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Bear Paw Par 3 Golf Course & RV Park - Food

6325 100 Street Grande Prairie AB T8W 2Y1 · Food - General

Official record from Alberta →

Inspection summary

Bear Paw Par 3 Golf Course & RV Park - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 8, 2024. The most recent inspection, on May 12, 2026, recorded 1 infraction.

1 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: Food temperature control, Pests and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 8, 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 May 8, 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 August 8, 2024. 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 3 times across 3 separate inspections, most recently on May 12, 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?

  • 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 once on May 8, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. There are no paper towels that fit inside the dispenser provided. Please note that all paper towels should be protected by being inserted inside a protected paper towel dispenser.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain the correct paper towels so that they can be properly inserted inside the dispenser provided.
  2. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. All refrigeration / freezing appliances were measured to be at a temperature of 4c/40F or less - SATISFACTORY.2. There were no functional thermometers found inside any refrigeration / freezing appliances.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all refrigeration / freezing appliances (that will contain high risk food items (i.e. ice cream) contains a functional thermometer within.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. There are no paper towels that fit inside the dispenser provided. Please note that all paper towels should be protected by being inserted inside a protected paper towel dispenser.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain the correct paper towels so that they can be properly inserted inside the dispenser provided.
    • 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?
      • At time of inspection:1. Pest control records / checklists were not currently noted within this facility.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure the AHS pest control checklist is filled out once (1) per month when in operation. Ensure all checklists are kept inside a binder so that they can be reviewed during future inspections.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • At time of inspection:1. There are various combustible products found inside the main furnace room.2. There are several boxes (in the main hallway) that are stored directly on the floor (and sitting on top of a live electrical cord).3. The main storage room needs to be re-organized and cleaned.The owner / operator of this facility is requested to conduct the following, namely:1. Clean / sanitize all affected areas as noted above. Do not store combustibles inside the furnace room or on top of a live electrical cord.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • At time of inspection:1. Packaged ice bags were found within a freezer within this facility. Both bags noted did not contain a label and thus it was not known where this ice originated.The owner / operator of this facility is requested to conduct the following, namely:1. Remove all packaged ice bags.2. Notify the acting inspector as to where the packaged ice originates and whether this facility has an AHS Food handling permit to sell ice for retail.3. Ensure all packaged ice bags contain a proper label to identify:- where the ice originated.- contact information from the ice packaging facility- the date when the ice was packaged (i.e. a packaged-on date).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. Disposable hand towels were found outside the main hand towel dispenser in the main public washroom.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all disposable hand towels are kept within the hand towel dispenser provided. If this hand towel dispenser is not in good repair, have it replaced.

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