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Barrhead Golf Club - Restaurant

59213 Range Road Road 40 Barrhead AB T7N 1A1 · Food - General

Official record from Alberta →

Inspection summary

Barrhead Golf Club - Restaurant has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 10, 2023. The most recent inspection, on September 22, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 May 28, 2024. 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 once on May 28, 2024. 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 5 times across 3 separate inspections, most recently on July 18, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 3 separate inspections, most recently on August 26, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 3 times across 2 separate inspections, most recently on August 26, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A garbage can is not located close to the hand sink. A hand sink must have a garbage container close by to dispose of the paper towel.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slice blade cover is hard to remove as the nut on the cover had separated from the cover. Action shall be taken to repair or replace the blade cover. The pieces of equipment should come apart properly to facilitate cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A knife is stored between the prep cooler and the counter. This area cannot be cleaned and sanitized adequately. Food utensils shall not be stored here. The knife was removed and placed in the dishwasher.
  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The Meat slicer has dried food debris present. More in-depth cleaning is required under the grinding stone cover and behind the blade.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    3 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 hand sink in the bar area has glassware present. The hand sink shall not be used to store glassware or other objects. The sink shall always be accessible for hand washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The meat slicer guard has food debris present. Ensure the guard is cleaned when cleaning the meat slider. This area can harbor pathogens which can contaminate food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The can opener has food debris present on the opener and the holder. Ensure the can opener is routinely cleaned daily/after use.
  6. Demand 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 wall above the pizza station is in disrepair. Action shall be taken to fill and gap and seal the wall with paint.
    • 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 cold water tap on the handwashing station has been removed. A new tap has been obtained, but not installed
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surface sanitizer was not available during food prep. Surface sanitizer shall be available during food prep to clean up the area. Inspector should staff how to make a sanitizer during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large bulk garlic butter was stored at room temperature. The bulk garlic butter shall be stored in a cooler and smaller working bowls shall be used to prevent temperature abuse.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back hand sink has a drain guard and dish sponges present in the basin. The hand sink shall be kept empty to allow hand washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The steam table had water present from an event 2 days prior. Action shall be taken to drain the steam table for the buffet hot holding.
  9. Demand Inspection

    0 infractions

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