Skip to content
Loading map…

Rolling Hills Golf Club

100 3 Avenue Rolling Hills AB T0J 2S0 · Food - General

3 inspections

  1. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Bait is applied on the floor in food storage areas. Bait and chemical pest controls can only be applied by a certified pest control operator in a controlled manner. *Remove bait from food establishment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ground beef packages (still frozen) were stored at room temperature to thaw. Ground beef was moved to the fridge for thawing.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer is not available in one of the fridges in the storage room. *Ensure all coolers are equipped with a thermometer for monitoring temperatures.
    • 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?
      • Mouse droppings were observed in the bottom of a fridge, beside the fridge in the storage room, and among food packaging in the basement. A written pest control program is not in place. *Discard stored food packaging in the basement. Clean and sanitize areas of droppings.*Ensure a written pest control plan is in place that monitors for pests and records corrective actions.*Enhance pest control measures such as closing up entry points in the establishment and applying external tamper-proof bait stations.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The top surface of the ice machine where the ice scoop is stored and the rim under the lid is grimy. *Clean and sanitize ice machine.
  2. Demand Inspection

    2 infractions

    • 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?
      • There are signs of rodent activity in the basement where food packaging is stored, bathrooms and food storage room with a few droppings found in these areas. The facility maintains frequent cleaning and sanitation of all food storage areas but pest control measures will need to be enhanced to deter mice. There is a hole in the back of the sink cabinet in the men's bathroom. Pest control enhancements include:- Remove and sanitize areas of mouse droppings.- Placing tamper-proof bait traps along the outside of the building- Using non-bait traps in the food establishment where activity is noticed- Keeping food stored off the floor to enhance monitoring and cleaning of floors- Check the building for entry points and close up holes. Close the hole in the sink cabinet.*Obtain the services of a certified pest control operator. Maintain records of pest control observations and remediation efforts.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Food scrap container on the back porch can be an attractant to rodents. Keep a lid on the container and ensure pick-up occurs promptly. Discard any leftovers not picked up the same day.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloth towels are to be kept in a 100 Parts Per Million sanitizing solution when not in use. The solution is to be checked with chlorine test strips. The solution is to be remixed each day. The same concentration is to be used when sanitizing dishes with chlorine. A fill line and volume can be determined and indicated in the sanitizing sink (1/2 teaspoon of bleach per litre of water).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Using a probe thermometer to check the internal cooking temperature of each hamburger cooked was reviewed. The same steps are followed for each hamburger. Cook from thawed state, etc. Ideally each hamburger is checked by placing the probe through the side of the paddy, after cooking.A probe thermometer was available.Staff and management were very cooperative.