Glacier Greens Par 3 Golf Course - Kitchen
54007 Highway 770 Parkland County AB T7X 3V4 · Food - General
Inspection summary
Glacier Greens Par 3 Golf Course - Kitchen has been inspected 3 times by Alberta Health Services (Environmental Public Health) since August 2, 2024. The most recent inspection, on May 30, 2025, recorded 4 infractions.
1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
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 3 times across 2 separate inspections, most recently on May 30, 2025. 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 30, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 30, 2025. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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 May 30, 2025. 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.
3 inspections
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer was observed at greater than 200ppm. New chlorine sanitizer solution was prepared by operator measuring 100ppm.Please ensure sanitizer solution is maintained at recommended concentrations.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Taco sauce for hotdogs labelled "refrigerate after opening" observed to be stored at room temperature. Operator put into sauce into the fridge that maintained a temperature of 4 degrees Celsius or less. Please ensure to read all food labels and store them as appropriate after use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Fridge storing uncooked hot dogs was above 4 degrees Celsius. Fridge temperature was modified and then observed to be 4 degrees Celsius or less.Please ensure to monitor fridge temperature daily to ensure adequate tempeerature is consistently acheived.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Broken kitchen utensil was observed in a kitchen drawer. The broken utensil was discarded by operator.Please ensure all utensils are maintained in a smooth and cleanable manner.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Sanitizer was not available for proper sanitizing of utensils and equipment. Bleach was ordered during the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips were not available to measure sanitizer concentration. Obtain chlorine test strips.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?