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Bearspaw Golf Club - Food Services

61 Hamilton Drive Rocky View County AB T3R 1A2 · Food - General

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer prepared for use in the kitchen was measured at 0 ppm. Staff prepared a new QUAT solution at 200 ppm. Monitor sanitizer concentration regularly with available test strips and keep QUAT sanitizer at 200-400 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. (Repeat Violation) Frozen meat was thawing in standing water in a food prep sink with no running water. Staff turned the water on during the inspection. Thaw all frozen foods either under cold running water or under refrigeration at or below 4 degrees Celsius.2. The prep cooler cover was left ajar with a large food container preventing it from closing completely. Food storage temperature was measured at 10 degrees Celsius. Staff removed the large container to properly close prep cooler cover.3. Bar area's condiment container has no ice bath for cold-holding. Staff added ice with water to ensure that the bottom of the condiment container comes in contact with iced water for temperature control.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Mouldy caulking around the dishwashing sink was observed. Clean wall and counter surfaces and replace caulking.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Kitchen: Staff open drinks stored on shelves above food prep areas. Drinks discarded during inspection.COMPLETE THE FOLLOWING:1. Ensure drinks are covered and stored in an area that won't contaminate the food area if they fall over.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Kitchen: Beef thawing in water in prep sink in back prep area. Water drained and cold water turned on so there was constant water running to maintain temperatures. COMPLETE THE FOLLOWING:1. Ensure frozen foods are immersed in constant cold running water to ensure exterior parts of food do not enter the temperature danger zone while thawing.2. Find sink stopper for prep sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **CORRECTED**1. Kitchen:- No paper towel in dispenser in banquet area. Replaced during inspection.- No paper towel in dispenser in back prep area. Replaced during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Bar: No paper towel in holder/dispenser at the handwash sink.COMPLETE THE FOLLOWING:1. Ensure paper towel in a holder/dispenser is always available at the handwash station.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Halfway house: The quats sanitizer taken directly from the dispenser measured 0ppm when tested. Please service/recalibrate the dispenser. Sanitizer from the kitchen will be brought to the halfway house in the meantime.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the bar handwash sink. This was corrected during the inspection, and staff restocked the handwash sink with paper towel.
  5. Risk Management Inspection

    0 infractions