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Fawn Meadows Golf and Country Club

1750 20 Street Delburne AB T0M 0V0 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer was measured at 0 ppm at the time of inspection. The staff member was informed and a new solution was mixed and measured at 100 ppm. Please ensure that bleach sanitizer solutions are maintained at 100 ppm to ensure proper sanitizing of food contact surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine dishwasher was measured to dispense 0 ppm of bleach sanitizer in the final rinse cycle at the time of inspection. The operator will use the adjacent two-compartment sink for the sanitizing step for dishes and utensils until the dishwasher is repaired. Please ensure that the dishwasher is maintained in good working condition. Rinse concentrations of chlorine sanitizer should be at 100 ppm.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine dishwasher was measured to dispense 0 ppm of sanitizer in the final rinse cycle at the time of inspection. The operator was informed and the sanitizer line was primed. The chlorine sanitizer was then measured at 100 ppm after a couple of runs. Please ensure the dishwasher is primed and dispensing sanitizer at 100 ppm before use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired chlorine test strips were observed at the time of inspection.Please ensure that valid testing equipment is available and used to regularly monitor sanitizer concentrations.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A cup was observed a bulk flour container at the time of inspection.Please ensure that utensils are stored in manner that prevents the contamination of food.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach was measured to be greater than 200ppm at the time of inspection. A new solution was diluted to 100ppm. Please ensure that bleach sanitizer is kept at 100ppm to ensure safe food handling.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The bulk beef and chicken soup base containers were observed to have reused dipping cups for scooping. The cups were removed after a discussion with the operator.Please ensure that utensils are stored in a manner that prevents the contamintion of food.
    • 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?
      • Light was observed to be coming through the bottom edges of the backdoors of the kitchen facility. Please ensure that the weatherstripping for the noted areas are repaired or replaced to prevent the entry of pests.
  6. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A box of food was placed at the handwashing sink while putting delivery away.- Corrected during inspection.Handwashing sink must not be blocked at anytime