Bonnyville Golf & Country Club
46303 Township Road 611 Bonnyville AB T9N 2H3 · Food - General
4 inspections
- Risk Management Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Two‑compartment dishwashing sinks and a high‑temperature dishwasher are available onsite.However, the high‑temperature dishwasher was not tested. Operator indicated that it draws water from the well, which has not been tested recently so portability was uncertain. Actions Taken:- Dishwasher will not be used for the event- The facility is to use single‑use disposable utensils only for customers- The facility may continue to manually wash and sanitize cookware using the two‑compartment sink method.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The kitchen is supplied by a well water system. It was noted that the required water sampling was not being conducted at regular intervals.The operator was instructed to submit a water sample for both microbiological and chemical analysis
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning and sanitizing:-Behind the cookline equipment-Kitchen floors-Food preparation counters-back storage areas
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No bleach available. Sanitizer at 0ppm. Ensure a bleach solution is mixed to achieve 100 ppm chlorine for effective sanitization of all food‑contact surfaces.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Two‑compartment dishwashing sinks and a high‑temperature dishwasher are available onsite.However, the high‑temperature dishwasher was not tested. Operator indicated that it draws water from the well, which has not been tested recently so portability was uncertain. Actions Taken:- Dishwasher will not be used for the event- The facility is to use single‑use disposable utensils only for customers- The facility may continue to manually wash and sanitize cookware using the two‑compartment sink method.
- 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 were available.Ensure valid chlorine test strips are readily available at all times to verify the concentration of the chlorine sanitizer.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The kitchen is supplied by a well water system. It was noted that the required water sampling was not being conducted at regular intervals.The operator was instructed to submit a water sample for both microbiological and chemical analysis
- 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 records were available. A pest‑monitoring checklist will be provided with this report. Please conduct monthly pest monitoring to help prevent pest infestations and ensure records are available when requested.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Single‑use disposable plastic containers were stored outside of their protective packaging. To prevent contamination, ensure these containers remain in their original packaging until they are needed for use.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning and sanitizing:-Behind the cookline equipment-Kitchen floors-Food preparation counters-back storage areas
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 2 compartment dishwashing sinks and a high-temp. dishwasher present onsite.-High temperature dishwasher was not working properly-- final rinse temperature measured was 49C at dish-level.Actions taken:-Operator was instructed to call the technician and get the repairs.-Meanwhile, facility was instructed to use " Only single use disposables for customers"- Do not use reusable customers utensils until the dishwasher gets repaired.Facility can follow manual 2 compartment dishwashing for the cookware.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Kitchen is connected to well water. The water was not being sampled at regular intervals.Action taken:Operator was instructed to submit the water sample for microbiological and chemical parameters analysis.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One of the electrical panels was open, the wires were protruding out (on the wall near to the walk-in cooler at the back portion of kitchen). Action required:Please secure the panel.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The meat slicer machine at the back had dried meat at some portions. 2. The cutting board at the preparation tables in the front area had deteriorated surface (deep cuts, the surface was pale, and surface was ripped at some places).Action required:- Please clean and sanitize the equipment. Dis-assemble the removable parts, brush clean the dried meat- wash-rinse-sanitize and then air dry the equipment to prevent cross-contamination.- Please replace the cutting board.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions