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Balmoral Golf Course - Food

SE 24-38-27 W4 Red Deer AB T4N 5E2 · Food - General

Official record from Alberta →

Inspection summary

Balmoral Golf Course - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 2, 2024. The most recent inspection, on August 19, 2026, found no infractions.

3 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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 once on June 26, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on June 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.

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine solution measured at 25ppm (spray bottle).PHI remade solution with operator - 100ppm - and discussed that the chlorine will dissipate over time. Remaking the solution every 1-2 days can help ensure that the solution is maintained at appropriate concentrations for sanitizing. If unsure if the solution needs to be re-made, please test the concentration with the test papers.
    • 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 was obstructed by a garbage can and there was food debris inside the sink.Operator moved the garbage can and the food debris from inside the sink. REMINDER:1) The hand sink should always be fully accessible to encourage frequent handwashing. 2) Sinks that are intended for hand washing must never be used for any purpose other than washing hands to reduce the risk for cross-contamination between hands and other items that could be placed in the sink.
  4. Monitoring Inspection

    0 infractions

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