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Heritage Pointe Golf Club - Food

1 Heritage Pointe Drive Heritage Pointe AB T1S 4H1 · Food - General

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The shelving underneath the ice sink in the small kitchen was severely water damaged. A catch bucket was observed. **Repair source of water infiltration and remove shelf or repair the shelf.2. The light cover was cracked and chipped in the small kitchen located in front of the staff entrance.**Replace light cover.
  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A steam table was converted into a cold holding unit. Temperature of food items located here were measured between 11-18 degrees Celsius. Items were placed on the steam table for more than 2 hours. **Discard. Ensure the ice baths are consistently checked to ensure cold holding temperatures are met. Highly recommend to obtain a proper cold holding unit. If steam table is continued to be used as a cold holding unit then temperature logs must be kept. ***CORRECTED DURING THE INSPECTION.2. Flour used for dipping food items for deep frying were left at room temperature. **Discard. Flour that is used that makes contact with food should be discarded within 2 hours if left at room temperature. **CORRECTED DURING THE INSPECTION.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No iodine concentration was detected in the bar dishwasher. The bar dishwasher was run 6 times during the time of the inspection. **Repair and ensure the concentration of iodine is at 12.5 ppm. In the meantime, use single use disposable cups or take all glassware to the main kitchen for washing/sanitizing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The shelving underneath the ice sink in the small kitchen was severely water damaged. A catch bucket was observed. **Repair source of water infiltration and remove shelf or repair the shelf.2. The light cover was cracked and chipped in the small kitchen located in front of the staff entrance.**Replace light cover.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: 1) Ventilation canopy exhaust grills in the small kitchen.2) Floor by the syrup storage in the small kitchen.3) Ventilation canopy exhaust grills in the main kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation records were not available for review at the time of inspection. Prepare written sanitation records.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation records were not available for review at the time of inspection. Prepare written sanitation records.
  4. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The bar was observed storing meat and cheese skewers for drink garnish in an ice bath on the bar. While the meat used is believed to be shelf-stable, the cheese is assumed to require refrigeration. Staff indicated that product was rotated after approximately four hours, during shift changes. Modify storage procedure to ensure cheese-containing product is not kept outside of refrigeration for longer than two hours. 2) Sauces which contain dairy or whose shelf stability could not be verified were observed stored in a makeshift cold well and measured at temperatures ranging from 8-12C. Ensure this well is filled higher with ice, and fill holding container storing perishable sauces with ice to ensure their temperature is maintained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The handwash sink at the back of the kitchen was observed to not drain properly. Repair sink drainage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the ceiling tiles in the kitchen appeared damaged, making it difficult to easily clean.Repair or replace ceiling tile.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation records were not available for review at the time of inspection. Prepare written sanitation records.
  5. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The coolers on the prep line of the kitchen were observed to not have thermometers to monitor their temperature. Install display thermometers in coolers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The bar was observed storing meat and cheese skewers for drink garnish in an ice bath on the bar. While the meat used is believed to be shelf-stable, the cheese is assumed to require refrigeration. Staff indicated that product was rotated after approximately four hours, during shift changes. Modify storage procedure to ensure cheese-containing product is not kept outside of refrigeration for longer than two hours. 2) Sauces which contain dairy or whose shelf stability could not be verified were observed stored in a makeshift cold well and measured at temperatures ranging from 8-12C. Ensure this well is filled higher with ice, and fill holding container storing perishable sauces with ice to ensure their temperature is maintained.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The test strips for the quats sanitizer were not observed.Test strips were acquired by staff from chemical supplier during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the light covers in the back food preparation area was missing. Replace light cover.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The handwash sink at the back of the kitchen was observed to not drain properly. Repair sink drainage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the ceiling tiles in the kitchen appeared damaged, making it difficult to easily clean.Repair or replace ceiling tile.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation records were not available for review at the time of inspection. Prepare written sanitation records.