Skip to content
Loading map…

Apple Creek Golf and Country Club - Food

11064 Township Road 275 Rocky View County AB T4B 4M8 · Food - General

Official record from Alberta →

Inspection summary

Apple Creek Golf and Country Club - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 3, 2024. The most recent inspection, on July 30, 2026, recorded 2 infractions.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 4 separate inspections, most recently on August 26, 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?

  • 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 3 separate inspections, most recently on June 22, 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 3 times across 3 separate inspections, most recently on June 22, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 14 times across 8 separate inspections, most recently on July 30, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 7 times across 4 separate inspections, most recently on August 26, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

9 inspections

  1. Risk Management Inspection

    2 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?
      • The ceiling above the food service area is damaged, making surfaces difficult to clean and raising contamination concerns. Repair ceiling to render surfaces smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-The shelving of the walk-in coolerClean indicated areas.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quats sanitizer was measured at a concentration of 100-150ppm. The sanitizer concentrate container supplying the dispenser in the dishwashing area was almost empty, suggesting that sanitizer was not mixing correctly.Sanitizer was corrected to 200ppm quats during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The counter cooler at the North end of the kitchen cooking line measured at an internal temperature of 10C. Perishable foods requiring refrigeration were disposed of during inspection. Do not store potentially hazardous foods in this unit until a temperature of 4C or lower can be reliably maintained.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A container of utensils in visibly dirty water was observed being stored on a cooktop, measured at a temperature of 30C. Dirty utensils stored without temperature controls would need to be cleaned and sanitized at least once every two hours. Temperature of utensil storage was adjusted to 70C during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hood vent covers directly above the cooking line require cleaning. Clean indicated area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The prep cooler cutting surface is discoloured. Thoroughly scour and clean surface to remove excess staining.*Replacement of board is scheduled.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-The shelving of the walk-in cooler-The counter-top deep fryer applianceClean indicated areas.
  3. Monitoring Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-The containers and lids used for dry bulk food storage-The shelving of the walk-in cooler-The counter-top deep fryer applianceClean indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The prep cooler cutting surface is discoloured. Thoroughly scour and clean surface to remove excess staining.*Replacement of board is scheduled.
  4. Risk Management Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sinks in the front service area in the kitchen does not have an operational soap dispenser. Repair or replace dispenser to ensure sanitary access to liquid soap for handwashing.*Replacement of dispenser is scheduled. Provide a liquid soap pump in the interim until wall-mounted dispenser is installed.
    • 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?
      • The screen door at the back of the restaurant is damaged at the top and bottom, creating potential entry points for pests. Repair or replace screen door.*Replacement scheduled. Verify once complete.
    • 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?
      • The posted food handling permit for this facility is expired.Post current food handling permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sections of the food slicer have taped surfaces that would be difficult to properly clean.Cover or otherwise remove taped sections to ensure surfaces can be more easily cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The prep cooler cutting surface is discoloured. Thoroughly scour and clean surface to remove excess staining.*Replacement of board is scheduled.
  5. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The refrigerated drawers under the cooktop were measured at an internal temperature of 8C. Perishable foods were placed into alternate cooler storage during inspection. Ensure that cooler is capable of maintaining foods at 4C or lower prior to use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sinks in the front service area and back storage areas of the kitchen do not have operational soap dispensers. Repair or replace dispensers to ensure sanitary access to liquid soap for handwashing.
    • 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?
      • The screen door at the back of the restaurant is damaged at the top and bottom, creating potential entry points for pests. Repair or replace screen door.
    • 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?
      • The posted food handling permit for this facility is expired.Post current food handling permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sections of the food slicer have taped surfaces that would be difficult to properly clean.Cover or otherwise remove taped sections to ensure surfaces can be more easily cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dough cutter stored in the back prep area had significant melt damage on its handle, making it difficult to properly clean. Damaged utensil was removed during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The prep cooler cutting surface is discoloured. Thoroughly scour and clean surface to remove excess staining.
  6. Monitoring Inspection

    4 infractions

    • 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?
      • The screen door at the back of the restaurant is damaged at the top and bottom, creating potential entry points for pests. Repair or replace screen door.
    • 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?
      • The food handling permit for this facility is not publicly posted. Post current food handling permit in a place visible to the public.
    • 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 bar area were damaged, making it more difficult to clean as needed. Cover or repair flooring to ensure smooth easily cleanable surfaces.
    • 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 wooden block was noted in the area directly behind the soda gun in the bar. Paint, seal, or otherwise render this surface smooth, non-absorbent, and easily cleanable.
  7. Monitoring Inspection

    4 infractions

    • 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?
      • The screen door at the back of the restaurant is damaged at the top and bottom, creating potential entry points for pests. Repair or replace screen door.
    • 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 wooden block was noted in the area directly behind the soda gun in the bar. Paint, seal, or otherwise render this surface smooth, non-absorbent, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The food slicer had a buildup of food debris noted underneath the appliance and around the guard of the blade. The food slicer was affixed with tape in several areas that would make washing and sanitizing the equipment difficult.Thoroughly wash and sanitize equipment. Repair equipment to remove taped surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fire suppression hoses above appliances of the kitchen line require more frequent cleaning. Clean indicated area.
  8. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **CORRECTED**1. Containers of raw burgers stored above tortilla wraps in prep cooler. Containers moved to bottom shelf during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Drink bottle stored in customer ice drink well. Bottle removed during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Ice scoop in basement storage room was not stored in a container. 2. Snack shack: - Hot dog tongs stored on top of hot dog bun bag. COMPLETE THE FOLLOWING:1. Store utensils in a clean container to protect them from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Gravy in hot holding measured 52*C. Gravy was reheated on stove during inspection and temperature measured 61*C. 2. Creamers at bar and snack shack measured 18*C. Ice was being used to keep creamers cold, however, it was not close enough in contact with container. Water was added, so that the container was immersed in ice water to maintain temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **CORRECTED**1. Snack shack:When discussing the dishwashing steps, staff indicated they were only washing dishes with soap and were not sanitizing dishes. Discussed with staff the 2-compartment dishwashing method.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Snack shack:- Hand soap was not available in an appropriate dispenser. Staff were using a bottle of dish soap.- Paper towel was not available in a holder at handwashing sink. COMPLETE THE FOLLOWING:1. Ensure soap in dispenser and paper towel in holder are available at the hand sink beside the bar.
  9. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. QUAT sanitizer bucket measured 0ppm. Solution was replaced during the inspection. COMPLETE THE FOLLOWING:1. Please ensure sanitizer is maintained at 200ppm. If solution concentration goes down, or water becomes dirtied, please replace.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Staff open drinks stored on food prep counter next to cutting boards. Drinks were relocated during the inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • **CORRECTED**1. Crates stored in front of hand sink at front of kitchen. Crates were moved during the inspection, so sink was unobstructed and easily accessible.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Debris noted on underside of green shelves in walk in cooler.

Nearby inspected facilities

Own this business? Add a badge to your website