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Lakeside Golf Club

555 Lakeside Greens Drive Chestermere AB T1X 1C5 · Food - General

3 inspections

  1. 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?
      • 1. Lower portion of wall behind cooking equipment was damaged and unpainted.Repair/refinish to ensure walls in food preparation areas are smooth, non-porous and easy to clean2. Wall behind dishwasher was damaged. Repair/refinish to ensure walls in food preparation areas are smooth, non-porous and easy to clean3. Shelves in back preparation area and in dry storage area were worn or had unfinished edges. Refinish or replace to ensure all shelving is smooth, impervious to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • One shelf in beer cooler and hoses for kegs in walk in beer cooler had mould growth on exterior surface. Clean and ensure these areas are added to a regular cleaning schedule.
  2. Monitoring Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles in kitchen were not clearly labelled. Ensure all chemical bottles are clearly and correctly labeled to prevent misuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot dog condiments measured 12-14 degrees Celsius. There was only a small amount of ice in lower container. Ensure lower container is filled with ice so that metal inserts are directly contacting it.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Glass washer detergent bottle was empty. New detergent was ordered during the inspection. Ensure staff are checking chemicals regularly. Use dishwasher in kitchen for all glasses until detergent is restocked.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Automatic soap dispenser at banquet hand sink was not working. Repair/replace to ensure hand soap is available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Lower portion of wall behind cooking equipment was damaged and unpainted.Repair/refinish to ensure walls in food preparation areas are smooth, non-porous and easy to clean2. Wall behind dishwasher was damaged. Repair/refinish to ensure walls in food preparation areas are smooth, non-porous and easy to clean3. Caulking in dishwashing area was mouldy. Replace caulking. 4. Shelves in back preparation area and in dry storage area were worn or had unfinished edges. Refinish or replace to ensure all shelving is smooth, impervious to moisture and easy to clean.May 19, 2025 - Violations still outstanding
    • 23. Is the facility maintained in a clean and sanitary condition?
      • One shelf in beer cooler and hoses for kegs in walk in beer cooler had mould growth on exterior surface. Clean and ensure these areas are added to a regular cleaning schedule.
  3. Initial Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizing dishwasher measured approximately 10ppm chlorine. Machine will be serviced prior to beginning operation. Ensure sanitizer measures 100ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Lower portion of wall behind cooking equipment was damaged and unpainted.Repair/refinish to ensure walls in food preparation areas are smooth, non-porous and easy to clean2. Wall behind dishwasher was damaged. Repair/refinish to ensure walls in food preparation areas are smooth, non-porous and easy to clean3. Caulking in dishwashing area was mouldy. Replace caulking. 4. Shelves in back preparation area and in dry storage area were worn or had unfinished edges. Refinish or replace to ensure all shelving is smooth, impervious to moisture and easy to clean.