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Calahoo Hills Golf Course - Kitchen

54410 Range Road 280 Sturgeon County AB T8R 1Z5 · Food - General

5 inspections

  1. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ***Temperature logs were requested. They were unavailable for review. Operator indicated that she had checked the cooler that morning but not documented it. Ensure temperature records are completed and available for review.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***the walk in cooler was 8C in the area of the perishables. Operator indicated she was stocking the walk in cooler. All drinks checked were 4C or colder. The thermometer on the cooler was reading 8C to 10C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • July 16, 2025Update: Operator said that she expected the hand sink to be installed this October. Requested the update in writing and she indicated it would be sent once the contractor confirmed.April 16, 30 and Jun 25, 2025***There was no dedicated hand washing sink in the food handling area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • July 16, 2025Update: operator said that she expected the work to be done in October. Requested the information in writing and she indicated that it would be sent once the contractor confirmed they would do the work.April 16, 30 and Jun 25, 2025***Ceiling was stippled and was an uncleanable surface. Finishes over open food handling areas are to be smooth, cleanable and in good repair.
  2. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Jun 25, 2025***the cleaning cloth was not being stored in a sanitizer solution but was left on the counter. this allows the amplification of bacteria and can become a source of contamination.April 16, 2025 and April 30, 2025***There was no sanitizer in the container with the used cleaning cloth. Discussed that cleaning cloths were to be stored in a sanitizer solution between uses or discarded once used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***there were perishables being left out at room temperature. The source bottles for the Sauerkraut and hot pepper rings both indicate that the product is to be kept refrigerated after opening. This means that the product is to be kept below 4C. The cut/processed onions are also to be kept refrigerated. Perishable/high risk foods are to be stored safely.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • April 16, 30 and Jun 25, 2025***There was no dedicated hand washing sink in the food handling area.
    • 20. Do food handlers at the facility have adequate food safety training?
      • ***Staff were not aware of or were not following safe food handling requirements. Ensure written procedures are available and followed by food handlers. These procedures are to include written procedures for handling, display and storage of perishable/high risk foods and cleaning cloth procedures (resources provided with this report).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • April 16, 30 and Jun 25, 2025***Ceiling was stippled and was an uncleanable surface. Finishes over open food handling areas are to be smooth, cleanable and in good repair.
  3. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There was no sanitizer in the container with the used cleaning cloth. Discussed that cleaning cloths were to be stored in a sanitizer solution between uses or discarded once used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The cooler temperature was not being maintained at a safe 4C or colder. During the inspection the temperature was 8 to 10C. Temperature logs indicated it was maintaining a 6C temperature. Cooler temperatures are to be maintaining a safe perishable food storage temperature of 4C or colder.
    • 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 dedicated hand washing sink in the food handling area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Ceiling was stippled and was an uncleanable surface. Finishes over open food handling areas are to be smooth, cleanable and in good repair.
  4. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There was no sanitizer solution for the cleaning cloth. It was being left on the counter.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ***Food safety record keeping were not being kept. There were no records of cooler temperatures hot holding temperatures or sanitizer concentrations. example templates will be included with this report.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***food containers were being stored on the floor in the walk in cooler and in the dry storage areas. Discussed with staff that the food was not to be stored on the floor but on raised surfaces to facilitate inspection and cleaning.
    • 09. Are chemicals stored and handled in a safe manner?
      • ***The spray bottle was not labeled as to the contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***There were no Quat test strips for checking the surface sanitizer concentration.
    • 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 dedicated hand washing sink in the food handling area.
    • 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?
      • ***Pest control records were not being completed or available for review. Self monitoring check sheets will be sent with this report. Pest control records are to be completed monthly and kept onsite for review.
    • 20. Do food handlers at the facility have adequate food safety training?
      • ***Staff was unaware of anyone with an approved food safety certificate. List of acceptable food safety training courses will be provided with this report.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***The staff washroom opened directly into the kitchen. Discussed that the door was to be closed and the self-closing mechanism was to be allowed to function (the door was not to be propped open). Corrected during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Ceiling was stippled and was an uncleanable surface. Finishes over open food handling areas are to be smooth, cleanable and in good repair.
  5. Monitoring Inspection

    0 infractions