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Carnmoney Golf & Country Club - Kitchen

44001 Dunbow Road E Foothills AB T0L 0X0 · Food - General

6 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two buckets of QUATs sanitizer measured at 0 ppm in the main kitchen. **Ensure QUATs sanitizer is maintained at 200 ppm. ***CORRECTED DURING INSPECTION. ENSURE THE LINES ARE RUN LONG ENOUGH FOR THE CHEMICALS TO MIX TO THE CORRECT DOSAGE.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Flour scoop handle touching the bulk supply. **Ensure scoop handle is stored in a manner that does not touch the bulk food supply.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • QUATs sanitizer concentration was measured at 0 ppm in the bar dishwasher. **Ensure QUATs sanitizer is maintained at 200 ppm.In the meantime, manually sanitize or use the main kitchen dishwasher.
    • 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?
      • 1. Two mouse droppings were observed in a lower cabinet underneath the hot dog hot holding unit in the halfway house. **Do not sweep or vacuum when removing the mouse droppings. Clean and disinfect hard surfaces with a strong bleach solution. (1 part bleach in 9 parts water). Continue with pest control measures. 2. Snap trap was observed on the lower shelf in the dry storage area. **Remove. If traps used, ensure they are enclosed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas:1) Flooring underneath the coffee station/area in the main kitchen. 2) Ceiling by the fan in the dish pit area of the main kitchen. 3) Floor by the steamer drip drain adjacent to the walk in freezer in the main kitchen.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A QUATs sanitizer bucket storing utensils did not meet the 200 ppm concentration. **Ensure QUATs sanitizer is maintained at a concentration of 200 ppm. ***CORRECTED DURING THE INSPECTION. 2. A bottle of QUATs sanitizer in the Halfway House did not meet the 200 ppm concentration. **Ensure QUATs sanitizer is maintained at a concentration of 200 ppm. ***CORRECTED DURING THE INSPECTION.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine, QUATs and iodine test strips were expired. **Obtain new test strips.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The pot and pan detergent dispenser hose was too long and submerged in the dirty dish water. **Ensure the hose is not submerged in dirty dish water to prevent potential back siphoning. ***CORRECTED DURING THE INSPECTION.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: 1) Light covers along the main cook line.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 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 flooring in the dishwashing area contained several sections that were damaged and difficult to properly clean. Staff advised that flooring was planned to be replaced next season. Sealing of damaged or uneven floor sections will be sufficient until this replacement takes place.
    • 25. Is food being protected from contamination during transportation?
      • The containers used to transport ice to the concessions located in another building did not have lids to protect ice from contamination. Lids were provided for ice transport containers during inspection.
  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic-containing butter was observed being stored without any time or temperature controls. Without any information on the shelf-stability of the product (via pH & water activity levels, or microbial testing), this food product would have to be considered as potentially hazardous. Staff removed product during inspection and implemented a procedure to use room-temperature garlic butter for a maximum of two hours per batch. Operator indicated that the recipe for garlic butter may be modified in the future to remove chopped garlic.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The smaller cutting board in the kitchen's main cook line was found to be heavily worn with staining in knife grooves. Scour, resurface, or replace this cutting board.