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Royal Glenora Club - Main Kitchen Upstairs

11160 River Valley Road NW Edmonton AB T5J 2G7 · Food - General

3 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer in the buckets were below 100ppm. Ensure the sanitizer is tested at 200ppm at the dispenser, before it is dispensed into the bottles or buckets. Replace buckets sanitizer after every 2 hours.
    • 09. Are chemicals stored and handled in a safe manner?
      • White buckets are being for sanitizer solutions. Ensure the buckets are labelled with sanitizer/chemical name.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The bar cooler with milk was measured between 7-8C, no temperature record was provided, thermometer was not present in the cooler. Milk and chocolate milk in the cooler was measured between 10-13C using a probe thermometer and staff indicated they had been in the cooler from the previous day. Both milks were discarded by staff during inspection.Ensure cooler is maintained below 4C, functional thermometer is present in the cooler at all times, and temperature records are maintained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Barley soaked in water was observed at room temperature. Chef indicated it is kept there for a long time to soak. Ensure soaked grains are stored in a cooler below 4C if before the 2-hour mark.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The low temperature glasswasher uses chlorine as its sanitizer but, there was no chlorine strips available.Ensure chlorine strip is obtained, test dishwasher at 100ppm of chlorine daily and maintain sanitizer records.
    • 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 ceiling in the around the vents above the dishwashing room needs to be cleaned, some of the tiles are missing due to a water leak concern being managed. Ensure water leak is corrected, ceiling tiles replaced and ceiling cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils were observed in the floors beneath the clean dishes/utensils shelf. Ensure all utensils on the floor are washed and sanitized. Store utensils and dishwares safely.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions