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Bearspaw Golf Club - Food Services

61 Hamilton Drive Rocky View County AB T3R 1A2 · Food - General

Official record from Alberta →

Inspection summary

Bearspaw Golf Club - Food Services has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 15, 2024. The most recent inspection, on September 2, 2026, recorded 3 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 September 2, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on June 10, 2026. 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 6 times across 3 separate inspections, most recently on September 2, 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 June 10, 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?

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.

5 inspections

  1. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Condiment container in bar area for beverage preparation was not cold-held with ice bath. Keep all perishable items including cut fruits under 4 degrees Celsius using ice bath for temperature control.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Current hand-washing sink and beverage preparation sink set-up in the bar area requires adjustment. Paper towel dispenser and hand soap dispenser are installed next to the beverage preparation sink that is used to dump liquid, and is inaccessible for handwashing with a metal strainer placed to collect solid waste. The sink that is currently designated as a hand-washing sink is located at the other end of the bar. Ensure a designated hand-washing station set up has easy access to hand-washing supplies.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser for hand-washing station in the bar area was empty. Staff placed a new roll of paper towels during the inspection.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer prepared for use in the kitchen was measured at 0 ppm. Staff prepared a new QUAT solution at 200 ppm. Monitor sanitizer concentration regularly with available test strips and keep QUAT sanitizer at 200-400 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. (Repeat Violation) Frozen meat was thawing in standing water in a food prep sink with no running water. Staff turned the water on during the inspection. Thaw all frozen foods either under cold running water or under refrigeration at or below 4 degrees Celsius.2. The prep cooler cover was left ajar with a large food container preventing it from closing completely. Food storage temperature was measured at 10 degrees Celsius. Staff removed the large container to properly close prep cooler cover.3. Bar area's condiment container has no ice bath for cold-holding. Staff added ice with water to ensure that the bottom of the condiment container comes in contact with iced water for temperature control.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Mouldy caulking around the dishwashing sink was observed. Clean wall and counter surfaces and replace caulking.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Kitchen: Staff open drinks stored on shelves above food prep areas. Drinks discarded during inspection.COMPLETE THE FOLLOWING:1. Ensure drinks are covered and stored in an area that won't contaminate the food area if they fall over.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Kitchen: Beef thawing in water in prep sink in back prep area. Water drained and cold water turned on so there was constant water running to maintain temperatures. COMPLETE THE FOLLOWING:1. Ensure frozen foods are immersed in constant cold running water to ensure exterior parts of food do not enter the temperature danger zone while thawing.2. Find sink stopper for prep sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **CORRECTED**1. Kitchen:- No paper towel in dispenser in banquet area. Replaced during inspection.- No paper towel in dispenser in back prep area. Replaced during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Bar: No paper towel in holder/dispenser at the handwash sink.COMPLETE THE FOLLOWING:1. Ensure paper towel in a holder/dispenser is always available at the handwash station.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Halfway house: The quats sanitizer taken directly from the dispenser measured 0ppm when tested. Please service/recalibrate the dispenser. Sanitizer from the kitchen will be brought to the halfway house in the meantime.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the bar handwash sink. This was corrected during the inspection, and staff restocked the handwash sink with paper towel.

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