Skip to content
Loading map…

Onoway Golden Club

5023 49 Avenue PO Box 1162 Onoway AB T0E 1V0 · Food - General

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Home prepared food, in the form of deviled eggs, pickled beets and cucumbers, and muffins were observed in the kitchen. Discussed with operator on-site who indicated this is all food brought in by members to share. All food in a permitted food establishment must come from an approved source that is subject to inspection by the Government of Alberta or Canada.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer spray bottle was measured to be above appropriate concentration (>200ppm), as the solution bleached the test strip. A new solution was diluted with the operator on-site and was measuring appropriately.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility did not have chlorine test strips on-site. A sample supply of chlorine test strips was provided to the operator. Operator to purchase a supply of chlorine test strips for the purpose of monitoring chlorine sanitizer solution strength.
  2. Monitoring Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Observation:Unlabeled home canned pickled products observed in re-used Cheez Whiz jars.Discussion:Permitted food establishments must obtain all food from a source that is subject to inspection by the Government of Canada or Alberta or by an agency of either. Homemade products are not permitted. Action taken: The health inspector was informed that the products in there were quite old and were not used. They will be discarded.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution bleached the test strip (concentration too high). A new bleach solution at the proper concentration was prepared during the inspection.Please ensure that the concentration of all sanitizer solutions is appropriate to avoid any potential chemical contamination of food contact surfaces.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A sample supply of chlorine test strips was provided to the operator. Operator will purchase additional chlorine test strips for the purpose of monitoring chlorine sanitizer solution strength.