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Cottonwood Coulee Golf Course

3245 10 Avenue SW Medicine Hat AB T1B 4B3 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Testing equipment (chlorine strips) is not available for the mechanical dishwasher.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen chicken wings were thawing on the counter. Staff said it had been there for about an hour. They were submerged under cold-running water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is not dispensing sanitizer at an adequate concentration (measured approximately 10 ppm chlorine).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Testing equipment (chlorine strips) is not available for the mechanical dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of grease/food debris around the deep fryer and grill station; the fan adjacent to the grill station is covered in dust.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The gravy was measuring between 52-58 degrees C. The operator was instructed to reheat the gravy to 74 degrees C and hold it at 60 degrees C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher measured 0 ppm chlorine. Instructions were given for manually sanitizing dishes.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a buildup of grease on the vent filters of the hood canopy.
  7. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The spray bottle on the counter of the bar area was not labeled. The operator labeled the bottle by writting "sanitizer" on the bottle promptly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit for the soup was not turned on and the soup was measured at 40 °C. The soup was promptly thrown away by the operator.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were scoops with no handles being left in bulk food containers. They were removed by the operator.
    • 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?
      • Inner door with screen near the back kitchen area does not latch or have weatherstripping. If the outer door is left open to provide ventilation then the inner door needs to be constructed to prevent the entry of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of dust on the condenser cover in the middle walk-in cooler.