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Daysland Golf Course

5538 50 Street Daysland AB T0B 1A0 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility was using hydrogen peroxide based disinfectant as kitchen sanitizer. Operator made bleach available onsite. Please use >100ppm chlorine solution (2 ml bleach in 1L water) for sanitizing food contact surfaces.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired chlorine testing strips were available. Please purchase new chlorine testing strips and use them to ensure sufficient strength (>100 ppm) of bleach water solution.
    • 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?
      • No pest control record was available. A printed copy of pest control checklist was handed over to the operator. Please complete one copy per month during operation.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • An expired permit was posted in the back which was not visible to the public. Please post valid permit for the public to see.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Manager of the food facility should be certified in Food Safe.Will email AHS list of approved on-line food safe courses and final decision on which course to take lies with the individual.
  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ensure to purchase accurate thermometers in all refrigeration and freezer units to monitor proper temperatures - in particular, the two upright freezers and upright combination fridge and freezer unit in the basement storage room.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Confirmed that the final sanitizing step for manual dishwashing is chlorine (bleach).Minimum 100 ppm chlorine is required and needs to be verified with test strip papers.As discussed with Manager, would recommend purchasing through Amazon - retail for approximately $19.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • As discussed, do not use cloth rag for staff hand drying - please use single service paper towels and a dispenser should be mounted on the wall above the sink for easy access.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Manager of the food facility should be certified in Food Safe.Will email AHS list of approved on-line food safe courses and final decision on which course to take lies with the individual.