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Alberta Beach Golf Resort - Food

4438 44 Avenue Alberta Beach AB T0E 0A0 · Food - General

Official record from Alberta →

Inspection summary

Alberta Beach Golf Resort - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 20, 2024. The most recent inspection, on August 14, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on August 12, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on August 12, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 20, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times on August 12, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on August 12, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution prepared at the time of inspection. Despite there being evidence of prior food preparation. A bucket was used to make a chlorine sanitizer solution. There was a spray bottle, labeled bleach, under the back handwash sink. However, this spray bottle was not working at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two packages of lunch meat were observed to be defrosting on the counter at room temperature. Discussed with operator on-site that this is not an approved method of thawing. Operator indicated these had just been taken out of the freezer, the lunch meat was observed to still be frozen. Operator moved the packages of lunch meat to the fridge at the time of inspection.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • An out of date food handling permit was posted in the kitchen at the time of the inspection. The valid food handling permit was located at the time of inspection and operator posted in a visible location.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer was observed to have some food build up at the time of inspection. Discussed with operator, who will have the meat slicer cleaned by staff.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A drawer was observed to have money and rubber bands stored with utensils. A stainless-steel scoop within this drawer was observed to have a small amount of unknown build up. The operator removed the money and indicated they would remove the rubber bands and put the utensils through the dishwasher.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At the time of inspection, there was no sanitizer solution prepared. A jug of bleach concentrate was located underneath the back handwash sink and was used to prepare a food-safe sanitizer solution. Note that the bottle had a stamped expiry date of 2021/10. Operator was asked to acquire a new jug of bleach concentrate as soon as reasonably possible.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A packaged of smokies was observed to be left out on the counter to thaw. The food in the package was still partially frozen and was placed into the cooler at the time of inspection. Accepted thawing options are provided below:  Under cold-running water In a cooler at 4°C or colder Cook thoroughly from frozen Using a microwave (small portions only)
    • 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 for the facility were not observed during the inspection. Test strips should be available for checking sanitizer solutions. Examples will be provided to the operator by email.
    • 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?
      • There was minor evidence of mouse activity observed in the back storage room behind the chest freezers. ACTION REQUIRED:Remove rodent droppings following appropriate safety procedures.Seal possible pest entry points and continuously monitor for signs of pest activity.A pest monitoring checklist will be provided for use.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A garbage bag was being used to cover the meat slicer. A garbage bag is an unacceptable covering as they contain odour suppressant chemicals that are not food safe. A food safe plastic wrap should be used for this purpose. Please ensure that the meat slicer is cleaned and sanitized after removing the garbage bag. Note that the cook stated that the meat slicer has not been used this summer.
  4. Monitoring Inspection

    0 infractions

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