D'Arcy Ranch Golf Club
376 D'Arcy Rancy Drive Okotoks AB T1S 5T5 · Food - General
9 inspections
- 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 iodine test strips were available to test the iodine concentration in the bar glasswasher.- Iodine test strips to be available.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Food debris accumulation was noted inside the microwave on the cooking line.- Microwave was cleaned 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)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- There was mold spots noted on the ceiling in the walk-in bar cooler.- Area to be cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The water temperature did not exceed 64C during the rinse cycle for the mechanical dishwasher at the plate level.- A minimum of 71C is required at the plate level when hot water is used for sanitizing.
- 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?
- Several flies were noted in the hot dog concession downstairs.- Fly mitigation measured to be in place including, but not limited to, frequent removal of garbage, keeping the space clean of food debris, installing fly traps, and keeping exterior windows closed as much as possible.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) There was mold spots noted on the ceiling in the walk-in bar cooler.2) There was food debris and scale buildup noted on the top of the mechanical dishwasher by the cooking line. - Areas to be cleaned.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management 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)?
- 1) There was no iodine test kit available at the time of inspection to test the sanitizer in the glass washer in the front bar.- Ensure an iodine sanitizer test kit is made available.2) The quat sanitizer test strips available onsite were expired.- Ensure quat sanitizer test strips are made available.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The two plastic pullout drawers on the cooking line being used to store bread were cracked and being held in place with duct tape.- Bins to be adequately fixed or replaced. Bins need to be in good repair and easily cleanable.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1) There was no iodine test kit available at the time of inspection to test the sanitizer in the glass washer in the front bar.- Ensure an iodine sanitizer test kit is made available.2) The quat sanitizer test strips available onsite were expired.- Ensure quat sanitizer test strips are made available.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Bacterial water samples are not being submitted on a monthly basis when the facility is in operation. The only bacterial water samples submitted for 2024 were submitted in February and April.- Monthly bacterial water samples are required when in operation.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The two plastic pullout drawers on the cooking line being used to store bread were cracked and being held in place with duct tape.- Bins to be adequately fixed or replaced. Bins need to be in good repair and easily cleanable.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Front serving staff were not using sanitizer to sanitize tables or surfaces in the bar. Only soap and water were being used.- Staff were provided with sanitizer 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)?
- 1) There was no iodine test kit available at the time of inspection to test the sanitizer in the glass washer in the front bar.- Ensure an iodine sanitizer test kit is made available.2) The quat sanitizer test strips available onsite were expired.- Ensure quat sanitizer test strips are made available.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel in the bar outside of the main kitchen was not being dispensed from a dispenser or holder.- Paper towel to be dispensed from a dispenser or holder.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Bacterial water samples are not being submitted on a monthly basis when the facility is in operation. The only bacterial water samples submitted for 2024 were submitted in February and April.- Monthly bacterial water samples are required when in operation.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) The ice scoops in the main kitchen were being stored in a bin with debris.- The ice scoops and the bin were run through the dishwasher during the inspection.2) There was food debris accumulation inside the microwave on the cooking line.- The microwave was cleaned during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) The steak weights on the grill were covered in excess grease and food debris.- To be cleaned and sanitized on September 17, 2024.2) The two plastic pullout drawers on the cooking line being used to store bread were cracked and being held in place with duct tape.- Bins to be adequately fixed or replaced. Bins need to be in good repair and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) There was debris buildup noted on the ceiling in the bar/kitchen shared walk-in cooler inside the main kitchen.- To be cleaned.2) There was food debris accumulation noted on the arms and rotating mechanism of the floor mixer.- To be cleaned.3) There was food debris accumulation noted at the gasket-door gap of the sandwich cooler on the cooking line.- To be cleaned.4) There was bread crumb/food debris accumulation noted in the two bread drawers on the cooking line.- To be cleaned.5) There was dust accumulation noted on the top of the hood ventilation system on the cooking line and grease buildup noted on the grates of the hood ventilation system.- To be cleaned.6) There was no cleaning schedule or sanitation plan available at the time of inspection.- Sanitation plan to be in place and followed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottles containing quat sanitizer were not labeled at the time of inspection.- Spray bottles were labeled during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The iodine concentration measured 0ppm from the glass washer in the upstairs bar.- 12.5-25ppm iodine required. Dishes to be washed in the main kitchen until the glass washer is fixed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink in the main kitchen beside the ice machine was not stocked with paper towel at the time of inspection.- The paper towel dispenser was stocked during the inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Shelving in the Pepsi cooler in the main kitchen was made of raw plywood. Mold growth noted on the plywood.- Shelving was replaced to wire racking during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was debris and slime buildup noted on the bottom of the ice scoop bin in the main kitchen.- Ice scoops and the holding container was washed during the inspection.
- 09. Are chemicals stored and handled in a safe manner?