Skip to content
Loading map…

Pinebrook Golf & Country Club - Clubhouse Kitchens and Bars

166 Pinebrook Way SW Rocky View County AB T3Z 3K3 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. 3rd Floor Kitchen:a. QUATS sanitizer spray bottle at 2-compartment prep sink in cooking area measured 100ppm.b. QUATS sanitizer in spray bottle in dessert prep area measured 0ppm.COMPLETE THE FOLLOWING:1. Ensure QUATS sanitizer concentrations are maintained at 200ppm. - It is recommended to label the dates the bottles were filled so staff know when sanitizers may need to be replaced.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. 3rd Floor Kitchen:Cardboard box on top of sandwich prep cooler used to store sauces.COMPLETE THE FOLLOWING:1. Replace cardboard with another storage container that is smooth, non-absorbent and easy to clean.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. 3rd Floor Kitchen:Staff open drink stored on top of salad prep cooler. Staff informed to store drink below and to ensure drinks are always covered to protect food areas from accidental spillage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. 3rd Floor Kitchen: a. Garlic butter made with whole garlic was stored on the counter at ambient temperature. Butter moved to fridge during inspection.b. Whole eggs on prep counter measured 18*C. Eggs returned to cooler during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. 2nd Floor Kitchen:The maximum temperature measured at the dishwasher was 67*C.2. 2nd Floor Bar:No iodine at glasswasher.COMPLETE THE FOLLOWING:1. Repair the dishwasher so a minimum of 71*C at the dish level is reached for adequate sanitizing of dishes. Until the dishwasher is repaired, all dishes must be washed and sanitized in the main kitchen.2. Replace iodine at glasswasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. 3rd Floor Kitchen:QUAT test strips expired in March 2025. 2. 3rd Floor Bar: Iodine test strips expired in August 2024. 3. 2nd Floor Bar: Iodine test strips expired on July 1, 2023. COMPLETE THE FOLLOWING:1. Purchase new test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. 3rd Floor Kitchen: a. Hood vent filters had a buildup of grease. Staff stated filters are cleaned every 2 weeks.b. Air duct above the fryers had a buildup of dust.COMPLETE THE FOLLOWING:1. Clean hood vent filters as often as necessary to maintain them in a visibly clean condition, and to prevent fire hazards. More frequent cleaning is required during busier periods.2. Clean air duct.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The QUAT dispenser in the 3rd floor kitchen was not dispensing 200ppm sanitizer. The Operator contacted the company responsible for repairs. COMPLETE THE FOLLOWING:1. Until the dispenser is repaired, use the banquet kitchen dispenser, or manually mix a 200ppm QUAT sanitizer.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Banquet kitchen:The meat slicer was not clean. Observed leftover food debris on backside of blade.COMPLETE THE FOLLOWING:1. Ensure meat slicer is thoroughly cleaned and sanitized after use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. 1st floor:Ice scoop not stored in container.2. Banquet kitchen:Ice scoop not stored in container.COMPLETE THE FOLLOWING:1. Store ice scoops in containers to protect them from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Gravy in hot holding measured 40*C. Gravy was recently put out, however, it was not heated to 74*C prior to moving to hot holding. Temperature of stove increased during inspection.COMPLETE THE FOLLOWING:1. Before transferring foods to hot holding, they must be reheated to 74*C in the shortest amount of time as possible.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **CORRECTED**1. A dirtied steak knife was stored at the expo station under a cable tie. Knife removed during inspection. Discussed not storing food utensils in this area, as it is not easily cleanable.