Beaverhill Sporting Clays - Kitchen
52309 Range Road 191 Tofield AB T0B 4J0 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- As discussed with the owner, the posting of the Food Handling Permit (currently, on left hand side wall) is blocked by the kitchen door and subsequently should be relocated to the original position (on right side wall to the right of the kitchen door) so it is in full view of all patrons.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Refrigeration unit (for storage of perishable foods for the public) was measured with the digital probe thermometer at 5.6 C and which is higher than the maximum acceptable limit of 4 C or less for refrigeration.You may wish to re-program the unit to lower the temperature to the required 4 C or less as the next step.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- A digital accurate thermometer meant for a dishwasher is required for measuring hot water temperature for the final sanitizing step in the commercial dishwasher.There are temperature gauges on the bottom of the dishwasher but the thermometer is meant to be placed inside the machine to measure the hot water temperature at the dish level.As an example only, mentioned "Thermoworks" which would offer these types of thermometers.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- As discussed, there is currently a 2 compartment stainless steel sink for dishwashing purposes and a high temperature commercial dishwasher; however, there is no dedicated stainless steel hand washing sink for staff hand washing.The staff are subsequently washing their hands in the washrooms or in the 2-compartment sinks that is meant for dishwashing purposes only.For next season (2024), our Department is recommending/encouraging you to look into installing a hand washing sink in the kitchen and it appears that the only spot would be where the garbage container is located.We acknowledge that this kitchen facility is not a restaurant and there is only certain days where food handling is occurring here and reason for the recommendation.
- 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?
- Observed sticky fly papers for fly control hanging from the kitchen ceiling - these types of control are to be discouraged for kitchen use due to the potential of contamination of food from dead flies falling from these sticky fly papers.If deemed necessary, you may wish to look into purchasing another Vector fly light control device (which is currently located inside near the front door entrance) and installing this inside the kitchen facility for additional fly control.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?