Skip to content
Loading map…

Canyon Meadows Golf and Country

12501 14 Street SW Calgary AB T2W 2Y8 · Food - General

Official record from Alberta →

Inspection summary

Canyon Meadows Golf and Country has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 21, 2023. The most recent inspection, on October 6, 2026, recorded 3 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 16 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 6 times across 5 separate inspections, most recently on October 6, 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?

  • 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 4 separate inspections, most recently on October 2, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on October 29, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 11 times across 6 separate inspections, most recently on October 6, 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?

  • 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 7 times across 4 separate inspections, most recently on October 2, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

7 inspections

  1. Risk Management Inspection

    3 infractions

    • 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?
      • "Outstanding violation"There is significant gap at the middle bottom part of back delivery door, which could allow entry of pests/vermin.( Repeat violation from previous inspection)Requirement:Seal this gapOctober 2, 2026The previously noted gap remained outstanding at the time of the inspection.
    • 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) "Outstanding violation corrected" No tap was leaking at the time of inspection. Previous inspection finding- Baseboard located on the wall near back door has come off the wall (This was not observed during the inspection due to inaccessibility). RequirementRepair the baseboard.October 2, 2026The baseboard remained outstanding at the time of the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, general cleaning and sanitation of the facility was not satisfactory. Deep cleaning is required throughout the facility, such asdishwashing areadry storage areaall the floor cornersbehind the equipmentall hard to reach areasPlease deeply clean the kitchen. Maintain the written cleaning schedule.October 2, 2026Additional cleaning and maintenance items were noted:- Dust accumulation on ceiling surfaces.- Grease buildup on the range hood and filters.- Grease accumulation on the floor beneath the fryers and stoves.- Grime inside the ice machine.Deep cleaning of the facility following seasonal closure was discussed. The operator indicated that the cleaning is expected to be completed in November.
  2. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cups were being used as scoops, and scoop handles were observed in direct contact with flour/sugar stored in bulk containers. The operator removed the cups and scoops promptly.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were available. However, the front label was missing and the expiry date could not be verified. The operator was asked to locate the label and provide a photo for verification.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was out of paper towels.The rear hand sink was out of soap.The operator promptly addressed these during the inspection.
    • 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?
      • "Outstanding violation"There is significant gap at the middle bottom part of back delivery door, which could allow entry of pests/vermin.( Repeat violation from previous inspection)Requirement:Seal this gapOctober 2, 2026The previously noted gap remained outstanding at the time of the inspection.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit displayed was valid until September 30, 2026. The operator indicated that the updated permit would be posted and a photo would be provided.
    • 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) "Outstanding violation corrected" No tap was leaking at the time of inspection. Previous inspection finding- Baseboard located on the wall near back door has come off the wall (This was not observed during the inspection due to inaccessibility). RequirementRepair the baseboard.October 2, 2026The baseboard remained outstanding at the time of the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, general cleaning and sanitation of the facility was not satisfactory. Deep cleaning is required throughout the facility, such asdishwashing areadry storage areaall the floor cornersbehind the equipmentall hard to reach areasPlease deeply clean the kitchen. Maintain the written cleaning schedule.October 2, 2026Additional cleaning and maintenance items were noted:- Dust accumulation on ceiling surfaces.- Grease buildup on the range hood and filters.- Grease accumulation on the floor beneath the fryers and stoves.- Grime inside the ice machine.Deep cleaning of the facility following seasonal closure was discussed. The operator indicated that the cleaning is expected to be completed in November.
  3. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items, not associated with food were stored on one of the kitchen counters. Staff was instructed to store the personal belongings separately in staff designated area (away from food handling/preparation/storage).
    • 09. Are chemicals stored and handled in a safe manner?
      • Some of the bottles in the kitchen and front area were not labelled. Requirement:Provide labels on spray bottles to identify their contents.
    • 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?
      • "Outstanding violation"There is significant gap at the middle bottom part of back delivery door, which could allow entry of pests/vermin.( Repeat violation from previous inspection)Requirement:Seal this gap
    • 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) "Outstanding violation corrected" No tap was leaking at the time of inspection. Previous inspection finding- Baseboard located on the wall near back door has come off the wall (This was not observed during the inspection due to inaccessibility). RequirementRepair the baseboard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • a) Rubber gasket of upright freezer located in the kitchen (near to office room) was broken. b) "Outstanding violation corrected" No water leakage observed from the glass washer in bar area. Requirement:a) Repair/replace rubber gasket.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, general cleaning and sanitation of the facility was not satisfactory. Deep cleaning is required throughout the facility, such asdishwashing areadry storage areaall the floor cornersbehind the equipmentall hard to reach areasPlease deeply clean the kitchen. Maintain the written cleaning schedule.
  4. Monitoring Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • No labels were provided on quat sanitizer spray bottles: one located in the kitchen and second in far end bar area.Requirement:Provide labels on spray bottles to identify their contents.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No detergent was supplied to glass washer located in far end bar.Requirement:Provide detergent to the glass washer asap. DONE
    • 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?
      • Back delivery door was left wide open, which could allow entry of pests/vermin.Requirement:Keep this exterior door closed all the time.
    • 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?
      • There is significant gap at the middle bottom part of back delivery door, which could allow entry of pests/vermin.( Repeat violation from previous inspection)Requirement:Seal this gap
    • 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) Tap at one hand washing sink in the kitchen and cold water tap at prep sink in the kitchen were dripping.b) Baseboard located on the wall near back door has come off the wall.Requirement:a) Repair the taps to stop dripping.b) Repair the baseboard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • a) Rubber gasket of upright cooler located in the kitchen was broken.b) Water was leaking from the glass washer while running located in far end bar.Requirement:a) Repair/replace rubber gasket.b) Repair the glass washer to stop leakage
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt buildup on fan guards located in walk in cooler in the kitchen.(Repeat violation from previous inspection)Requirement:Clean the fan guards.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counters in baking prep area and in down-stairs prep area.(Repeat violation from previous inspection)Requirement: Immerse cleaning clothes in sanitizer solution in between use.
    • 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?
      • There is significant gap at the middle bottom part of back delivery door, which could allow entry of pests/vermin.Requirement:Seal this gap
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt buildup on fan guards located in walk in cooler in the kitchen.Requirement:Clean the fan guards.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 100 ppm in sanitizer solution of spray bottle located in the banquet bar.Requirement:Ensure that concentration of quat is maintained at 200 ppm
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counters at three places in the kitchen.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop for ice machine was stored directly on dusty ice machine counter.Requirement:Store scoop in a sanitary way in a clean container not directly on dusty counter to prevent contamination of ice.
    • 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 provided at hand Washing sink located in the cooking area.Requirement: Provide paper towels in the dispenser at this hand washing sink.
  7. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop for ice was stored directly on ice machine counter, this area is not cleaned and sanitized adequately.Requirement: Store scoop in a clean container to prevent contamination of ice.
    • 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 provided at one of the hand washing sinks located in the kitchen.Requirement:Provide paper towels at this hand washing sink.
    • 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) Shelves in walk in cooler were rusted.b) Caulking was dirty and worn out in dish washing area of the kitchen.Requirement: a) Refinish the cooler shelves to have smooth surface.b) Replace caulking
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dust was accumulated on dishes stored on shelves in the kitchen adjacent to the area under renovation.Requirement :Remove all dishes from the shelves adjacent to area under renovation to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust was accumulated on shelves located in the kitchen adjacent to the area under renovation.Requirement:-Clean the shelves.

Nearby inspected facilities

Own this business? Add a badge to your website