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Woodside Golf Course

525 Woodside Drive NW Airdrie AB T4B 2C6 · Food - General

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fan cover in the walk-in cooler has a build-up of mould and/or other debris. Clean indicated areas.
  2. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Minor wall damage was noted on the side of the wall at the edge of the cooking line across from the dishwasher, and on the baseboard at the corner of wall beside the dry storage room. Repair noted surfaces to ensure they can be easily cleaned as needed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of flooring in the walk-in freezer are damaged, creating surfaces that would be difficult to clean as needed. Repair floor to render surfaces smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fan cover in the walk-in cooler has a build-up of mould and/or other debris. Clean indicated areas.
  3. Monitoring Inspection

    8 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was measured at a concentration of 0ppm chlorine. The dishwasher did not appear to be dispensing chlorine sanitizer. A sanitizing basin of 200ppm quats solution was prepared during inspection. Manually sanitize dishes after washing. Repair dishwasher to ensure that a sanitizing solution of 100ppm chlorine is reliably dispensed.
    • 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 back two-compartment sink used for food preparation has an active leak around the faucet.Repair plumbing leaks to ensure that sinks operate correctly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Minor wall damage was noted on the side of the wall at the edge of the cooking line across from the dishwasher, and on the baseboard at the corner of wall beside the dry storage room. Repair noted surfaces to ensure they can be easily cleaned as needed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of flooring in the walk-in freezer are damaged, creating surfaces that would be difficult to clean as needed. Repair floor to render surfaces 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 countertop directly adjacent to the stainless-steel prep counter in the back food preparation area of the kitchen was observed to have a damaged surface with raw wood. The shelving surface below this counter used to store cutting boards has a seam exposing a raw wood gap that would be difficult to clean as needed.Repair or cover indicated surface to render surface smooth and easily cleanable.Seal or cover gap at sides of cutting board shelving to make area smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The container used to store the scoop adjacent to the back ice machine is visibly unclean. Clean ice scoop and associated storage container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fan cover and shelving in the walk-in cooler has a build-up of mould and/or other debris. The utensil storage shelving in the back food preparation area has a build-up of dust.Clean indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hood range vents above the grill require cleaning:Clean indicated area.
  4. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top-loaded inserts of the kitchen line's prep cooler was being stored on a holding tray in the cooler at temperatures around 12C. This makes the inserts unable to hold a suitable temperature, as it restricts the airflow for refrigeration temperatures.Inserts were corrected during inspection, re-measured at temperature of 5C.
    • 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 countertop directly adjacent to the stainless-steel prep counter in the back food preparation area of the kitchen was observed to have a damaged surface with raw wood. The shelving surface below this counter used to store cutting boards has a seam exposing a raw wood gap that would be difficult to clean as needed.Repair or cover indicated surface to render surface smooth and easily cleanable.Seal or cover gap at sides of cutting board shelving to make area 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?
      • Minor wall damage was noted on the side of the wall at the edge of the cooking line across from the dishwasher, and on the baseboard at the corner of wall beside the dry storage room. Repair noted surfaces to ensure they can be easily cleaned as needed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of flooring in the walk-in freezer are damaged, creating surfaces that would be difficult to clean as needed. Repair floor to render surfaces 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?
      • Areas of shelving in the dry storage room were damaged or had significant gaps, creating areas that would be difficult to clean as needed. Cover or fill/finish noted areas to render shelving surfaces smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hood range vents above the grill require cleaning:Clean indicated area.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer was measured at a concentration in excess of 400ppm. Adjust dispenser to release a concentration of 200ppm quats sanitizer. Manually dilute sanitizer to a concentration of 200ppm until dispenser can be adjusted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Minor wall damage was noted on the side of the wall at the edge of the cooking line across from the dishwasher, and on the baseboard at the corner of wall beside the dry storage room. Repair noted surfaces to ensure they can be easily cleaned as needed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of flooring in the walk-in freezer are damaged, creating surfaces that would be difficult to clean as needed. Repair floor to render surfaces 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?
      • Areas of shelving in the dry storage room were damaged or had significant gaps, creating areas that would be difficult to clean as needed. Cover or fill/finish noted areas to render shelving surfaces smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle for the service refrigerator in the kitchen is damaged, with duct tape covering sections where the handle would be. Replace duct tape with material that can be easily cleaned as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-The hood range vents above the grill-The hot holding container used to store customer bowlsClean indicated areas.
  6. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Trays of customer beverage mugs are being stored in the basement men's staff washroom.Move glassware storage to be outside of washrooms.
    • 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 walls on the sides of the cooking line has uneven or damaged edges. Repair walls to ensure smooth and cleanable surfaces.
  7. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Chef uniforms and dishwasher trays were observed being stored in the staff washroom. Move any equipment related to food handling out of washroom.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Deli containers were being stored in the sugar, cornstarch and flour bins. COMPLETE THE FOLLOWING:1. Do not store containers in ingredient bins OR replace containers with utensils that have handles. *This observation was noted in the last inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips to confirm the concentration of quats sanitizer were not available. Staff indicated that test strips were on order.Acquire suitable sanitizer test strips.
    • 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 covers for lights in the kitchen presumed to be breakable were missing at the time of inspection. Replace light covers.
    • 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 section of flooring in front of the walk-in freezer of the kitchen was in the process of being replaced at the time of inspection. Complete repair of floor in this area to ensure smooth and easily cleanable surfaces throughout the kitchen.
  8. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Open staff personal drinks were stored above the prep line area. Drinks removed during the inspection. COMPLETE THE FOLLOWING:1. Please designate an area that is separate from the food area for staff to store their drinks. It is recommended that the drinks also have a lid.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Deli containers were being stored in the sugar, cornstarch and flour bins. COMPLETE THE FOLLOWING:1. Do not store containers in ingredient bins OR replace containers with utensils that have handles. *This observation was noted in the last inspection.
    • 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. Observed an opening at the top of the back kitchen screen door.COMPLETE THE FOLLOWING:1. Please repair the screen to prevent entry of insects into the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **OUTSTANDING**1. Kitchen:Gaffer tape is being used to cover the top of the mixer.COMPLETE THE FOLLOWING:1. Repair damaged surface, so it is in good repair, smooth, non-absorbent and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. There was a buildup of burnt debris and grease in the hood vent filters.COMPLETE THE FOLLOWING:1. Clean filters more thoroughly and frequently. Filters should be cleaned as often as necessary to ensure adequate ventilation of smoke, odours, grease, and moisture.
  9. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Discussed use of cleaning cloths in kitchen. Cloths are not being stored in sanitizer during service. COMPLETE THE FOLLOWING:1. Please ensure cleaning cloths are kept stored in sanitizer during service to prevent growth and spread of bacteria to food contact surfaces. - Check sanitizer at least every 2 hours and replace solution if dirtied.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bar:Ice scoop stored with squeeze bottles. 2. Kitchen: Staff items stored on shelf with kitchen equipment and utensils. COMPLETE THE FOLLOWING:1. Store scoop in separate container.2. Staff items must be stored separately from all food related items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Half litre container stored in rice bucket. Container was removed during the inspection.
    • 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. Kitchen:The side rubber strip for the back door was in disrepair and light visible.COMPLETE THE FOLLOWING:1. Repair strip to prevent entry of pests into facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Kitchen:Gaffer tape is being used to cover the top of the mixer.COMPLETE THE FOLLOWING:1. Repair damaged surface, so it is in good repair, smooth, non-absorbent and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a buildup of burnt debris and grease in the hood vent filters.COMPLETE THE FOLLOWING:1. Clean filters.