Glacier Greens Par 3 Golf Course - Kitchen
54007 Highway 770 Parkland County AB T7X 3V4 · Food - General
3 inspections
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer was observed at greater than 200ppm. New chlorine sanitizer solution was prepared by operator measuring 100ppm.Please ensure sanitizer solution is maintained at recommended concentrations.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Taco sauce for hotdogs labelled "refrigerate after opening" observed to be stored at room temperature. Operator put into sauce into the fridge that maintained a temperature of 4 degrees Celsius or less. Please ensure to read all food labels and store them as appropriate after use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Fridge storing uncooked hot dogs was above 4 degrees Celsius. Fridge temperature was modified and then observed to be 4 degrees Celsius or less.Please ensure to monitor fridge temperature daily to ensure adequate tempeerature is consistently acheived.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Broken kitchen utensil was observed in a kitchen drawer. The broken utensil was discarded by operator.Please ensure all utensils are maintained in a smooth and cleanable manner.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Sanitizer was not available for proper sanitizing of utensils and equipment. Bleach was ordered during the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips were not available to measure sanitizer concentration. Obtain chlorine test strips.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?