Sylvan Lake Golf & Country Club
5331 Lakeshore Drive Sylvan Lake AB T4S 1E8 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food was observed being stored directly on the floor of the walk-in freezer. Please ensure all food is stored off the floor 6 inches in a manner that prevents contamination and allows for proper cleaning.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The detergent syphon tube is broken and detergent is being added manually. Part is on order. Dishwasher did reach 77 C on the sanitizing cycle, and the bar glass washer reached 71 C at the dish level. Please ensure the dishwasher is dispensing detergent automatically.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips present were expired. No chlorine test strips present. If using chlorine to sanitize dishes, please ensure there are chlorine test strips. Please ensure there are quat strips that are not expired for the Diversy product used.
- 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 back end of the storage room near the chest freezer is very dimly lit and proper lighting is necessary for cleaning and pest control. Please provide a sufficient lighting in this space.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Several cases of food containers were being stored on the floor in the storage room along with pieces of food equipment. 2. knives were being stored between two pieces of kitchen equipment and may become contaminated by storing them in an unsanitary area that cannot be easily or frequently cleaned. Knives were removed and washed. Please ensure all equipment and food related items are stored off the floor at least 6 inches to allow for proper cleaning of the floors, to assist with pest control efforts and to prevent potential contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The mini fridge temperature was at -1.3 C and was holding a case of wieners. There was no thermometer in this unit to verify the storage of potentially hazardous foods. A new thermometer was placed in the unit during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Mold growth observed on the ceiling in one corner of the Sand Wedge. Please clean the ceiling and remove any mold growth.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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)?
- Update: Machine did not reach 71 C at the dish level after 4 cycles were run at this inspection. The main dishwasher did not reach 71 C at the dish level after several cycles were run. In the interim, please ensure staff are sanitizing in a quat solution at 200 -400 ppm, or a chlorine solution at 100 ppm in a sink for two minutes after washing. Have the unit adjusted or repair so the high heat cycle reaches 82 C at the manifold, or 71 C at dish level.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Tiles behind the glass washer in the bar area have missing grout. Rusting electrical box has been removed. Have the tiles grouted and the wall behind the glass washer impervious to moisture and easily cleanable.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer in buckets was at 300 ppm, but dirty cleaning cloths were observed on food contact surfaces. Staff removed during inspection. Ensure cloths are stored in solution between uses to prevent bacterial growth.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The main dishwasher did not reach 71 C at the dish level after several cycles were run. In the interim, please ensure staff are sanitizing in a quat solution at 200 -400 ppm, or a chlorine solution at 100 ppm in a sink for two minutes after washing. Have the unit adjusted or repair so the high heat cycle reaches 82 C at the manifold, or 71 C at dish level.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Tiles behind the glass washer in the bar area have missing grout and one is lifting off the wall. There is a rusting electrical box under the bar top counter over the counter were drinks/glassware may be placed. Rusting pieces can fall and contaminate items below. Have the tiles grouted and the wall behind the glass washer impervious to moisture and easily cleanable. Remove rust or replace box to prevent potential contamination of items.
- 23. Is the facility maintained in a clean and sanitary condition?
- High touch surfaces and fronts of equipment in the kitchen were unclean. Floors in the storage areas require cleaning. Facility should have been thoroughly cleaned before reopening for the season.
- 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
- 20. Do food handlers at the facility have adequate food safety training?
- No valid food handling certificate could be provided. Please ensure someone in care and control of the kitchen has a valid safe food handling certificate from an approved course. A list of courses will be provided with a copy of this report.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
2 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- No valid food handling certificate could be provided. Please ensure someone in care and control of the kitchen has a valid safe food handling certificate from an approved course. A list of courses will be provided with a copy of this report.
- 23. Is the facility maintained in a clean and sanitary condition?
- Most cleaning has been completed. Sides of equipment on the cook line require cleaning still.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
4 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No hot water was on to the hand sink in the outside concession booth. Hot water is necessary for proper hand washing. Please restore the hot water to the hand sink.
- 20. Do food handlers at the facility have adequate food safety training?
- No valid food handling certificate could be provided. Please ensure someone in care and control of the kitchen has a valid safe food handling certificate from an approved course. A list of courses will be provided with a copy of this report.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Lighting in the back storage area was very dim. Poor lighting makes cleaning difficult.Please provide sufficient lighting in the storage area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall the kitchen is clean, the following areas require attention: 1. Vents require cleaning2. Sides of equipment on the cook line require cleaning sides and 3. front of black/glass fridge require cleaning.
- 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
0 infractions