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Kananaskis Country Golf Course - Mount Kidd

1 Lorette Drive Highway 40 S Kananaskis AB T0L 2H0 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer was not at proper concentration. Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were no lids on the containers of self-serve condiments. Corrected during inspection.Personal items were sitting on top of cans of beverages. Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Creamers on ice were stacked too high to keep at 4C or less and the ice has mostly melted; were at 15-17c. Ensure ice is topped up as it melts and that only a few creamers are kept in the container as they won't stay cold unless surrounded by ice. Creamers that were too warm were discarded during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff were not always sanitizing tongs after washing them. Corrected during inspection; staff will always use a new pair of clean and sanitized tongs rather than washing them themselves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were glasses and straws being kept too close the handwashing sink and/or soap dispenser. Store further away to prevent contamination. Corrected during inspection.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water for the handsink is not working. To be repaired so that there is hot and cold running water at the handsink. If two compartment sink is going to be used instead (not going to be cleaning and sanitizing utensils here) ensure it is equipped with soap and paper towel in dispensers. Was advised part to fix sink is arriving tomorrow.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Spray bottle of sink and surface sanitizer had a concentration of 0ppm. Ensure the spray bottle is refilled at proper concentration.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • One foodhandler had long, painted fingernails. Fingernails are to be short and if still have polish on them ensure gloves worn when handing food (this is currently being done).Also need to ensure hands are washed between changing gloves and putting on gloves if hands or gloves have become contaminated and when washing hands that taps are shut off with paper towel to prevent re-contaminating hands.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff are still not sanitizing utensils after cleaning and are not cleaning or sanitizing utensils often enough. Utensils that touch high risk foods (hot dogs, sandwiches) are to be cleaned and sanitized every 4 hours (or switched out for new clean/sanitized utensils every 4 hours). Utensils either to be brought to main kitchen to clean and sanitize or if done manually need to ensure after cleaning and rinsing, that the utensils are immersed in an appropriate sanitizer for amount of time required to sanitize as per the label on the product. Un-diluted sanitizer will need to be provided so can be mixed in sink with water to proper concentration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No testing strips present. Will be needed to check proper concentration of sanitizer if/when manually sanitizing utensils. Provide proper strips for sanitizer that you plan to use if utensils are going to be sanitizer here.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water for the handsink is not working. To be repaired so that there is hot and cold running water at the handsink. If two compartment sink is going to be used instead (not going to be cleaning and sanitizing utensils here) ensure it is equipped with soap and paper towel in dispensers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Boxes of take-out containers were being stored on the floor. Store up off the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Need to keep items on shelves so that floor can be cleaned easily and monitor for pests. There was a lot of containers of pop, etc. on the floor in the room with the 3-compartment sink.
  6. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foodhandlers were turning off the taps with their hands after washing them. Are to use paper towel to prevent re-contaminating hands after washing them.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff are still not sanitizing utensils after cleaning and are not cleaning or sanitizing utensils often enough. Utensils that touch high risk foods (hot dogs, sandwiches) are to be cleaned and sanitized every 4 hours (or switched out for new clean/sanitized utensils every 4 hours). Utensils either to be brought to main kitchen to clean and sanitize or if done manually need to ensure after cleaning and rinsing, that the utensils are immersed in an appropriate sanitizer for amount of time required to sanitize as per the label on the product. Un-diluted sanitizer will need to be provided so can be mixed in sink with water to proper concentration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No testing strips present. Will be needed to check proper concentration of sanitizer when manually sanitizing utensils. Provide proper strips for sanitizer that you plan to use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ice machine needs to be cleaned and sanitized; there is some rust and mildew build up inside (white plastic piece).Also need to keep items on shelves so that floor can be cleaned easily and monitor for pests. There was a lot of containers of pop, etc. on the floor in the room with the 3-compartment sink.