Sturgeon Valley Golf & Country Club
25114 Sturgeon Road Sturgeon County AB T8T 1S6 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Upper and lower shelving in the back prep area has sections which are no longer smooth, impervious-to-moisture nor easy to clean and must be repaired/replaced.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
7 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The handwashing sink behind the line requires splash guards on either side as food handling/storage is occurring within 30 cm of the faucet and water spray was observed.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A splash guard is required for the handwashing sink behind the bar, as clean glassware and equipment are being stored alongside it on both sides within 30 cm.
- 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?
- Visible light was present at the bottom of the exterior back door.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A piece of unfinished wood is acting as a makeshift wall beside a metal shelf near the bar walk-in coolers. This wood must be removed or finished to be smooth, impervious-to-moisture and easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Upper and lower shelving in the back prep area has sections which are no longer smooth, impervious-to-moisture nor easy to clean and must be repaired/replaced.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling tile near ice machine has a hole in it from a previous pillar which has been removed. Must be replaced.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Built-in probe thermometers for the rational ovens were observed dirty at time of inspection with charred food residual/grease build up. Operator stated that these are not cleaned between usage as they are in the hot oven at all times. Without removal of debris, temperature sensing capabilities of probes would be affected, and food residual/grease can allow harbouring of pathogens.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Demand Inspection
12 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer dispenser tubing has visible air in the line that could not be bled out by PHI or operator. Dispensing unreliable concentrations between 50-200 ppm. Discussed manually topping up solutions and using a test strip each time as an interim measure before unit can be calibrated.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw chicken was being stored next to cut prepped lettuce in the walk-in cooler. Raw fish was being stored next to bread items in the walk-in cooler.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A splash guard is required for the handwashing sink behind the bar, as clean glassware and equipment are being stored alongside it on both sides within 30 cm.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The handwashing sink behind the line requires splash guards on either side as food handling/storage is occurring within 30 cm of the faucet and water spray was observed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Gravy and Au Jus were being hot held on the stove top at approximately 50C. At the request of the PHI these items were reheated to 74C, then returned to hot holding at the required temperature of 60C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Bar glassware dishwasher was tested and was found to be at >12.5 ppm iodine twice.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher was tested three times and was found to have a chlorine residual of only 50 ppm. Operator was able to achieve a residual of 100 ppm by manually priming more chlorine during rinse cycle (approximately 6 turns). Permitted by PHI as an interim measure until machine can be calibrated to dispense an accurate amount consistently.
- 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?
- Visible light was present at the bottom of the exterior back door.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Upper and lower shelving in the back prep area has sections which are no longer smooth, impervious-to-moisture nor easy to clean and must be repaired/replaced.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling tile near ice machine has a hole in it from a previous pillar which has been removed. Must be replaced.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A piece of unfinished wood is acting as a makeshift wall beside a metal shelf near the bar walk-in coolers. This wood must be removed or finished to be smooth, impervious-to-moisture and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Built-in probe thermometers for the rational ovens were observed dirty at time of inspection with charred food residual/grease build up. Operator stated that these are not cleaned between usage as they are in the hot oven at all times. Without removal of debris, temperature sensing capabilities of probes would be affected, and food residual/grease can allow harbouring of pathogens.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer concentration was measured at an indequate concentration. Fresh solution was prepared and tested at 200ppm of quats.Ensure sanitizer is prepared at 100ppm, change every 2 hours or when visibly dirty.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometers were missing in the prep coolers.Ensure all temperature regulating unit have a thermometer continously.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- - The front glasswasher was measured at 0ppm iodine. Empty iodine jar was replaced and dishwasher was measured at 12.5ppm of iodine.Ensure daily monitoring of sanitizer concentration is maintained.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Sanitizer solution bucket was observed in the kitchen handwashing sink. Ensure the handwashing sink is always empty and accessible.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ***The hand washing stations were not stocked. Ensure that they are stocked with soap and paper towels before the kitchen is in use.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
2 infractions
- 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 not dispensing adequate sanitizer into the rinse water. They plan on contacting the repair person right away and getting this fixed. Requested a copy of the paperwork once completed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ***The hand washing stations were not stocked. Ensure that they are stocked with soap and paper towels before the kitchen is in use.
- 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
- 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 not dispensing adequate sanitizer into the rinse water. They plan on contacting the repair person right away and getting this fixed. Requested a copy of the paperwork once completed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ***The hand washing stations were not stocked. Ensure that they are stocked with soap and paper towels before the kitchen is in use.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?