Mountain Creek Golf Club
311 Mountain View Rd, Arnprior ON K7S 3H6 · Private Club
3 inspections
- Required
2 infractions
- Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
- Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
- Chlorine sanitizer concentration must be a minimum 100 parts per million at 24°C or greater for at least 45 seconds.
- Quaternary ammonium compound solution must be a minimum 200 parts per million at 24°C or greater for at least 45 seconds.
- Ensure mechanical dishwasher meets NSF International requirements for commercial use.
- Follow-up
3 infractions
- Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable
- Provide racks, shelves or pallets that are designed to be readily cleanable.
- Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams
- Ensure equipment and utensils are free from cracks, crevices and open seams.
- Food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests
- Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable
- Required
12 infractions
- Equipment used for refrigeration or hot holding of potentially hazardous foods contains accurate and easily readable indicating thermometers
- Provide refrigeration units with accurate indicating thermometers that are easily readable
- All food shall be protected from contamination and adulteration
- Protect all food from contamination and adulteration.
- Keep raw food separate from ready-to-eat food.
- Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable
- Provide racks, shelves or pallets that are designed to be readily cleanable.
- At least one certified food handler or supervisor is on the premise at all times during normal operation
- Ensure completion of food handling training by food handler or supervising staff.
- Ensure there is a trained food handler or supervisor working during all hours of operation.
- Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
- The floors of every room must be kept clean and in good repair.
- Walls and ceilings of rooms and passageways are readily cleanable, maintained in a sanitary condition, and kept in good repair
- Maintain walls in good repair in food-handling room
- General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
- Remove any materials and equipment that is not relevant to daily food operations.
- Maintain the food premise in a clean and sanitary manner
- Maintain storage areas in a clean and sanitary manner
- Maintain food handling room in a sanitary condition
- Handwashing stations used only for the washing of employee hands
- Ensure handwashing station is used only for handwashing.
- Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
- Ensure all the equipment, utensils and multi-service articles are of sound and tight construction.
- Ensure all the equipment, utensils and multi-service articles are kept in good repair.
- Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams
- Ensure equipment and utensils are free from cracks, crevices and open seams.
- Food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests
- Protect the food premise against the entry of pests.
- Keep the food premise free of conditions that lead to the harbouring and breeding of pests.
- Maintain and retain records for at least one year of all pest control measures that are undertaken in the premise.
- Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
- Equipment used for refrigeration or hot holding of potentially hazardous foods contains accurate and easily readable indicating thermometers