Fort In View Golf Course - Food
55028 Range Road 230 Sturgeon County AB T8L 5B4 · Food - General
5 inspections
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no prepared sanitizer available at the front coffee service station. Two cleaning cloths were observed sitting out wet on countertops. These must be soaking in an approved sanitizer solution once in use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no sanitizer available for rags in the kitchen area. Multiple in-use rags were observed out on countertops instead of soaking in an approved sanitizer solution.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A bowl of coffee creamers was observed sitting out at room temperature. These were discarded and options for storage (i.e., in a cooler or on ice) were discussed with Operator Gord.
- 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 not available onsite at time of inspection.
- 20. Do food handlers at the facility have adequate food safety training?
- Currently the only employee holding their full food safety certificate is a part time employee. Discussed that it must be someone in care and control of the facility.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring 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?
- There are two sections of unfinished plywood in the back storage area which must be painted or sealed to be smooth, impervious-to-moisture and easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management 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?
- Window in the kitchen has an ineffective insect screen. Please replace with a proper fitting one, free of holes.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There are several holes in the ceilings and walls in the storage area that need to be repaired to prevent pest entry or harbourage.
- 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?
- Risk Management 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?
- Window in the kitchen has an ineffective insect screen. Please replace with a proper fitting one, free of holes.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There are several holes in the ceilings and walls in the storage area that need to be repaired to prevent pest entry or harbourage.
- 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
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Ensure sanitizer is prepared without any soap in the bottle, as this reduces the efficacy of the bleach.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- All items must be stored up off the floor by a minimum of 6 inches to allow for proper cleaning and monitoring for pests.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature dishwasher was ran three times and was only capable of achieving a maximum temperature of 62C. It must be able to achieve 72C at the plate to effectively sanitize. Please have the dishwasher serviced and/or replaced. Until such a time, all reusable dishes must be manually sanitized by submerging in a 100 ppm bleach solution for two minutes, then airdrying.
- 15. Is the facility free of a pest infestation?
- There is a strong smell of rodent urine in the storage room, with droppings observed along the floor and under food equipment. Have a professional pest control company assess the situation and provide receipt of service to PHI for review.
- 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?
- Window in the kitchen has an ineffective insect screen. Please replace with a proper fitting one, free of holes.
- 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?
- Weather stripping at the back door must be repaired and replaced so there is no visible light.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There are several holes in the ceilings and walls in the storage area that need to be repaired to prevent pest entry or harbourage.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The hood vent is past due for servicing since October 2023.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?