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Alberta Views Golf & RV Resort - Kitchen

39325 Range Road 34 Eckville AB T0M 0X0 · Food - General

Official record from Alberta →

Inspection summary

Alberta Views Golf & RV Resort - Kitchen has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 14, 2025. The most recent inspection, on August 18, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 7 times across 4 separate inspections, most recently on August 7, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on July 23, 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 July 23, 2026. 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?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on May 14, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 2 separate inspections, most recently on July 23, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Update: Further repairs are needed and service is expected shortly. Dishes are being washed and rinsed in the kitchen 2-compartment sink and then run through the bar dishwasher in the interim. The kitchen dishwasher was out of service and waiting on a part. The bar area dishwasher must be used to wash all reusable dishware/silverware and drinkware. Kitchen utensils can be washed in the 2-compartment sink in the kitchen. Ensure the dishwasher is able to properly wash, rinse and sanitize dishware prior to use.
  3. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Update: Dishwasher part is expected later today. The kitchen dishwasher was out of service and waiting on a part. The bar area dishwasher must be used to wash all reusable dishware/silverware and drinkware. Kitchen utensils can be washed in the 2-compartment sink in the kitchen. Ensure the dishwasher is able to properly wash, rinse and sanitize dishware prior to use.
  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution in the bucket was found to be at 1000 ppm and a used cleaning cloth was observed sitting on the food contact surface. Cloths must be stored in the solution between uses to prevent bacterial growth on the cloth and to prevent unclean cloths from contaminating the food contact surface. Sanitizer concentrations that are too strong can leave a chemical residue that can contaminate food contact surfaces. Ensure sanitizer is tested and between 100 - 200 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Stacked containers of raw chicken were observed being stored above ready-to-eat foods. Chicken was relocated.Improper storage of raw meats and poultry can lead to contamination of ready-to-eat foods. Ensure raw foods are stored separately or below other items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several bags/cases of potatoes and beverages were observed being stored on the floor. One case of tetra pack juice was water damaged and staff were advised to discard the damaged containers. Cooked bacon was observed being covered by a cleaning cloth. Food/beverages must be stored off the ground to allow for proper cleaning of floors, pest management and to protect items from contamination. Foods are to be covered with single-use wrap or covers intended only for food that can be washed and sanitized.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the prep cooler opposite the stove was at or above 8.3 C. Food was relocated to a cooler that was holding 4 C or colder. Ensure all hazardous foods are stored at or below 4 C and temperatures are being verified twice daily.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The kitchen dishwasher was out of service and waiting on a part. The bar area dishwasher must be used to wash all reusable dishware/silverware and drinkware. Kitchen utensils can be washed in the 2-compartment sink in the kitchen. Ensure the dishwasher is able to properly wash, rinse and sanitize dishware prior to use.
    • 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 were present but staff could not readily locate them for use and sanitizer concentration was found to be too strong. Staff adjusted and tested sanitizer solution.Ensure staff are testing the sanitizer solution each time it is prepared.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Reusable hand towels were being used to dry hands at the bar sink. Towel was removed and paper towels are present for use. Ensure hands are only dried using single-use paper towels to prevent contaminating hands with a used towel that has the potential to harbor bacteria.
    • 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?
      • Doors to the facility in the front and back were propped open for airflow. Flies were observed in the kitchen.Please ensure the doors are kept closed unless tight-fitting screens are in place to prevent pests from entering.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler opposite the stove was not maintaining 4 C. This was tested several times during the inspection and did not drop in temperature. Please have the unit adjusted or repaired and able to maintain 4 C prior to storing hazardous foods in it.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Corrected: Two jars of homemade pickles were found in use in the kitchen. Remaining food is ordered through Sysco and some from Coop. All food for public consumption must be prepared in an inspected kitchen.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food handlers did not have sanitizer readily available to use on food contact surfaces while preparing food. Some was obtained during inspection. Used cloths were observed on food contact surfaces and a knife. Dirty cloths can transfer bacteria to these surfaces which could lead to contamination. Please ensure a sanitizer is prepared in a bucket and cloths are stored in solution between uses.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips available for the sanitizer used to sanitize surfaces. Please obtain test strips for the chosen sanitizer (quat strips if using quat, acid strips if using acid based sanitizer).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the kitchen was filled with cleaning cloths and baskets leaving it unavailable for use. Sink was cleared during inspection.Hand sinks must be kept clear to ensure staff can easily wash hands when necessary.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No water sample was taken prior to operation for the season and none have been taken in the past weeks after opening. Water samples are to be taken a few weeks prior to opening to ensure the water is safe for consumption and once a month each month that the facility is operating. Have a sample submitted to the lab on the next sampling day.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Knives and other utensils were being stored between equipment where they can be contaminated as the area isn't cleaned routinely in hard-to-reach areas (under microwaves). Utensils were removed and washed. 2. scoops were being stored in containers of dry food. Parts of the scoop that are handled and are set in the food can lead to contamination. Store utensils in a manner that doesn't pose a contamination risk. Scoops should have handles and handles are to be kept out of the food.

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