Spirit Creek Golf Course - Kitchen
10 - 39156 Range Road 275 Red Deer County AB T4E 0E4 · Food - General
7 inspections
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Facility uses bleach for sanitizing. However, it was not known what the solution in the spray bottle was. Staff discarded solution and prepared new solution with bleach. Discussed using 1/2 tsp to 1 litre of water to yield 100 ppm. A document that outlines how to prepare disinfectant will be sent with inspection report.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Prep cooler measured 7.7C. Staff removed food items that were blocking air flow. Temperature measured 0.5C at end of inspection.
- 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 could not be located. Please ensure chlorine test strips are purchased from a food or chemical supplier. If you have chlorine test strips please provide proof.
- 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?
- Mice droppings were found behind the freezer in back room. Please clean and disinfect area ensuring to use proper protection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- A new dishwasher has been ordered A dishwasher safe max / min read thermometer has also been ordered to be used for daily checks.I will check back on Aug 14 2023. If the new dishwasher is installed before then please let me know.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was checked for adequate rinse temperature for sanitizing of dishes and was found to only reach 33 C. A minimum temperature of 71 C at the plate is required. Darrin will have the dishwasher checked again and if needed the dishwasher will be replaced.A dishwasher safe max / min read thermometer will be purchased to carry out daily checks.A copy of a log sheet will be provided via email along with this report for documentation of daily checks.The dishes will continue to be sanitized in the sink with a sanitizer concentration of 100 ppm chlorine.Correct by Aug 02 2023
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot holding temperature was above 60 C.The large stainless steel fridge temperature was at 8.7 C. Cold storage units must maintain 4 C or less. Please adjust or repair the cooler as needed to lower temp to 4 C. If 4 C cannot be reached within 4 hours please remove all high risk foods to a different cooler and have the cooler serviced.Correct by July 19 2023
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was checked for adequate rinse temperature for sanitizing of dishes and was found to only reach 26 C. A minimum temperature of 71 C at the plate is required. This dishwasher may not be a high temp sanitizing dishwasher. Please have the dishwasher checked and serviced as needed to either provide a rinse temp of 71 C or hotter at the plate or provide a sanitizer concentration of 100 ppm chlorine.Correct by Aug 01 2023In the meantime, dishes that are washed in the dish washer will need to be sanitized after they are washed in the dish sink with 100 ppm chlorine for 2 minutes.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?