Skeleton Lake Golf Club - Food

1302 Old Timers Drive Boyle AB T0A 0M0 · Food - General

3 inspections

1. Risk Management InspectionSep 16, 2025

   2 infractions

   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Baking pans are noted in a wooden bin that has buildup of grime and is not smooth and easily cleanable.Ensure that the bin is maintained to be smooth and easily cleanable.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1.A utensil tray under the till is noted to have buildup of food debris and grime.2.The multi drawer individual sauces and condiments storage unit is noted to have dust and debris buildup on the outside areas.1-2.Ensure that the indicated items and areas are cleaned and sanitized.
2. Monitoring InspectionJul 17, 2025

   6 infractions

   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Bags of potatoes are stored on the floor in the back storage area.Ensure that potatoes and all foods are stored at minimum 6 inches above the floor.
   • 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.Some tiles under the dishwashing sink are noted to be missing. 2.Baseboards on the wall under the dishwashing are noted to be missing. 1-2.Ensure that the indicated areas are repaired.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Several lights in the kitchen are noted to be missing covers which protect glass from contaminating foods and food contact surfaces in case of bulbs shattering.Ensure that protective covers are placed on all lights in the kitchen.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Baking pans are noted in a wooden bin that has buildup of grime and is not smooth and easily cleanable.Ensure that the bin is maintained to be smooth and easily cleanable.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1.Raw meet juice is observed at the bottom of the double door glass cooler in the back storage area. Foods in this fridge are noted to be disorganized.2.The standing single door cooler in the back is noted to have buildup of debris on the inside.3.The outside door areas of the stainless freezer is noted to have grime buildup.4.Drink cups on front counter are stored on a liner that has buildup of debris and stickiness under the liner.5.A utensil tray under the till is noted to have buildup of food debris and grime.6.The multi drawer individual sauces and condiments storage unit is noted to have dust and debris buildup.7.The floors behind the dishwasher and under the deep fryer have buildup of food debris and grease.8.Greasy and dirty cleaning cloths and oven mitts are stored with clean aprons1.Ensure that the meat juice is cleaned and the area is sanitized. Meats being thawed need to be placed in a pan or container.2-7.All the indicated areas and items must be cleaned and sanitized.8.Dirty cleaning cloths and oven mitts must be placed in a separate container and must be washed frequently.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1.Drawers beside the grill are noted with buildup of debris and grime.2.Some oven mitts are noted to be greasy and grimy.1-2.Ensure that the indicated areas and items are cleaned and sanitized.
3. Monitoring InspectionJun 11, 2024

   6 infractions

   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • 1.Sauce cups are noted to be stored in a cardboard box.2.lemons and oranges are stored in cardboard boxes. 3.Raw meats are stored on or near ready to eat foods in the white standing freezer in the back storage. 1-2.Ensure that containers used to store foods are nonabsorbent, smooth and easily cleanable. 3.Ensure that raw meats are stored at the bottom of the freezer under ready to eat foods.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • The standing stainless steel freezer in the storage area is measured to be around -4 to 0 degrees Celsius, many foods are noted to be thawing. Ensure that the freezer is repaired or replaced as needed to ensure foods can be maintained at proper freezing temperatures. Foods thawing should be used within a 4-5 days.
   • 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.The floor in the back storage area is noted to have a section ripped off and elsewhere floors have chipped sections. 2.Several lights in the kitchen are noted to be missing covers which protect glass from contaminating foods and food contact surfaces in case of bulbs shattering.1.Ensure that the floors are repaired to be smooth and easily cleanable. 2.Ensure that protective covers are placed on all lights in the kitchen.
   • 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.Some tiles under the dishwashing sink are noted to be missing. 2.Baseboards on the wall under the dishwashing are noted to be missing. 1-2.Ensure that the indicated areas are repaired.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • 1.The inside of the ovens have buildup of debris. 2.The sides of the deep fryer, grill and griddle are noted with buildup of grease, grime and dust.3.The inside and outside areas of fridges and freezers are noted to have buildup of food debris and grime.4.Some equipment such as crock pots and mixer are stored on a shelve have food spatter and grime buildup. 5.A number of utensils stored in drawers are observed to be unclean. 6.A hand mixer smeared with whipped cream is stored in a utensil drawer with the cord in contact with utensils. 7.Cutting boards are stored against the wall behind the microwave and in direct contact with the unclean electrical cord. Some cutting boards are no longer smooth and easily cleanable. 8.A cardboard box is being used to store knives in a drawer. 9.Some damaged utensils that are no longer smooth and easily cleanable are stored in some drawers.1-4. Ensure that the indicated equipment and areas are cleaned and sanitized. 5.Utensils must be washed and sanitized after usage and not stored with food debris in a drawer.6.All parts of the hand mixer must be cleaned and sanitized and the unit should be stored in an area and manner where the cord is not in contact with dishes and/or utensils. 7.Cutting boards must not be stored behind equipment or in contact with electrical cords where they can become contaminated. Cutting boards that are no longer smooth and easily cleanable should be replaced. 8.Containers that are nonabsorbent, smooth and easily cleanable must be used to store knives. 9.Damaged utensils that are no longer smooth and easily cleanable must be removed or discarded.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1.A number of drawers are noted with buildup of debris and grime.2.Some oven mitts are noted to be greasy and grimy.3.Dry ingredient shelves are noted with buildup of food debris and dust. 4.Cabinets, fridge and freezer doors and door handles are noted to have buildup of grease and grime. Some fridges are noted to have debris and grime buildup on the inside and on door tracks. 5.Dust and debris are observed on the counter under the microwave. 6.A ceiling vent is has buildup of dust. 7.Cabinets and drawers throughout the kitchen and the back storage area are noted to be cluttered. 1-6.Ensure all the indicated areas are cleaned and sanitized. 7.Ensure the drawers and storage areas are organized.