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Fort McMurray Golf Clubhouse - Main kitchen

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

15 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. 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?
      • Caulking in the dishwashing area was noted being damaged and moldy. Remove the moldy caulking and refinish the area.Ensure all surfaces are in a good repair, smooth and cleanable.
  6. Risk Management Inspection

    0 infractions

  7. 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?
      • Ventilation hood was over due for professional cleaning. Provide invoice once cleaning has been done.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No functional thermometers in the cooler under the prep coolers. Provide thermometer in the coolers and monitor the temperature at which foods are stored.
  10. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No functional thermometers in the cooler under the prep coolers. Provide thermometer in the coolers and monitor the temperature at which foods are stored.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips and quats test strips were noted being expired.Obtain iodine and quats test strips with valid expiration dates for bar area.
  11. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No functional thermometers in the cooler under the prep coolers. Provide thermometer in the coolers and monitor the temperature at which foods are stored.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bar glasswasher measured 00 ppm iodine after several runs. Have the glasswasher repaired as required. In the meantime, sanitize all bar glassware in the main dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips and quats test strips were noted being expired.Obtain iodine and quats test strips with valid expiration dates for bar area.
  12. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping clothes were noted being stored on the kitchen prep counters. The wiping clothes were removed by the staff during inspection onsite.Ensure wiping clothes are stored in the sanitizer bucket in between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No functional thermometers in the cooler under the prep coolers. Provide thermometer in the coolers and monitor the temperature at which foods are stored.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bar glasswasher measured 00 ppm iodine after several runs. Have the glasswasher repaired as required. In the meantime, sanitize all bar glassware in the main dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips and quats test strips were noted being expired.Obtain iodine and quats test strips with valid expiration dates for bar area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser was noted being empty at hand washing sink in female washroom.Provide hand soap and ensure all hand washing sinks are adequately supplied all the times.
  13. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bar glasswasher measured less than 12.5ppm iodine after several runs. Have the glasswasher repaired as required. In the meantime, sanitize all bar glassware in the main dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning: - bar cooler floor/reach in door bases - cooler door handles - slicer
  14. Risk Management Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler observed storing a wiping cloth in their apron pocket after wiping the counter and their hands. Cloth sent to laundry and proper wiping cloth/hand hygiene practices discussed with kitchen manager and food handler during the inspection.
    • 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?
      • Gaps to the outside were visible through the back kitchen door. Ensure all exterior doors are completely sealed to the outside to prevent the entry of pests and/or vermin. - September 27/23: manager indicated that a repair appointment was scheduled for Oct 7, 2023.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ensure all food storage shelving is installed such that there is at least 6 inches between the products and the floor. - September 27/23: Bar area walk-in cooler shelving at door.Ensure all shelving is finished to be smooth, non-porous, and easily cleanable. Refinish the shelving in the back prep area. - September 27/23: shelving had been removed in some areas leaving wall damage/holes that requires refinishing to be smooth, non-porous, easily cleanable and clean.Refinish the wood support piece under the bar at the pop station to be smooth, non-porous, and easily cleanable. - September 27/23: One section of raw wood support material remained. Manager indicated that it would be removed the day of the inspection.The cutting board counters along the main cookline were deeply scratched and stained and require refinishing and/or replacement. - September 27/23: manager indicated that new cutting boards had been ordered but sizing adjustments needed to be made.The cutting boards used as dishes must be evaluated and refinished and/or replaced if cracked - deep cracks in these boards cannot be properly cleaned and sanitized between customers. Discussed with manager during inspection and she indicated that replacement of these boards has been discussed with club management. Additional lighting levels are required for effective cleaning and product monitoring in the walk-in cooler. - September 27/23: Bulb had been replaced with brighter bulb however additional lighting is still required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning: - bar cooler floor/reach in door bases - cooler door handles - cooler door seals - cookline - slicer
  15. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were stored on counters and on one food handler's shoulder. Ensure wiping cloths are stored in a sanitizing solution when not in active use. Cloths were transferred to sanitizing solutions during the inspection. Ensure cloth use is reviewed with all food handlers.Cookline wiping cloth sanitizing solution measured less than 200ppm QUAT. New solution was prepared during the inspection.
    • 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?
      • Gaps to the outside were visible through the back kitchen door. Ensure all exterior doors are completely sealed to the outside to prevent the entry of pests and/or vermin.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ensure all food storage shelving is installed such that there is at least 6 inches between the products and the floor. Dry storage area shelving.Ensure all shelving is finished to be smooth, non-porous, and easily cleanable. Refinish the shelving in the back prep area.Ceiling tiles were missing above the ice machine and need to be replaced.The caulking around the dishwashing area was visibly dirty (mold-like substance growth) and requires replacement. Refinish the wood support piece under the bar at the pop station to be smooth, non-porous, and easily cleanable. The cutting board counters along the main cookline were deeply scratched and stained and require refinishing and/or replacement. The cutting boards used as dishes must be evaluated and refinished and/or replaced if cracked - deep cracks in these boards cannot be properly cleaned and sanitized between customers. Discussed with manager during inspection and she indicated that replacement of these boards has been discussed with club management. Additional lighting levels are required for effective cleaning and product monitoring in the walk-in cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bar walk-in cooler measured greater than 4C. All perishable products were transferred to other coolers during the inspection. Have the cooler serviced as required to maintain all products at 4C or lower at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Main ice machine was visibly dirty (mildew-like growth) and required immediate cleaning. Ice discarded and cleaning started during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning: - bar cooler floor/reach in door bases - cooler door handles - cooler door seals - cookline - dishwasher area ceiling - mop sink area - back vent hood