River Stone Golf Course - Kitchen
Rule Route 2 3C0 Township Road 744 County of Grande Prairie No. 1 AB T0H 3C0 · Food - General
3 inspections
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Disposable cups are being stored in a cabinet under a leaking sink and beside cleaning chemicals- Ensure food packaging is being stored protected from contamination and separate from cleaning chemicals.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. No test strips available to measure sanitizer concentration for dishwashing or sanitizer buckets/bottles- Obtain chloring and quat sanitizer test strips as operator says both are being used. Please refer to provided sanitizer mixing document.2. Sanitizer concentrations are not being recorded- Ensure sanitizer concentrations are being recorded as new solutions are prepared for dishwashing or surface sanitation.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There is no paper towel at the back hand sink. Operator states they are using reusable towels- Ensure the hand sink is stocked with single-use paper towels. Reusable towels are not permitted for hand drying in a food facility
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- A bacteriological water sample has not been submitted for 2026 operating season- Submit a water sample as soon as possible
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. There are cracked and loose floor tiles in the kitchen- Repair/replace flooring to be smooth, durable and easily cleanable2. There is a leak under the bathroom sink. Operator aware and working toward repair
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Temperature logs are not available for review at time of inspectionENSURE TEMPERATURE LOGS ARE COMPLETED DAILY AND THAT RECORDS ARE AVAILABLE
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips capable of measuring 100 ppm are not availableOBTAIN CHLORINE TEST STRIPS THAT CAN MEASURE SANITIZER CONCENTRATIONS OF 100 PPM
- 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?
- Pest control checks are not being kept up to dateCOMPLETE MONTHLY PEST CONTROL CHECKS FOR FACILITY AND DOCUMENT ON PROVIDED CHECKLIST
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- A valid food permit is not posted in facilityPRINT AND POST CURRENT FOOD PERMIT IN EASILY VIEWABLE LOCATION
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There are loose and cracked tiles between the kitchen and back storage space - A mat has been placed temporarily over damaged tilesREPAIR/REPLACE DAMAGED TILES TO BE IN GOOD REPAIR AND EASILY CLEANABLE
- 23. Is the facility maintained in a clean and sanitary condition?
- There is grease and dust accumulation on the exhaust hood baffles- A picture was submitted showing this had been corrected, but this needs to be a continuous cleaning task CLEAN GREASE AND DUST DEBRIS FROM BAFFLES
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?