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Barrhead Golf Club - Restaurant

59213 Range Road Road 40 Barrhead AB T7N 1A1 · Food - General

9 inspections

  1. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The Meat slicer has dried food debris present. More in-depth cleaning is required under the grinding stone cover and behind the blade.
  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 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 has glassware present. The hand sink shall not be used to store glassware or other objects. The sink shall always be accessible for hand washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The meat slicer guard has food debris present. Ensure the guard is cleaned when cleaning the meat slider. This area can harbor pathogens which can contaminate food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The can opener has food debris present on the opener and the holder. Ensure the can opener is routinely cleaned daily/after use.
  4. Demand Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall above the pizza station is in disrepair. Action shall be taken to fill and gap and seal the wall with paint.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The cold water tap on the handwashing station has been removed. A new tap has been obtained, but not installed
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surface sanitizer was not available during food prep. Surface sanitizer shall be available during food prep to clean up the area. Inspector should staff how to make a sanitizer during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large bulk garlic butter was stored at room temperature. The bulk garlic butter shall be stored in a cooler and smaller working bowls shall be used to prevent temperature abuse.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back hand sink has a drain guard and dish sponges present in the basin. The hand sink shall be kept empty to allow hand washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The steam table had water present from an event 2 days prior. Action shall be taken to drain the steam table for the buffet hot holding.
  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 2 out of 5 sanitizer solutions tested did not have a residual detected. The spray bottle was taken out of service, and the solution was replaced.The sanitizer pail in the bar area was filled with a soap solution instead of a sanitizer. The staff were educated on proper chemical use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cream chesee was noted in a card board container. Food containers other than original packaging shall be able to be cleaned and sanitizer. The product was move to another container.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food was noted in the Handwash sink. The handwash sink shall be used for handwashing only. Since this is a re-occuring issue, a dedicated handwash sink shall be installed in the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)The potatoe press had food material present. The press reportedly has not been used that day. Equipment shall be cleaned in a timely manner.2) The meat slicer guard had food debris present, while the rest of the slicer was cleaned. Ensure the guard is cleaned with the rest of the slicer.