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Red Tail Landing Golf Club

7 - 435 Airport Perimeter Road Edmonton International Airport AB T9E 0V4 · Food - General

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some materials are stored on floor in the basement dry food storage area. Operator is advised to store all materials on shelves at least 8 inches above floor so that floor under them can be maintained clean and monitored for insect/ pest activity.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. 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)?
      • Quat sanitizer test strips were not observed.Please obtain Quat test strips and ensure the required 200ppm Quat sanitizer concentration is maintained at all times.June 12, 2024: Quat sanitizer test strips were still not observed.
  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No prepared sanitizer solution was observed at the time of inspection.2. Used wet cleaning cloths were not being stored in a sanitizer solution. Wet cleaning cloth was observed on the kitchen counter.The staff present prepared a bucket 200ppm Quat sanitizer solution at the time of inspection and had the cleaning cloth stored. Please ensure used cleaning cloths are always stored in a sanitizer solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bowls with no handles were being used to portion food items such as sugar in dry storage bin. The staff removed the scoops during inspection.Please ensure proper scoops with handles are used to portion food items in the facility to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple coolers in the facility had no functional thermometer.Please ensure all coolers are supplied with functional thermometers. Keep daily temperature log for all coolers, freezers and hot holding in the facility.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pre-cooked food stored in the cooler were not re-heated before being placed in hot holding units. The operator stated that food is placed cold inside the hot holding unit to heat up. Chicken sauce, meat sauce and gravy were observed inside hot holding inserts at 18C. Education was provided to the staff on proper hot holding and was instructed to re-heat the food items to a minimum temperature of 74C.Please ensure food is re-heated to a minimum of 74C before placed inside the hot holding where it must be maintained above 60C. Pre-heat the hot holding unit before placing food in it.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were not observed.Please obtain Quat test strips and ensure the required 200ppm Quat sanitizer concentration is maintained at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the banquet kitchen handwashing sink was empty. The operator replaced the paper towel during inspection.Please ensure handwashing sinks are always supplied with soap, paper towel, hot and cold running water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A line cooler in the kitchen was not working properly. The temperature was measured to be at 7C. The staff were advised to move food items inside the cooler to other coolers in the facility.Please contact your service technician for repairs. Ensure no food that require temperature control is stored inside the cooler until the cooler is capable of maintaining the temperature of food at or below 4C.
  7. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths are not stored in sanitizer solution while in use.