Skip to content
Loading map…

Dinosaur Trail Golf Country - Food

6455 North Dinosaur Trail Drumheller AB T0J 0Y0 · Food - General

11 inspections

  1. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Remove damaged and/or equipment that is no longer needed. There was an old glasswasher observed and this needs to be removed. OUTSTANDINGThe certificate of performance sticker on the hood shows deficiencies and states it needs reservice before the end of October 2025. OUTSTANDING
  2. Risk Management Inspection

    4 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • This facility is not connected to a municipal water supply. The operator advised that the well was not located nearby and was unable to take me to its location at the time of inspection. A note will be provided to the area inspector for follow-up upon her return.In the meantime, a water sample is required weekly and the conditions on your permit will be updated to reflect this requirement. Water sampling should have been completed prior to opening for the season. OUTSTANDING PLEASE TAKE A SAMPLE AND INCLUDE ACCESS #880610.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The cook is required to retake the food handler certification course. It is also recommended that all staff working in, or in care and control of, the kitchen retake the food handler certification course to ensure current food safety knowledge and compliance. OUTSTANDING
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Remove damaged and/or equipment that is no longer needed. There was an old glasswasher observed and this needs to be removed. OUTSTANDINGThe certificate of performance sticker on the hood shows deficiencies and states it needs reservice before the end of October 2025. OUTSTANDING
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility requires a thorough cleaning throughout. CORRECTED A written cleaning schedule is required. Some tasks must be completed daily, while others may be completed less frequently based on operational needs and risk. OUTSTANDING
  3. Demand Inspection

    8 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Cooler temperatures must be checked and recorded at least once daily to ensure they are maintained at the correct temperature. Staff must verify and document the internal cooking and reheating temperatures of foods. All foods must be cooked and reheated to an internal temperature of at least 74°C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler was observed operating at approximately 6.9°C, and the thermometer inside the unit was in the red temperature danger zone. The bar cooler containing beverages and pre-made sandwiches was observed at approximately 5.9°C. Staff voluntarily discarded the sandwiches stored in this cooler during the inspection.Internal cooking and reheating temperatures must be verified to ensure foods reach a minimum internal temperature of 74°C or higher. Cooler temperatures must also be monitored daily and documented to ensure proper cold-holding temperatures are consistently maintained.Food items must be thawed using approved methods only, including:In a cooler/refrigeration unit,Under continuous cold running water, orAs part of the cooking process.At the time of inspection, a package of hot dogs was observed thawing in standing water that contained bubbles. It was unclear whether soap residue was present in the container. Sinks and containers used for food thawing must be properly cleaned and sanitized prior to use, and cold running water must be used when thawing under water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bleach sanitizer in the dishwasher was not at an adequate strength. It was determined that the bleach bottle requires replacement, as the active ingredient has dissipated. Bleach should not be mixed with water for use in the dishwasher unless used according to the manufacturer’s instructions. Ensure sanitizer is maintained at the proper concentration at all times.The bleach sanitizer on site was observed to be lemon-scented. As discussed during the inspection, scented bleach or bleach products containing additives such as fabric protection agents are not approved for use on food contact surfaces or dishes, as they may leave a non-food-grade residue. Only plain, unscented bleach should be used for sanitizing food contact surfaces and equipment.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • This facility is not connected to a municipal water supply. The operator advised that the well was not located nearby and was unable to take me to its location at the time of inspection. A note will be provided to the area inspector for follow-up upon her return.In the meantime, a water sample is required weekly and the conditions on your permit will be updated to reflect this requirement. Water sampling should have been completed prior to opening for the season.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The after-services report on file, dated October 7, 2024, was noted to contain outstanding urgent requirements that appear to remain unaddressed. A referral will be made to the appropriate authority.The mesh screen at the back door area was observed to be heavily soiled. If this material cannot be effectively cleaned and maintained in a sanitary condition, it should be removed.Additionally, the raw wood surface supporting the cooler in the bar area must be sealed with an appropriate, cleanable finish to allow for proper cleaning and sanitizing. Unsealed wood is not suitable for use in food premises, as exposure to moisture from wet mopping may cause swelling and deterioration, preventing effective sanitation.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The cook is required to retake the food handler certification course. It is also recommended that all staff working in, or in care and control of, the kitchen retake the food handler certification course to ensure current food safety knowledge and compliance.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Remove damaged and/or equipment that is no longer needed. There was an old glasswasher observed and this needs to be removed.The certificate of performance sticker on the hood shows deficiencies and states it needs reservice before the end of October 2025.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility requires a thorough cleaning throughout. A written cleaning schedule is required. Some tasks must be completed daily, while others may be completed less frequently based on operational needs and risk.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 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?
      • Operator email facility valid food handling permit a few minutes after inspection was completed. Ensure valid permit is available and posted on site at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The surface of the hand washing sink appeared dirty.Clean
  7. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean in place meat slicer not maintained in a clean and sanitary condition at the time of inspection. Staff disassemble the equipment, wash and sanitize food contact area. Equipment removable parts was clean and sanitized in the mechanical dishwasher during the inspection.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation hood appeared dusty at the time of inspection.Clean and ensure equipment is maintained in a good sanitary condition to prevent food contamination.
  10. Risk Management Inspection

    0 infractions

  11. Initial 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)?
      • No sanitizer test strips available at the time of inspection.Provide appropriate sanitizer test strips to be able to monitor concentration of prepared sanitizing solution for food contact surfaces and to ensure that utensils are adequately sanitized.