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Cardiff Golf & Country Club/Flat Iron Grill

55307 Range Road 251 Sturgeon County AB T8R 1S1 · Food - General

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water damage was noted inside the cabinet located underneath the bar area hand washing sink. Please remove and replace all water damaged materials.
  2. Monitoring Inspection

    1 infraction

    • 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 countertop of the bar area was noted to be damaged. Please repair or replace the countertop. 2. Water damage was noted inside the cabinet located underneath the bar area hand washing sink. Please remove and replace all water damaged materials.
  3. Demand Inspection

    1 infraction

    • 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 countertop of the bar area was noted to be damaged. Please repair or replace the countertop. 2. Water damage was noted inside the cabinet located underneath the bar area hand washing sink. Please remove and replace all water damaged materials.These are carried over from previous inspection.
  4. Risk Management Inspection

    1 infraction

    • 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 countertop of the bar area was noted to be damaged. Please repair or replace the countertop. 2. Water damage was noted inside the cabinet located underneath the bar area hand washing sink. Please remove and replace all water damaged materials.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The concentration of quaternary ammonium solution was noted to be at 50 ppm. The operator prepared fresh quat solution during the inspection. Please use a test strip to test the concentration of quat solution and ensure it is maintained at 200 ppm at all times. 2. Cleaning cloths were noted to be stored on prep counters. Please ensure that all cleaning cloths are stored in a quat solution at all times. All these cloths were moved during the inspection. 3. Debris was noted to on the meat slicer. Please clean the meat slicer and ensure it is maintained in a clean and sanitary manner at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff drinks were noted to be stored on prep counters. Please designate an area to store staff drinks. These were moved 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?
      • 1. A bare plywood area was noted on the wall besides the dishwasher. Please ensure that the wall surface is made of smooth, easy-to-clean and moisture resistant state. 2. The countertop and the spray faucet by the dishwashing area was sealed using a silicon. The area was not smooth. Please ensure that the area is smooth.3. The countertop of the bar area was noted to be damaged. Please repair or replace the countertop. 4. Water damage was noted inside the cabinet located underneath the bar area hand washing sink. Please remove and replace all water damaged materials.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required underneath the hand washing sink in the main kitchen area, inside deep fryers and underneath the dishwasher. Please clean and sanitize the indicated areas and ensure it is maintained in a clean and sanitary manner at all times.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Debris noted on hard-to-reach surfaces of the meat slicer. The meat slicer was cleaned and sanitized during the inspection. The operator was further advised to ensure to use a brush to clean and sanitize hard-to-reach surfaces. 2. Wiping cloths were noted on prep counters. Please be advised that wiping cloths must be stored in a sanitizing solution at all times.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Hand hygiene was not being performed between tasks. Importance of hand washing was discussed with the operator during the inspection. Please wash hands between tasks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dishwashing area requires cleaning. Please clean the area and ensure it is maintained in a clean and sanitary manner at all times.