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Aurora Golf Olds

16B - 4513 52 Avenue Olds AB T4H 1M8 · Food - General

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The Main Kitchen Dishwasher was measured to have a Chlorine Sanitizer concentration of 0ppm at the time of Inspection.Ensure that the Dishwasher Sanitizer is being changed more regularly in order to produce a Chlorine Sanitizer concentration of at least 100 ppm at all times.This was Corrected during the Inspection by switching out the expired Sanitizer with a new container.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The Hand Sink in the Bar area was out of Soap and Paper Towels at the time of Inspection.Ensure that all Hand Sinks are stocked with Soap and Paper Towels at all times in order to facilitate proper hand hygiene practices.This was Corrected during the Inspection.
  3. Initial Inspection

    0 infractions

  4. Initial Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no Thermometer available on site at the time of Inspection.Ensure that a Thermometer is kept on site at all times in order to measure the internal temperature of cooked high risk Foods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature Dishwasher was not functional at the time of Inspection.Ensure that the Dishwasher is connected to water and is fully functional in order to meet requirements.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no Sanitizer Test Strips on site at the time of Inspection.Ensure that Sanitizer Test Strips are kept on site at all times in order to monitor the concentration of Sanitizer being used.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand Sinks were not functional or stocked with supplies at the time of Inspection. Ensure that all Hand Sinks are connected to water as well as stocked with Soap and Paper Towels in order to facilitate proper hand washing technique.
  5. Demand Inspection

    0 infractions