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Vulcan Golf & Country Club

710 1 Street N Vulcan AB T0L 2B0 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **Outstanding**Low temperature chlorine dishwasher measured at 0 ppm during the inspection. **Please repair. Note: The facility will be manually sanitizing the dishes after washing and rinsing in the dishwasher until the dishwasher is repaired.
    • 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?
      • 1. A gap observed at the bottom right corner of the back screen door. 2. Metal mesh screen was in disrepair. **Please repair/replace the weatherstripping.**Please repair the metal mesh screen to prevent potential pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**The canopy over deep fryer had grease and debris built-up.- Please ensure to clean the canopy to prevent contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**The floor underneath the equipment in cookline had a significant amount of grease and food debris accumulation. **Please clean.
  3. Monitoring Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Low temperature chlorine dishwasher measured at 0 ppm during the inspection. **Please repair. Note: The facility will be manually sanitizing the dishes after washing and rinsing in the dishwasher until the dishwasher is repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATS sanitizer test strips were not present onsite. **Please acquire QUATS test strips with a valid expiration date.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Outstanding**The hand washing sink was not equipped with hand soap. The operator was using dish soap as hand soap. - Please ensure to always have hand soap and a soap dispenser for the hand washing sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor underneath the equipment in cookline had a significant amount of grease and food debris accumulation. **Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor in the back room of the bar area require cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**The canopy over deep fryer had grease and debris built-up.- Please ensure to clean the canopy to prevent contamination of food.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer solution was measured over 1000 ppm. - Overuse of bleach sanitizer can leave residue on food contact surfaces and can contaminate food. Please ensure the concentration is between 100- 200 ppm. The operator made a new solution, and it was tested at 100 ppm.
    • 09. Are chemicals stored and handled in a safe manner?
      • A bleach bottle was found without a lid under the dishwashing sink. - Please ensure to store all chemicals in bottles with lids to avoid spilling and contaminating food. The operator put the bleach in a bottle with a lid.
    • 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 sink was not equipped with hand soap. The operator was using dish soap as hand soap. - Please ensure to always have hand soap and a soap dispenser for the hand washing sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An active leak was observed over the handwashing sink area and in the corner near the deep fryer.- Please ensure to fix the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The spoons were stored in a bucket with business ends up.- Please ensure that spoons are stored business ends down to prevent contamination. The operator stored the spoons business ends down during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The canopy over deep fryer had grease and debris built-up.- Please ensure to clean the canopy to prevent contamination of food.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • 6/18. Spray bottles were labelled with contents. The writing on some of the bottles were fading. Please rewrite label. There was a spray bottle containing bleach surface sanitizer that was not labelled. Ensure all chemical bottles are labelled.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature chlorine dishwasher was not dispensing any bleach. The bottle of bleach was running low. Another bottle of bleach was obtained during time of the inspection and hooked up to the dishwasher.