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Fairview Golf Club

SW 03-82-03 W6 Fairview AB T0H 1L0 · Food - General

Official record from Alberta →

Inspection summary

Fairview Golf Club has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 6, 2024. The most recent inspection, on May 28, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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 2 times across 2 separate inspections, most recently on May 27, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 12, 2024. 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on June 6, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 June 6, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 2 separate inspections, most recently on May 27, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 5/27. A food safe sanitizer was not prepared while there was food handling occurring. Staff were shown how to make a 100ppm bleach sanitizer solution. (1/2 tsp of bleach mixed with 1L of water).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 5/27. There were plastic cup lids stored next to a handwashing sink. The lids were moved to prevent contamination of the lids with water from the handwashing sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 5/27. There was a build-up of food debris under the cookline. Clean this area.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs are not kept.Ensure daily temperature logs are kept for all refrigeration units.
    • 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?
      • Repeat - A pest control record was not available during inspection.Ensure pest records are kept and available on site.Ensure the checklist is completed at least once a month
    • 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 is displayed inside the kitchen. Ensure food handling permit is displayed where it is easily visible to the public.
  6. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket: liquid soap and bleach was mixed together. Concentration of chlorine was 0 ppm.Ensure soap and chlorine is not mixed together as it makes the sanitizer less effective.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed food handler wearing gloves without washing hands first. Food Handler was instructed to wash hands before wearing gloves. Ensure glove use policy is in place. Glove use does not replace hand washing. Hands must be washed prior to wearing gloves and gloves must be discarded after each task.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs are not kept.Ensure daily temperature logs are kept for all refrigeration units.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Coffee filter with coffee stored in a container did not have a lid. Ensure all food items are protected from any potential contamination at all times.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bucket was not properly labelled. Bucket was labeled at the time of inspection. Ensure all chemical not in there original container are appropriately labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were not held at proper temperature (held at room temperature). Internal temperature of eggs were 13 Deg C. 18 eggs were discarded. Ensure eggs kept at or below 7 Deg C. Eggs must be inside the fridge when not in use.
    • 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?
      • Repeat - A pest control record was not available during inspection.Ensure pest records are kept and available on site.Ensure the checklist is completed at least once a month
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Mouse traps inside the dry room contained poison baits.Ensure poison baits are not used inside the facility.
    • 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 is displayed inside the kitchen. Ensure food handling permit is displayed where it is easily visible to the public.
    • 20. Do food handlers at the facility have adequate food safety training?
      • REPEAT- Food handler has had her food safety certificate over a long period and would need a refresher course. The link to the basic food safety course would be sent again via email.Ensure this course is completed by July 7, 2024.
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