Skip to content
Loading map…

Bear Creek Golf Club

11220 132 Avenue Grande Prairie AB T8V 6W7 · Food - General

2 inspections

  1. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer is available in the prep-cooler. Ensure a thermometer is available for the prep-cooler.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The weatherstripping of the exit door of the Banquet Hall needed to be appropriately placed. ENSURE ALL EXIT DOORS CLOSE PROPERLY AND HAVE WEATHERSTRIPPING SO THAT THE PEST HAS NO ACCESS.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Food equipment is being stored on the ground in the dry storage shedENSURE FOOD EQUIPMENT AND PACKAGING ARE BEING STORED OFF THE FLOOR
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled wiping cloths are being left on counters and food-handling surfaces in the main kitchen and Banquet Hall. Ensure a sanitizer bucket is set up and that clothes are in the bucket between uses. If heavily soiled, the cloth should be replaced and removed to be laundered.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer is available in the prep-cooler. Ensure a thermometer is available for the prep-cooler.
    • 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 in Banquet Hall are not stocked with soap and paper towelENSURE HAND SINKS ARE FULLY STOCKED WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS FOR ALL EVENTS AND FOOD-HANDLING ACTIVITIES.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control plan or checks are in place. IMPLEMENT A PEST CONTROL PLAN FOR ALL FOOD HANDLING AND STORAGE AREAS- PEST CONTROL CHECKLIST ATTACHED AND TO BE COMPLETED ON A MONTHLY BASIS
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The weatherstripping of the exit door of the Banquet Hall needed to be appropriately placed. ENSURE ALL EXIT DOORS CLOSE PROPERLY AND HAVE WEATHERSTRIPPING SO THAT THE PEST HAS NO ACCESS.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Food equipment is being stored on the ground in the dry storage shedENSURE FOOD EQUIPMENT AND PACKAGING ARE BEING STORED OFF THE FLOOR