Country Side Golf Course - Food
51466 Range Road 232 Sherwood Park AB T8B 1L1 · Food - General
6 inspections
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The quats sanitizer, in the sanitizer bucket, was below 200ppm. This was corrected at the time of inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wet cleaning cloths were not immersed in a sanitizer solution. The bucket of Quat sanitizer solution was almost empty. The chef re-filled the sanitizer bucket during inspection. 200ppm Qust sanitizer concentration was measured from the bucket.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The water source is a cistern. Quarterly water samples are not being submitted as per the condition on the food permit.ACTION REQUIRED:1) Ensure that a water sample is submitted at the start of the season and towards the end of the season.June 14, 2024: Bacteriological water sample had not been submitted. Please submit a water sample immediately as discussed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice scoops were stored on top of the ice machine. The operator stored the scoops in a clean container during inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The water source is a cistern. Quarterly water samples are not being submitted as per the condition on the food permit.ACTION REQUIRED:1) Ensure that a water sample is submitted at the start of the season and towards the end of the season.
- 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 ventilation canopy above the grill is not being serviced as required. AS per the service sticker on the canopy, it was last serviced in 2022** The grills/filters on the canopy appeared greasy** Inadequate lighting in the dry storage room; only one of the light fixtures was operational at the time of the inspection.ACTION REQUIRED1) Service the exhaust canopy and ensure that the grills/filters on the canopy are regularly removed and cleaned2) Repair/replace the light fixtures in the dry storage room to ensure adequate lighting in the area.
- 23. Is the facility maintained in a clean and sanitary condition?
- **The general sanitation in the kitchen area is unsatisfactory** There was no cleaning programACTION REQUIRED1) Ensure that the dishwashing area is organized to facilitate cleaning2) Deep cleaning of the kitchen is required: Pay particular attention to areas underneath the stove, shelves Infront of the stove and the dishwashing area3) Establish a cleaning program for the kitchen
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- **The high temperature dishwasher was not adequately sanitizing dishes/utensils. After 6 wash cycles, the maximum temperature, measured at dish level, was 68C. The operator was directed to wash the dishes/utensils in the dishwasher and then manually sanitize the dishes with a 200ppm QUATs sanitizer solution.**All the detergent containers for the dishwasher were empty. The operator replenished them during the inspectionACTION REQUIRED1) Repair the dishwasher and ensure that it is capable of achieving a rinse temperature of at least 71C at dish level.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The water source is a cistern. Quarterly water samples are not being submitted as per the condition on the food permit.ACTION REQUIRED:1) Ensure that a water sample is submitted at the start of the season and towards the end of the season.
- 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 ventilation canopy above the grill is not being serviced as required. AS per the service sticker on the canopy, it was last serviced in 2022** The grills/filters on the canopy appeared greasy** Inadequate lighting in the dry storage room; only one of the light fixtures was operational at the time of the inspection.ACTION REQUIRED1) Service the exhaust canopy and ensure that the grills/filters on the canopy are regularly removed and cleaned2) Repair/replace the light fixtures in the dry storage room to ensure adequate lighting in the area.
- 23. Is the facility maintained in a clean and sanitary condition?
- **The general sanitation in the kitchen area is unsatisfactory** There was no cleaning programACTION REQUIRED1) Ensure that the dishwashing area is organized to facilitate cleaning2) Deep cleaning of the kitchen is required: Pay particular attention to areas underneath the stove, shelves Infront of the stove and the dishwashing area3) Establish a cleaning program for the kitchen
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?