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Devon Golf & Conference Centre - Restaurant

1130 River Valley Devon AB T9G 1Z3 · Food - General

Official record from Alberta →

Inspection summary

Devon Golf & Conference Centre - Restaurant has been inspected 13 times by Alberta Health Services (Environmental Public Health) since December 18, 2023. The most recent inspection, on May 21, 2026, recorded 1 infraction.

4 of 13 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 and Protecting food from contamination.

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 11 times across 8 separate inspections, most recently on May 21, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on January 11, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 8 times across 7 separate inspections, most recently on June 23, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on June 11, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 October 3, 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.

13 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer used - however, no detectable level of the sanitizer was tested in sani buckets, spray bottles and wall mounted dispenser.Operator switched to bleach sanitizer immediately as temporary solution until the wall mounted quat dispensing unit is serviced and issue rectified.Please email me picture of a test strip showing proper concentration after the service is completed.Recommended to test sanitizer every day using test papers.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Litmus paper for bleach and QUAT sanitizer was not available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Corners in the back of the kitchen were dirty with spilled food in dry storage area - deep cleaning of the kitchen including walk-in cooler is required.Dry storage needs to be organized and containers cleaned.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Reusable wiping cloths were not stored in sanitizing solution - corrected immediately.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two bags of potatoes stored on the floor. All foods must be stored off the floor.gas leak detector left in the kitchen - must be removed from the kitchen when not used.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Litmus paper for bleach and QUAT sanitizer was not available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Corners in the back of the kitchen were dirty with spilled food in dry storage area - deep cleaning of the kitchen including walk-in cooler is required.Dry storage needs to be organized and containers cleaned.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwashing machine was in disrepair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Corners on the floor were dirty and there was some debris build up; empty bag left on the floor under the hand sink. Please ensure regular deep cleaning is performed as needed.Written sanitation procedures/cleaning checklist were not available for review. Please ensure this is developed and maintained.
  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no detectable sanitizer in the sani bucket - corrected immediately - 200ppm QUAT sanitizer detected.Sanitizer spray bottle was empty - ready to use sanitizing solutions/sani bottles must be prepared/refilled at the opening time and replaced as needed throughout the day.There were no QUAT test strips available to test the sanitizing solutions. Please provide QUAT test papers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher - maximum temperature for the rinse cycle was detected at 64C at the dish level (must be >71C); Bucket with dish soap was empty. Replaced during the inspection.Alternative dishwashing method discussed with the manager and implemented immediately (large bucket filled up with QUAT sanitizer and used to sanitize dishes as a last step in dishwashing process). This is acceptable as temporary option only until dishwashing machine is serviced. Service company must be called immediately.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap and paper towel dispensers in the bar area were empty. Please ensure handwashing supplies are available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Corners on the floor were dirty and there was some debris build up; empty bag left on the floor under the hand sink. Please ensure regular deep cleaning is performed as needed.Written sanitation procedures/cleaning checklist were not available for review. Please ensure this is developed and maintained.
  9. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer in a spray bottle used in the kitchen and in sani buckets was below detectable level when using test strips. Wall mounted dispenser was not dispensing sufficient amount of chemical.Issue was rectified immediately by preparing right concentration of QUAT disinfectant manually. This will be followed until the dispenser is serviced.QUAT test strips must be available.
  10. Risk Management Inspection

    0 infractions

  11. Demand Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Expired sauce observed inside walk-in cooler.Please do not serve this/remove from the cooler
    • 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 papers were not available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water damaged ceiling tiles and small patches of mould on the wall were observed in the hallway downstairs. Roof leak has been repaired and now working on the interior repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor throughout the kitchen was not clean (especially in hard to reach areas) must be cleaned prior to reopening.Canopy above the dishwasher requires cleaning.
  12. Risk Management Inspection

    2 infractions

    • 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 papers were not available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor throughout the kitchen was not clean (especially in hard to reach areas) must be cleaned prior to reopening.Canopy above the dishwasher requires cleaning.
  13. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher - temperature at the dish level measured with probe thermometer reached maximum 67C (must be minimum 71C) and temperature on the rinse temperature gauge was not reaching required 82C. Machine must be serviced prior to reopening the kitchen.
    • 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 papers were not available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor throughout the kitchen was not clean (especially in hard to reach areas) must be cleaned prior to reopening.Canopy above the dishwasher requires cleaning.
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