Castor Golf Club
4609 45 Street Castor AB T0C 0X0 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The gravy was stirred and its temperature was measured using a probe thermometer, which recorded a temperature of 53.2°C.As discussed, gravy must be reheated rapidly on the stove to a minimum internal temperature of 74°C before being transferred to the hot holding unit. Once placed in hot holding, it must be maintained at a temperature of 60°C or higher at all times.It is recommended that a written reheating and hot holding procedure be posted for staff reference to help ensure consistent compliance with food safety requirements.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was not operating as intended at the time of inspection, as sanitizer was not being detected and an error message was displayed on the unit. I left some test paper on-site so staff can continue troubleshooting the issue. Please notify me once the dishwasher has been repaired and is functioning properly.Please note that chlorine test papers are required to verify that the dishwasher is dispensing sanitizer at the appropriate concentration. QUAT test strips were available on-site; however, these are intended for testing the sanitizer solution in the sanitizing sink and are not suitable for verifying sanitizer levels in the dishwasher.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was reaching 62 C at the time of inspection and sanitizer was not detected. Not sure as the plate on the front of the machine has instructions for hot water sanitizing (rinse 82 C) and chemical sanitizing. Operator stated the machines uses chemicals to sanitizer and has a booster heater. I was able to show the operator that the chlorine sanitizer was not of an adequate strength (active ingredient evaporates in hot kitchen and over time). They changed the bottle but did not know how to prime the pump. I pulled up a youtube video for the operator on my phone and they were going to work through this to get the machine working and I advised I'd stop by again on my way back home to verify the machine is working.
- 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
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- OUTSTANDINGThe dishwasher does need to be working as intended and after my inspection I stopped by the town to discuss the concern. They were unaware that it still is not reaching 82 C at the manifold. Please work with them to come up with a solution.
- 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
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- At the time of inspection, the dishwasher was run about 3 times and did not reach above 55 C. OUTSTANDING
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Sink in bar area is not accessible for handwashing.
- 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
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- At the time of inspection, the dishwasher was run about 3 times and did not reach above 55 C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Soap is required at the handwash sink in the front and must be accessible for handwashing i.e. not filled with ice. CORRECTED
- 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 dry storage shelf needs to be smooth and impervious to moisture to facilitate easy cleaning. CORRECTED
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- As discussed, baked potatoes must be taken out of the foil in storage and not left at room temperature. During the inspection I was advised that the potatoes were made on Saturday. Several potatoes were observed on the counter at room temperature ~20 C and several were observed in the fridge >4 C. Discarded during inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Foods must be covered while in storage and raw meat must be stored beneath ready to eat foods. I recommend designating the bottom shelf for raw meats only.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- A max/min thermometer is required to verify the dishwasher is working satisfactory. At the time of inspection, the dishwasher was run about 3 times and did not reach above 55 C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Soap is required at the handwash sink in the front and must be accessible for handwashing i.e. not filled with ice.
- 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 dry storage shelf needs to be smooth and impervious to moisture to facilitate easy cleaning.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
0 infractions