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AVON VALLEY GOLF CLUB & COUNTRY CLUB

595 FALMOUTH BACK, FALMOUTH · Food Establishment

3 inspections

  1. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Ice well at bar is improperly directly plumbed. Have licensed plumber correct to be an indirect connection to meet Plumbing Code and any requirements of the local plumbing authority. Have plumber certify the work and report forwarded to inspector (prior to opening next season). See NSE water lead inspector for registration as a "Public Drinking Water Supply" since well water in use for water source. Clean & sanitize male public washroom daily or more. Clean all racks in walk-in cooler of heavy grime build ups immediately. Cleaning is required of all refrigeration units. Perform weekly and as required to maintain a sanitary condition. Correct function of chemical feeds to commercial dishwasher. Manually add detergent to each cycle or manually wash, rinse & sanitize dishware & equipment until corrected.
  2. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE CLEANING & SANITATION PROGRAM.
      • Clean walk-in cooler bottom shelves. Replenish detergent supply to dishwasher (corrected during inspection)
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Refrigerated prep. table slightly above 4C. Recently placed PHF's were relocated to other working refrigeration. Unit must be serviced / adjusted and holding <= 4C before reuse. Operator to manage issue (use other prep. table).
  3. Inspection

    4 infractions

    • 19(2)(b) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • handwash at end of cookline must be accessible and with supplies.
    • 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING COURSE PRESENT WHILE OPERATOR IS ABSENT FROM FOOD ESTABLISHMENT.
      • One person with valid food hygiene training course must be present at all times of operation. Ensure all shifts have a certified foodhandler.
    • 29(2)(a) - INADEQUATE MAINTENANCE CLEANING & SANITATION PROGRAM.
      • Clean walk-in cooler and canopy. Provide sanitizer for foodhandlers.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Refrigerated prep. table not holding <= 4C in foods in top compartments Do not use for storage of potentially hazardous foods until adjusted / serviced and holding <= 4C in all areas in foods. PHF"S were relocated at time of inspection as a temporary control measure