The Winston Golf Club - Temporary Kitchen
2502 6 Street NE Calgary AB T2E 3Z3 · Food - General
3 inspections
- Initial Inspection
0 infractions
- Demand Inspection
2 infractions
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Inadequate gray water tank size. Fresh water tank is 1250 imperial gallon, and gray water is 300 gallons. Please upgrade to the same tanks size or larger.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Several handwashing sinks in the washroom trailer were not working properly. low water pressure, no water or no cold or hot water. To be fixed.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Demand Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer dispenser concentration measured below 200 ppm. - Quat sanitizers must be used at 200 ppm. Please calibrate dispenser.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Preparation cooler temperature measured at 5.8C. - All perishable foods under refrigeration unit must be maintained at 4C or less. 2) Hot dogs stored in the hot holding unit at the halfway house were measured at 45C. - Perishable foods under hot holding must be measured at 60C at a minimum. - Develop a temperature log for all of the coolers and the hot holding unit at the halfway house. 3) Creamers were stored on top of ice packs. - Ensure creamer container is surrounded by ice or store in the cooler and hand out as required.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Inadequate gray water tank size. Fresh water tank is 1250 imperial gallon, and gray water is 300 gallons. Please upgrade to the same tanks size or larger.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Several handwashing sinks in the washroom trailer were not working properly. low water pressure, no water or no cold or hot water. To be fixed.
- 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 sinks located in the kitchen trailer were backing up and not draining. - Please fix.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?