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Meadowview Golf & Country Club - Food

26329 Meadowview Drive Sturgeon County AB T8T 0L7 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Discussed that the cloth was not to be draped over the spray bottle but should be stored in an effective sanitizing solution or used once then removed for laundering between uses or disposable paper towels could be used.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***REPEAT: Discussed that the shelf was to be raised a minimum of 6 inches above the floor to facilitate cleaning and pest control.***Discussed the foods stored on the floor of the sea can Storage unit outside. The bare wood (plywood) was to be removed or finished. Food was to be stored 6 inches off the floor. This will promote the capability of inspection and sanitation. Discussed options such as using empty milk crates or raised shelving.
  3. Monitoring 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?
      • ***Discussed the foods stored on the floor of the sea can Storage unit outside. The bare wood (plywood) was to be removed or finished. Food was to be stored 6 inches off the floor. This will promote the capability of inspection and sanitation. Discussed options such as using empty milk crates or raised shelving.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management 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)?
      • Only one compartment dishwashing sink was noted at the time of inspection. Please note that a two-compartment dishwashing sink along with mechanical dishwasher is required. Please install two compartment dishwashing sink large enough to fully submerged largest equipment in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor of the sea can that is being used to store food items was noted to be made of bare plywood. Please seal the bare plywood and ensure it is maintained in a smooth, easy to clean and moisture resistant state.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizing solution was not observed at the time of inspection. The operator prepared fresh bleach solution at the time of inspection. The operator was further advised to ensure that the bleach solution at 100 ppm is present in the facility at all times.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands between tasks. Importance of hand washing was discussed with the operator during the inspection. Please wash hands between tasks, before putting gloves on and after taking them off.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food storage noted in the laundry room. All food items were removed during the inspection. The operator was further advised not to use laundry room for food storage. 2. A door was noted to be missing from laundry room. This area opens directly into the food handing area. Please install the missing door and keep this door close at all times. 3. Cardboard boxes were being used to store food items. All the cardboards boxes were replaced with stainless steel containers during the inspection. 4. Food related items were noted to be stored on the floor. All these items were moved during the inspection. The operator was further advised to store food items at least six inches above the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Only one compartment dishwashing sink was noted at the time of inspection. Please note that a two-compartment dishwashing sink along with mechanical dishwasher is required. Please install two compartment dishwashing sink large enough to fully submerged largest equipment in the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Soap and paper towel were not observed by the hand washing sink located in the bar/server area. Please install the soap and paper towel dispenser and ensure they are fully stocked at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor of the sea can that is being used to store food items was noted to be made of bare plywood. Please seal the bare plywood and ensure it is maintained in a smooth, easy to clean and moisture resistant state.