Kananaskis Country Golf Course
1 Lorette Drive Highway 40 S Kananaskis AB T0L 2H0 · Food - General
10 inspections
- Risk Management Inspection
3 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Several of the staff who scoop ice and fill water glasses had had nailpolish and/or long nails. Contamination can accumulate under long nails and nailpolish can chip off and contaminate food. Nailpolish to be removed unless gloves worn and nails are to be short.
- 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 wall around the back part of the ice machine (room behind it where pop syrup stored) is not finished (exposed metal studs). Wall to be properly finished in this area. Work has started on this.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some of the ceiling is peeling near the small (salad) prep cooler. Please repair.Room in basement where bread is stored/cooler with creamers had carpet with carboard overtop of it. Floor to be smooth, easily cleanable and impervious to moisture in this area.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
3 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Several of the staff who scoop ice and fill water glasses had had nailpolish and/or long nails. Contamination can accumulate under long nails and nailpolish can chip off and contaminate food. Nailpolish to be removed unless gloves worn and nails are to be short.
- 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 wall around the back part of the ice machine (room behind it where pop syrup stored) is not finished (exposed metal studs). Wall to be properly finished in this area.The floor in the basement room where the pop syrup is stored has some chips. Repair/repaint the floor.Some baseboard is missing on one of the walls in the plate storage room. Baseboard should be installed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some of the ceiling is peeling near the small (salad) prep cooler. Please repair.Room in basement where bread is stored/cooler with creamers had carpet with carboard overtop of it. Floor to be smooth, easily cleanable and impervious to moisture in this area.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
6 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Several of the staff who scoop ice and fill water glasses had had nailpolish and/or long nails. Contamination can accumulate under long nails and nailpolish can chip off and contaminate food. Nailpolish to be removed unless gloves worn and nails are to be short.
- 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?
- Cooling log template printed out but have not cooled anything yet; please send copy of log once filled in.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Coleslaw was again double-stacked in an insert and was at 14C. Was put into single insert during inspection.Chicken being kept hot was double-stacked in an insert and was only at 47C; to be kept at 60C or above. Corrected during inspection; was reheated and place in single insert.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Staff member was using cloth that had been stored on shoulder to polish glasses. Cloth to be stored where it will remain clean. Corrected during inspection, glasses put back through the glasswasher and new clean cloth used.
- 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 wall around the back part of the ice machine (room behind it where pop syrup stored) is not finished (exposed metal studs). Wall to be properly finished in this area.The floor in the basement room where the pop syrup is stored has some chips. Repair/repaint the floor.Some baseboard is missing on one of the walls in the plate storage room. Baseboard should be installed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some of the ceiling is peeling near the small (salad) prep cooler. Please repair.Room in basement where bread is stored/cooler with creamers had carpet with carboard overtop of it. Floor to be smooth, easily cleanable and impervious to moisture in this area.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
16 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were not being stored in sanitizer between uses. Corrected during inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Some bottles of sanitizer were not at the proper concentration (too low). Corrected during inspection.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Several of the staff who scoop ice and fill water glasses had had nailpolish and/or long nails. Contamination can accumulate under long nails and nailpolish can chip off and contaminate food. Nailpolish to be removed unless gloves worn and nails are to be short.One foodhandler was wearing a bracelet. Please either remove the bracelet or keep it covered under a glove.Several staff were using the cloth hanging from apron strings to wipe hands on and wipe plates/utensils. Staff are not to wipe hands on cloth and if clean cloth used to wipe drips of food off plate/utensils, should be discarded and new clean one used each time.
- 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?
- Cooling logs are not being done. Need to maintain cooling logs to verify that high risk foods are cooled from 60-20C within 2 hours, then from 20-4C within 4 hours.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- There was an open personal drink in food prep/storage area. Store away from food. Corrected during inspection.
- 09. Are chemicals stored and handled in a safe manner?
- Some spray bottles of sanitizer were not labelled or were labelled with wrong sanitizer label. Please ensure all spray bottles of chemical are properly labelled.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The left side prep cooler was at 7.5C. To be capable of maintaining foods at 4C or less. Please monitor and ensure it gets <4C (had just had a lunch rush).The cooler in the basement storage room being used to store creamers was at 7C. Fridge to be capable or maintaining foods at 4C or les.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Some food items (cheese, coleslaw) were double-stacked (insert of food in another insert) in the top of prep cooler. Do not double-stack inserts as the food will not stay enough; these foods were at 11-15C. Corrected during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Carrot soup made yesterday and cooled still had an internal temperature of 11C. Was discarded during inspection. Need to ensure high risk foods are cooled from 60-20C within 2 hours, then from 20-4C within 4 hours.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher in main kitchen was only reaching 69C at dish level; to reach a minimum of 71C and to be checked with waterproof thermometer that has min/max function (rather than checking temperature gauge on dishmachine).
- 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?
- There were a few mouse droppings found in the (plate) storage room in basement. Please clean and sanitize area and locate pest control device here.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- There was an accumulation of water on the floor in the basement room where pop syrup is hooked up/back of ice machine. Ensure water removed and source of water found and rectified to prevent slipping hazard and/or pest attractant.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some of the ceiling is peeling near the small (salad) prep cooler. Please repair.Room in basement where bread is stored/cooler with creamers had carpet with carboard overtop of it. Floor to be smooth, easily cleanable and impervious to moisture in this area. There are also some water-damaged ceiling tiles in this room; please replace them.
- 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 wall around the back part of the ice machine (room behind it where pop syrup stored) is not finished (exposed metal studs). Wall to be properly finished in this area.The floor in the basement room where the pop syrup is stored has some chips. Repair/repaint the floor.Some baseboard is missing on one of the walls in the plate storage room. Baseboard should be installed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Food containers were being stored on the floor in the utensils storage room in kitchen. Store up off the floor. Corrected during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall cleanliness is very good, just the floor around the cooking equipment needs a more thorough cleaning where a bit of food/grease is starting to collect.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
5 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Several of the staff who scoop ice and fill water glasses had several rings and/or bracelets. These items inhibit handwashing and could potentially come in contact with food and/or pieces of jewellry could fall off and into foods. Jewelry on hands/wrists are not to be worn.Bar staff at downstairs bar had nailpolish and long nails. Contamination can accumulate under long nails and nailpolish can chip off and contaminate food. Nailpolish to be removed unless gloves worn and nails to be short.Could not check at this time as golf course was temporarily closed so no food service/serving staff working.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Staff asked did not know if anyone was checking and recording the iodine level of the glasswasher. Iodine level to be checked and recorded each day the glasswasher is in use.Iodine testing strips could not be located. Obtain iodine testing strips/kit.
- 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 wall around the back part of the ice machine (room behind it where pop syrup stored) is not finished (exposed metal studs). Wall to be properly finished in this area.The floor in the basement room where the pop syrup is stored has some chips. Repair/repaint the floor.Some baseboard is missing on one of the walls in the plate storage room. Baseboard should be installed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was a cracked light cover in the kitchen. Please replace it.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The cold holding drawers under the grill were at 7-8C. Ensure they are repaired/adjusted so can maintain foods at 4C or less before putting food back into this unit.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
12 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There were used cleaning cloths being stored on the counter in the kitchen. To be stored in sanitizer between uses. Corrected during inspection; cloths were removed.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Several of the staff who scoop ice and fill water glasses had several rings and/or bracelets. These items inhibit handwashing and could potentially come in contact with food and/or pieces of jewellry could fall off and into foods. Jewelry on hands/wrists are not to be worn.Bar staff at downstairs bar had nailpolish and long nails. Contamination can accumulate under long nails and nailpolish can chip off and contaminate food. Nailpolish to be removed unless gloves worn and nails to be short.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- One foodhandler was on cellphone and then proceeded to dispense food without handwashing in between.Another foodhandler kept wiping hands on apron during foodhandling.Hands are to be washed after any sources of contamination before handling food/clean utensils. Discussed with staff. Corrected during inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There was an orange and a cutting knife right beside the handsink at the main floor bar. Food/clean utensils need to be stored at least 18" away or a barrier installed at side of sink to prevent contamination of food/utensils when handwashing.Box of clamato was on floor (downstairs bar). Keep up off the floor. Corrected during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Some foods in top of prep cooler were over-stacked (cheese slice, chicken) and were at 12C. Do not over-stack; corrected during inspection.The meats in the drawers under the grill were at 12C. Ice put underneath to keep at 4C or less. Monitor to ensure stay at 4C or less.There was still an opened juice in the downstairs bar cooler. Staff were aware the cooler was not working (was at 30C). Juice was moved during inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Staff asked did not know if anyone was checking and recording the iodine level of the glasswasher. Iodine level to be checked and recorded each day the glasswasher is in use.Iodine testing strips could not be located. Obtain iodine testing strips/kit.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no handsoap at the sink in the downstairs bar. Corrected during inspection.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- There was a cloth used to grab hot items that was visibly dirty. If using a dirty cloth (food debris) to grab hot plates can contaminate hands and possibly the food. Use clean cloths only. Corrected during inspection.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- There was what appeared to be some personal foods (protein powders) and a blender on a shelf in the kitchen. These personal items are not to be stored in the kitchen.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was a cracked light cover in the kitchen. Please replace it.
- 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 wall around the back part of the ice machine (room behind it where pop syrup stored) is not finished (exposed metal studs). Wall to be properly finished in this area.The floor in the basement room where the pop syrup is stored has some chips. Repair/repaint the floor.Some baseboard is missing on one of the walls in the plate storage room. Baseboard should be installed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall cleanliness is good, just the dishpit area requires cleaning.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand 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?
- The wall around the back part of the ice machine (room behind it where pop syrup stored) is not finished (exposed metal studs). Wall to be properly finished in this area.The floor in the basement room where the pop syrup is stored has some chips. Repair/repaint the floor.Some baseboard is missing on one of the walls in the plate storage room. Baseboard should be installed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Shell and liquid eggs were being kept on ice but the container they were in was not directly in the ice (was in a second container that was in the ice). Store the container of eggs directly in the ice as eggs were about 12C. Corrected 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?
- There is some damaged edging on bottom shelving in the main floor bar. To be repaired.There is some plywood shelving in the main floor bar. Shelving to be sealed/painted or replaced so are easily cleanable and impervious to moisture.There is some rusty metal beverage shelving in the basement. Please refinish or replace the shelving instead of covering with aluminum foil.There are some cracked floor tiles near the cooking equipment. Please replace the cracked tiles.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
12 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Foodhandler was eating (with hands) while prepping foods. This can contaminate hands so foodhandlers are not to eat while prepping foods. Corrected during inspection. Foodhandler advised to stop eating and washed hands before going back food prep.Dishwasher did not wash hands between handling dirty and clean dishes. Corrected during inspection. Once advised, dishwasher washed hands and continued to do so between dirty and clean dishes.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Servers (also do some food preparation e.g. make coffee) did not all had their hair tied back. Hair to be tied back to prevent food becoming contaminated by hair.
- 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?
- Cooling logs are not being maintained. Cooling logs to be maintained to verify cooling is being done in safe manner (60-20C within 2 hours, then from 20-4C within 4 hours).
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Containers of eggs were being stored directly on the floor in the walk-in-cooler. Store up off the floor.There was not enough separation between personal items and food/clean utensils in the front servery area. Please provide more separation.There was a jacket on a food shelf in the main floor bar. Store separately. Corrected during inspection.There was a hat on a food shelf in the basement. Store separately.There were some personal supplements on shelf by prep cooler. Store separately. Corrected during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The chicken breast being hot held ranged from 48-56C and the mushroom sauce was at 48C. These items are to be kept at 60C or higher during hot-holding. Corrected during inspection (items reheated) but monitor temperatures and ensure the hot-holding unit can keep them at 60C or higher.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The on-line coolers were at 8-9C. Please monitor and ensure they drop down to 4C or less.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Utensils were being hand-dried after coming out of the dishmachine. Leave items to air-dry. Corrected during inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No sink and sanitizer testing strips could be located. Obtain/locate sink and sanitizer testing strips.
- 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?
- Some mouse droppings in the basement storage area & in corner of clean dish room. Spray droppings with solution of 1 parts bleach to 9 parts water and then remove and clean and sanitize the areas. Remove any equipment in the basement that is not used/ no longer needed so is easier to clean and easier for pest control in these areas.
- 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?
- Food permit was not on display. Food permit is to be posted on public display.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is some damaged edging on bottom shelving in the main floor bar. To be repaired.There is some plywood shelving in the main floor bar. Shelving to be sealed/painted or replaced so are easily cleanable and impervious to moisture.There is some rusty metal beverage shelving in the basement. Please refinish or replace the shelving instead of covering with aluminum foil.There are some cracked floor tiles near the cooking equipment. Please replace the cracked tiles.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Can opener had some debris on it. Cleaned and sanitized during inspection.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of the sink & surface sanitizer in the spray bottles was 0ppm. Solution changed during inspection and now at proper concentration.Dirty cleaning cloth was left on the counter. Store in sanitizing solution between uses. Corrected during inspection.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A foodhandler had long, painted fingernails and may rings. Rings were removed during inspection and gloves put on but nails need to be kept short for proper handwashing.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Was advised 20L pails of chicken stock made several days ago were left on counter to cool, then put into walk-in-cooler. This method will not cool large volumes of food fast enough. To be cooled from 60C-20C within 2 hours then from 20C-4C within 4 hours. Stock was discarded during inspection.Cooling logs to be maintained and food cooled within above parameters. Will need to divide into smaller portions, use ice bath and/or ice wands to cool quickly enough.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Lids were not being kept on hot foods in the steam table in the kitchen; some foods had surface temperatures of only 48C & internal temperature of 55C (sausages, etc). Keep lids on these items. Corrected during inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Wash cycle was not working on dishwasher. Corrected during inspection but ensure properly fixed so issue does not re-occur.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was no min/max waterproof thermometer for checking temperature at dish level for the dishwasher in the kitchen. Please obtain.There were no iodine test strips for checking the iodine concentration for the glasswashers. Please obtain.Please check each day these dishwashers and in use and recommend this information be recorded.
- 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?
- Some flies observed. Keep doors shut as much as possible and continue with control measures in place but consult with pest control company about other measures that could be taken.Many mouse droppings in the basement storage area & in old staff kitchen (may need more traps here). Spray droppings with solution of 1 parts bleach to 9 parts water and then remove and clean and sanitize the areas. Remove equipment here that is not used/ no longer needed so is easier to clean and easier for pest control in these areas.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Blender container was cracked. To be discarded.There were boxes of take-out containers being stored on the floor in the basement. Store up off the floor.Chest freezer in basement needs defrosting; lid won't shut completely due to ice build-up and seal coming off. To be repaired and defrosted.
- 23. Is the facility maintained in a clean and sanitary condition?
- Exhaust hood filters needs cleaning as well as the floor under the cooking equipment. There were also a couple spots on wall/ceilings where food splashed (ketchup).Please clean these areas and ensure they are cleaned more frequently.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was mildew build-up in the back of the ice machine in the basement. To be cleaned and sanitized.Carpet in basement room used to store utensils and take-out containers is dirty. Clean the carpet and recommend replacing carpet with a material that is easily cleanable and impervious to moisture. Was advised possible renovations to this area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?