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Whispering Pines Golf and Country Club - Food Store

25054 South Pine Lake Road Pine Lake AB T0M 1S0 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen packages of brisket were observed to be kept at room temperature in a sheet pan rack at the time of inspection. The staff were asked to move the briskets into the walk-in cooler to thaw. The manager was also informed.Please ensure that foods are properly thawed using approved methods to ensure safe food handling.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • An expired food handling permit was observed to be posted at the time of inspection. Please ensure that a valid food handling permit is posted for patrons to observe.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some utensils including a pizza spatula and a grill spatula were noted to be improperly cleaned at the time of inspection. A cutting board was observed to be deformed and not easy to clean. After a discussion with management, the utensils were removed for cleaning and the cutting board was disposed of. Please ensure that utensils are properly cleaned and sanitized, and maintained in a condition that is smooth, non-absorbent, and easy-to-clean.
  3. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was observed to be obstructed with buckets at the time of inspection. The buckets were removed and the operator was informed. Please ensure that all handwashing sinks are kept unobstructed to ensure and encourage regular hand hygiene.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives and other utensils were observed to be stored inappropriately at the time of inspection. The operator was informed and the utensils/knives were removed and placed in a sanitary manner. Please ensure that food equipment/utensils are stored in a manner that prevents the contamination of food and ensures safe food handling.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fan covers of the walk-in cooler were observed to be dusty.Please ensure that the noted areas are cleaned to prevent the contamination of food.
  6. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were observed in the au jus beef and veggie stock powder mix. Scoops with handles were recommended to the operator in replacement of the bowls. Please ensure that utensils are stored in a manner that prevents the contamination of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of a cut of cooked turkey was measured at 64C at the time of inspection. Staff mentioned that they usually cook to around 155F. The head chef Sunny was asked to properly cook the cut of meat to at least 74C for 15 seconds.Please ensure that poultry is cooked to 74C for at least 15 seconds to prevent the growth of pathogens.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were observed to be expired. Please ensure that testing equipment is valid to help monitor and confirm concentrations of food grade sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was observed to have a bucket in the basin at the time of inspection. The bucket was removed and a discussion was held with the head chef.Please ensure that the hand sink is kept unobstructed to help encourage regular and proper hand hygiene.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fan covers of the walk-in cooler were observed to be dusty.Please ensure that the noted areas are cleaned to prevent the contamination of food.