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Grande Prairie Curling Club

10127 99 Avenue Grande Prairie AB T8V 3A4 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A used cleaning cloth was observed on the cookline. - Staff were instructed to store cleaning cloths in a sanitizing solution.2. Sanitizing solution in the spray bottle was noted at 0ppm.- Staff was instructed to get a fresh Quat sanitizing solution that measured approximately 200ppm.Ensure to get test strip for the sanitizing solution.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle was noted without proper label to identify the product.Staff was instructed to label the sanitizing product accordingly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature logs for hot and cold holding and cooking are not up to date. Ensure that temperature logs are current.Update: 6th of November 2025 temperature logs are available for cold holding.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The outer part of the ice machine was noted with whitish residue on it.Staff were observed cleaning the exterior of the ice machine.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature logs for hot and cold holding and cooking are not up to date. Ensure that temperature logs are current.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of food under the deep fryers. Clean under the deep fryers.Dirt is evident on the outside of the garbage containers. Clean the outside of the containers.
  4. Monitoring Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food safety records for temperature monitoring are not being completed- records printed and available at time of inspectionENSURE TEMPERATURES ARE DOCUMENTED DAILY AND AS FOODS ARE COOKED / REHEATED
  5. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer dispenser concentration is at 0 ppm- quat sanitizer solution manually mixed at 200 ppm for temporary fixENSURE THE QUAT SANITIZER DISPENSER IS IN GOOD WORKING ORDER DISPENSING 200 PPM QUAT
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer is not available for checking internal cook temperaturesOBTAIN A WORKING PROBE THERMOMTER
    • 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 are not available to measure the concentration of the quat sanitizerOBTAIN QUAT TEST STRIPS TO MONITOR SANITIZER CONCENTRATIONS
  6. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer dispenser concentration is at 0 ppm- quat sanitizer solution manually mixed at 200 ppm for temporary fixENSURE THE QUAT SANITIZER DISPENSER IS IN GOOD WORKING ORDER DISPENSING 200 PPM QUAT
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A probe thermometer is not available for checking internal cook temperatures2. Not all cold holding units are provided with a thermometer for temperature monitoring1. OBTAIN A WORKING PROBE THERMOMTER.2. ENSURE ALL REFRIGERATED UNITS ARE PROVIDED WITH A THERMOMETER. IF APPLICABLE, HOT HOLDING DISPLAY UNITS WOULD ALSO NEED A THERMOMETER.
    • 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 are not available to measure the concentration of the quat sanitizerOBTAIN QUAT TEST STRIPS TO MONITOR SANITIZER CONCENTRATIONS
  7. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer bucket was setup for wiping cloths. Cloths were left on counterENSURE A SANITIZER BUCKET IS SETUP TO STORE WIPING CLOTHS BETWEEN USES. THIS PREVENTS CROSS CONTAMINATION.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat disinfectant (more concentrated) is being used in food handling areas rather than quat sanitizer (less concentrated). - The sanitizer dispenser is located downstairs only, the disinfectant dispenser is upstairs near the kitchen.ENSURE SANITIZER IS USED IN THE KITCHEN AND FOOD HANDLING AREAS. DISINFECTANT MAY NOT BE FOOD SAFE.RELOCATE THE SANITIZER DISPENSER UPSTAIRS TO BE MORE ACCESSIBLE TO KITCHEN STAFF.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1. Prepped foods are not being date labelled2. Temperature logs are not being completed1. ENSURE ALL PREPARED FOODS ARE DATED AND LABELLED2. ENSURE TEMPERATURE LOGS ARE COMPLETED FOR COLD AND HOT HOLDING UNITS AT LEAST DAILY.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A probe thermometer is not available for checking internal cook temperatures2. Not all cold holding units are provided with a thermometer for temperature monitoring1. OBTAIN A WORKING PROBE THERMOMTER.2. ENSURE ALL REFRIGERATED UNITS ARE PROVIDED WITH A THERMOMETER. IF APPLICABLE, HOT HOLDING DISPLAY UNITS WOULD ALSO NEED A THERMOMETER.
    • 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 are not available to measure the concentration of the quat sanitizerOBTAIN QUAT TEST STRIPS TO MONITOR SANITIZER CONCENTRATIONS
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is debris build-up in the drink dispenserENSURE THE DRINK DISPENSER IS TAKEN APART TO BE CLEANED AND SANITIZED DAILY
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is dirt and debris under the fryers, under the bag-in-box storage rack, and under the dry storage shelf CLEAN AND SANITIZE THE IDENTIFIED AREAS