Blue Devil Golf Club
2300 194 Avenue SE Calgary AB T2X 0R3 · Food - General
5 inspections
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 0 ppm in sanitizer solution of sani pails located in the kitchen.Requirement;Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of sliced cheese stored in insert of prep cooler was 9.3C on the top and 7C at the bottom. Cheese was stored vertically in the insert.Requirement;Ensure that perishable foods under refrigeration are stored at 4C or less.Store sliced cheese horizontally in the insert to prevent temperature abuse.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 0 ppm in sanitizer spray bottle located in basement prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
- 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?
- a) There is significant gap at the bottom side of exterior door located on southside near the basement entrance.b) There is gap at the bottom of cart storage room door opening in food handling area.Requirement:Please seal these gaps to prevent entry of pests/vermin.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor in winter bar is carpeted.Requirement:All surfaces must be smooth, washable and non-absorbent.Replace carpet with smooth, washable and non-absorbent material.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No ready to use sanitizer solution was provided for surfaces in winter bar area.Requirement:Provide ready to use sanitizer solution for the surfaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of partially cooked bacons stored on the counter without temperature control was 23.3C Requirement:Ensure that partially cooked bacons are stored at 4C or less OR at 60 C and higher.Bacons at 23.3 C were discarded 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?
- No paper towels were provided at hand washing sink located in winter bar area.Requirement:Provide paper towels at this hand washing sink.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 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?
- a) Weather stripping was broken located at the bottom of exterior door to the kitchen leading to a gap.b) Weather stripping was missing at the bottom of exterior door leading to a gap located in dining room.Requirement: a) Repair/replace weather stripping to seal the gap.b) Provide weather stripping to seal the gap
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baseboard came off the wall in some area in the basement.Requirement:Repair the baseboard.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor was carpeted in the winter bar.Requirement:Replace carpet with smooth, washable and non-absorbent material.
- 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?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No ready to use sanitizer solution was provided in winter bar area for the surfaces.Requirement:Provide ready to use sanitizer solution in the winter bar area.
- 09. Are chemicals stored and handled in a safe manner?
- No label was provided on spray bottle containing peroxide solution located in winter bar area for the tables.Requirement:Provide label on spray bottle to indicate the contents.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No hand washing sink provided in winter bar area.Requirement:Ensue that plumbed in hand washing sink is provided in winter bar area equipped with hot and cold water, soap and paper towels in dispensers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor was carpeted in the winter bar.Requirement:Replace carpet with smooth, washable and non-absorbent material.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?