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Edmonton Springs Golf Resort - Concession

9 - 53302 Range Road 264 Spruce Grove AB T7X 3H5 · Food - General

Official record from Alberta →

Inspection summary

Edmonton Springs Golf Resort - Concession has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 22, 2024. The most recent inspection, on June 27, 2025, recorded 2 infractions.

1 of 3 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: Pests and Cleaning and sanitizing.

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.

  • 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 2 times across 2 separate inspections, most recently on June 27, 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?

  • 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 2 times on May 22, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on June 27, 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 once on May 22, 2024. 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.

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 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?
      • Mice droppings were observed along the walls behind behind the standup cooler. - Identify all potential points of entry (holes/cracks/crevices) on walls, floor, and ceiling in the entire food premise and have them closed/sealed to prevent mice entry and harborage.- All open foods, utensils, and containers must be stored in pest proof containers with tightfitting covers to prevent contamination.- Pull out equipment to access and deep clean the entire floor along the chest freezer area.- Empty garbage bins daily and ensure the inside as well as the outside of garbage bins are clean and sanitize.- Ensure all exit doors have proper weather stripping to prevent pest entry.- Clean out all mice droppings by soaking them in sanitizer solution before wiping the area with paper towel. Wear appropiate personal protective equipment (gloves) and increase ventilation of the area before cleaning the area. Double bag the mice droppings before disposal. DO NOT vacuum or sweep mice droppings.Pest monitoring template sent to operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris and dirt buildup was observed along the walls and underneath the compartment sink. Clean the above mentioned areas.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not prepared upon arrival.A 100ppm Chlorine sanitizer solution was prepared while inspector was onsite. Ensure that a sanitizer solution is prepared and used on food contact surfaces at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher only reaches a rinse temperature of 69 degrees Celsius at the plate level. Dishes are to be manually sanitized in 100ppm chlorine solution until dishwasher can produce a rinse temperature of 72 degrees Celsius at the plate level.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • A recent bacteriological water sample had not been taken.Samples are to be taken for cistern once every 3 months while in operation. A sample bottle was left with operator.
    • 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?
      • 1. Weather stripping at the kitchen door was insufficient. 2. Pest control records were not available.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Proof of food safety certification was not sent off to AHS.
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