Springbank Links Golf Course - Clubhouse and Shacks
125 Hackamore Trail Rocky View County AB T3Z 1C2 · Food - General
3 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **CORRECTED**1. Main kitchen:Observed used cleaning cloth stored on cutting board of prep cooler in the cook line area. Cloth placed in container of sanitizer during the inspection.2. Halfway house:No QUATS sanitizer available. A spray bottle was brought to the halfway house during the inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- **OUTSTANDING**1. Food debris noted under the blade sharpener on the meat slicer. COMPLETE THE FOLLOWING:1. Ensure the meat slicer is taken apart to its smallest parts so equipment can be effectively cleaned and sanitized to protect food from cross contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Front pizza kitchen:Bench scrapers stored between the counter and prep cooler.2. Halfway house:Opened bags of hot dogs stored in fridge. COMPLETE THE FOLLOWING:1. Do not store food utensils in this area, as it is not easy to clean and can re-contaminate clean utensils.2. Store opened bags of hot dogs in a container to protect from contamination in the event of an accidental spillage.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Halfway house:a. No ice in hot dog condiments container and diced onions stored at ambient temperature.b. No probe thermometer available for checking hot dog temperatures. COMPLETE THE FOLLOWING:1. Ensure condiments are kept on ice water at all times.2. Purchase a probe thermometer for halfway house. Hot dogs must be reheated to 74*C before serving.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- **CORRECTED**1. Bar:No iodine in the glasswasher. Iodine replaced during the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. QUATS test strips expired November 2024.2. Chlorine test strips expired November 2024.3. Iodine test strips expired August 2024.COMPLETE THE FOLLOWING:1. Please purchase new test strips. 2. Regularly test the sanitizers, dishwashers and glasswashers with test strips to ensure they are maintaining proper concentrations for adequate sanitizing of dishes and food contact surfaces.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Halfway house:No hot water at the hand sink. The breaker was turned off at time of inspection. COMPLETE THE FOLLOWING:1. Repair the sink and ensure hot water is available at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Observed cleaning cloths being stored on counters. COMPLETE THE FOLLOWING: 1. Ensure cleaning cloths are stored in sanitizer when not in use. Otherwise, cloths must be replaced after each time they are used to clean a surface.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Food debris noted under the blade sharpener on the meat slicer. COMPLETE THE FOLLOWING:1. Ensure the meat slicer is taken apart to its smallest parts so equipment can be effectively cleaned and sanitized to protect food from cross contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **CORRECTED**1. Bowl stored in flour bin. Bowl removed during inspection. Discussed that utensils must have handles if they will be stored in the dry ingredient bins.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. No hot water detected at the handsink by the microwave. Hot water was available at all other sinks in the kitchen. COMPLETE THE FOLLOWING:1. Ensure both hot and cold water is available at this sink for effective handwashing.
- 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?
- 1. Gap noted at bottom of kitchen side door.COMPLETE THE FOLLOWING:1. Repair/replace the weatherstrip to prevent entry of pests into the food facility.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **CORRECTED**1. Debris noted on can opener. Equipment was taken to dish during the inspection for cleaning and sanitizing.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Buildup of debris noted along the wall to the right of the cooktop. 2. Front kitchen:Debris noted on sides of walls where pizza freezer is located. COMPLETE THE FOLLOWING:1. Please ensure to clean the hard-to reach areas to prevent buildup of debris which can attract pests into the facility.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?