Skip to content
Loading map…

Fort McMurray Golf Clubhouse - Hut

3 - 100 Real Martin Drive Fort McMurray AB T9K 2S1 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice build-up in vertical freezer and pooling of liquid in the bottom of refrigerator were noted. Clean and maintain equipment in a clean sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Single sink by the hand washing sink was noted in unsanitary condition. Build of debris was noted on the walls of the stainless-steel sink. Scrub and clean the sink properly and maintain in a clean and sanitary condition.
  3. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink was not draining properly. Water pooling was noted during hand washing. Drainage cleaning required.Clean the drain pipe and ensure hand washing sink is functioning properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice build-up in vertical freezer and pooling of liquid in the bottom of refrigerator were noted. Clean and maintain equipment in a clean sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Single sink by the hand washing sink was noted in unsanitary condition. Build of debris was noted on the walls of the stainless-steel sink. Scrub and clean the sink properly and maintain in a clean and sanitary condition.
  4. Monitoring Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • New sandwich display cooler measured greater than 4C. Ensure the cooler can maintain all products at or below 4C before using it. Repair cooler as needed.
  6. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • New sandwich display cooler measured greater than 4C. Ensure the cooler can maintain all products at or below 4C before using it. Repair cooler as needed.
  7. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer solution measured greater than 200ppm. Solution was remixed during the inspection and solution preparation was discussed with staff.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sandwiches in sandwich cooler measured greater than 4C. Sandwiches were discarded during the inspection. Do not use this cooler until it can maintain all products at the required refrigeration temperature.
  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were stored on counters. Ensure wiping cloths are stored in sanitizer solutions when not in active use. Cloths transferred to sanitizing solutions during inspection. Sanitizing solution measured less than 200ppm QUAT. New solution prepared during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot dog toppings stored at room temperature with no cold storage interventions and/or timing. Toppings were discarded during the inspection and display discussed with manager. Hot dogs on roller warmer measured less than 60C. Hot dogs were reheated during the inspection. Ensure temperatures are monitored throughout hot holding period and records kept. Sandwich cooler measured greater than 4C. Monitor cooler and transfer products to a different cooler if the temperature doesn't drop below 4C within 1 hour.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixture in the mop sink area was not functioning at the time of the inspection and requires repair. Ensure all shelving is smooth, non-porous, and easily cleanable - including exposed edges.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- microwave- mop sink area- back door chest freezer- under hand sink cabinet - ice machine