Daysland Golf Course
5538 50 Street Daysland AB T0B 1A0 · Food - General
Inspection summary
Daysland Golf Course has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 17, 2024. The most recent inspection, on August 4, 2026, recorded 1 infraction.
2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.
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.
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 4 times across 3 separate inspections, most recently on August 4, 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)?
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 June 16, 2025. 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?
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 once on May 17, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 May 27, 2024. For example:
Do food handlers at the facility have adequate food safety training?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded once on June 16, 2025. For example:
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?
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.
6 inspections
- Monitoring Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility has a 3-compartment dishwashing sink in the kitchen seen to be functional.There were no QUAT test strips available within the facility for confirming the strength of sanitizing solution.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Facility was using hydrogen peroxide based disinfectant as kitchen sanitizer. Operator made bleach available onsite. Please use >100ppm chlorine solution (2 ml bleach in 1L water) for sanitizing food contact surfaces.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Expired chlorine testing strips were available. Please purchase new chlorine testing strips and use them to ensure sufficient strength (>100 ppm) of bleach water solution.
- 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 record was available. A printed copy of pest control checklist was handed over to the operator. Please complete one copy per month during operation.
- 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?
- An expired permit was posted in the back which was not visible to the public. Please post valid permit for the public to see.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- Manager of the food facility should be certified in Food Safe.Will email AHS list of approved on-line food safe courses and final decision on which course to take lies with the individual.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Ensure to purchase accurate thermometers in all refrigeration and freezer units to monitor proper temperatures - in particular, the two upright freezers and upright combination fridge and freezer unit in the basement storage room.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Confirmed that the final sanitizing step for manual dishwashing is chlorine (bleach).Minimum 100 ppm chlorine is required and needs to be verified with test strip papers.As discussed with Manager, would recommend purchasing through Amazon - retail for approximately $19.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- As discussed, do not use cloth rag for staff hand drying - please use single service paper towels and a dispenser should be mounted on the wall above the sink for easy access.
- 20. Do food handlers at the facility have adequate food safety training?
- Manager of the food facility should be certified in Food Safe.Will email AHS list of approved on-line food safe courses and final decision on which course to take lies with the individual.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?