Spruce Meadows Golf and Country Club - Food
SE 16-74-05 W6 County of Grande Prairie No 1 AB T0H 3C0 · Food - General
5 inspections
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution prepared for storing wet wiping cloths- Ensure a sanitizer solution is prepared at all times during the operation of the kitchen.- Ensure wiping cloths are being stored in sanitizer solution between uses
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips available to measure sanitizer concentration- Obtain test strips to measure mixed sanitizer concentration. Quat sanitizer to be at 200 ppmSanitizer concentration is not being measured as new solutions are prepared- Ensure sanitizer concentrations are measured after mixing a new solution
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water samples have not yet been competed for the start of the 2026 operating season- Submit water samples as required. PHI provided sample bottles.
- 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?
- Pest control checks are not being completed and logged- Ensure monthly pest control checks are completed and documented. PHI to send template
- 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 permit is not posted - Ensure the food permit is publicly posted
- 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. There is gapping and wearing of the flooring. The gaps are collecting dirt and debris- Ensure flooring is in good repair, moisture impervious, durable and easily cleanable2. There is a large gap between the counter and back counter piece near the dishwasher- Ensure all gaps are sealed and water-tight 3. The main prep counter material has knife cuts and is chipping and wearing aware- Replace counter to ensure a smooth, durable, and easily cleanable surface4. The upper wall in front of the walk-in cooler fan is bubbling and showing signs of moisture damage- Repair/replace wall covering to be in good repair
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The lower shelves have accumulated dirt and debris- Clean shelving and cupboards2. There are no cleaning logs or sanitation program in place- Prepare cleaning logs for daily, weekly, and monthly cleaning tasks
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer on site except Mr. Clean.Provide a food safe sanitizer such as bleach, Quats or Hydrogen Peroxide along with the proper test papers.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Daily temperature logs are not completed.Ensure that the temperature logs are completed on a daily basis
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test papers.Ensure that the proper test papers are provided for the sanitizer that you use.
- 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?
- No pest control records. Ensure pest control records are completed on a monthly basis and that they are kept on site.
- 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 exhaust hood is past due for service- Last service sticker dated from 2013- Owner states that unit had been cleaned but needed a repair before an updated sticker was providedENSURE THE EXHAUST VENTILATION SYSTEM IS CLEANED AND SERVICED ON A REGULAR BASIS
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution is prepared for wiping cloths and sanitizing surfaces ENSURE AN APPROVED FOOD SAFE SANTIIZER IS PREPARED AND AVAILABLE FOR SANITIZING SURFACES AND WIPING CLOTH STORAGE
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Temperature logs are not completed up to dateENSURE TEMPERATURE LOGS ARE COMPLETED ON A DAILY BASIS FOR COLD AND HOT HOLDING UNITS
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- REPEAT Chlorine test strips are not available - Owner states they have been orderedOBTAIN CHLORINE TEST STRIPS THAT MEASURE 100 PPM
- 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?
- The exterior basement door is being left open next to the storage room- Door closed after promptingENSURE THE DOOR IS CLOSED AND THAT THE STORAGE ROOM IS SEALED FROM PEST ENTRY
- 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?
- Pest control logs are not availableENSURE PEST CONTROL LOGS ARE BEING COMPLETED ON A MONTHLY BASIS AND ARE AVAILABLE ONSITE
- 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 exhaust hood is past due for service- Last service sticker dated from 2013- Owner states that unit had been cleaned but needed a repair before an updated sticker was providedENSURE THE EXHAUST VENTILATION SYSTEM IS CLEANED AND SERVICED ON A REGULAR BASIS
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 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 are not available - Owner states they have been orderedOBTAIN CHLORINE TEST STRIPS THAT MEASURE 100 PPM
- 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 exhaust hood is past due for service- Last service sticker dated from 2013- Owner states that unit had been cleaned but needed a repair before an updated sticker was providedENSURE THE EXHAUST VENTILATION SYSTEM IS CLEANED AND SERVICED ON A REGULAR BASIS
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?