Gleniffer Lake Resort - Club House Concession
35468 Range Road 30 Red Deer County AB T0M 1V0 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. There was no bleach sanitizer available for surfaces or for dishwashing. Make sure to provide bleach for sanitizing and dishwashing.Test strips were available.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. The dishwash sanitizer was at 0ppm bleach. Ensure the dishwash sanitizer is maintained at 100ppm.2. The surface sanitizer bottle was measured at 0ppm bleach. Ensure the surface sanitizer is mixed to 100ppm bleach.Corrected3. No test strips were available for the sanitizer. Ensure test strips are available for the sanitizers.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. The dishwash sanitizer was at 0ppm bleach. Ensure the dishwash sanitizer is maintained at 100ppm.2. The surface sanitizer bottle was measured at 0ppm bleach. Ensure the surface sanitizer is mixed to 100ppm bleach.3. No test strips were available for the sanitizer. Ensure test strips are available for the sanitizers.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Originally Cited 13 Jun1. There were no test strips for the bleach sanitizer solution. Test strips are required to allow the correct concentration of sanitizer to be made up. Make test strips available to staff.2. Tables were being sanitized with soapy water. Cleaning is always a three step process, wash, rinse, sanitize. Soapy water is not a sanitizer. A sanitizer solution must be used on tables.Note: vinegar water is not a sanitizer. Vinegar water may be used to eliminate greasy stains and fingerprints from glass and stainless steel but it is not to be used in place of a sanitizer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Originally Cited 13 Jun1. Test strips for the dishwash sanitizer were not available. These will be the same test strips as used for the surface sanitizer.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. There were no test strips for the bleach sanitizer solution. Test strips are required to allow the correct concentration of sanitizer to be made up. Make test strips available to staff.2. Tables were being sanitized with soapy water. Cleaning is always a three step process, wash, rinse, sanitize. Soapy water is not a sanitizer. A sanitizer solution must be used on tables.3. The bleach sanitizer solution was way too strong. It needed to be diluted by half to reach the 100ppm food safe level.Note: vinegar water is not a sanitizer. Vinegar water may be used to eliminate greasy stains and fingerprints from glass and stainless steel but it is not to be used in place of a sanitizer.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Raw eggs were stored above ready to eat foods in the back room cooler. Eggs were moved to a different cooler.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. Test strips for the dishwash sanitizer were available. These will be the same test strips as used for the surface sanitizer.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions