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Medicine Hat Golf & Country Club

947 Pigeon Street NE Medicine Hat AB T1C 1R2 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the fridge at the front by the hand sink was elevated (6.9 °C). Please ensure to relocate all perishable items inside to a different fridge until it is able to constantly maintain a temperature below 4 °C.Temperatures of the fridges inside the kitchen meet regulatory requirements.
  3. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were observed stored directly on the floor inside the walk-in freezer. The operator explained that a shipment had just been received and, due to the lunch rush, they had not yet had the opportunity to place the items on shelves. The operator indicated that the freezer would be reorganized once the rush is over.
  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)?
      • The dishwasher in the kitchen is dispensing 50 ppm chlorine. The operator indicated that a technician will come to adjust it.The dishwasher at the front is dispensing 12.5 ppm of iodine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The grease build up below, between, and on the top part of the deep friers has been cleaned. The following areas remain outstanding: - debris was observed on the back side of the meat slicer. - there was dust build up on the inside of the ice machine lid.Please ensure all equipment is cleaned.
  6. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The walk in freezer requires organization. Food items were stored on the floor. Roast beef was piled up and was stored close to raw meat.Please ensure the walk in freezer is organized with nothing stored on floor and with enough separation between raw and cooked items.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is not dispensing adequate chlorine sanitizer solution. Please ensure the dishwasher dispense adequate sanitizer solution.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The fridge in the bar area was measured at 5.4 °C. Please ensure all fridges are below 4 °C before putting food in.- The butter spreaders' handles were in disrepair and sticky. The operator stated that they will replace them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please address the following:- grease build up was observed on the floor below the deep friers, between and on the top part of the deep friers.  - debris was observed on the back side of the meat slicer. - there was dust build up on the inside of the ice machine lid.Please ensure all equipment is cleaned.
  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    1 infraction

    • 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?
      • Food Permit has expiredAction: ensure a valid permit is displayed