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Fort Saskatchewan Golf Club

9312 102 Street Fort Saskatchewan AB T8L 2C1 · Food - General

Official record from Alberta →

Inspection summary

Fort Saskatchewan Golf Club has been inspected 8 times by Alberta Health Services (Environmental Public Health) since June 6, 2024. The most recent inspection, on May 4, 2026, found no infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 6 times across 6 separate inspections, most recently on April 28, 2026. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 2 times across 2 separate inspections, most recently on September 10, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 May 13, 2025. 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water was available at the hand wash sink located beside the 2-compartment sink. Repair the hand saink and ensure there is adequate supply of hot and cold potable water.
  3. Monitoring Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water was available at the hand wash sink located beside the 2-compartment sink. Repair the hand saink and ensure there is adequate supply of hot and cold potable water.
  4. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The plastic guard inside the ice machines is cracked/damaged. Repair or replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of food debris in hard-to-reach areas behind the grill and deep fryer. There was an accumulation of debris under the shelves of the storage area off the walk-in freezer. Clean areas noted above.
  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container of juice was being stored in customer ice well.Ensure that items are not stored in customer ice. This was corrected by removing the juice bottle.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was an accumulation of debris of food debris on the back of the meat slicer guard.Ensure that meat slicer is fully disassembled and cleaned and sanitized between use.
  6. Risk Management 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?
      • *Ceiling tiles were observed to have water stains. Ensure all areas are in good repair, easily cleanable and impervious to moisture. *Light cover above food preparation area observed to be in disrepair. Ensure all areas are easily cleanable and impervious to moisture.
  7. Risk Management 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?
      • *Ceiling tiles were observed to have water stains. Ensure all areas are in good repair, easily cleanable and impervious to moisture. *Light cover above food preparation area observed to be in disrepair. Ensure all areas are easily cleanable and impervious to moisture.
  8. 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?
      • *Tiles around dishwashing area were observed to be missing. Ensure all areas are easily cleanable and impervious to moisture. *Ceiling tiles were observed to be in disrepair. Ensure all areas are easily cleanable and impervious to moisture. *Wall behind stand-up fridge/freezer in disrepair. Exposed dry wall observed. Ensure all areas are easily cleanable and impervious to moisture. *Light cover above food preparation area observed to be in disrepair. Ensure all areas are easily cleanable and impervious to moisture.

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