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Eagle Point Golf Course

2600 Eagle Ridge Road Wabasca AB T0G 2K0 · Food - General

9 inspections

  1. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The mechanical glassware washer in the front bar area was observed to be utilizing a chemical that is not appropriate for the machine. The glassware washer chemical line was observed to be connected to a concentrated ware washing detergent, however, this machine states that the required chemical sanitizer can either be chlorine or idophor (iodine).Please obtain the correct sanitizer for the glassware dishwasher as indicated by the manufacturer's instructions.**Update (May 20, 2026): The mechanical glassware washer in the front bar area is not hooked up to a sanitizer solution. The machine is currently only hooked up to rinse aid. Operator was instructed to complete washing and sanitizing of all bar dishware in the high temperature dishwasher or in the two-compartment sink in the kitchen in the interim. Ensure to obtain the correct sanitizer for the glassware dishwasher as indicated by the manufacturer's instructions.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The preparation cooler in front of the grill and deep fryers is not equipped with a thermometer.Ensure to obtain and equip the above noted cooler with a thermometer to verify that adequate food storage temperatures are being maintained.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The plastic chemical sanitizer and detergent supply lines that feed directly into the two-compartment sink at the back of the kitchen were observed to be too long. Kitchen manager was able to shorten both lines to an appropriate length during the inspection. Ensure that the chemical sanitizer and detergent supply lines for the dish washing sinks are maintained at an appropriate length to prevent back siphonage (back flow) of contaminated water into the clean line.
    • 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?
      • Food Handling Permit for the kitchen was not displayed in a place visible to the public. Kitchen manager was able to print and post the Food Handling Permit for the kitchen on the wall next to the kitchen entrance doors during the inspection. Ensure that a valid Food Handling Permit is displayed in a place visible to the public at all times.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The mechanical glassware washer in the front bar area was observed to be utilizing a chemical that is not appropriate for the machine. The glassware washer chemical line was observed to be connected to a concentrated ware washing detergent, however, this machine states that the required chemical sanitizer can either be chlorine or idophor (iodine).Please obtain the correct sanitizer for the glassware dishwasher as indicated by the manufacturer's instructions.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were observed to have expired in May 2025 and Iodine test strips were observed to have expired in July 2025. Quats test strips were not observed in the facility.Test strips must be available for all chemical sanitizers in the facility. The facility needs:1. Chlorine test strips for making sanitizing solution for food contact surfaces2. Iodine test strips for the bar's mechanical glass washer3. Quaternary ammonium test strips for the kitchen's two-compartment sink connected to chemical feeder. All these must be used at the beginning of every shift to ensure that the sanitizers are being dispensed at effective concentrations for disinfection (100PPM chlorine, 200PPM quats, and between 12.5 - 25PPM iodine).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The following hand washing stations were observed to be inadequately stocked with supplies: 1. The paper towel dispenser for the hand washing station at the back of the kitchen was observed to be empty 2. The paper towel dispenser for the hand washing station at the front bar area was observed to be empty All hand washing stations in a commercial food facility shall be adequately stocked at all times for proper hand hygiene.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment is not being maintained in a clean and sanitary condition:1. The walk-in cooler next to the walk-in freezer was observed to have spilled liquid food stains under the storage shelves and on the back wall. 2. The commercial meat slicer was observed to have dried on food debris on the slicing blade3. The sides of the deep fryer and grill were observed to have a build-up of spilled oil and food debrisEnsure to thoroughly clean and sanitize the above noted equipment/areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen was observed to be left in a cluttered state and the kitchen floors were sticky. Empty drink cans were observed to be left on the floor behind a food preparation table next to the high temperature dishwasher. Please ensure to complete a deep clean of the kitchen to prevent/deter the attraction of pests. Commercial food facilities shall be maintained in a clean and sanitary condition.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management 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)?
      • Test strips must be available for all chemical sanitizers in the facility. The facility needs:1. Quaternary ammonium test strips for the kitchen's two-compartment sink connected to chemical feeder. Test strips must be used at the beginning of every shift and throughout active food service as needed to ensure that the sanitizers are being dispensed at effective concentrations for effective sanitization (200PPM quats)**Update (May 28, 2025): Facility has still not obtained quats test strips for the two-compartment sink.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Facility lacked a probe thermometer to monitor food temperatures. A functional food grade thermometer must be obtained and used to ensure foods have reached the minimum required temperatures during cooking, cooling, thawing and display for safe food handling.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips must be available for all chemical sanitizers in the facility. The facility needs:1. Iodine test strips for the bar's mechanical glass washer2. Quaternary ammonium test strips for the kitchen's two-compartment sink connected to chemical feeder. Test strips must be used at the beginning of every shift and throughout active food service as needed to ensure that the sanitizers are being dispensed at effective concentrations for effective sanitization (200PPM quats, and between 12-25PPM iodine).
    • 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?
      • The facility has not completed monthly pest control records. No concerns were noted regarding pest activity or infestation. Inspector left an AHS pest control checklist template with staff during the inspection. Even when pests are not evident, a pest monitoring program is required. Ensure that monthly pest monitoring is completed with the records kept on site.
  6. Risk Management 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?
      • Hand washing basin supplies are not accessible. Please ensure soap and paper towels are accessible at all times.
  7. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing basin supplies are not accessible. Please ensure soap and paper towels are accessible at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dead flies observed in several of the light fixtures, such as in the dry storage area. 2. Leftover onions, and crumbs observed in the dry storage flooring. 3. Leftover plastic cups and chips observed beneath bar sink. 1-3. Please ensure the following are cleaned and sanitized.
  8. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Walk-in freezer unit noted with ice chunks in fries. Please ensure food products are protected from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing basin supplies are not accessible. Please ensure soap and paper towels are accessible at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scooper stored inside ice machine and prone to contamination. Please ensure scooper is stored in food safe storage container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dead flies observed in several of the light fixtures, such as in the dry storage area. 2. Leftover onions, and crumbs observed in the dry storage flooring. 3. Leftover plastic cups and chips observed beneath bar sink. 1-3. Please ensure the following are cleaned and sanitized.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Build-up of empty boxes of canola oil observed.Please ensure they are removed.
  9. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Walk-in freezer unit noted with ice chunks in fries. Please ensure food products are protected from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing basin supplies are not accessible. Please ensure soap and paper towels are accessible at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scooper stored inside ice machine and prone to contamination. Please ensure scooper is stored in food safe storage container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dead flies observed in several of the light fixtures, such as in the dry storage area. 2. Leftover onions, and crumbs observed in the dry storage flooring. 3. Leftover plastic cups and chips observed beneath bar sink. 1-3. Please ensure the following are cleaned and sanitized.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Build-up of empty boxes of canola oil observed.Please ensure they are removed.