Cougar Creek Golf Resort Ltd. Restaurant
2519 Highway 16 West Carvel AB T0E 0H0 · Food - General
Inspection summary
Cougar Creek Golf Resort Ltd. Restaurant has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 14, 2024. The most recent inspection, on July 28, 2026, recorded 1 infraction.
None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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 2 times across 2 separate inspections, most recently on June 27, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
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 5 times across 2 separate inspections, most recently on June 27, 2025. 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 4 times across 3 separate inspections, most recently on July 28, 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?
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 once on June 14, 2024. 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.
3 inspections
- Monitoring 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?
- This violation has been carried over from the previous report:The only hand sink in the kitchen is near the grill. An additional hand sink should be installed that services the dishwashing area as well as the back prep area.**Observed again on July 28, 2026
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
6 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- This violation has been carried over from the previous report:The dishwasher and sanitizer test strips expired.Obtain new test strips and ensure dishwasher is tested daily when in use.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- This violation has been carried over from the previous report:The only hand sink in the kitchen is near the grill. An additional hand sink should be installed that services the dishwashing area as well as the back prep area.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No hot water is available in the handsink located in the concession stand. Ensure there is hot and cold water to facilitate hand washing. The handsink faucet is also loose. Ensure it is secured properly.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- This violation has been carried over from the previous report:- In the grill area the tile flooring is cracked and starting to chip.Replace/ repair area so it is smooth, non-porous and easy to clean. - Baseboard tile is missing in by the stairs.Replace/ repair baseboard.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Grease build up was observed on the exhaust canopy filters. Clean the exhaust canopy filters.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some food debris spillage was observed in the standup cooler/freezer unit across the grill/fryers. Clean the above mentioned area.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The dishwasher and sanitizer test strips expired.Obtain new test strips and ensure dishwasher is tested daily when in use.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink in the bar of the banquet room did not have soap or paper towel.Ensure soap and paper towel is available at all times.The only hand sink in the kitchen is near the grill. An additional hand sink should be installed that services the dishwashing area as well as the back prep area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. In the dishwashing area, the long cabinet is not connected to the wall. Seal area so it is smooth, and easy to clean.2. Countertops and shelving surfaces in various areas are no longer smooth, non-porous and easy to clean. Repair/ replace countertops so they are smooth and easy to clean.3. In the grill area the tile flooring is cracked and starting to chip.Replace/ repair area so it is smooth, non-porous and easy to clean. 4. Baseboard tile is missing in various areas. Replace/ repair baseboard.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was an accumulation of food debris on the back of the meat slicer blade and guard.Ensure the front and back of the meat slicer is cleaned and sanitized after each use.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of dust on the fan cover in the walk in cooler.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?