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River Ridge Golf And Country Club - Restaurant

5685 Windermere Boulevard SW SW Edmonton AB T6W 0S6 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Food particles observed on the underside of the countertop slicer from the previous days use. - Proper clean-in-place cleaning methods reviewed. 2. 0 ppm sanitizer detected in the solution that wiping cloths are stored in.- A 200 ppm quat sanitizer solution was prepared.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed a kitchen staff handle their cell phone and then proceed back to food handling activities without first washing their hands.- Review proper handwashing practices and frequencies with all staff. Food handlers should not be handling their phones while on active duty.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. 0 ppm chlorine detected in the dishwasher rinse cycle, needs to be at minimum 100 ppm chlorine.2. The glasswasher rinse temperature is measured at 55C at the plate, needs to be at minimum 71C.- Operator called the dishwasher technician for service. Manually sanitize all dishware at the 2 compartment dishwash sink until the machines have been serviced and either dispensing the correct sanitizer concentration or reaching the correct rinse temperature.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths left on counters and no premade sanitizer solution for the storage of wiping cloths after each use.- A 200 ppm quat sanitizer solution was prepared with cloths immersed in the solution in between uses.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The countertop slicer is not being fully dismantled when being cleaned.- Ensure that the slicer parts that can be removed are washed in the dishwasher or sinks and the remainder of the slicer is washed and sanitized in place. Review with all kitchen staff.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot chicken was being placed into bags for further use prior to the cooling process being completed. The temperature of the chicken was measured at 64C.- Do not place foods that are cooling in tightly sealed container/bags until a temperature of 4C or less has been reached.- Review proper cooling practices with all kitchen staff.
  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff backpack stored on a shelf next to clean food trays in the food perp area. Corrected- Keep all staff personal belongings completely separate from foods/equipment/business related items.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The back kitchen door was left propped open. Corrected- Ensure that exteriors doors are kept closed to prevent the entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The countertop slicer was visibly dirty from the previous days use. Corrected- Ensure equipment is being properly cleaned after each use. Slicer to be dismantled and sent for washing.