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Grande Prairie Golf and Country Club - Kitchen

711040 Resources Road County of Grande Prairie No 1 AB T8V 3A7 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Some raw meat appeared to be improperly stored in the main walk-in cooler (i.e. within the main kitchen). 2. The ice scoop (in the outside kiosk) was not properly stored on top of the ice machine. The owner / operator of this facility is requested to conduct the following, namely:1. Re-arrange the walk-in cooler to ensure all raw meats are stored either on their own shelf (in it's entirety) or all raw meats stored on the lowest shelving units within this cooler.*******THIS ISSUE WAS ADDRESSED DURING INSPECTION.2. Ensure all ice scoops are always stored inside a sanitary container or bag.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Quaternary ammonia sanitizing solution (in red containers) was noted, however, there were no chemical test strips available to verify the concentration of this solution.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure quaternary ammonia test strips are obtained in order to test this sanitizing solution (daily) when in operation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • At time of inspection:1. Some minor cleaning is required:a. Inside the rear upright freezer andb. The flooring underneath some of the main cooking equipment (i.e. under the deep fat fryer and flat top grills etc.).The owner / operator of this facility is requested to conduct the following, namely:1. Please clean / sanitize the areas as noted above.Be advised that a dramatic improvement has been made with the sanitation of this kitchen.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At time of inspection:1. Various soiled cloths were noted to be stored on food contact surfaces (and thus were not being stored/immersed in an approved sanitizing solution).The owner / operator of this facility is requested to conduct the following, namely:1. Remove all soiled cloths and place in the laundry.2. Obtain new cleaning cloths and keep them immersed in an approved sanitizing solution. This must be occurring within the main kitchen, bartending area, and exterior kiosk.It appears that quaternary ammonia sanitizer (measured to be at 400 PPM) is able to be dispensed (i.e. from a dispensing unit at the main mechanical dishwasher area).
    • 09. Are chemicals stored and handled in a safe manner?
      • At time of inspection:1. Some chemicals / chemical spray bottles (not all) did not contain a label to identify the ingredients within.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all chemicals / chemical spray bottles contain a label to identify the ingredients within (i.e. chlorine bleach sanitizer or Quat sanitizer etc.).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. All refrigeration temperatures noted were at or below 4 Degrees Centigrade - SATISFACTORY.2. All hot-holding temperatures noted were at or above 60 Degrees Centigrade – SATISFACTORY.3. Some refrigeration units did not contain a functional thermometer within the appliance.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure there is a functional thermometer inside all refrigeration units that contain high risk / perishable foods / beverages. Please verify that one exists within all refrigeration units withn the commercial kitchen, bartending, and exterior kiosk locations.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At time of inspection:1. It was unknown as to which manager(s) / food handler(s) within this facility have Alberta-approved Food Safety training.The owner / operator of this facility is requested to conduct the following, namely:1. Provide a copy of all Alberta-approved Food Safety certificates for verification. Be advised that copies of all Alberta-approved food safety certificates must be kept on-site at this facility so that, they can be reviewed during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At time of inspection:1. Various cutting boards (both on the kitchen line and while being stored) were:- not sanitary and/or- severely scratched and/or- severely stained and/or - severely worn.2. Re-usable utensils (in the service / bartending area) were not properly stored "business-ends-down."The owner / operator of this facility is requested to conduct the following, namely:1. Replace all cutting boards that are not in good repair and replace. Any cutting boards that can be salvaged must be immediately cleaned / sanitized. 2. Ensure all customer re-usable utensils are always stored "business-ends-down."
    • 23. Is the facility maintained in a clean and sanitary condition?
      • At time of inspection:1. The main commercial kitchen and exterior kiosk were not in a clean and sanitary condition. 2. There did not appear to be any cleaning / sanitation schedule (for staff to check off) to ensure this facility is being maintained in a clean / sanitary condition.The owner / operator of this facility is requested to conduct the following, namely:1. Clean the entire kitchen and exterior kiosk. Ensure all equipment, walls, floors, and ceilings are in a clean and sanitary condition.2. By next season (i.e. at first operation (i.e. April of 2025), ensure a sanitation schedule (i.e. in checklist form) is devised and implemented for all staff - to ensure all food / bartending facilities are maintained in a clean and sanitary condition.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • At time of inspection:1. One or more chemical containers and/or chemical spray bottles did not contain a label to identify the ingredients within. Be advised that all chemicals / chemical spray bottles must contain a label to identify the ingredients within.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all chemicals / chemical spray bottles contain a label to identify the ingredients within.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. The hand wash sink in the main kitchen was obstructed.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all hand wash stations are not obstructed. *******THIS ISSUE WAS ADDRESSED DURING INSPECTION.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At time of inspection:1. There did not appear to be any owners / operators certified with Alberta-approved Food Safe Training OR there were no certificates noted on-site for review during inspection.The owner / operator of this facility is requested to conduct the following, namely:1. Provide evidence that at least one (1) owner / operator has Alberta-approved Food Safety training or2. Register for the next available Alberta-approved Food Safety training course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At time of inspection:1. The exhaust ventilation suppression system sticker indicates expiry is March of 2043 – SATISFACTORY.2. Some of the shelves (within the walk-in cooler) are constructed of wood, an absorbent material making them difficult to clean.The owner / operator of this facility is requested to conduct the following, namely:1. Remove all wood shelving from the walk in cooler (or any other areas within this entire food facility) and replace with shelving that is non-porous to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At time of inspection:1. Various kitchen line cutting boards were severely scratched / stained and require replacement or the board turned over to the other side.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all kitchen line cutting boards are free of severe scratches / stains and ensure a smooth surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • At time of inspection:1. The entire kitchen facility was not found to be in a clean and sanitary condition.2. There did not appear to be a sanitation schedule (in checklist form in ink) available for staff to mark down all cleaning duties completed.The owner / operator of this facility is requested to conduct the following, namely:1. Thoroughly clean and sanitize the entire kitchen facility. Remove all items that are not part of the day to day operation of this facility. This item shall be addressed within 48 hours.2. Devise and implement a sanitation schedule (in checklist form) for this entire facility (including the kiosk / snack bar).
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • At time of inspection:1. The exterior garbage / cardboard receptacle area was not clean. All receptacle doors were left open for pests (i.e. birds) to enter.The owner / operator of this facility is requested to conduct the following, namely:1. Clean the exterior perimeter of the main garbage / cardboard receptacle area. Ensure the receptacle doors are kept closed when not in use.