Earl Grey Golf Club
6540 20 Street SW Calgary AB T3E 5L2 · Food - General
7 inspections
- Risk Management Inspection
1 infraction
- 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 doors were pointed out to the manager, including the gift shop door, downstairs emergency exits, and front entrance where weather stripping at the bottom needed to be replaced or added due to gaps.REQUIREMENT: Properly seal these gaps to ensure pest entry does not occur.
- 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?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1) The high-temperature dishwasher in the main kitchen reached a maximum temperature of 68C at the dish level.REQUIREMENT: Repair or service the dishwasher and ensure the temperature is 71C at the dish level.2) The chemical glasswasher at the bar area was dispensing chlorine at a concentration between 10 and 50 ppm.REQUIREMENTR: Repair or service this dishwasher and ensure chlorine sanitizer is maintained at 100 ppm.
- 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 doors were pointed out to the manager, including the gift shop door, downstairs emergency exits, and front entrance where weather stripping at the bottom needed to be replaced or added due to gaps.REQUIREMENT: Properly seal these gaps to ensure pest entry does not occur.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizing solution in spray bottle in halfway concession measured 0ppm when tested with quat test strips.Advised to obtain a new solution and to only fill the bottle halfway.Use test strips daily to confirm sanitizer is at sufficient concentration and replace solution if it is not.
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottle for sanitizing solution in halfway concession was not labelled.Ensure bottles are labelled to indicate their contents.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No soap dispenser or paper towel dispenser at handwash sink at outdoor pizza / bbq area.Obtain enclosed soap and paper towel dispensers for this area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor dirty in harder to reach areas of halfway concession.Ensure floor is cleaned.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management 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?
- KITCHEN AREA: There was a water accumulation on the floor area, located at the dishwashing area below the dishwashing machine. The inspector informed the staff/operator that no water accumulation would be permitted in the facility, and that all plumbing aspects of the facility must be maintained in good condition and free of leaks. Please determine the source of the water and fix it to prevent water accumulation in the identified area.**OUTSTANDING (2023-10-03). The water accumulation was still existing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
6 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Th same set of gloves used to handle dirty dishes were used to handle clean dishes.-The dishwasher was advised to change gloves after before handling clean dishes.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A cell phone was kept on the food prep area. The cell phone was promptly removed.Ensure material not associated with food preparation is stored in a separate location.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. The internal temperature of the cooked potato that was held in the hot holding unit was measured between 38.9 degrees Celsius to 43.9 degrees Celsius.-The cooked potato was reheated on the stove to 75 degrees Celsius.2. The temperature of the hot holding unit measured 44 degrees Celsius.-The hold holding unit was adjusted to 87.8 degrees Celsius.3. Garlic butter was measured at 55.5 degrees Celsius.-The garlic butter was reheated to 76 degrees Celsius.
- 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?
- KITCHEN AREA: There was a gap on the bottom perimeter of the exterior back doors. Seal gap to prevent the entry of pest.**OUTSTANDING (2023-08-25). There was still a gap on the backdoor. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**OUTSTANDING (2023-10-03). There was still a gap on the backdoor. The manager mentioned that they have already scheduled with a technician to fix the door.
- 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 AREA: There was a water accumulation on the floor area, located at the dishwashing area below the dishwashing machine. The inspector informed the staff/operator that no water accumulation would be permitted in the facility, and that all plumbing aspects of the facility must be maintained in good condition and free of leaks. Please determine the source of the water and fix it to prevent water accumulation in the identified area.**OUTSTANDING (2023-10-03). The water accumulation was still existing.
- 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 AREA: The caulking of the wall where the stainless steel of the dishwashing station was attached had black mold growth. The inspector informed the staff/operator that the caulking of the identified wall must be maintained free of black mold. Please fix (repair/replace) the caulking to the wall to remove the black mold.**OUTSTANDING (2023-10-03). The above were still not fixed, although attempts of cleaning the black mold growth was noticeable. Please remove the silicone/grout, clean the areas, and then regrout, as needed.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
3 infractions
- 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?
- KITCHEN AREA: There was a gap on the bottom perimeter of the exterior back doors. Seal gap to prevent the entry of pest.**OUTSTANDING (2023-08-25). There was still a gap on the backdoor. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**OUTSTANDING (2023-10-03). There was still a gap on the backdoor. The manager mentioned that they have already scheduled with a technician to fix the door.
- 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 AREA: There was a water accumulation on the floor area, located at the dishwashing area below the dishwashing machine. The inspector informed the staff/operator that no water accumulation would be permitted in the facility, and that all plumbing aspects of the facility must be maintained in good condition and free of leaks. Please determine the source of the water and fix it to prevent water accumulation in the identified area.**OUTSTANDING (2023-10-03). The water accumulation was still existing.
- 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 AREA: The caulking of the wall where the stainless steel of the dishwashing station was attached had black mold growth. The inspector informed the staff/operator that the caulking of the identified wall must be maintained free of black mold. Please fix (repair/replace) the caulking to the wall to remove the black mold.**OUTSTANDING (2023-10-03). The above were still not fixed, although attempts of cleaning the black mold growth was noticeable. Please remove the silicone/grout, clean the areas, and then regrout, as needed.
- 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?
- Monitoring Inspection
14 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- BANQUET AREA AND KITCHEN AREA: There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- BANQUET AREA: There was no sanitizer solution available during the inspection. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations. A sanitizer solution was prepared during the inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- KITCHEN AREA: Food items in the cooler were found not adequately covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- KITCHEN: A refrigeration unit, being the inserts of the food preparation tables, was measured at 7°C. The inspector informed the staff/operator that all high-risk food items must be stored at or below 4°C. The cover of the unit was kept open even when not in use. The cover was kept closed afterwards to bring the temperature down to 4°C. Please ensure to keep all covers of all refrigeration units closed as much as possible or when not in use.BANQUET AREA: A refrigeration unit, being the reach-in coolers by the front counter area, was measured at 6°C. The inspector informed the staff/operator that all high-risk food items must be stored at or below 4°C. The reach-in coolers were part of the walk-in cooler. However, there was an over-stacking of items noted on the space that allows air flow to the reach-in cooler, which prevents adequate ventilation to the reach-in cooler. The thermostat of the cooler was set at 4°C. Please ensure to keep the identified space empty to allow proper airflow throughout the composite refrigeration unit.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- KITCHEN AREA: An improper temperature control of food was noted during the inspection where high-risk food items, being the raw eggs, were left in room temperature. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C. The eggs were discarded 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)?
- KITCHEN AREA: The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 64°C (tested three times). The inspector informed the staff/operator to configure the dishwasher to ensure that it reaches at least 71°C. Otherwise, please contact a technician to configure the dishwasher. In the meantime, as discussed during the inspection, please ensure to do manual sanitizing of kitchen utensils/equipment/tools using the compartment sink. The operator was able to create a 100-ppm chlorine sanitizer solution in the third compartment sink for manual dishwashing. No test strips for chlorine available during the inspection. Also, the staff were not recording the dishwasher temperatures daily. The inspector informed the staff/operator that the dishwasher must be tested daily, and its maximum temperature be recorded. Please ensure to record the temperatures of the dishwasher before use every day. A maximum-registering thermometer was not available on-site. Ensure to obtain a maximum-registering thermometer to test the dishwasher at the dish-level. The operator mentioned that they would be contacting a technician to service their dishwasher on the same day.**FIX THE DISHWASHER TO REACH AT LEAST 71°C AND OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- BANQUET AREA AND KITCHEN AREA: Test strips were not available for monitoring chlorine sanitizer in the glasswasher. Provide chlorine test strips and ensure chlorine sanitizer is used at 100 ppm. Monitor the glasswasher daily.**OUTSTANDING (2023-08-25). There were still no chlorine test strips available during the inspection for the chlorine sanitizer solution of the glasswasher in the banquet area and for manual dishwashing in the kitchen area. The inspector informed the staff/operator that test strips must be used to ensure that the sanitizer solutions have a chlorine concentration between 100-200 ppm. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Records indicating the daily testing of the glasswasher chlorine concentration was not provided during the inspection. Please ensure to record the glasswasher chlorine concentration daily before use.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- KITCHEN AREA: The paper towel in a handwashing station was not placed in a functional paper towel dispenser. The inspector informed the operator that all paper towels must be placed in a dispenser to ensure that the unused portion of the roll is protected from contamination. The paper towels were placed in the dispenser during the inspection.
- 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?
- KITCHEN AREA: There was a gap on the bottom perimeter of the exterior back doors. Seal gap to prevent the entry of pest.**OUTSTANDING (2023-08-25). There was still a gap on the backdoor. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.
- 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 AREA: There was a water accumulation on the floor area, located at the dishwashing area below the dishwashing machine. The inspector informed the staff/operator that no water accumulation would be permitted in the facility, and that all plumbing aspects of the facility must be maintained in good condition and free of leaks. Please determine the source of the water and fix it to prevent water accumulation in the identified area.
- 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 AREA: The caulking of the wall where the stainless steel of the dishwashing station was attached had black mold growth. The inspector informed the staff/operator that the caulking of the identified wall must be maintained free of black mold. Please fix (repair/replace) the caulking to the wall to remove the black mold.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The rack full of plates underneath the dishwashing station appeared dirty, with signs of stains and dirt noted. The operator mentioned that these plates were already washed. Although the operator mentioned that they would still check plates prior to reusing them, the inspector informed the operator to place washed and clean plates in a protected location at all times. This may be done by either equipping the rack with a cover that prevents contamination of the plates during storage at the area, or relocating the rack elsewhere so that it remains protected from re-contamination after dishwashing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- BANQUET AREA: There were broken/cracked containers noted. According to the staff, the broken container was used to drain ice in the bar sink. The inspector informed the staff/operator that all containers used to store food must be kept in good condition, and free from cracks or breaks. The broken container was discarded during the inspection. If ice needs to be drained in the sink, please ensure to use a proper strainer for this purpose.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- KITCHEN AREA: In the walk-in dry storage area, the scoops for dry product were stored inside the bins with the scoops covered in product and/or touching the bulk food. All scoops should be stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients. Another alternative is to use clean scoops each time the bulk products are to be accessed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?