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Windermere Golf & Country Club - Clubhouse Kitchen

19110 Ellerslie Road SW Edmonton AB T6W 1A5 · Food - General

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solutions for the storage of wiping cloths and for the storage of utensils in between uses were measured at 500 ppm Quats.- The required concentration for Quats sanitizer is 200 ppm. Staff manually prepared 200 ppm quats solution and the manager will have the automatic dispenser recalibrated.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed a food handler use the cloth towel hanging from their apron ties to wipe surfaces in the cooking area.- Surfaces should only be wiped using a cloth that has been stored in a sanitizer solution in between uses.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles containing cleaning supplies were hanging above the milkshake blenders located in the bar area.- Store cleaning supplies below foods, food equipment and food contact surfaces
  2. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle labelled as Sanitizer had a cleaner in it. Corrected- Ensure all cleaning supplies are properly labelled as to contents.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk food dispensers stored with the handles in contact with the foods. Corrected- Store the bulk food dispensers in the bin holders or in such a manner that the handles do not touch the foods.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Visible food particles noted on the countertop slicer. Corrected. Slicer dismantled and thoroughly cleaned.
  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk food dispenses are being stored with the handles in contact with the foods. Also, some dispensers without handles are being used.- Use dispenses with handles and store in a manner that the handles do not touch the foods.