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Dunes Golf and Winter Club - Kitchen

60042 Township Road 704A County of Grande Prairie No 1 AB T8W 5K2 · Food - General

Official record from Alberta →

Inspection summary

Dunes Golf and Winter Club - Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 17, 2024. The most recent inspection, on August 19, 2026, recorded 2 infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 August 19, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on September 17, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on August 19, 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?

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.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Kiosk: Hot dogs were cooked and placed inside the hot holding unit that was not at 60 Deg C or hotter. Temperature of the unit was 37 Deg C. Since it was just made, food handler was instructed to use time as a public health control and discard the hot dogs after 2 hours. A new batch is not cooked until the first batch is either sold or discarded. Ensure hot holding unit is turned on and is at 60 Deg C or hotter before hot dogs are cooked and placed inside the unit for hot holding.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Men's washroom at the kiosk: Liquid soap dispenser was empty. It was refilled during inspection.Ensure liquid soap and single use paper towels are adequately supplied at the hand-washing sinks.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At time of inspection:1. The kitchen chlorine-sanitizing dishwasher measured a chlorine concentration of 100 PPM - SATISFACTORY.2. The bartending warewasher measured a chlorine concentration of 0 PPM. The operator has indicated that they will use the kitchen dishwasher until this unit can be repaired and thus can prove a chlorine concentration of 100 PPM. Please contact the acting inspector notifying that the bartending warewasher has been repaired and is capable of producing a chlorine concentration of 100 PPM. Please submit a photograph indicating as such.

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