Skip to content
Loading map…

Water Valley Golf Club

29206 Range Road 51 Water Valley AB T0M 2E0 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Several chemical bottles throughout the facility are mislabelled with incorrect identifying stickers. Remove and replace incorrect chemical bottle labels and ensure that all chemicals used in or near food handling areas are accurately identified.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar glasswasher sanitizer is measured at a dispensed concentration of 0ppm chlorine. Service or replace glasswasher to ensure reliable sanitizing capabilities. Use alternate available heat-sanitizing dishwasher to sanitize glassware until bar glasswasher is serviced/replaced.
    • 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?
      • Evidence of pest activity was identified in the dry storage area of the kitchen. Mouse droppings were identified in the corners and on shelving. One package of dry food was compromised by pest activity and disposed of onsite. Safely clean mouse droppings. Follow-up with any actions recommended by pest control operator.
    • 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 electrical outlet on the wall behind the prep counter was missing a cover, exposing gaps that would be difficult to clean. Cover or repair noted area to ensure that surfaces are smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving in the kitchen cooking line have exposed wood edges, making these surfaces absorbent and difficult to clean.Shelving along the cutting board storage cupboard has damaged or missing edges, making these surfaces absorbent and difficult to clean.Cover or finish raw wood surfaces to render them smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine located in the snack shack has a build-up of debris along the upper inside surface of the ice-containing chamber.Clean indicated food equipment.
  3. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cardboard box of bread and bag of carrots were observed to be stored directly on the floor in the walk-in cooler.Move food items so that they are stored up off the ground.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A package of raw meat was observed stored directly above cooked meat. Raw product was moved during inspection. Ensure that raw foods are being stored below or away from cooked foods to prevent potential cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy being stored in a hot-holding unit was measured at a temperature of 50C. Gravy hot-holding unit was adjusted to 60C. Gravy was re-heated on stove during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Some of the perishable foods in the kitchen prep cooler were being stored above the insert line, causing them to be held at temperatures above 4C.2) The countertop display cooler in the snack shack containing prepared sandwiches was measured at 9C.Foods were moved into alternate coolers maintained at 4C or lower during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The bar area does not have available handwashing supplies. Provide accessible liquid soap and paper towel in suitable dispensers in the bar.
    • 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 hole was noted in the wall near the floor to the left of the deep fryer.The electrical outlet on the wall behind the prep counter was missing a cover, exposing gaps that would be difficult to clean. Cover or repair noted areas to ensure these surfaces are smooth and easily cleanable.
    • 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 flooring under the deep fryer and near upright cooler storage appeared damaged, making these surfaces more difficult to easily clean.Seal or otherwise repair surfaces to ensure that these surfaces can be easily cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The hood vent filters above the fryer and flat top had a buildup of dust and grease. Staff advised filters are cleaned every 2 - 3 weeks.COMPLETE THE FOLLOWING:1. Clean filters. More frequent cleaning may be required.
  4. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Cardboard box of eggs and a box of potatoes were stored on floor in walk in cooler. COMPLETE THE FOLLOWING:1. Ensure all food is stored off the floor to protect from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. No QUAT sanitizer test strips available.2. No probe thermometer available in snack shack for measuring internal temperature of hot dogs. COMPLETE THE FOLLOWING:1. Please purchase new test strips. 2. Please purchase a probe thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Wool steel stored in kitchen handwash sink.2. Tongs, lids and glass stored in handwash sink in snack shack. COMPLETE THE FOLLOWING:1. Do not store items in hand sink. Sink must be kept clear at all times.
    • 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. The washroom in the main kitchen was left open and was not equipped with a self-closing door mechanism.COMPLETE THE FOLLOWING:1. Install a self-closing door mechanism, so washroom door is always kept closed to protect the food area from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The hood vent filters above the fryer and flat top had a buildup of dust and grease. Staff advised filters are cleaned every 2 - 3 weeks.COMPLETE THE FOLLOWING:1. Clean filters. More frequent cleaning may be required.
  5. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food debris noted under blade guard of meat slicer. COMPLETE THE FOLLOWING:1. Ensure the meat slicer is cleaned and sanitized more thoroughly after use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Cardboard box of eggs and a box of potatoes were stored on floor in walk in cooler. COMPLETE THE FOLLOWING:1. Ensure all food is stored off the floor to protect from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Snack shack: The cooler containing hot dog condiments measured 15*C. Condiments were relocated to another fridge and diced onions were discarded. Advised staff to monitor temperature, and repair cooler if unable to maintain temperatures at 4*C or less. 2. Staff was not sure of minimum internal temperature for cooking hot dogs. Advised staff that hot dogs must be heated to 74*C before serving.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. No QUAT sanitizer test strips available.2. No probe thermometer available in snack shack for measuring internal temperature of hot dogs. COMPLETE THE FOLLOWING:1. Please purchase new test strips. 2. Please purchase a probe thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Wool steel stored in kitchen handwash sink.2. Tongs, lids and glass stored in handwash sink in snack shack. COMPLETE THE FOLLOWING:1. Do not store items in hand sink. Sink must be kept clear at all times.
    • 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 was noted at the bottom of the kitchen back door and light was visible.COMPLETE THE FOLLOWING:1. Repair/replace weatherstripping to prevent entry of pests into the facility.
    • 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. The washroom in the main kitchen was left open and was not equipped with a self-closing door mechanism.COMPLETE THE FOLLOWING:1. Install a self-closing door mechanism, so washroom door is always kept closed to protect the food area from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The hood vent filters above the fryer and flat top had a buildup of dust and grease. Staff advised filters are cleaned every 2 - 3 weeks.COMPLETE THE FOLLOWING:1. Clean filters. More frequent cleaning may be required.