Wingfield Golf Club
3434 48 Avenue NE Calgary AB T3J 0L1 · Food - General
6 inspections
- Risk Management Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer measured 0 ppm from the chemical dispenser.Calibrate the chemical dispenser and use quat sanitizer at 200 ppm. Monitor the sanitizer concentration daily. The facility will use 100 ppm chlorine in the meantime.
- 09. Are chemicals stored and handled in a safe manner?
- March 24, 2026 - Spray bottles that contained cleaners were not labeled to indicate their contents.Label all chemical bottles.April 27, 2026 - The chemical company will provide spray bottles with proper labels.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- March 24, 2026 - There was no evidence of testing equipment available for monitoring the high temperature dishwasher at dish level.Provide testing equipment such as a probe thermometer with max registering function. Monitor the dishwasher daily and ensure that the final cycle reaches minimum 71C.April 27, 2026 - Not observed at the time of inspection. Will follow up next time.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The plumbed handwash sink in the banquet hall had been removed. The portable bar had no handwashing facilities. The portable bar can be set up in the banquet hall, patio or outdoors. Set up a temporary handwashing station for handling food. Provided information on how to set up a temporary handwashing station.
- 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) Mouse droppings were observed in the following areas:- under the dish pit, oven and rolling rack- by the shelf with clean containers and ice machine- in the dry storage room by the walk-in cooler2) There was a gap along the bottom perimeter of the rear door.Remove mouse droppings safely and disinfect contaminated areas. Seal possible pest entry points.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was food debris in the hard-to-reach areas of the food slicer.Disassemble the equipment. Clean and sanitize all equipment parts properly.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a small pool of grease and water mixture under the oven.Clean the floor.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
10 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- 1) There was a bulging carton of whipping cream in the line cooler. The carton had a best before date of March 10, 2026.2) The bag of spinach in the walk-in cooler had evidence of spoilage.Whipping cream and spinach were discarded.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1) There was no sanitizer for surfaces.2) Quat sanitizer measured 0 ppm from the chemical dispenser. Prepare a surface sanitizer before handling food.Use quat sanitizer at 200 ppm.The operator prepared 100 ppm chlorine sanitizer during the inspection. Use commercial or regular household bleach, not fibregard or scented bleach.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cases of bottled pop were stored on the floor of the storage room by the janitorial room.Store food including drinks at least 6 inches off the floor.
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottles that contained cleaners were not labeled to indicate their contents.Label all chemical bottles.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was no evidence of testing equipment available for monitoring the high temperature dishwasher at dish level.Provide testing equipment such as a probe thermometer with max registering function. Monitor the dishwasher daily and ensure that the final cycle reaches minimum 71C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The roll of paper towels for the kitchen hand sink was stored on the countertop. There was debris on the paper towels.Store paper towels in a suitable dispenser.
- 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) Mouse droppings were observed in the following areas:- by the pepsi cooler and chest freezer- under the dish pit, oven and fire suppression system- by the shelf with clean containers- in both storage rooms. There was an empty peanut butter packet on the floor with bits of the peel off lid left behind. 2) There was at least one deceased rodent in the pest monitoring device by the upright freezer.3) There was a gap along the bottom perimeter of the rear door.4) There was an opened floor drain in the dry storage room.5) The floor drain below the dishwasher was damaged.6) There was a gap at the floor-wall joint under the dish pit.7) There was a hole in the floor under shelving units by the coffee brewer.Remove mouse droppings safely and disinfect contaminated areas. Seal possible pest entry points. Monitor and reset pest control devices. Store items off the floor to facilitate cleaning and pest control monitoring. Discard any contaminated food products.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One of the light fixtures in the walk-in cooler was not operational. Lighting was dim at the back of the cooler.Provide adequate lighting.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was food debris in the hard-to-reach areas of the food slicer.Disassemble the equipment. Clean and sanitize all equipment parts properly.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) There was an accumulation of grease and debris on the floor and on the side of cooking equipment in the front cook line.2) There was a puddle of oil below the oven.3) There was standing water under the dishwasher.4) There was a buildup of char on shelving units near the coffee brewer.Clean the areas noted.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Head gear most be worn while handling food
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Provide thermometer for the hot display and probe thermometer
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot display at 49C. Hot holding must be at least at 60C or above.Hot dog roller not turned on, but the hot dogs are on it. Preheat the roller before placing the hot dogs on
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature inside the small countertop fridge measured at 15C. Remove the sandwiches and service the equipment. Ensure the temperature is maintained at 4C or below
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Scrub the long white cutting board at the cold prep table. Scrubbing will remove built-up dirt from the grooves. Repeat daily
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Discard the dough cutter. Do not use damaged utensils.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Clean and maintain clean the drawer where the clean utensils are stored
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?