Skip to content
Loading map…

Lynx Ridge Golf Club - Clubhouse

8 Lynx Ridge Boulevard NW Rocky View County AB T3L 2M3 · Food - General

7 inspections

  1. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No liquid soap and paper towels are available at the bar hand-washing station. Operator obtained single-use paper towels and liquid soap for bar area during the inspection. Ensure that all hand-washing stations are supplied with soap and paper towels.
    • 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. The mop sink faucet is not in working condition. Staff are using dishwashing sink faucet to collect water for cleaning in the interim. Mop sink drainage is still operational to discard wastewater safely. Repair mop sink.2. Caulking around the dishwashing sink is mouldy and damaged. Clean wall and counter surfaces and replace caulking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Flour scoop in bulk storage unit is damaged with no handle. Replace scoop. Staff discarded the damaged scoop during the inspection.2. Both ice machine scoops (bar and kitchen) were placed on surfaces touching other items. Place ice scoop in a designated container. Staff removed scoops for cleaning and prepared containers during the inspection.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Wet wiping cloths stored on cutting board in cooking area. Discussed with food handlers that cloths must be kept in sanitizer when not in use to prevent the growth and spread of bacteria to food contact surfaces. 2. All QUATS sanitizer concentrations in the facility measured more than 400ppm. Solutions diluted to 200ppm during the inspection. Reviewed instructions on bottle with staff, and how to measure concentrations with test strips.COMPLETE THE FOLLOWING:1. Ensure wiping cloths are stored in a food grade sanitizer (200ppm QUATS or 100ppm bleach). Solutions must be changed at least every 2 hours, or more often if water is visibly dirtied. 2. Review with staff procedures for making sanitizer solutions and required concentrations. Print and post instructions for making the sanitizer to remind staff.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Pro shop:No QUATS sanitizer available.COMPLETE THE FOLLOWING:1. Ensure a food grade sanitizer is available in all areas where open food is being handled.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Leftover food debris noted on the blade and hard to reach areas of the meat slicer. Informed by staff the meat slicer had not been used that day.**This has been noted in previously. COMPLETE THE FOLLOWING:1. Ensure meat slicer is cleaned thoroughly after each use to prevent the direct contamination of food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Knife block that is not easily cleanable is being used to store knives. **This has been noted previously.COMPLETE THE FOLLOWING:1. Do not use the knife block, as it is not easy to clean and sanitize. A magnetic knife strip is recommended instead.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Gravy in hot holding measured 51*C. Gravy had been in hot holding for 1 hour and 50 minutes. Staff discarded during inspection.2. Inserts of garnishes on the counter in the cooking area were stored on top of ice. Food handlers added water to ice and immersed containers in ice water. 3. Boxes of frozen fish and chicken from a delivery were left out at room temperature. Informed by staff delivery occurred an hour before. Temperatures checked and products were still frozen. Staff directed to put food away in freezer immediately. 4. Pro shop:Pizza in hot holding measured 52*C. Informed staff that hot food must be maintained above 60*C, otherwise it will need to be discarded after 2 hours. Staff increased temperature of unit to 60*C during the inspection.COMPLETE THE FOLLOWING:1. Ensure hot foods are kept above 60*C at all times. Otherwise, they will need to be discarded after 2 hours. 2. Ensure containers of foods are immersed in ice water for better temperature control.3. Do not leave frozen foods out. When a delivery arrives, food must be put away immediately after receiving to prevent them from thawing and entering the danger zone.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **CORRECTED** 1. Bar:No iodine detected in the glasswasher. The iodine bottle was empty. Replaced during the inspection.COMPLETE THE FOLLOWING:1. Ensure staff know to check both chemical bottles at the glasswasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The iodine test strips at the glasswasher expired on January 2024.COMPLETE THE FOLLOWING:1. Purchase new test strips.
    • 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. Kitchen staff washroom door left open.**Noted in previous inspections.COMPLETE THE FOLLOWING:1. Install a self-enclosing door mechanism to ensure staff washroom door is kept closed at all times to protect the food area from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Significant amount of burnt debris and dust noted on hood vent. Staff informed filters are cleaned once a week on Sundays. 2. Observed grease pooling and accumulation of food on floor under cooking equipment in cooking area.3. Leftover flour and grease observed on mixer and mixer table. COMPLETE THE FOLLOWING:1. Ensure filters are cleaned as per the kitchen cleaning schedule. 2. Clean under the cooking equipment more thoroughly and more often to prevent attracting insects and pests into the kitchen.3. Develop a cleaning schedule, if not already done so. Ensure staff are filling out the schedule. Go through the cleaning schedule daily to ensure all areas are maintained in a clean and sanitary manner.4. Food equipment must be thoroughly cleaned and sanitized after use. Remind staff to clean as they go, and to clean items shortly after they are used rather than leaving them for later, which will make cleaning more difficult as dried debris is harder to clean.5. Print daily food safety checklist for staff to go through at opening, during shift, and closing.
  4. Risk Management Inspection

    1 infraction

    • 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. The shelves under the prep tables in the back area were rusty.COMPLETE THE FOLLOWING:1. Please ensure all food equipment is stored on trays that are smooth and easily cleanable.
  5. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Cleaning cloth on counter in cooking area not stored in sanitizer. A bucket of sanitizer was made during the inspection. COMPLETE THE FOLLOWING:1. Keep cleaning cloths stored in sanitizer when not in use to prevent the growth and spread of bacteria to food contact surfaces. - Check sanitizer every 2 hours and change if solution is less than 200ppm QUAT or more often if water is visibly dirtied.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **CORRECTED**1. Observed staff wearing gloves and not changing between tasks. Discussed proper use of gloves and handwashing during inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. There was a significant amount of old food debris under the blade sharpener of the meat slicer. COMPLETE THE FOLLOWING:1. Disassemble the meat slicer to it's smallest parts so it is easier to thoroughly clean and sanitize equipment to prevent the direct contamination of food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A knife block that was not easily cleanable was being used to store knives. 2. Pro Shop:Hot dog tongs stored in wicker basket. COMPLETE THE FOLLOWING:1. Replace knife block with another type of storage method that is easy to clean (ex: magnetic knife holder).2. Replace basket with another storage container that is smooth, non-absorbent and easy to clean.
    • 09. Are chemicals stored and handled in a safe manner?
      • **CORRECTED**1. Sanitizer spray bottles not labeled. Labels replaced during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **CORRECTED**1. There was no iodine at the glasswasher. Iodine replaced during the inspection.COMPLETE THE FOLLOWING:1. Check chemical concentrations with available test strips at least 1x/week.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Pro Shop:There was no soap or paper towel at the sink. Staff said they were washing their hands in the washroom.COMPLETE THE FOLLOWING:1. Ensure paper towel and soap is always available the hand sink. Washing hands in the washroom does not count when handling food.
    • 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. The shelves under the prep tables in the back area were rusty.COMPLETE THE FOLLOWING:1. Repair/refinish the shelves so they are smooth, non-absorbent and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a buildup of dust on the ceiling and air vents in the back prep area.2. There was a significant amount of food debris and grease accumulating under the cooking equipment in the cooking area. COMPLETE THE FOLLOWING:1. Clean areas noted above. They should be cleaned as often as necessary to maintain them in a clean and sanitary condition.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a significant accumulation of dust on walls, vents, and shelves above prep counter at the rear end of the kitchen.Thoroughly clean these areas.