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Cottonwood Golf & Country Club - Clubhouse Kitchen

88008 226 Avenue E Foothills No 31 AB T1S 4A6 · Food - General

6 inspections

  1. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Flour scoop handle was touching directly in the bulk food supply. **Ensure handle is stored in a manner that does not directly touch the bulk food supply.***CORRECTED DURING THE INSPECTION. 2. Cooked chicken stored in the walk in cooler in a shallow pan was not covered properly. **Ensure open foods are protected against contamination. ***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)?
      • Iodine test strips for bar were expired (2025). **Obtain new iodine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. No hand soap at the bar sink. **Obtain hand soap. 2. Hand soap dispenser not working at the hand washing sink in the main kitchen. Appears battery needs replacement. **Repair. ***CORRECTED DURING THE INSPECTION.
    • 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?
      • Mouse droppings were observed on the floor along the dish pit wall. **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 current pest control measures.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A broken tile underneath the chlorine dishwasher was observed. **Repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishes located on the bottom shelf in the main kitchen was observed to be dusty. Staff noted that these dishes do not get used unless there is an event. **Clean dishes and stored dishes in a sanitary manner that prevents contamination.
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There was no lid or cover over an opened box of frozen onion rings. **Ensure there is a lid or cover to protect from potential contamination. ***CORRECTED DURING THE INSPECTION.2. The handle of a scoop in bulk food containers was observed to be touching the bulk food items. **Ensure the handles are stored in a manner that bulk food items are not touching. ***CORRECTED DURING THE INSPECTION.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Missing thermometer in the walk in cooler. **Obtain thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The QUATs and chlorine test strips could not be located. **Ensure QUATs and chlorine test strips are available.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The lid on one the bulk food containers located by the keg walk in cooler was observed to have duct tape covering a crack. **Replace lid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dust/debris observed along the flooring in the dry storage area. **Clean.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • An outdoor area at the back patio was identified as being used for the preparation, cooking, and service of pizza. This area does not have a hand washing sink in a convenient location in its vicinity. The nearest handwashing sink is located beside the kitchen cooking line, through a nearby door Provide a suitable sink with handwashing supplies in this area to ensure ready access to a handwashing sink is available whenever food handling is being conducted.
  5. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • An outdoor area at the back patio was identified as being used for the preparation, cooking, and service of pizza. This area did not have a hand washing sink in a convenient location in its vicinity. The nearest handwashing sink was located beside the kitchen cooking line, through a door Provide a suitable mobile sink with handwashing supplies in this area.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer from the dispenser in the kitchen was measured at 100ppm.Have your chemical supplier adjust the concentration of sanitizer to ensure 200ppm quats is dispensed.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) A few of the ready-to-eat meat products in the walk-in cooler were observed being stored alongside or below raw meat. Re-organize area to keep raw meats below and away from other food items. 2) Some of the fly strips placed in this facility were directly over a food preparation counter and equipment. Adjust the placement of fly strips to ensure they do not inadvertently contaminate food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Cardboard boxes of food were noted being stored directly on the floor of the walk-in cooler and dry storage room.Keep foods stored in absorbent containers up off the floor. 2) Several bulk food containers (flour, sugar) were found to have disposable cups used as scoops stored directly within the food. Keep handled end of scoops or other scooping utensils out of food. 3) The lid for the pastry flour container had duct tape on it, making the surface difficult to properly clean and sanitize. Replace lid to ensure cleanable food containers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available to test the concentration of dishwasher sanitizer.Quats test strips were not available to test the concentration of sanitizer dispenser. Acquire test strips for any sanitizers in use.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The most recent bacteriological water sample for this facility was received in 2022. A sample must be submitted to ProvLab for every month that this kitchen is in operation. Submit a bacteriological water sample from a tap located in this facility.
    • 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?
      • A significant presence of flies was noted in the dishwashing and prep areas of the kitchen. Implement the following control measures to help limit the presence of flies in this facility:-Clean and seal off the edge of the table near the prep sink (food debris in a hard to clean area within the table was noted)-Increase the frequency of cleaning in hard-to-reach areas indicated-Increase the number of control devices/traps at doorways into the area. Do not place fly traps over food preparation areas. -Ensure the back screen door is kept closed at all times.