Meadowlands Golf Club at Sylvan Lake - kitchen

Gravy was observed in hot holding at 54.2°C. , , Potentially hazardous foods must be maintained at 60°C or higher during hot holding to limit the growth of pathogenic microorganisms. , , Ensure all hot-held potentially hazardous foods are maintained at 60°C or above and are routinely monitored using a calibrated thermometer. , , CDI: The manager voluntarily discarded the gravy during the inspection.

No paper towels were available at the handwashing sink located in the bar area and kitchen at the time of inspection. , , Handwashing sinks must be supplied with single-use paper towels at all times to facilitate proper hand hygiene and prevent contamination. , , Ensure all handwashing sinks are continuously supplied with paper towels and monitored throughout operating hours. , , CDI: Staff stocked paper towels at the handwashing sinks during the inspection.

Please ensure testing is done on the well prior to start up, please ensure testing is done monthly.

Test strips for quaternary ammonium (QUATS) sanitizer were available on site. However, the QUATS test strips were observed to be expired at the time of inspection. , , Accurate test equipment is necessary to verify that sanitizer solutions are maintained at effective concentrations. Expired test strips may not provide reliable sanitizer concentration readings and may affect the operator's ability to verify that sanitizing solutions are being used at the correct strength. , , Ensure expired test strips are discarded and replaced with valid test strips. Test strips should be maintained in good condition and used routinely to verify sanitizer concentrations.

The exterior gate/door was observed with a gap along the bottom when fully closed. This door is located adjacent to the kitchen dry storage area entrance, and the dry storage door was also observed with a gap along the bottom due to no weather stripping. , , Gaps around exterior openings may allow the entry of insects and rodents into the facility. The presence of gaps at both the exterior door and the adjacent dry storage door may increase the potential for pests to enter the facility and gain access to food storage areas. , , Ensure the gaps at the bottom of both doors are repaired or sealed and that appropriate weather stripping is installed and maintained to prevent pest entry and maintain the facility in a vermin-proof condition.

The exhaust ventilation hood above the grill line was observed with an accumulation of dust and debris. The ventilation system was last professionally cleaned in March 2026. , , Ventilation systems must be maintained clean and free from grease accumulation to maintain sanitary conditions and reduce fire hazards. , , Ensure the ventilation hood and associated components are cleaned at a frequency sufficient to prevent grease accumulation and maintain sanitary conditions.