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Valley Ridge Golf & Country - Restaurant

11618 Valley Ridge Park NW Calgary AB T3B 5L4 · Food - General

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping clothes were stored on the cooking line cutting board.Store wiping clothes in sanitizer solution between uses.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One knife was store in the gap between the line cooler and the prep table. The knife was pulled out and given to the chef for cleaning and sanitizing.Store utensils in a sanitary manner.
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bar:Drink bottles were stored in the drink ice. Do not store anything in the drink ice.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bar:Carton of cream was stored at room temperature without temperature control. Cream was measured at 18.0 degrees C. Staff discarded the cream.Store cold perishable foods at 4 degrees C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Snack Shack:Paper towels were not stored in dispenser. Store paper towels in dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen:Kitchen service area drawer fronts were repaired with duct tape. Laminate strips were peeling off or broke off. Fix the drawer fronts.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen: One kitchen light was missing a cover. Provide covers for light.
  3. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen service area drawer fronts were repaired with duct tape. Laminate strips were peeling off or broke off. Fix the drawer fronts.
    • 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) Three kitchen lights were missing a cover. Provide covers for lights. 2) Paint was peeling off and black stains were on the green washroom door.Refinish the washroom door. 3) No air gap between the ice well and waste pipe. Provide an air gap between the ice well and waste pipe.