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Bonnyville Golf & Country Club

46303 Township Road 611 Bonnyville AB T9N 2H3 · Food - General

Official record from Alberta →

Inspection summary

Bonnyville Golf & Country Club has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 14, 2025. The most recent inspection, on September 24, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 19 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 5 times across 3 separate inspections, most recently on February 13, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on September 24, 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 February 9, 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?

  • 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 10 times across 5 separate inspections, most recently on September 24, 2026. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 5 times across 4 separate inspections, most recently on August 18, 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.

5 inspections

  1. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple cooler units including prep line were not equipped with refrigerator thermometers for routine temperature monitoring.Ensure that all cooler units are equipped with refrigerator thermometers to allow for regular temperature verification.September 24, 2026: The prep-line cooler and sandwich cooler were observed without refrigerator thermometers.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • * Outstanding Violation*The kitchen is supplied by a well water system. It was noted that the required water sampling was not being conducted at regular intervals.The operator was instructed to submit a water sample for microbiological analysis.
  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple cooler units including prep line were not equipped with refrigerator thermometers for routine temperature monitoring.Ensure that all cooler units are equipped with refrigerator thermometers to allow for regular temperature verification.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • * Outstanding Violation*The kitchen is supplied by a well water system. It was noted that the required water sampling was not being conducted at regular intervals.The operator was instructed to submit a water sample for microbiological analysis.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Extensive grease buildup was observed on the ventilation exhaust hood and the hood filters. According to the posted service decal, the hood is professionally cleaned annually. Ensure that hood filters are routinely removed and cleaned, and that the ventilation hood is maintained in a clean and sanitary condition at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease residue buildup was observed on the side surfaces of both deep fryer units.Ensure that the deep fryer units are cleaned regularly and maintained in a clean and sanitary condition at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Extensive grease and food debris accumulation were observed in the following areas:- Floor surfaces underneath the deep fryer units.- Floor surfaces within the walk-in cooler.Additionally, high-touch surfaces, including the handles of the prep-line cooler, were observed in an insanitary condition.Ensure that all areas of the premises, including floors, walls, high-touch surfaces, and hard-to-reach spaces beneath and behind equipment, are thoroughly cleaned and maintained in a clean and sanitary condition at all times.
  3. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Two‑compartment dishwashing sinks and a high‑temperature dishwasher are available onsite.However, the high‑temperature dishwasher was not tested. Operator indicated that it draws water from the well, which has not been tested recently so portability was uncertain. Actions Taken:- Dishwasher will not be used for the event- The facility is to use single‑use disposable utensils only for customers- The facility may continue to manually wash and sanitize cookware using the two‑compartment sink method.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The kitchen is supplied by a well water system. It was noted that the required water sampling was not being conducted at regular intervals.The operator was instructed to submit a water sample for both microbiological and chemical analysis
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning and sanitizing:-Behind the cookline equipment-Kitchen floors-Food preparation counters-back storage areas
  4. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No bleach available. Sanitizer at 0ppm. Ensure a bleach solution is mixed to achieve 100 ppm chlorine for effective sanitization of all food‑contact surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Two‑compartment dishwashing sinks and a high‑temperature dishwasher are available onsite.However, the high‑temperature dishwasher was not tested. Operator indicated that it draws water from the well, which has not been tested recently so portability was uncertain. Actions Taken:- Dishwasher will not be used for the event- The facility is to use single‑use disposable utensils only for customers- The facility may continue to manually wash and sanitize cookware using the two‑compartment sink method.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available.Ensure valid chlorine test strips are readily available at all times to verify the concentration of the chlorine sanitizer.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The kitchen is supplied by a well water system. It was noted that the required water sampling was not being conducted at regular intervals.The operator was instructed to submit a water sample for both microbiological and chemical analysis
    • 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?
      • No pest control records were available. A pest‑monitoring checklist will be provided with this report. Please conduct monthly pest monitoring to help prevent pest infestations and ensure records are available when requested.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single‑use disposable plastic containers were stored outside of their protective packaging. To prevent contamination, ensure these containers remain in their original packaging until they are needed for use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning and sanitizing:-Behind the cookline equipment-Kitchen floors-Food preparation counters-back storage areas
  5. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2 compartment dishwashing sinks and a high-temp. dishwasher present onsite.-High temperature dishwasher was not working properly-- final rinse temperature measured was 49C at dish-level.Actions taken:-Operator was instructed to call the technician and get the repairs.-Meanwhile, facility was instructed to use " Only single use disposables for customers"- Do not use reusable customers utensils until the dishwasher gets repaired.Facility can follow manual 2 compartment dishwashing for the cookware.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Kitchen is connected to well water. The water was not being sampled at regular intervals.Action taken:Operator was instructed to submit the water sample for microbiological and chemical parameters analysis.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the electrical panels was open, the wires were protruding out (on the wall near to the walk-in cooler at the back portion of kitchen). Action required:Please secure the panel.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The meat slicer machine at the back had dried meat at some portions. 2. The cutting board at the preparation tables in the front area had deteriorated surface (deep cuts, the surface was pale, and surface was ripped at some places).Action required:- Please clean and sanitize the equipment. Dis-assemble the removable parts, brush clean the dried meat- wash-rinse-sanitize and then air dry the equipment to prevent cross-contamination.- Please replace the cutting board.
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