Balmoral Golf Course - Food
SE 24-38-27 W4 Red Deer AB T4N 5E2 · Food - General
2 inspections
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine solution measured at 25ppm (spray bottle).PHI remade solution with operator - 100ppm - and discussed that the chlorine will dissipate over time. Remaking the solution every 1-2 days can help ensure that the solution is maintained at appropriate concentrations for sanitizing. If unsure if the solution needs to be re-made, please test the concentration with the test papers.
- 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 was obstructed by a garbage can and there was food debris inside the sink.Operator moved the garbage can and the food debris from inside the sink. REMINDER:1) The hand sink should always be fully accessible to encourage frequent handwashing. 2) Sinks that are intended for hand washing must never be used for any purpose other than washing hands to reduce the risk for cross-contamination between hands and other items that could be placed in the sink.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions