Duchess Golf Club
Duchess AB T0J 0Z0 · Food - General
4 inspections
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Vinegar was used for cleaning dining tables which is not an approved sanitizer. Sanitizer spray bottles were prepared with a non-rinse bleach sanitizer concentration of 100 ppm to be used for sanitizing tables instead.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw bacon was stored in the fridge among ready-to-eat deli meats. Raw bacon was moved to another fridge. Bags of flour and a bag of take-out containers were stored on the floor. Storage was corrected during inspection. *Keep raw meat stored separate from ready-to-eat foods.*Keep food and food equipment stored off the floor.
- 09. Are chemicals stored and handled in a safe manner?
- A mouse poison bait station is placed behind the live trap in the dry storage room. Chemical spray bottles are not labelled. *Remove poison bait. Chemical pest control is not to be used indoors.*Ensure all chemical bottles are labeled.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical chlorine dishwasher was not operational. Chlorine sanitizer was not detected. Staff corrected dishwashing by implementing three-step manual dishwashing procedures.*Repair dishwasher sanitizer to operate at 100 ppm.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Kitchen floor has missing tiles under the grill, under and beside the dishwasher, and on the edges of the floor hatch in the dry storage room, which is exposing plywood subfloor and is not cleanable. Kitchen counter edge near the grill is missing.*Repair flooring to be smooth, cleanable and impervious to moisture.*Repair kitchen counter edge.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management 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)?
- Chlorine Test strips are not available for use.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand 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)?
- Chlorine Test strips are not available for use.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water sample collected on July 24 shows a presence of coliform bacteria. *Collect a re-sample. *Implement BWA guidelines until resample is satisfactory.
- 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
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen bacon is being thawed at room temperature.Planning ahead and thawing in the refrigerator the night before is recommended.Submerging the frozen bacon under flowing cold water is an option.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine Test strips are not available for use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?