GTR Golf
8 - 3181 32 Street NE Calgary AB T1Y 6Z7 · Food - General
8 inspections
- Risk Management Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were stored on the counters.-Ensure that the cleaning cloths are stored in the sanitizer in between uses.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food was stored uncovered inside the prep line cooler.-Ensure that the food is covered to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- " Outstanding Violation"The small cooler was measured at 8.2 degrees C.-Ensure that the perishable food items are stored at 4 degrees C or less under refrigeration.-Repair/replace the cooler.-Do not store perishable food items inside the cooler until fixed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- "Outstanding Violation"The chlorine for the mechanical dishwasher was measured between 10-50 ppm.-Fix the dishwasher.-Ensure that the chlorine for the mechanical dishwasher is maintained at 100 ppm. Use the 2-coampartment sink for manual dishwashing until the dishwasher gets fixed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No soap was available at the kitchen hand sink.-Ensure that the hand sink is properly supplied with hot/cold potable water, soap and single use paper towels.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Must display the Food Handling Permit. Choose a conspicuous lactation
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1)Clean utensils were stored in the splash zone of the hand wash sink.-Ensure that the clean utensils are stored away from the splash zone or a splashguard/barrier is placed beside the hand sink.2) Rice scoop was stored in stagnant water.-Ensure that the scoops are stored in ice water.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Cardboard used as a shelf liner.2) A cart beside the fryers was covered with flour.-Clean the cart and do not use cardboard as a liner as it is not a clean surface.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were stored on the counters.-Ensure that the cleaning cloths are stored in the sanitizer in between uses.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach sanitizer was measured above 200ppm. It bleached out the test strips.* Bleach was diluted by the operator which was tested at 100 ppm.-Ensure that the bleach is maintained at 100ppm.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food was stored uncovered inside the prep line cooler.-Ensure that the food is covered to prevent contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Personal make up items were observed on the food counter. * The makeup items were removed. -Ensure that personal items are stored separately from food/ food contact areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The small cooler was measured at 8.2 degrees C.-Ensure that the perishable food items are stored at 4 degrees C or less under refrigeration.-Repair/replace the cooler.-Do not store perishable food items inside the cooler until fixed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chlorine for the mechanical dishwasher was measured between 10-50 ppm.-Fix the dishwasher.-Ensure that the chlorine for the mechanical dishwasher is maintained at 100 ppm. Use the 2-coampartment sink for manual dishwashing until the dishwasher gets fixed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No soap was available at the kitchen hand sink.-Ensure that the hand sink is properly supplied with hot/cold potable water, soap and single use paper towels.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Must display the Food Handling Permit. Choose a conspicuous lactation
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1)Clean utensils were stored in the splash zone of the hand wash sink.-Ensure that the clean utensils are stored away from the splash zone or a splashguard/barrier is placed beside the hand sink.2) Rice scoop was stored in stagnant water.-Ensure that the scoops are stored in ice water.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Cardboard used as a shelf liner.2) A cart beside the fryers was covered with flour.-Clean the cart and do not use cardboard as a liner as it is not a clean surface.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Must display the Food Handling Permit. Choose a conspicuous lactation
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Monitoring Inspection
1 infraction
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Must display the Food Handling Permit. Choose a conspicuous lactation
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Must display the most recent Food Handling Permit. Use a conspicuous location.The Permit is hidden behind the Coke cooler
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Monitoring Inspection
1 infraction
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Must display the most recent Food Handling Permit. Use a conspicuous location
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Monitoring Inspection
2 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- 1.Must wear head gear in the food preparation area.2. No personal items or cell phones should be in the food preparation area
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Must display the most recent Food Handling Permit. Use a conspicuous location
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?