Riverside Golf Centre - Restaurant
110 Point McKay Crescent NW Calgary AB T3B 5B4 · Food - General
4 inspections
- Risk Management 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?
- *** On-Going ViolationThe baseboards were missing on the walls behind the 3-compartment sink, under the hand sinks in the facility.-Please fix the walls.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Air drying area is placed underneath the paper towel dispenser, posing risk of contamination from drips or splashes.- Have the single-use paper towel relocated to prevent drips or splashes.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *** On-Going ViolationThe baseboards were missing on the walls behind the 3-compartment sink, under the hand sinks in the facility.-Please fix the walls.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
6 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no test strips available during the inspection for the chlorine sanitizer solution. The inspector informed the operator that test strips must be used every time a bleach-water solution is made and must be tested daily before use to ensure that the sanitizer solution has a chlorine concentration between 100-200 ppm. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. **OBTAIN CHLORINE TEST STRIPS.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No Quat test strips were present in the facility.- Ensure that the Quat test strips are available to check the concentration of Quat which must be 200ppm.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No soap and paper towels were present in the hand sinks at the front and back.-Ensure that the hand sinks are properly supplied with hot and cold potable water, soap and single use paper towels.
- 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?
- No valid food permit was displayed.-Please display the most recent valid food permit in the facility where it is visible to public.
- 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 baseboards were missing on the walls behind the 3-compartment sink, under the hand sinks in the facility.-Please fix the walls.
- 23. Is the facility maintained in a clean and sanitary condition?
- A pungent odor was coming from the keg's cooler. There were stains and dirt observed inside it. As they operate seasonally, they turn it on when needed.-Please scrub, clean and correct the odor coming from the cooler.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- There were expired food items found during the inspection, being mustard, ranch, and barbecue sauces. The expired food items were discarded during the inspection. The operator mentioned that these products were from the previous season. The inspector informed the operator that a system must be in placed that monitors the expiry dates/best before dates of all food items, and that they must be discarded immediately and not be served or used as an ingredient. Thus, at the end of each season, please discard all food products that would be expiring before the new season begins moving forward.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- A residential dishwasher was being used. Only a commercial mechanical dishwasher is allowed in a food establishment. Thus, please remove the residential dishwasher from the facility. A multiple-compartment sink was available on site during the inspection. Thus, please conduct manual dishwashing instead. Instructions for manual dishwashing will be provided with this report.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no test strips available during the inspection for the chlorine sanitizer solution. The inspector informed the operator that test strips must be used every time a bleach-water solution is made and must be tested daily before use to ensure that the sanitizer solution has a chlorine concentration between 100-200 ppm. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. **OBTAIN CHLORINE TEST STRIPS.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?