Fairmont Banff Springs - Vermillion Room / Chophouse 1888

1. Corn chowder noted cooling in sink; ice/water was only coming part of the way up to product fill line. Ensure product in containers is fully submerged to product level to rapidly cool foods. , 2. Cooked chicken in insert at prep line (visible to public) was filled too high to stay adequately cold (above insert fill line). Ensure inserts are not overfilled and product stays at 4C or lower.

1. Breads are not protected from customer contamination/unsupervised service. Provide sneeze guards or other covers for all food on display., 2. Cheese/meats not temperature controlled on public service line. If not holding hot (above 60C)/cold (below 4C), ensure the product is labelled with time and discard within 2 hours.

At time of inspection, ceiling in dishwasher area was dripping water as dishwasher was running at very high temperature. In order to protect utensils/dishes from contamination, ensure dishwasher area stays dry (add ventilation if needed).

Some of the wood charcuterie boards are flaking and or split. Ensure boards are able to be cleaned/sanitized, smooth and not at risk of creating physical contamination.

Shellstock tags from oysters retained- good. Ensure DATE of SERVICE is also noted on shellstock tags so lot #s can be linked to any reported illnesses.