Hines Creek Golf Clubhouse - Restaurant
NE17-83-04 W6 Hines Creek AB T0H 2A0 · Food - General
2 inspections
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Since a home-based dishwasher is being used for dishwashing, it is essential to verify that the internal temperature reaches at least 71°C (160°F) to ensure proper sanitation. Verification Methods- Use a dishwasher-safe thermometer to measure the internal temperature during the wash cycle.- Alternatively, use a dishwasher temperature test strip that confirms the required temperature has been achieved.Ensure that one of these methods is used regularly and that records are maintained for verification purposes.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
9 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed that hair was not restrained during the inspection by staffs in the kitchen.Ensure that food is not contaminated by hair.Hair should be properly restrained by packing or wearing hair net.
- 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?
- Temperature logs are not recorded in the facility.Temperature logs are important for maintaining food safety.Ensure temperature logs are recorded in the facility.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A bowl containing mayonnaise and cheese was observed sitting at room temperature for over two hours. The mayonnaise was discarded, and the cheese was salvaged by the Public Health Inspector.Ensure that mayonnaise, cheese, high risk food, cooked and cut vegetables are stored in the refrigerator between use or small ready to use quantities are taken when needed.
- 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?
- - A pest control record was not available during inspection.- The doors at the dining room entrance and the storage room at the ground floor, are not properly sealed.Ensure pest records are kept and available on site,Ensure doors are weather-stripped/properly sealed.Ensure the checklist is completed at least once a month
- 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?
- - An expired permit was posted at the facility.Ensure a valid permit is posted at the facility.
- 20. Do food handlers at the facility have adequate food safety training?
- Ensure to email me a copy of the valid Food Safety Certificate for the certified food handler. Ensure the Food safety basic course is taken by the other staff the facility.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Utensils used for deep frying, cooking knives, and a cutting board with food debris were observed left on the prep table at room temperature. Staff were advised to move all used utensils to the designated dishwashing area for proper washing, rinsing, and sanitizing.Ensure that all utensils are thoroughly washed, rinsed, and sanitized immediately after use or cooking. During busy hours, utensils should not remain at room temperature for more than 2 hours. Only clean, air-dried utensils should be used for food preparation. Used utensils must not be left out on prep surfaces to prevent contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following equipments are not in a clean and sanitary condition:- The ice machine is slimy.- The hood vent has grease build up.Staff un-plugged the ice-machine to clean the unit.Ensure the equipment's are cleaned and maintained in sanitary condition at all times.The grills of the ventilation hood must be washed, rinsed, and sanitized at least once every two weeks to prevent grease buildup and maintain proper sanitation.The ice machine must be cleaned and sanitized at least once every six months, ideally at the start of each operating season, to prevent mold, biofilm buildup, and contamination of ice.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning and sanitation logs are not available in the facility.Ensure to keep daily cleaning logs in the facility.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?