Royal Ashburn Golf Club
995 Myrtle Rd W, Ashburn ON L0B 1A0 · Food Safety Inspections
11 inspections
- Routine
1 infraction
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces are of sound and tight construction
- Operator to ensure that all equipment/non-food contact surfaces are readily cleanable/non-absorbent and of sound and tight construction.
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- Routine
1 infraction
- Adequate protection against the entrance of insects, vermin, and rodents
- * Evidence of pests observed
- Operator to ensure food premise shall be protected against the entry of pest
- Adequate protection against the entrance of insects, vermin, and rodents
- Re-Inspection
2 infractions
- Adequate protection against the entrance of insects, vermin, and rodents
- * Fail to prevent the entrance of insect / rodent / pest
- * Evidence of pests observed
- Operator to ensure storage areas are maintained clean and organized to facilitate the monitoring of pest control
- Operator to ensure food premise shall be protected against the entry of pest
- Ceilings clean and in good repair
- * Fail to ensure ceiling of food premise kept clean and in good repair
- Operator to ensure ceiling of the food premise is maintained in a sanitary condition and in good repair
- Adequate protection against the entrance of insects, vermin, and rodents
- Routine
3 infractions
- Food protected from potential contamination and/or adulteration
- * Fail to protect food from contamination and/or adulteration
- Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
- Adequate protection against the entrance of insects, vermin, and rodents
- * Fail to prevent the entrance of insect / rodent / pest
- * Evidence of pests observed
- Contact licensed pest control operator for insect / rodent / pest treatment and control
- Operator to ensure storage areas are maintained clean and organized to facilitate the monitoring of pest control
- Operator to ensure food premise shall be protected against the entry of pest
- Ceilings clean and in good repair
- * Fail to ensure ceiling of food premise kept clean and in good repair
- Operator to ensure ceiling of the food premise is maintained in a sanitary condition and in good repair
- Food protected from potential contamination and/or adulteration
- Routine
3 infractions
- Thermometers used to verify food preparation and storage temperatures
- * Fail to use accurate thermometer to check storage temperature of potentially hazardous food
- Operator to provide accurate and easily readable indicating thermometers in temperature controlled rooms/equipment used for storage of potentially hazardous foods
- Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
- * Fail to maintain utensils, multi-service articles and/or food contact surfaces in a clean and sanitary manner and/or in good repair
- Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
- Floors clean and in good repair
- * Fail to ensure floors of food premise are kept clean and/or in good repair
- Operator to ensure floors are kept clean and in good repair
- Thermometers used to verify food preparation and storage temperatures
- Re-Inspection
0 infractions
- Routine
5 infractions
- Potentially hazardous food is held at 4°C (40°F) or lower
- * Fail to provide adequate refrigerated space for potentially hazardous food storage
- Potentially hazardous foods observed at an internal temperature above 4° C (40°F)
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
- * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
- Operator to ensure hand washing basins are adequately supplied
- Food protected from potential contamination and/or adulteration
- * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
- Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
- Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
- Floors clean and in good repair
- * Fail to ensure floors of food premise are kept clean and/or in good repair
- Operator to ensure floors are kept clean and in good repair
- Potentially hazardous food is held at 4°C (40°F) or lower
- Re-Inspection
0 infractions
- Re-Inspection
1 infraction
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
- Operator to adjust or repair the malfunctioning cooler immediately. Do not store any potentially hazardous foods in the malfunctioning unit until it is able to maintain hazardous foods at 4° C or lower
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- Routine
5 infractions
- Potentially hazardous food is held at 4°C (40°F) or lower
- * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
- Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
- Separate hand washing basin provided for food handlers
- * Fail to use basin only for hand washing of employees
- Operator to ensure designated hand washing basin is only used for hand washing
- Food protected from potential contamination and/or adulteration
- * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
- Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
- Operator to adjust or repair the malfunctioning cooler immediately. Do not store any potentially hazardous foods in the malfunctioning unit until it is able to maintain hazardous foods at 4° C or lower
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Potentially hazardous food is held at 4°C (40°F) or lower
- Routine & Complaint
2 infractions
- Separate hand washing basin provided for food handlers
- * Fail to use basin only for hand washing of employees
- Operator to ensure designated hand washing basin is only used for hand washing
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Iodine concentration must be at least 25 parts per million at 24°C or greater for at least 45 seconds
- Separate hand washing basin provided for food handlers