Kirkland Lake Golf Club Ltd
Hwy 11, Otto Township, Kirkland Lake ON P2N 3H7 · Restaurant
9 inspections
- Required
2 infractions
- Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
- Improvement required.
- All equipment situated in such a manner to permit cleaning and sanitary maintenance of the equipment, walls, floors, and ceiling. [s.7 & 9]
- Operating standards excellent.
- Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
- Required
3 infractions
- Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
- A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Required
0 infractions
- Required
0 infractions
- Required
2 infractions
- Temperature of hazardous foods in walk-in cooler(s), refrigerator(s), prep table(s), or other cold-holding units is 4C(40F) or less.
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent, and cleanable surfaces
- Operate food premise not maintained with tight floor surface where food handled (11(d)(i)/45)
- Operator fail to ensure floor of food-handling room kept in good repair (59(h)/45)
- Required
0 infractions
- Required
1 infraction
- Temperature of hazardous foods in walk-in cooler(s), refrigerator(s), prep table(s), or other cold-holding units is 4C(40F) or less.
- Follow-up
0 infractions
- Required
3 infractions
- Separate raw foods from ready-to-eat foods during storage and handling
- Handle raw foods separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
- Store raw foods separate and below cooked / ready-to-eat foods
- Either manual or mechanical dishwashing provided
- Provide a commercial grade mechanical dishwasher
- Provide a three-compartment sink of sufficient size
- Manual dishwashing: Wash, rinse, sanitize technique
- Iodine concentration must be at least 25 parts per million at 24°C or greater for at least 45 seconds
- Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Separate raw foods from ready-to-eat foods during storage and handling