120 Banff Avenue
9 février 2026
RéussiA few items (breaded chicken breast, lasagna) were noted thawing on cart outside of walk-in refrigerator. Ensure all items are thawed either in the refrigerator,, as part of the cooking process, or under cold running water.
Line fridge with steaks/hamburgers/meat etc has product measured at a temperature of 6C. Refrigerator is purchased and will be installed within next couple of weeks. In the meantime, ensure food remains at 4C or lower by using ice or transferring product to another refrigerator.
A couple areas require additional cleaning (around faucets at hand sinks, below and around dishwasher). Ensure areas are cleaned as often as necessary.
Ce restaurant a été inspecté 5 fois depuis le 28 août 2024, avec 5 réussites et 1 fermeture au dossier.
A few items (breaded chicken breast, lasagna) were noted thawing on cart outside of walk-in refrigerator. Ensure all items are thawed either in the refrigerator,, as part of the cooking process, or under cold running water.
Line fridge with steaks/hamburgers/meat etc has product measured at a temperature of 6C. Refrigerator is purchased and will be installed within next couple of weeks. In the meantime, ensure food remains at 4C or lower by using ice or transferring product to another refrigerator.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
A couple areas require additional cleaning (around faucets at hand sinks, below and around dishwasher). Ensure areas are cleaned as often as necessary.
1. Lighting is not adequate in dry storage room / staff lockers to adequately clean/inspect/control any pests. Provide additional lighting., 2. Insulation around venting is becoming exposed above dry goods. Repair so that insulation can not contaminate food.
Hot line cutting boards are discoloured and grooved. Replace any cutting boards that are no longer cleanable.
Spray bottles do not all have appropriate SDS labels. Ensure all bottles with chemicals are labelled correctly.
Ensure probe thermometer is provided for checking cooking temperature (thermometer currently onsite needs new batteries).
Walls were noted damaged in a few areas (absorbent material exposed on corner of drywall by soup), wood shelving noted in freezer, and walk-in cooler ceiling was rusting. Please repair/seal noted items/area. , , **Additional renovations in April
1. Lighting is not adequate in dry storage room / staff lockers to adequately clean/inspect/control any pests. Provide additional lighting., 2. Insulation around venting is becoming exposed above dry goods. Repair so that insulation can not contaminate food.
One of insert refrigerator doors is not closing fully (however, temperature was satisfactory). Ensure cooler door fits tightly to maintain consistent temperature.
Cutting boards are discoloured and badly grooved. Replace any cutting boards that are no longer cleanable.** New cutting boards provided for putting on counters; cutting boards on hot line still require replacement.
Walls were noted damaged in a few areas (absorbent material exposed on corner of drywall by soup), wood shelving noted in freezer, and walk-in cooler ceiling was rusting. Please repair/seal noted items/area. Ceiling beside dishwasher was damaged in one area. All surfaces are to be smooth, non-absorbent and easy to clean. , , *Ongoing violations. Provide a timeline of repairs for noted areas- discussed with owner, repairs during shutdown in late Oct/Nov*
Metal nosing lifting from floor in front of dishwasher. Secure nosing so that it does not create a tripping hazard/is cleanable.
One of insert refrigerator doors is not closing fully (however, temperature was satisfactory). Ensure cooler door fits tightly to maintain consistent temperature.
Knife with food debris on blade was noted out on the hot line and chef reports it is wiped with sanitizer cloth between uses. Keep knife in sanitizer solution or put in dishwasher once used.
Cutting boards are discoloured and badly grooved. Replace any cutting boards that are no longer cleanable.
'KONK' bug spray was noted in back shelving at the bar. Remove hazardous chemicals from areas where food/drink are prepared or served.
Meat pies measured out on counter at 31C (cooked approximately 1.5 hours prior). Discussed ensuring that pies are cooled rapidly once they are in temperature danger zone or maintained above 60C until served. Corrected.
Recommend storing food in impervious food grade containers rather than cardboard boxes in fridge/freezer.
Walls were noted damaged in a few areas (absorbent material exposed on corner of drywall by soup), wood shelving noted in freezer, and walk-in cooler ceiling was rusting. Please repair/seal noted items/area. Ceiling beside dishwasher was damaged in one area. All surfaces are to be smooth, non-absorbent and easy to clean. , , *Ongoing violations. Provide a timeline of repairs for noted areas. *
Metal nosing lifting from floor in front of dishwasher. Secure nosing so that it does not create a tripping hazard/is cleanable.
Spatulas had flaking plastic, some of the wooden spoons were worn/rough, and a wooden rolling pin had a large crack. Replace any utensils that are worn/not cleanable.
A number of round pans were no longer cleanable (blackened and built up with debris). Ensure all cooking equipment is cleanable and replaced when needed.
One of insert refrigerator doors is not closing fully (however, temperature was satisfactory). Ensure cooler door fits tightly to maintain consistent temperature.
A completed written sanitation plan for this facility was not available for review during this inspection. , , Complete a written sanitation plan to include areas cleaned on a daily, weekly, and/or monthly basis.
A number of areas were built up with food debris,grease and/or mould including:, -Around and under hot line equipment, -On floor and wall behind dishwasher, -On dirty dish rack beside dishwasher, -On caulking on dirty side of dishwasher, -Around and in hand sink, -On floor of back dry storage area
Some areas in the bar required additional cleaning: mould on drink lines going into the ice well, mould/debris in drip tray in front of ice well, dust on front of vent