Foremost Golf Club Foremost Club House
NE 17-6-11 W4 Foremost AB T0K 0X0 · Food - General
3 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Fridge in kitchen measured 12.2C. CDITemperature was turned all the way down. Staff turned up temperature of fridge to make colder.The temperature measured ~4C after adjusting.Cooking thermometers did not work. Discussed replacing batteries.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quats sanitizer available and measured 400ppm. Discussed mixing less sanitizer or diluting water. No quats or bleach test strips available to measure sanitizers concentration.Test strips were left with operator.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing station was fully of dirty dishes.Discussed storing dirty dishes in back sink. Ensure handwashing station is fully accessible at all times for handwashing.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- No hot water at either washroom hand sink. Ensure all handwashing stations have hot water.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions