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Jagare Ridge Golf Course

14931 9 Avenue SW Edmonton AB T6W 1A4 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solutions in the kitchen were measured at 500 ppm Quats.- The required concentration for Quats sanitizer is 200 ppm. Staff prepared a 200 ppm quats solution.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed a cook wipe their hands in the cloth towel hanging from their apron ties. Discontinue this practice, remove the cloth towel.- If staff hands become dirty/soiled then ensure proper handwashing practices are occurring.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot dogs on the hot dog roller were measured at 25C, need to be hot held at a minimum of 60C. The temperature setting was not turned up high enough.- The temperature setting was turned up, the hotdogs removed and reheated to a minimum of 74C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Observed a cook wipe a knife in the cloth towel hanging from their apron ties as a means of washing it.- Discontinue the practice of hanging a cloth towel from staff's apron ties. Proper manual dishwashing practices reviewed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test papers and Iodine sanitizer test papers could not be located.- Obtain the sanitizer testing papers and ensure that the strength of sanitizing solutions are being tested on a daily basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedules/records for the kitchen could not be located.
  3. Risk Management Inspection

    2 infractions

    • 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 wood shelf next to the basement food prep area handwash sink is in disrepair.- Requires refinishing or replacement.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler condenser is dripping water.- Requires repair.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths are being left on counters instead of being immersed in the Quat sanitizer solutions after each use. Corrected
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles of cleaning supplies are not labelled.- Ensure all containers of cleaning supplies are labelled as to their contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test papers are not available for measuring the Quat sanitizer concentrations.
    • 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 wood shelf next to the basement food prep area handwash sink is in disrepair.- Requires refinishing or replacement.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler condenser is dripping water.- Requires repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice scoop is being stored directly on top of the basement ice machine, the surface is dirty.- Store dispensers in a container/tray that can be sent for daily washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The basement food prep area is cluttered and requires cleaning prior to use for the season.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed staff wiping their hands in the cloth towel hanging from their apron ties.- Discontinue this practice. Staff must wash their hands at the designated handwash sinks or use single use paper towel to wipe their hands.
    • 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 2-compartment sink in the basement prep area is not draining-- Requires repair. In the meantime all utensils/dishware are to be sent to the upstairs kitchen for washing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirty knives are being stored in the space between the 2 prep coolers.- Discontinue this practice.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exhaust hood filters require cleaning to remove grease accumulation.