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Grand Centre Golf & Country Club

62417 Range Road 420A Bonnyville No. 87 AB T9M 1P3 · Food - General

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer measured 50 ppm sodium hypochlorite (bleach). This concentration is not be effective at eliminating microorganisms. Please prepare and maintain sanitizer at 100 ppm and verify concentration daily with test strips.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was observed stored directly on the floor in the walk-in freezer. Storing food on the floor can lead to contamination and prevent adequate cleaning. Please store all food products at least 15 cm (6 inches) off the floor to allow proper air circulation and cleaning access.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Bacteriological water samples must be submitted quarterly; the last sample was submitted on February 3, 2025. Regular sampling is required to confirm water safety. Please submit bacteriological water samples every three months as per your Food Handling Permit conditions.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The outside of the walk-in freezer is visibly dirty, with mould-like growth. Mould and organic buildup can contaminate food and contribute to unsanitary conditions. Please clean and sanitize the exterior surfaces of the walk-in freezer and maintain them in a clean condition.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer in the sanitizer bucket at time of inspection. Please ensure sanitizer solution is made daily and test strips are used to confirm its concentration.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was stored on the floor of walk-in unit. Please ensure all food products, including those in the walk-in cooler, are always stored off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection, gravy was not being reheated properly; it was being reheated in a crockpot that is not designed to reheat food quickly. Gravy must be heated on the stove so that it can reach 74C quickly, then it can be transferred to a hot holding unit and hold it at 60C or hotter at all times.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There are no records of water sample submissions. Please submit water samples on a quarterly basis as per your Food Handling Permit conditions.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pots were stored on the floor at time of inspection. Please ensure all pots are stored properly at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Staff belongings were stored in the food preparation area. Please ensure staff belongings are stored in a designated area, away from food and food equipment.2. Public washrooms are not maintained properly. Please provide liquid soap for men's public washroom. The women's bathroom had a distinct obnoxious smell, please investigate its source and take any corrective action required to eliminate it.
  3. Demand Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Please ensure all food products are stored off the floor.
    • 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?
      • Please provide pest control to minimize flies inside food establishment. UV ligths or brown paper strips could be used.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Please repair white strip behind grill that is loose.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The filters and exhaust canopy appeared dirty at time of inspection. Please ensure the exhaust system and all of its parts are cleaned as often as necessary to keep clean.