Luxe Golf
4612 99 Street NW Edmonton AB T6E 5H5 · Food - General
5 inspections
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT test strips noted. No QUAT solution noted onsite. New test strips need to be acquired and ensure they are used daily to confirm surface sanitizer and manual dishwashing sanitizer concentrations. Test strips appear to be on order.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety certification not available. for the person in care and control. Registration for food safe certification noted.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No available food surface sanitizer was noted. No test strips were observed for the active ingredient present onsite.. A solution was made onsite. Ensure test strips are available to use onsite and ensure an approved food surface sanitizer is available at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometers available for the refrigeration units.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT test strips noted. No QUAT solution noted onsite. New test strips need to be acquired and ensure they are used daily to confirm surface sanitizer and manual dishwashing sanitizer concentrations.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety certification not available. for the person in care and control.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Two countertop deep fryers noted onsite. At this time the facility is not approved to prepare grease producing foods. Ensure menu is updated to show current food options.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No available food surface sanitizer was noted. No test strips were observed. Ensure test strips are available to use onsite and ensure an approved food surface sanitizer is available at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometers available for the refrigeration units.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Expired test strips noted. New test strips need to be acquired and ensure they are used daily to confirm surface sanitizer and manual dishwashing sanitizer concentrations.
- 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?
- No food handling permit noted. Ensure invoice is paid and the food handling permit is posted in a manner that the food permit is visible to the public.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation filters appear to be needed to be cleaned. Ensure cooking is done under the ventilation. Hot plates noted to the side on the counter and not under the ventilation hood. Please ensure ventilation is in compliance with the safe building codes. At this time the facility is not approved to prepare grease producing foods.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 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?
- Pest monitoring is being done by the owner manually, however, there were no pest control records maintained by the owner.Action required/taken:-Education was provided to do monthly monitoring of pest control and document the findings.-Pest control checklist will be provided to the owner via email.
- 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?