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Fort In View Golf Course - Food

55028 Range Road 230 Sturgeon County AB T8L 5B4 · Food - General

Official record from Alberta →

Inspection summary

Fort In View Golf Course - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 11, 2024. The most recent inspection, on May 25, 2026, recorded 5 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 6 times across 4 separate inspections, most recently on May 25, 2026. 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 4 times across 2 separate inspections, most recently on May 25, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on June 5, 2025. 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?

  • 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 2 times across 2 separate inspections, most recently on May 25, 2026. 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.

5 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no prepared sanitizer available at the front coffee service station. Two cleaning cloths were observed sitting out wet on countertops. These must be soaking in an approved sanitizer solution once in use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer available for rags in the kitchen area. Multiple in-use rags were observed out on countertops instead of soaking in an approved sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bowl of coffee creamers was observed sitting out at room temperature. These were discarded and options for storage (i.e., in a cooler or on ice) were discussed with Operator Gord.
    • 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?
      • Pest control records were not available onsite at time of inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Currently the only employee holding their full food safety certificate is a part time employee. Discussed that it must be someone in care and control of the facility.
  2. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are two sections of unfinished plywood in the back storage area which must be painted or sealed to be smooth, impervious-to-moisture and easy to clean.
  3. Risk Management 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?
      • Window in the kitchen has an ineffective insect screen. Please replace with a proper fitting one, free of holes.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are several holes in the ceilings and walls in the storage area that need to be repaired to prevent pest entry or harbourage.
  4. Risk Management 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?
      • Window in the kitchen has an ineffective insect screen. Please replace with a proper fitting one, free of holes.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are several holes in the ceilings and walls in the storage area that need to be repaired to prevent pest entry or harbourage.
  5. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Ensure sanitizer is prepared without any soap in the bottle, as this reduces the efficacy of the bleach.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • All items must be stored up off the floor by a minimum of 6 inches to allow for proper cleaning and monitoring for pests.
    • 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 was ran three times and was only capable of achieving a maximum temperature of 62C. It must be able to achieve 72C at the plate to effectively sanitize. Please have the dishwasher serviced and/or replaced. Until such a time, all reusable dishes must be manually sanitized by submerging in a 100 ppm bleach solution for two minutes, then airdrying.
    • 15. Is the facility free of a pest infestation?
      • There is a strong smell of rodent urine in the storage room, with droppings observed along the floor and under food equipment. Have a professional pest control company assess the situation and provide receipt of service to PHI for review.
    • 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?
      • Window in the kitchen has an ineffective insect screen. Please replace with a proper fitting one, free of holes.
    • 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?
      • Weather stripping at the back door must be repaired and replaced so there is no visible light.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are several holes in the ceilings and walls in the storage area that need to be repaired to prevent pest entry or harbourage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hood vent is past due for servicing since October 2023.

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