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Edmonton Springs Golf Resort - Concession

9 - 53302 Range Road 264 Spruce Grove AB T7X 3H5 · Food - General

3 inspections

  1. Monitoring Inspection

    2 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?
      • Mice droppings were observed along the walls behind behind the standup cooler. - Identify all potential points of entry (holes/cracks/crevices) on walls, floor, and ceiling in the entire food premise and have them closed/sealed to prevent mice entry and harborage.- All open foods, utensils, and containers must be stored in pest proof containers with tightfitting covers to prevent contamination.- Pull out equipment to access and deep clean the entire floor along the chest freezer area.- Empty garbage bins daily and ensure the inside as well as the outside of garbage bins are clean and sanitize.- Ensure all exit doors have proper weather stripping to prevent pest entry.- Clean out all mice droppings by soaking them in sanitizer solution before wiping the area with paper towel. Wear appropiate personal protective equipment (gloves) and increase ventilation of the area before cleaning the area. Double bag the mice droppings before disposal. DO NOT vacuum or sweep mice droppings.Pest monitoring template sent to operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris and dirt buildup was observed along the walls and underneath the compartment sink. Clean the above mentioned areas.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not prepared upon arrival.A 100ppm Chlorine sanitizer solution was prepared while inspector was onsite. Ensure that a sanitizer solution is prepared and used on food contact surfaces at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher only reaches a rinse temperature of 69 degrees Celsius at the plate level. Dishes are to be manually sanitized in 100ppm chlorine solution until dishwasher can produce a rinse temperature of 72 degrees Celsius at the plate level.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • A recent bacteriological water sample had not been taken.Samples are to be taken for cistern once every 3 months while in operation. A sample bottle was left with operator.
    • 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?
      • 1. Weather stripping at the kitchen door was insufficient. 2. Pest control records were not available.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Proof of food safety certification was not sent off to AHS.