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Whitetail Crossing Golf Club

42 Whitetail Drive Mundare AB T0B 3H0 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Preparation cooler was at 12C. The cooler was mostly filled with alcohol but did have some food. Remove the food until the cooler can be maintained below 4C.June 17, 2026 update: All food was removed from cooler. Temperature was at 12C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Require QAC test strips to verify the concentration is 200ppmRequire chlorine test strips to verify for manual washing that sanitizing solution is at 100ppm.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Array sanitizer had 0ppm of Quat present. The Quat test papers were present to verify the concentration was at 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Preparation cooler was at 12C. The cooler was mostly filled with alcohol but did have some food. Remove the food until the cooler can be maintained below 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back hand sink was blocked. Please ensure this sink is always accessible.
  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding of burgers was at 49C.Operator indicated that they were not serving hot food for customers yet. The burger and hot dogs were for staff.Ensure all high risk food being hot held is maintained at temperature of 60C or higher
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding of burgers was at 49C.Operator indicated that they were not serving hot food for customers yet. The burger and hot dogs were for staff.Ensure all high risk food being hot held is maintained at temperature of 60C or higher
    • 20. Do food handlers at the facility have adequate food safety training?
      • Manager is in the process of completing food safety training certificate. Once completed manager will notify me.July 10, 2024 update.Course has not been completed. Manager said he will complete the course on an upcoming day off.Apr 22, 2025 updateCourse still not completed. Manager said he will complete the course shortly.
  6. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Manager is in the process of completing food safety training certificate. Once completed manager will notify me.July 10, 2024 update.Course has not been completed. Manager said he will complete the course on an upcoming day off.
  7. Risk Management Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Un-inspected haddock was stored in chest freezer. The item was removed from storage. Corrected during inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Manager is in the process of completing food safety training certificate. Once completed manager will notify me.
  8. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Mouldy beans were found on a storage shelf.Beans there thrown out.Ensure all mouldy or rotten foods are discarded.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizing solution was >200ppm. CDIEnsure chlorine solution are at 100ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Burgers were being held at betwen 35 to 40C.Burgers were discarded. High risk foods are to be hot held at 60C or higher.