Eaglesham Lakeside Golf and Country Club
NW 5-78-25 W5 Eaglesham AB T0H 1H0 · Food - General
Inspection summary
Eaglesham Lakeside Golf and Country Club has been inspected 2 times by Alberta Health Services (Environmental Public Health) since August 14, 2025. The most recent inspection, on September 9, 2025, found no infractions.
1 of 2 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Food temperature control.
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 3 times on August 14, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
Food source, labelling and allergensHigher risk
Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.
Recorded once on August 14, 2025. For example:
Is all food in this facility from an approved source and/or properly labelled?
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 14, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 August 14, 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?
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 14, 2025. For example:
Do food handlers at the facility have adequate food safety training?
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.
2 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
8 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- This violation was an outstanding violation and noted again during the inspection conducted on August 14 2025.The bags of ice that are made and packaged on-site are not dated and lack an address or phone number for traceability.Ensure all ice bags are properly labeled with the business name and the packaging date.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No spray bottle with sanitizing solution or wiping cloth bucket was present during inspection. Staff demonstrated that soapy water is used to clean food contact surfaces.Cleaning with soapy water does not sanitize. Ensure all food contact surfaces are sanitized after cleaning. Approved Sanitizing Methods1. Spray Bottle Method (Wipe Twice Technique):- Step 1: Wipe surface with soapy water to remove debris.- Step 2: Spray with sanitizing solution and wipe to sanitize.- Step 3: Spray again and allow to air dry—do not wipe.2. Wiping Cloth Bucket Method:- Keep a bucket filled with sanitizing solution at all times.- Store wiping cloths inside the solution when not in use.- After each use, return cloth to the sanitizing solution.- Prepare a fresh sanitizing solution every 4 hours or sooner if visibly dirty.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Gravy in the hot holding unit was found at a temperature below 60°C. In accordance with food safety procedures, the staff discarded the gravy immediatelyEnsure all hot-held foods must be maintained at 60°C or above If any hot-held food falls below 60°C, it must be discarded within 2 hours from the time it was prepared.-Temperature checks should be conducted regularly (every 2 hours) to ensure compliance.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was found to be releasing either excessively high or insufficient sanitizing solution. When tested with a chlorine test strip, no color change was observed—indicating that the concentration was either too low or too high to register correctly.- Temporarily discontinue use of the dishwasher for sanitizing until the issue is resolved.- Wash, rinse, and sanitize all dishware using the three-compartment sink method:- Wash with hot soapy water- Rinse with clean water- Sanitize using approved sanitizing solution at correct concentration- Air dry—do not towel dryRepair the dishwasher immediately to ensure proper dispensing of sanitizing solution.- Test the dishwasher daily using appropriate test strips to confirm sanitizer concentration is within the required range (e.g., chlorine: 100–200 ppm).- Maintain a log of daily test results for verification during inspections.Would you like help creating a daily dishwasher testing log or signage for the three-compartment sink procedure?
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No sanitizing test strips were available at the time of inspection.Sanitizer test strips must be available at all times to verify the concentration of sanitizing chemicals used in:- Dishwashers (especially chemical sanitizing models)- Spray bottles with sanitizing solution- Wiping cloth buckets containing sanitizing solution
- 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 was posted at the facility.Ensure a valid food permit is always posted at a visible location.
- 20. Do food handlers at the facility have adequate food safety training?
- Ensure to email me a copy of the valid Food Safety Certificate for the certified food handler. Ensure the Food safety basic course is taken by the other staff the facility.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment are not in a clean and sanitary condition:- The ice machine is not maintained in sanitary manner and when touched slimy layer was observed on it.Staff was instructed un-plugged the ice-machine to clean the unit.Ensure the equipment's are cleaned and maintained in sanitary condition at all times.The ice machine must be cleaned and sanitized at least once every six months, ideally at the start of each operating season, to prevent mold, biofilm buildup, and contamination of ice.
- 02. Is all food in this facility from an approved source and/or properly labelled?