1 Old Lodge Road
5 février 2026
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 8 fois depuis le 10 juillet 2024, avec 8 réussites et 1 fermeture au dossier.
The prep table cooler is not in good working order; the internal temperature in the drawers was measured to be above 4 °C, around 10C. - Ensure this unit is serviced to restore proper function. Do not store perishable food in the drawers until it is fixed.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
The thermometer in the prep table cooler is not functioning. A functional thermometer must be available to monitor the temperatures of the cooler and the food in it.
1. Temperatures of perishable food items held in an ice bath were measured at about 20 °C. The food bins were placed in shallow pans on ice, which did not maintain safe temperatures. Staff were advised to discard food items that were under temperature abuse and to properly set up cold-holding units with sufficient ice., 2. Temperatures of high-risk food items in the lower drawers of the prep table/cooler were measured at approximately 10 °C to 12 °C, above the required range. Staff were directed to transfer these items to functional coolers or discard any food that had been under temperature abuse for an extended period.
The prep table cooler is not in good working order; the internal temperature is above 4 °C. - Ensure this unit is serviced to restore proper function. Monitor and record the working condition of all refrigeration units daily.
No hand paper towels were available at the hand sink in the server’s room adjacent to the cooking area., - Ensure hand paper towels are stocked and readily available to support proper hand hygiene practices.
The temperature of food items in the stainless-steel refrigerator located in the servers' room at the BBQ was measured at 9°C. Staff was directed to discard a bin of beef chili dated July 29. All perishable food items were moved into a functional cooler at the cooking line to ensure proper temperature control.
The stainless-steel fridge in the servicer's room is not in good working order as the food items in the fridge were measured at 9C. - Ensure the cooler is serviced and its internal temperature is kept at 4C or below.
The temperature of food items in the stainless-steel refrigerator located in the servers' room at the BBQ was measured at 8°C. All cold perishable food items must be maintained at or below 4°C to ensure food safety and prevent bacterial growth.
A test kit for the Sink and Surface Sanitizer is not available at the golf course facilities. However, a wall-mounted sanitizer dispenser is present in the main kitchen on the second floor., Action Required: Ensure a sanitizer test kit is available to monitor the concentration of the solution and support the safe and effective use of the chemical.
The stainless-steel fridge in the servicer's room is not in good working order as the food items in the fridge were measured at 8C (46F). - Ensure the cooler is serviced and its internal temperature is kept at 4C or below.
The temperatures of foods in the stainless steel fridge in the servers' room were at 12-15 C. - Staff was directed to move the high risk foods into the other functional cooler during inspection. Do not store high risk foods in the failed cooler until it is services and kept in good working order.
The stainless steel fridge in the servers' room at the BBQ is not functioning properly. - Ensure the cooler is serviced and its internal temperature is kept at 4C or below. Keep the top covers closed whenever possible.
Temperatures of the high risk foods being stored in the inserts and the side part of the prep cooler at the BBQ were measured to be above 4C (14-22 C). - Food handlers were directed to discard the food items that had been stored in the above parts of the cooler. Ensure cold high risk foods are held/stored at 4C or below. Keep the top cover closed whenever possible.
The cooked food being held in the warmer in the banquet kitchen was kept at 40 C. - Ensure cooked foods being held in hot holding units are kept at 60 C or above to prevent harmful bacteria growth and production of its toxin.
The prep line cooler at the BBQ is not functioning properly. - Ensure the cooler is serviced and its internal temperature is kept at 4C or below. Keep the top covers closed whenever possible.