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Country Hills Golf Club

1334 Country Hills Boulevard NW Calgary AB T3K 5A9 · Food - General

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat based sanitizers in 2 buckets measured below 200ppm.**Ensure quat sanitizers are maintained at 200ppm.The sanitizer solutions were replaced.
  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Four spatula handles were observed to be melted and in disrepair. The contact surfaces of the handles were no longer smooth, cleanable, or non-porous, which could trap and harbor harmful bacteria, facilitating cross-contamination.The operator promptly discarded the spatulas.
  4. Demand 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)?
      • Obtain quats testing paper.
  5. Monitoring 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)?
      • Obtain quats testing paper.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were kept on the counter.Sanitizing solution was measured at 0ppm.Fresh sanitizing solution was prepared at 200 ppm and new cleaning cloths were kept therein.Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler has medium size beard around the face without wearing beard nets.Keep beard trimmed, cut or wear beard nets.Personnel involved in food preparation and any person entering a food preparation or storage area should wear hair restraints such as clean hats or a hair net. Where required, beards should be completely covered with beard nets.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods (chicken and meat) stored in walk-in cooler 4 were uncovered.Foods were promptly covered.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops without handles were being used and stored inside the bulk food container.Scoops were promptly removed.Use scoops with handles and ensure the handle is not in direct contact with the food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Ventilation canopy walls and ceiling were accumulated with grease deposits and other residues.2. Walk-in cooler 1 and 2 blue condenser covers were accumulated with dust and grime.Ensure the indicated area and ventilation canopy walls and ceiling are cleaned and maintained in a sanitary condition at all times to prevent grease or condensation from draining or dripping onto food, food contact equipment or surfaces.