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Smoky River Regional Golf Course

2 Bousfield Avenue McLennan AB T0H 2L0 · Food - General

3 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No approved sanitizer solution was available at the time of the inspection.The facility had not restocked its supply of bleach prior to re-opening for the season and was conducting food handling without the ability to adequately sanitize its food equipment of food contact surfaces.Food services were suspended until bleach chlorine was obtained at the time of the inspection. A 200-ppm chlorine sanitizer solution was then made to ensure that equipment and surfaces could be adequately sanitized. Ensure that an approved sanitizer solution is made and available prior to beginning any food handling activities.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No approved sanitizer solution was available at the time of the inspection to allow for sanitizing of food handling equipment when following the 2-compartment dishwashing procedure.The facility had not restocked its supply of bleach prior to re-opening for the season and was conducting food handling without the ability to adequately sanitize its food equipment of food contact surfaces.Food services were suspended until bleach chlorine was obtained at the time of the inspection. A 200-ppm chlorine sanitizer solution was then made to ensure that equipment and surfaces could be adequately sanitized. The 2-compartment dishwashing procedure was reviewed with present staff members at the time. Ensure that all equipment is adequately washed, rinsed, sanitized and then air dried. Chlorine sanitizer solutions must be mixed to 100-200 ppm and equipment must be fully submerged in the solution for at least 2 minutes before air drying. Ensure that dishes are allotted an appropriate area to be air-dried.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips to confirm the concentration of bleach water sanitizer solutions were not available in the facility at the time of the inspection.Sanitizer test strips must be available to ensure that mixed sanitizer solutions are of an appropriate concentrations.
    • 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?
      • At the time of the inspection, light from the outside of the building was apparent around the kitchens rear supply door.The facility's rear supply door requires weather stripping to ensure that it is weatherproof and so that pests cannot enter.
    • 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?
      • The food handling permit was posted by the inspector, at the time of the inspection.Ensure that a copy of the current food handling permit is continuously posted in a location that is visible to the 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 kitchen's commercial exhaust system is past due for its routine professional cleaning.Ensure that the unit is professionally serviced as required to reduce the risk of debris buildup and/or fire.
    • 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 electric ventilation fan in the men's washroom was not operational at the time of the inspection.Ensure that the washroom is capable of being vented to the outside of the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The potato press was not clean at the time of the inspection and contained food debris was noted on the grate and plunger. The debris appeared to not have been from the same day as the inspection. The press was not being used at the time of the inspection. Ensure that all equipment and food contact surfaces are appropriately cleaned and sanitized after use.