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Fore Seasons Indoor Golf Centre

9645 116 Street Grande Prairie AB T8V 5W3 · Food - General

Official record from Alberta →

Inspection summary

Fore Seasons Indoor Golf Centre has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 15, 2023. The most recent inspection, on March 17, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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 4 times across 4 separate inspections, most recently on March 17, 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 4 times across 2 separate inspections, most recently on March 11, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 November 15, 2023. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 separate inspections, most recently on March 17, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 3 times across 3 separate inspections, most recently on March 11, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

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. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Previously opened Gatorades stored in the small fridge in the bar area were noted at temperatures above 8.0 °C.Ensure all fridges are maintained at or below 4.0 °C.The Gatorades were moved to a functioning fridge during the inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No one onsite has Alberta Food Safety training. Ensure one person in care and control has Alberta Food Safety training. Alberta Food Safety training information will be sent via email with the report.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • First Cited March 11, 2026:The small fridge is noted at 8.0 °C. in the bar area.Ensure all fridges are at or below 4.0 °C. Alternatively, place signage on the fridge indicating no high-risk foods.The fridge was labelled indicating low-risk foods only, no open beverages.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A used sponge is in the two-compartment sink area. Ensure used sponges, steel wool, and scrub pads, are discarded after-use, as these products are porous and uncleanable. The Health Inspector discarded the used sponge.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The small fridge containing opened orange juice bottles was measured at 8.0 °C.Ensure opened juice and other high‑risk foods are stored at 4 °C or below.The opened orange juice was moved to a functioning refrigerator.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The designated handwashing sink is obstructed by dishes. Ensure the designate handwashing sink is unobstructed at all times for proper hand hygiene. The Health Inspector moved the dishes.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No one onsite has Alberta Food Safety training. Ensure one person in care and control has Alberta Food Safety training. Alberta Food Safety training information will be sent via email with the report.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ceiling tile is missing in the kitchen. Please install a ceiling tile and ensure the ceiling is in good repair.Not observed on the March 11, 2026, inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The small fridge is noted at 8.0 °C. in the bar area.Ensure all fridges are at or below 4.0 °C. Alternatively, place signage on the fridge indicating no high-risk foods.
  3. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Creamers are stored in the bar fridge at 14.2 degrees Celsius. Please ensure high-risk food products are stored at 4 degrees Celsius or below, check the fridge, and ensure it is at the proper temperature before storing high-risk foods. Alternatively, use another fridge at 4 degrees Celsius or below to store dairy products. The operator discarded the creamers and turned down the fridge temperature during the inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No one onsite has Alberta Food Safety training. Please ensure one person in care and control has Alberta Food Safety training. Alberta Food Safety training information will be sent via email with the report.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ceiling tile is missing in the kitchen. Please install a ceiling tile and ensure the ceiling is in good repair.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chemicals such as Mr. Clean, and Lysol wipes are used to clean food contact surfaces. Please ensure to use a food safe sanitizer on food contact surfaces. Please use one of the following:-Bleach Sanitizer at a concentration of 100 ppmTo mix bleach sanitizer: mix 1/2 tsp of bleach in 1L of water.-QUAT Sanitizer at a concentration of 200 ppm: To mix QUAT: follow manufacturer's instructions.-Iodine Sanitizer at a concentration of 12.5 ppm to 25 ppm. To mix iodine: follow manufacturer's instructions.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A used sponge is noted on the counter. Please ensure sponges are discarded after use. Staff discarded the sponge during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Tide detergent is stored near the 2- compartment sink tap. Please ensure chemicals are stored in a designated area away from food handling and dishwashing areas. Staff moved the detergent during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Creamers are stored in the bar fridge at 14 degrees Celsius.Please repair the fridge and ensure high-risk food products such as dairy are stored at 4 degrees Celsius and below. Staff moved the creamers to another fridge during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher measured 40 .6 degrees Celsius after being verified 6 times. Please repair the dishwasher and ensure high-temperature dishwashers have a temperature of 71 degrees Celsius or above at the dish level.In the meantime, use one of the following methods to clean dishes:A. The 2-compartment sink method: - first compartment: wash/rinse -second compartment: place dishes in food safe sanitizer for 2 minutes. -allow to airdry.B. Use the dishwasher for dishwashing:-spray with a food safe sanitizer or place dishes in food safe sanitizer for 2 minutes. -allow to air dry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard is noted in the fridge. Please remove the cardboard and ensure the fridge shelves are smooth, durable, impervious to moisture and easily cleanable. Staff removed the cardboard from the fridge during the inspection.
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