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Eaglesham Lakeside Golf and Country Club

NW 5-78-25 W5 Eaglesham AB T0H 1H0 · Food - General

2 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • This violation was an outstanding violation and noted again during the inspection conducted on August 14 2025.The bags of ice that are made and packaged on-site are not dated and lack an address or phone number for traceability.Ensure all ice bags are properly labeled with the business name and the packaging date.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No spray bottle with sanitizing solution or wiping cloth bucket was present during inspection. Staff demonstrated that soapy water is used to clean food contact surfaces.Cleaning with soapy water does not sanitize. Ensure all food contact surfaces are sanitized after cleaning. Approved Sanitizing Methods1. Spray Bottle Method (Wipe Twice Technique):- Step 1: Wipe surface with soapy water to remove debris.- Step 2: Spray with sanitizing solution and wipe to sanitize.- Step 3: Spray again and allow to air dry—do not wipe.2. Wiping Cloth Bucket Method:- Keep a bucket filled with sanitizing solution at all times.- Store wiping cloths inside the solution when not in use.- After each use, return cloth to the sanitizing solution.- Prepare a fresh sanitizing solution every 4 hours or sooner if visibly dirty.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy in the hot holding unit was found at a temperature below 60°C. In accordance with food safety procedures, the staff discarded the gravy immediatelyEnsure all hot-held foods must be maintained at 60°C or above If any hot-held food falls below 60°C, it must be discarded within 2 hours from the time it was prepared.-Temperature checks should be conducted regularly (every 2 hours) to ensure compliance.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was found to be releasing either excessively high or insufficient sanitizing solution. When tested with a chlorine test strip, no color change was observed—indicating that the concentration was either too low or too high to register correctly.- Temporarily discontinue use of the dishwasher for sanitizing until the issue is resolved.- Wash, rinse, and sanitize all dishware using the three-compartment sink method:- Wash with hot soapy water- Rinse with clean water- Sanitize using approved sanitizing solution at correct concentration- Air dry—do not towel dryRepair the dishwasher immediately to ensure proper dispensing of sanitizing solution.- Test the dishwasher daily using appropriate test strips to confirm sanitizer concentration is within the required range (e.g., chlorine: 100–200 ppm).- Maintain a log of daily test results for verification during inspections.Would you like help creating a daily dishwasher testing log or signage for the three-compartment sink procedure?
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizing test strips were available at the time of inspection.Sanitizer test strips must be available at all times to verify the concentration of sanitizing chemicals used in:- Dishwashers (especially chemical sanitizing models)- Spray bottles with sanitizing solution- Wiping cloth buckets containing sanitizing solution
    • 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?
      • Food handling permit was posted at the facility.Ensure a valid food permit is always posted at a visible location.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Ensure to email me a copy of the valid Food Safety Certificate for the certified food handler. Ensure the Food safety basic course is taken by the other staff the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment are not in a clean and sanitary condition:- The ice machine is not maintained in sanitary manner and when touched slimy layer was observed on it.Staff was instructed un-plugged the ice-machine to clean the unit.Ensure the equipment's are cleaned and maintained in sanitary condition at all times.The ice machine must be cleaned and sanitized at least once every six months, ideally at the start of each operating season, to prevent mold, biofilm buildup, and contamination of ice.