AMHERST GOLF CLUB
487 JOHN BLACK, AMHERST · Food Establishment
4 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
- An acceptable sanitizer must be obtained for use on food contact surfaces throughout operation.
- 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
- Inspection
0 infractions
- Inspection
4 infractions
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- Ensure the handwash station remains unobstructed at all times and is always equipped with papertowel and soap in dispensers
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- Operator to send Public Health Inspector food handler certificates when complete. There must always be someone with a completed food handler course on-site at all times.
- 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
- Cooling of potentially hazardous foods like hams and turkeys must be done an approved manner. Foods must be de-portioned and cooled down to 4C as quickly as possible to ensure safety.
- 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
- Thawing of potentially hazardous foods must be done in the refrigeration unit or under cold water only.
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;