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Elk Point Golf & Country Club

NE 35-56-7 W4 Elk Point AB · Food - General

4 inspections

  1. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Waterproof thermometer needed to test dishwasher temperature.Temperature should be maintained at 71C or more
    • 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 is due for serviceEnsure ventilation hood is maintained to prevent fire hazard.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer missing in the sandwich coolers and standing refrigeration units.Ensure you have an internal thermometer for temperature monitoring.
    • 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 were unavailable upon request.Ensure you have chlorine test strips to monitor sanitizer concentration.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was at 50ppm bleach solution.This was changed and 100ppm chlorine solution was achieved.Ensure 100ppm chlorine solution for effective sanitization.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer missing in the sandwich coolers and standing refrigeration units.Ensure you have an internal thermometer for temperature monitoring.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy was observed at 50C.Ensure that high risk food items are stored at temperature not less than 60C - in hot holding, to prevent bacterial contamination.
    • 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 were unavailable upon request.Ensure you have chlorine test strips to monitor sanitizer concentration.
    • 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?
      • Pest control records were unavailable upon request.Ensure you monitor for pest monthly and records maintained.