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Belvedere Golf & Country Club - Snack Shack

51418 Highway 21 South Sherwood Park AB · Food - General

Official record from Alberta →

Inspection summary

Belvedere Golf & Country Club - Snack Shack has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 8, 2025. The most recent inspection, on October 1, 2026, recorded 3 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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 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 2 separate inspections, most recently on October 1, 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 2 times on October 1, 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.

3 inspections

  1. 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?
      • No paper towels were available at the designated hand-washing sink. Please ensure hand washing stations are supplied with soap, hot water, and paper towels at all times to allow for proper food handler hygiene. Ensure hand sink is easy to access and not blocked by cardboard boxes or other supplies.
    • 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 baseboard below the facility's hand wash station was observed to be peeling off the wall. Please ensure all walls are maintained to allow for proper cleaning and sanitation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris was observed around the prep cooler, and in hard-to-reach areas including behind/under equipment. Please ensure cleaning and sanitation of all surfaces is maintained to allow for the safe handling of food and to avoid attracting pests.
  2. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • An ice scoop was stored inside the ice machine. The staff removed the scoop and had it stored inside a separate clean container.Ensure ice scoops are stored away from ice to prevent contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the hand washing station was not operational. The chef changed the batteries during inspection.Ensure handwashing sinks are always supplied with soap, paper towel, hot and cold running water.
  3. Monitoring Inspection

    0 infractions

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