Paradise Indoor Golf
1 - 6109 45 Street Leduc AB T9E 7C3 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- **The sanitizing temperature inside the dishwasher after 8 wash cycles was measured at 67C.ACTION REQUIRED:1) Repair the dishwasher to ensure it achieves a sanitizing temperature of at least 71C at plate level.2) In the interim, utensils shall be manually sanitized in the sink after washing them in the dishwasher.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- **The operator purchased chlorine test strip but uses QUATs sanitizerACTION REQUIRED:1) Purchase QUATs sanitizer test strips for verifying sanitizer concentrations.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **There was no sanitizer solution in the facility for sanitizing food contact surfacesACTION REQUIRED.1) Ensure that a sanitizer solution is available onsite during food preparation.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - The temperature inside the fridge was 2C**No thermometer observed inside the fridge**No probe thermometer observed.ACTION REQUIRED1) Purchase a thermometer for the fridge2) Purchase a probe thermometer for verifying cooking temperatures.3) Keep daily temperature records of the fridge
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ** A high temperature dishwasher was installed. After about 7 wash cycles, the maximum temperature measured inside the dishwasher with a max/min probe thermometer was 67C. The hot water tank is very closed to the dishwasher and large enough to provide sufficient hot waterACTION REQUIRED;1) Ensure that the dishwasher is capable of achieving a sanitizing/rinse temperature of 82C on the gauge or 71C inside the dishwasher. Consider setting the hot water tank to a high temperature.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- **No sanitizer test strips were observed.ACTION REQUIRED:1) Purchase test strips for the sanitize in use on site
- 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 dishwasher drain hose was not properly connected to the plumbing underneath the sink and it leaked when the dishwasher was running.ACTION REQUIRED:Properly install the dishwasher drain hose to prevent any water leaks
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions