Skip to content
Loading map…

Mickelson National Golf Club - Launchpad

34133 East Harmony Trail Rocky View County AB T3Z 0G8 · Food - General

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The gasket of the small freezer in the front cooking area is in disrepair, and tape that is being used to hold the gasket in place is frayed.*August 20, 2025: replacement part on order. COMPLETE THE FOLLOWING:1. Repair/replace gasket to better maintain temperatures and so area is easier to clean.
  3. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The gasket of the small freezer in the front cooking area is in disrepair, and tape that is being used to hold the gasket in place is frayed.*August 20, 2025: replacement part on order. COMPLETE THE FOLLOWING:1. Repair/replace gasket to better maintain temperatures and so area is easier to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease and burnt debris in hard-to-reach areas of hood vent filters above the grill and stove in front cooking area.*August 20, 2025: staff stated filters were cleaned, however, burnt debris still observed in hard-to-reach areas of filters.COMPLETE THE FOLLOWING:1. Clean areas noted above as often as necessary to maintain them in a visibly clean condition. More thorough cleaning is required.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths not stored in sanitizer in front cooking area.COMPLETE THE FOLLOWING:1. Ensure a bucket of sanitizer is always available in the front cooking area and that cloths are kept stored in sanitizer when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Staff phone and open drink stored on counter next to clean dishes in front cooking area.COMPLETE THE FOLLOWING:1. Designate area for staff to store their personal items that is separate from customer items.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **CORRECTED**1. Dishwasher measured 0ppm chlorine. Sanitizer bucket was empty and replaced during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The gasket of the small freezer in the front cooking area is in disrepair, and tape that is being used to hold the gasket in place is frayed.2. The cutting boards on the prep cooler in the front cooking area were discoloured. COMPLETE THE FOLLOWING:1. Repair/replace gasket to better maintain temperatures and so area is easier to clean.2. Clean cutting boards to remove discolouration. If discolouration cannot be removed by cleaning, the cutting boards need to be resurfaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Buildup of food and debris on floor under the deep fryers.2. Grease and burnt debris in hard-to-reach areas of hood vent filters above the grill and stove in front cooking area.COMPLETE THE FOLLOWING:1. Clean areas noted above as often as necessary to maintain them in a visibly clean condition.
  5. Risk Management Inspection

    0 infractions

  6. 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)?
      • 1. QUAT test strips recently expired on October 15, 2024.2. Chlorine test strips expired on August 1, 2024.3. Iodine test strips expired on July 1, 2023.COMPLETE THE FOLLOWING:1. Please replace 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. The shelf used for storing the hot holding unit on the cooking line is made of cork and there is a buildup of food debris on the corners and sides of the shelves.COMPLETE THE FOLLOWING:1. Replace the shelving unit. Cork is not appropriate for use in food facilities, because it is absorbent, unsmooth and not easy to clean.
  7. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. To go containers stored in dry ingredient bins under pizza oven. 2. Cardboard boxes of potatoes and canned foods stored on floor under green shelf in back prep area of kitchen. 3. Cardboard boxes of produce store on floor in walk-in cooler. COMPLETE THE FOLLOWING:1. Only store utensils with handles in dry ingredients containers to protect food from contamination.2. Do not store cardboard boxes of foods directly on floor, as cardboard is absorbent to moisture. Food should be stored off the ground to protect from contamination and facilitate cleaning in the area.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. QUAT test strips recently expired on October 15, 2024.2. Chlorine test strips expired on August 1, 2024.3. Iodine test strips expired on July 1, 2023.COMPLETE THE FOLLOWING:1. Please replace 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. The shelf used for storing the hot holding unit on the cooking line is made of cork and there is a buildup of food debris on the corners and sides of the shelves.COMPLETE THE FOLLOWING:1. Replace the shelving unit. Cork is not appropriate for use in food facilities, because it is absorbent, unsmooth and not easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Observed buildup of dust on hood vent filters above Rational oven.COMPLETE THE FOLLOWING:1. Please clean area noted above.
  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer in the walk-in cooler. Please obtain a thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chemical dishwasher was not dispensing any chlorine. Please repair the dishwasher. In the meantime, fill a compartment of the 2-compartment sink with an approved sanitizer (bleach/water solution or quats) to soak equipment and dishware following washing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Glasswasher had a steady leak which drips onto floor. Repair the leak.Please ensure the leak is contained until it can be fixed so water does not leak onto floor and nearby carpeting. Additionally, please clean the areas surrounding the glasswasher including the floors, nearby carpeting as it was dirty and had visible debris, underneath the glasswasher and sides of the machine.
  10. 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?
      • In the members lounge bar, there was a significant amount of fruit flies around the beer taps.Ensure that the facility is free of pests.