Legends Golf and Country Club
53541 Range Road 232 Sherwood Park AB T8A 4V2 · Food - General
3 inspections
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bag of onions was being stored on the floor of the walk-in cooler. Store food at least 6 inches off the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A jar of pickles and some sauces that manufacturer's instructions state refrigerate after opening were being stored at room temperature. Products were moved to refrigeration.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Liquid hand soap in a dispenser was not available at hand sink. Ensure that dish soap is not being used as bottle needs to be handled to apply soap.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was an accumulation of food debris on the back guard of the meat slicer.Ensure that the meat sliver is fully disassembled, cleaned and sanitized between each use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The was no sanitizer at the time of the inspection. A new container of chlorine was obtained and a 100 ppm chlorine residual sanitizer solution was prepared.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A juice container was being stored in the customer ice at the bar. Do not store any items in the customer ice.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- An open container of pickles and a container of jalapeno were being stored at room temperature when the containers stated refrigerate after opening. The items were moved to refrigeration.
- 23. Is the facility maintained in a clean and sanitary condition?
- Canopy filters have build-up of grease. Underneath cooking equipment has greasy food build up. Shelving at prep area across from walk in cooler has dusty build up and food debris on shelves. There was an accumulation of clutter behind the deep freezers in the downstairs storage room. Ensure aforementioned areas are maintained in clean condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
11 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine solution was very weak during inspection. Operator remade solution to 100 ppm. Wiping cloths were in the container.Bar areas upstairs and downstairs did not have an approved sanitizer during operation. Staff were coached on how make chlorine sanitizer at 100pm. Corrected during inspection.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Observed staff portioning salads into takeout containers in the basement storage room. This storage room is not meant for food preparation or handling as there is no handwash sink in the area. Please do not food handle here. Operator stopped food handling in the basement storage room during inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat was stored adjacent or on top of ready to eat products. Ensure raw meat products are stored away from ready to eat food. Operator removed raw meat products away from ready to eat during inspection.Most food was covered and stored in clean and organized manner in the restaurant.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperatures were observed to be satisfactory. Hot dogs in a steam table were 35C. Operator was told that hot holding must be at 60C for safe temperature keeping. Operator immediately discarded hot dogs as they had been in the danger zone for several hours by this time. Operator has pickled condiments out. Reminder that condiments need to be refrigerated. Condiments were placed under ice during inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Observed operator wash reusuable utensils - knives and forks using a two compartment sink. Discussed that permit restrictions includes that they are "restricted to single use utensils" due to lack of third sink or mechanical dishwasher. Operator stated that they will switch back to disposable customer utensils instead of installing a third sink or mechanical dishwasher. Please ensure you follow your permit restrictions which includes SINGLE SERVICE CUSTOMER UTENSILS/DISHWASHER ONLY. Coached dishwasher on how to sanitize dishes. Operator seemed aware on how to prepare sanitizing solution for dishes.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water sample is not yet submitted this year.
- 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?
- Observed a few mouse droppings in the basement. Please clean basement storage area of any droppings. Improving clutter situation will assist in keeping space monitored for pest activity.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Valid permit is posted.Operator observed washing reusable knives and forks for use on clients. Reminder of your permit restriction that all customer utensils/dishes must be disposable. Operator agreed to go back to using only disposable utensils. Remove all reusable utensils on site please.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling tiles in the basement storage room appears to have water damage and water stains. Replace the ceilings tiles and ensure the source of water infiltration is repaired.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cooler unit in the basement did not have a cover and the engine was visibly open. Obtain a cover for the engine on the cooler unit.
- 23. Is the facility maintained in a clean and sanitary condition?
- Canopy filters have build up of grease. Underneath cooking equipment has greasy food build up. Shelving at prep area across from walk in cooler has dusty build up on shelves. Downstairs area - sliding door cooler is lined with cardboard that has a mould build on it. Remove cardboard and do not use for storage as it cannot be kept clean. Noted that sliding door cooler is very old and rusted and no longer easily cleanable. Operator said they would try order new one. Cover for cooler unit is also missing at the top. Ensure aforementioned areas are maintained in clean condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?