101 Banff Avenue
June 27, 2025
PassA number of high risk foods were on the menu (tartare, carpaccio, fresh oysters) without written food safety plans. As the food regulation indicates raw meat protein requires cooking to minimum temperatures, we require an additional written food safety plan for any items that will not be cooked to minimum temperatures (may include warning statements to customers, specifications on acidity or time prior to service, shellstock tag retention etc).
Cutting boards on main hot line are somewhat discoloured/grooved. Thoroughly wash, clean, and sanitize boards (soak overnight) and confirm that they are still cleanable. If grooves are no longer cleanable, ensure new boards are provided.
Beef broth and barbeque sauce noted cooling in sink under cold running water. Ensure food level is not over water level and add ice to bring temperature down quickly.
No screen provided on open window by back preparation sink. Provide screen to exclude pests., **Discussed window with chef, will keep closed until screen provided.
This restaurant has been inspected 2 times since September 5, 2024, with 2 passes and 0 closures on record.
A number of high risk foods were on the menu (tartare, carpaccio, fresh oysters) without written food safety plans. As the food regulation indicates raw meat protein requires cooking to minimum temperatures, we require an additional written food safety plan for any items that will not be cooked to minimum temperatures (may include warning statements to customers, specifications on acidity or time prior to service, shellstock tag retention etc).
Cutting boards on main hot line are somewhat discoloured/grooved. Thoroughly wash, clean, and sanitize boards (soak overnight) and confirm that they are still cleanable. If grooves are no longer cleanable, ensure new boards are provided.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
Beef broth and barbeque sauce noted cooling in sink under cold running water. Ensure food level is not over water level and add ice to bring temperature down quickly.
No screen provided on open window by back preparation sink. Provide screen to exclude pests., **Discussed window with chef, will keep closed until screen provided.
A number of high risk foods were on the menu (tartare, carpaccio, fresh oysters) without written food safety plans. As the food regulation indicates raw meat protein requires cooking to minimum temperatures, we require an additional written food safety plan for any items that will not be cooked to minimum temperatures (may include warning statements to customers, specifications on acidity or time prior to service, shellstock tag retention etc).
Large container of garlic confit out at room temperature. As this product may be at risk of causing botulism, keep product at or below 4C prior to serving (or have other food safety mechanism such as keeping acidity below pH 4.6).
Discussed cooling method; items in large pails were cooling in preparation sink with food level considerably higher than water level. Ensure water/ice level is as high as stock/food level and temperature tested to confirm 4C or less prior to storage. Chef also indicated that sometimes frozen inserts are used to cool quickly.
Containers being used for scooping dry product rather than scoops with proper handles. To avoid contamination of food with hands, use proper scoops and keep handles out of product.
No screen provided on open window by back preparation sink. Provide screen to exclude pests.
Tiles cracked on baseboard by dishwasher and inside the walk-in cooler. Repair tiles so that baseboard/coving is easily cleanable.
1. Walk-in refrigerator door is pocked and has some exposed wood. Refinish/repair door so that it is easily cleanable.**Repaired since previous inspection but surface rough on inside., 2. One area of the floor tile on hot line is missing tile/ tiles are cracked. Repair floor so it is impervious to moisture/grease and cleanable.**Areas of floor tile still cracked and grout is becoming deep in areas / catching moisture and debris., 3. Counter by coffee station / service dishwasher is worn in one spot with some flaking/deteriorating wood. **Hard plastic cover used to shield this area, satisfactory.