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Kananaskis Country Golf Course - Robert Trent Jones Pavillion

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

7 inspections

  1. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of sanitizer in spray bottle in the bar was too low or the product was not sanitizer as labelled. Refill spray bottle with proper concentration of sanitizer (Smartpower/Sink & Surface).
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Several of the bar staff were wearing bracelets. Bracelets inhibit handwashing and can accidentally come in contact with food/ice. Bracelets to be removed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice is very close to handsink in the bar area. Barrier to be installed between ice bin and the handsink or ice bin that is further away used instead.Ice scoop was being stored in the ice in the bar area. Store the scoop out of the ice to prevent the handle from getting into the ice.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff 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.No iodine testing strips could be located. Iodine testing strips/kit needed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser in the servery area/room was not functioning. Handsink here to be properly equipped with soap.
    • 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 some dead flies in windowsills in the servery area and some mouse droppings along wall between cupboard and cooler in the bar area and in hallway between servery and staff washroom, as well as some on the floor in the servery area. Remove droppings and clean and sanitize these areas.
    • 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 rusty shelving in the dry storage room. Please finish or replace it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some cleaning needed in the servery area (dead flies in windowsills).
  2. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of sanitizer in bucket with cleaning cloths was too low. Corrected during inspection.Concentration of sanitizer in spray bottle in the bar was too low or the product was not sanitizer as labelled. Refill spray bottle with proper concentration of sanitizer (Smartpower/Sink & Surface).
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were not shutting off taps with paper towel after handwashing. Corrected during inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Several of the bar staff were wearing bracelets. Bracelets inhibit handwashing and can accidentally come in contact with food/ice. Bracelets to be removed.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was raw meat stored above lettuce in the walk-in-cooler. Store raw meats on the lowest shelves. Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were boxes of cereal, oranges and apples on the floor in the servery area. Food items area to be stored at least 6 inches off the floor.Ice is very close to handsink in the bar area. Barrier to be installed between ice bin and the handsink or ice bin that is further away used instead.Ice scoop was being stored in the ice in the bar area. Store the scoop out of the ice to prevent the handle from getting into the ice.There were personal items (jackets, bags, keys, etc) on shelving that had either food and or utensils stored on them. Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice was cooling in shallow pans in the walk-in-cooler but the rice was covered and some pans were stacked on top of each other so the rice may not cool quickly enough. Corrected during inspection; covers removed and pans un-stacked.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff 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.No iodine testing strips could be located. Iodine testing strips/kit needed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap and paper towel dispensers in the servery area/room were not functioning. Handsink here to be properly equipped with soap and paper towel.
    • 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?
      • Door from outside into servery was being kept open. To be kept closed to prevent rodents, insects, birds, etc. from entering. Corrected during inspection. As much as possible, keep doors closed from outside into building.There were some dead flies in windowsills in the servery area and some mouse droppings along wall between cupboard and cooler in the bar area and in hallway between servery and staff washroom, as well as some on the floor in the servery area. Remove droppings and clean and sanitize these areas.
    • 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 rusty shelving in the dry storage room. Please finish or replace it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were some clean bowls being stored near the handsink; store at least 18" away to prevent contamination from handwashing. Corrected during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is good in the kitchen, just some cleaning needed around the deep fryer where some debris/grease has accumulated.Some cleaning needed in the servery area (dead flies in windowsills).
  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?
      • Brighter lighting needed in the walk-in-cooler. Was advised was done but could not check at this time as a breaker was off (preparing to open next week).
    • 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 rusty shelving in the dry storage room. Please finish or replace it.
  4. 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?
      • Brighter lighting needed in the walk-in-cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Large and smaller dry storage rooms still need some cleaning of the floor. Still an odd smell in the smaller dry storage room; please investigate as to source of the smell and rectify any problems found (leaks, etc).
  5. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is barbecuing being done outside during some functions and there is no handwashing set-up outside. A temporary handwashing station has been ordered.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Brighter lighting needed in the walk-in-cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Large and smaller dry storage rooms still need some cleaning of the floor. Still an odd smell in the smaller dry storage room; please investigate as to source of the smell and rectify any problems found (leaks, etc).
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Spray bottle of sink and surface sanitizer was at 0ppm. Corrected during inspection; bottle refilled and was then at proper concentration.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open personal drink on counter next to area where food preparation was being done. Store away from food and food preparation areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some food items were being stored on the floor in the walk-in-cooler. To be stored up off the ground.
    • 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 soap at the sink in the bar area.As well, there is barbecuing being done outside during some functions and there is no handwashing set-up outside. A temporary handwashing station is to be set up outside, preferably a mobile handwashing sink (minimum 20L fresh water tank with hot and cold running water, soap and paper towel).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Brighter lighting needed in the walk-in-cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Larger dry storage room cluttered and some items being stored directly on the floor. Need additional shelving to keep items at least 6" off the floor for ease of cleaning and so can monitor for pests. Also needs some cleaning.Smaller dry storage room also needs some cleaning and there was an odd smell in this room; please investigate as to source of the smell and rectify any problems found (leaks, etc).
  7. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foodhandler was wearing rings and was not turning off the handsink taps with paper towel (rather than hands0 to prevent re-contaminating hands. Discussed with foodhandler. 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 min/max waterproof thermometer for checking rinse temperature of dish machine. Ensure check with thermometer to ensure 71C minimum at dish level.
    • 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 some mouse droppings in the kitchen; some found on old wooden serving board. Serving board was removed. Ensure droppings are removed; area and items cleaned and sanitized and measures taken to prevent entry by mice. Several of the double doors to the outside had gaps in between that could allow for the entry of mice. Close gaps off.Use traps rather than bait in kitchen areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Brighter lighting needed in the walk-in-cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were some cracked wooden boards and a damaged metal sieve. To be discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Exhaust filters and wall by cooking equipment need cleaning.Also dry storage room very cluttered and many items being stored directly on the floor. Need additional shelving to keep items at least 6" off the floor for ease of cleaning and so can monitor for pests.