Beaver Dam Golf Course and RV Park - Food Services
285127 Secondary Highway 772 Madden AB T0M 1L0 · Food - General
3 inspections
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer was prepared at concentration over 200 ppm. Staff remade the sanitizer at 100 ppm, following the instruction posted by the dishwashing sink. Monitor chlorine concentration regularly, and keep at 100-200 ppm.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips are available to monitor chlorine sanitizer concentration. Purchase chlorine test strips that can measure 100-200 ppm.
- 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 records of pest monitoring were observed. Complete monthly pest monitoring and keep records available onsite. Templates were provided to operators.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Table-top cooler unit is not able to hold food storage temperature below 4 degrees Celsius. Staff has placed ice in the cooler for cold-holding. Repair/replace cooler to ensure that the mechanical refrigeration unit is able to keep food storage temperature below 4 degrees Celsius without relying on Ice bath.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Ice pack used to keep creamers cold. Creamers measured 10*C.COMPLETE THE FOLLOWING:1. Cream is considered a high-risk product and should be kept stored at 4*C or less. Cream should be kept stored in the fridge or stored in ice to maintain temperatures.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The material on the mixing stand is in disrepair and there is exposed unfinished wood.COMPLETE THE FOLLOWING:1. Please repair or refinish the table, so it is smooth, impervious to moisture and easily cleanable.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?