.

Bottom altosham in main kitchen had product placed in the unit when temperature was at 100F. Immediately moved into top altosham which had adequate hot holding temperature (140F++).

Hand sink by dishwasher initially did not have paper towel in dispenser- corrected during inspection.

A few items (buckets of fruit salad) stored on the floor of the downstairs walk-in cooler. Move any items up off the floor and if keeping food in milk crates, ensure bottom milk crate is empty (to ensure product is not touching the floor).

Front of house: Noted that some drinks (pop, juice ets) were on the floor in alcove downstairs in receiving area. Store drinks off the floor so that the outside of the bottles do not become contaminated from the floor or other products.

Wood carving blocks in service area are split and no longer cleanable. Remove blocks and do not use for food service.

Sweep on downstairs receiving door not operating as designed to exclude pests from facility (bolt needs to be loosened to allow sweep to move up and down as floor is uneven).

1. Pot area by dishwasher: Shelves have been resurfaced with plastic (cleanable) boards, however, wood underneath is deteriorating/flaking and plastic boards had a built up of debris/staining. Wall behind pots is flaking paint. Some ceiling tiles are missing. Ensure all surfaces in this area are maintained in a smooth, easily cleanable condition and clean utensils are protected from contamination., 2. Shelf under vacuum packer in back area is flaking paint/has some exposed wood. Ensure all surfaces that come into contact with food are smooth/easily cleanable., 3. Floor has large gap at seam in dish area. Seal gap and ensure moisture does not damage floor and debris is not caught in gap., 4. Gap in floor at seam on hot line. Seal gap to ensure area is easily cleanable and does not catch debris.

There is a build up of dust around the vent by pot storage/dishwasher. Clean ceiling and vent.