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Fort McMurray Golf Clubhouse - Main kitchen

3 - 100 Real Martin Drive Fort McMurray AB T9K 2S1 · Food - General

Official record from Alberta →

Inspection summary

Fort McMurray Golf Clubhouse - Main kitchen has been inspected 13 times by Alberta Health Services (Environmental Public Health) since April 12, 2024. The most recent inspection, on June 2, 2026, found no infractions.

6 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 4 inspections in a row found no infractions. 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 6 times across 3 separate inspections, most recently on November 18, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 November 19, 2024. 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 3 times across 3 separate inspections, most recently on September 8, 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 once on November 14, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on April 12, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

13 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. 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?
      • Caulking in the dishwashing area was noted being damaged and moldy. Remove the moldy caulking and refinish the area.Ensure all surfaces are in a good repair, smooth and cleanable.
  6. Risk Management Inspection

    0 infractions

  7. 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?
      • Ventilation hood was over due for professional cleaning. Provide invoice once cleaning has been done.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No functional thermometers in the cooler under the prep coolers. Provide thermometer in the coolers and monitor the temperature at which foods are stored.
  10. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No functional thermometers in the cooler under the prep coolers. Provide thermometer in the coolers and monitor the temperature at which foods are stored.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips and quats test strips were noted being expired.Obtain iodine and quats test strips with valid expiration dates for bar area.
  11. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No functional thermometers in the cooler under the prep coolers. Provide thermometer in the coolers and monitor the temperature at which foods are stored.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bar glasswasher measured 00 ppm iodine after several runs. Have the glasswasher repaired as required. In the meantime, sanitize all bar glassware in the main dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips and quats test strips were noted being expired.Obtain iodine and quats test strips with valid expiration dates for bar area.
  12. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping clothes were noted being stored on the kitchen prep counters. The wiping clothes were removed by the staff during inspection onsite.Ensure wiping clothes are stored in the sanitizer bucket in between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No functional thermometers in the cooler under the prep coolers. Provide thermometer in the coolers and monitor the temperature at which foods are stored.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bar glasswasher measured 00 ppm iodine after several runs. Have the glasswasher repaired as required. In the meantime, sanitize all bar glassware in the main dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips and quats test strips were noted being expired.Obtain iodine and quats test strips with valid expiration dates for bar area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser was noted being empty at hand washing sink in female washroom.Provide hand soap and ensure all hand washing sinks are adequately supplied all the times.
  13. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bar glasswasher measured less than 12.5ppm iodine after several runs. Have the glasswasher repaired as required. In the meantime, sanitize all bar glassware in the main dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning: - bar cooler floor/reach in door bases - cooler door handles - slicer

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