Lakewood Golf Course - Food
NE 03-39-01 W5 Sylvan Lake AB T4S 1S6 · Food - General
3 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Observed cleaning clothes laying on counters throughout the facility. Please ensure cleaning cloths are stored in a sanitizer bucket or solution when not in use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Please ensure no personal items are stored on food preparation area like cell phones, lighters, cigarettes. Please keep all personal items on a separate shelf or designated area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Please obtain refrigerator thermometers for the two fridges with food, to be able to monitor temperatures.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Major improvement with facilities cleanliness, however some areas of concern require more attention. Such as behind the cook line and vent hood filters. Previous violationPlease clean hard to reach areas within the facility, this would include underneath, behind, in-between equipment and shelves. Lighting shields observed to have dead flies or heavy dust accumulation,- this was Corrected during inspection
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths observed to be left out on the cook line, ensure all cleaning cloths are stored in a sanitizer solution. No sanitizer solution was found as well, operator states they use a bucket of soap and water. Ensure the bucket is filled with a sanitizer solution, do not mix soap in the solution. A sanitizer solution was prepared during the inspection at 200ppm of Quats.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Ensure personal items such as cell phones, cigarettes, lighters are not being stored on food preparation areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food prep table cooler was observed to be measured at 14 degrees C during the first visit, at the time of the second visit food prep table cooler was observed to be at 10-11 degrees Cmost perishable foods were moved into the walk-in-cooler.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical chemical dishwasher of chlorine observed to be at 0ppm, please ensure dishwasher is able to maintain 100ppm At the time of the second visit dishwasher was still down and operator/owner was in the middle of buying parts. Food prep had discontinued.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips on site. Please obtain Chlorine and Quat test strips for a food handling facility. Pool test strips observed in the kitchen; however, range is from 0-10ppm of chlorine which does not have the ability to measure 100ppm.
- 23. Is the facility maintained in a clean and sanitary condition?
- Please clean hard to reach areas within the facility, this would include underneath, behind, in-between equipment and shelves. Lighting shields observed to have dead flies or heavy dust accumulation,- this was Corrected during inspection
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?