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Fox Hollow Golf Course - Kitchen

999 32 Avenue NE Calgary AB T2E 6X6 · Food - General

Official record from Alberta →

Inspection summary

Fox Hollow Golf Course - Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 27, 2024. The most recent inspection, on July 14, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: 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.

  • 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 2 times across 2 separate inspections, most recently on July 14, 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 3 times across 2 separate inspections, most recently on October 14, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • House made garlic oil stored at room temperature in the dry storage area. The internal temperature measured 22C. The operator stated the garlic oil was freshly made an hour prior. Garlic oil must not be stored at room temperature as this promotes the growth of botulism and its toxins. Refrain from storing garlic oil at room temperature. Store the garlic oil either below 4C or above 60C.The operator placed the garlic oil in the cooler at the time of the inspection.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Housemade garlic oil stored at room temperature in the dry storage area. The internal temperature measured 22C. The operator stated the garlic oil has been stored at room temperature for approximately a week. Garlic oil must not be stored at room temperature as this promotes the growth of botulism and its toxins. Refrain from storing garlic oil at room temperature. Store the garlic oil either below 4C or above 60C. The operator discarded the garlic oil during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is food debris accumulating in the drawers and shelves where clean food equipment and utensils are stored. Ensure the drawers and shelves are regularly cleaned to remove food debris. Thoroughly clean and sanitize the indicated area.
  4. Monitoring Inspection

    2 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The concession stand kitchen, and bathrooms did not have hot water.Ensure that there is always an adequate supply of hot and cool running water.This issue was corrected while osnite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grime and food debris under the dishwashing sinks.Thoroughly clean this area.

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