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Strathmore Golf Club

80 Wheatland Trail Strathmore AB T1P 1A5 · Food - General

2 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of sanitizer in the spray bottles was measured at 0 ppm, indicating that no effective sanitizing solution was present.Ensure sanitizer solutions are prepared at the correct concentration according to manufacturer specifications. Regularly test sanitizer levels using appropriate test strips to confirm effectiveness and maintain proper sanitization of food-contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple food items were found stored uncovered in the walk-in cooler and freezer, posing a risk of cross-contamination.Ensure all food items are properly covered or stored in sealed containers at all times. Proper storage practices help prevent cross-contamination and maintain food safety standards.
    • 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?
      • A gap was observed under the west side exit door which could potentially allow pests to enter the facility.Ensure the gap under the door is properly sealed by repairing or installing appropriate weatherproofing. Maintaining tight-fitting doors will help prevent pest entry and support overall sanitation standards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A couple of tongs with plastic handles were observed to be damaged by heat/fire. The affected utensils were removed and discarded at the time of inspection. Ensure that only utensils in good condition are used, as damaged equipment cannot be effectively cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Unpacked straws were stored in the cabinet under the sink in the bar area, posing a risk of contamination. Issue was discussed with the operator and the straws were removed from the cabinet. Ensure that all single-use items such as straws are stored in a clean, dry location and remain properly packaged or protected to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed in the bar area walk-in cooler that1. Beverage cartons were stored directly on the floor, making it difficult to properly clean the floor and areas behind the cartons.2. Beverage dispensing lines and ceiling were visibly dirty, indicating a lack of proper cleaning and maintenance.Ensure that 1. All beverage cartons are stored at least 6 inches off the floor on appropriate shelving or racks, maintaining sufficient clearance for proper cleaning and sanitation.2. Implement a regular cleaning and maintenance schedule to keep them clean and free from buildup that could impact food safety.
  2. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A box of single-use cups was stored on the floor in the storage area.- Please store all food/utensil items off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the refrigerator where the sauces were stored measured 15 degrees and the temperature did not go down any further.- Keep a thermometer in the refrigerator so staff can easily check the temperature. - The recommendation is to record temperature logs on a regular basis so that staff can identify problems with refrigerators right away.***The following food items were discarded due to faulty temperatures:-Mashed potato, chicken noodle soup, greek yogurt, cottage cheese, beef jus, sour cream.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The hand towel dispenser near the hand sink in the main kitchen area was not in working condition.2) The hand sink in the tuck shop had no hand towel dispenser.- Please install/repair dispensers accordingly.
    • 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?
      • Mouse droppings were observed in a dry storage area in corners between and underneath shelving.-Clean up droppings found and monitor for further activity. Maintain pest control logs to track activity.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • One of the fly straps was located just above the food prep area.-Install the fly strap so that there is no food prep area directly below it.
    • 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 were no light covers for the ceiling lights (located within the dry storage and exhaust canopy).- As discussed, install a light cover or shatterproof light fixtures.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2) The ventilation in the women's bathroom was not working.- Repair the ventilation system.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Noted an accumulation of debris on a pile of plates in the main kitchen area.- Keep dishes separate or cover them to keep them hygienic.2) Shot glasses in the bar area were stored in cardboard.- Store utensils where all food contact surfaces are smooth.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of debris and/or grease by the shelves in the cooking area including but not limited to wallls, floors and the exhaust canopy.Conduct a thorough cleaning including the hard-to-reach areas.