Country Club Inn
6205 50 Avenue Lacombe AB T4L 1K9 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Make sure that all the hand washing sinks in the facility have paper towel in suitable dispenser to ensure proper hand hygiene.28th, oct 2025: Still not in compliance
- 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?
- Pest control records were not available for review during the inspection,Pest control checklist will be provided.Make sure to maintain the pest control records on monthly basis.October 28th, 2025: Violation still pending
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Following observations were made regarding the facility equipment.1) Mechanical dishwasher was not working.2) Walk in cooler was measured at 14.8 degrees. Violations were discussed with facility operator.- As mechanical dishwasher is not working, facility is not allowed to use reusable customer utensils.Only use the single use customer utensils until the dishwasher is repaired.** Owner confirmed that cooler will be repaired on priority basis, meanwhile fresh milk and cream will be purchased, as required. Any high- risk food in the danger zone for more than two hours will be discarded **.October 28th, 2025: Violation related to refrigeration unit was addressed.No concern noted.**Violation related to dishwasher still pending**It was observed that facility is still using reusable customer use utensils, and dishwasher is not working**.Replace or repair the dishwasher on priority basis.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **Time for milk, cream and other perishable items in the cooler could not be verified as facility was not maintaining the temp logs.Operator was asked to discard all the perishable high- risk food at temperature between 4 to 60 degrees C.** Maintain the temp logs, template will be provided for reference **.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- As dishwasher was not working, education was provided to staff to set-up a two compartment sink for cleaning and sanitizing of utensils.Resource will also be provided via e-mail.**There is no separate handwashing sink in the kitchen area**
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Make sure that all the hand washing sinks in the facility have paper towel in suitable dispenser to ensure proper hand hygiene.
- 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?
- Pest control records were not available for review during the inspection,Pest control checklist will be provided.Make sure to maintain the pest control records on monthly basis.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Following observations were made regarding the facility equipment.1) Mechanical dishwasher was not working.2) Walk in cooler was measured at 14.8 degrees. Violations were discussed with facility operator.- As mechanical dishwasher is not working, facility is not allowed to use reusable customer utensils.Only use the single use customer utensils until the dishwasher is repaired.** Owner confirmed that cooler will be repaired on priority basis, meanwhile fresh milk and cream will be purchased, as required. Any high- risk food in the danger zone for more than two hours will be discarded **.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips were available on-site. Please ensure to obtain test strips in order to measure the concentration of the sanitizer (i.e., 100ppm).
- 20. Do food handlers at the facility have adequate food safety training?
- No staff member was certified in food safety at the time of the inspection. Please ensure at-least one staff member is always present on-site who is certified in food safety training.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?