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Gleniffer Lake Resort - Club House Concession

35468 Range Road 30 Red Deer County AB T0M 1V0 · Food - General

Official record from Alberta →

Inspection summary

Gleniffer Lake Resort - Club House Concession has been inspected 8 times by Alberta Health Services (Environmental Public Health) since June 13, 2024. The most recent inspection, on June 12, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 7 times across 5 separate inspections, most recently on June 9, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 June 13, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no bleach sanitizer available for surfaces or for dishwashing. Make sure to provide bleach for sanitizing and dishwashing.Test strips were available.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The dishwash sanitizer was at 0ppm bleach. Ensure the dishwash sanitizer is maintained at 100ppm.2. The surface sanitizer bottle was measured at 0ppm bleach. Ensure the surface sanitizer is mixed to 100ppm bleach.Corrected3. No test strips were available for the sanitizer. Ensure test strips are available for the sanitizers.
  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The dishwash sanitizer was at 0ppm bleach. Ensure the dishwash sanitizer is maintained at 100ppm.2. The surface sanitizer bottle was measured at 0ppm bleach. Ensure the surface sanitizer is mixed to 100ppm bleach.3. No test strips were available for the sanitizer. Ensure test strips are available for the sanitizers.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Originally Cited 13 Jun1. There were no test strips for the bleach sanitizer solution. Test strips are required to allow the correct concentration of sanitizer to be made up. Make test strips available to staff.2. Tables were being sanitized with soapy water. Cleaning is always a three step process, wash, rinse, sanitize. Soapy water is not a sanitizer. A sanitizer solution must be used on tables.Note: vinegar water is not a sanitizer. Vinegar water may be used to eliminate greasy stains and fingerprints from glass and stainless steel but it is not to be used in place of a sanitizer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Originally Cited 13 Jun1. Test strips for the dishwash sanitizer were not available. These will be the same test strips as used for the surface sanitizer.
  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There were no test strips for the bleach sanitizer solution. Test strips are required to allow the correct concentration of sanitizer to be made up. Make test strips available to staff.2. Tables were being sanitized with soapy water. Cleaning is always a three step process, wash, rinse, sanitize. Soapy water is not a sanitizer. A sanitizer solution must be used on tables.3. The bleach sanitizer solution was way too strong. It needed to be diluted by half to reach the 100ppm food safe level.Note: vinegar water is not a sanitizer. Vinegar water may be used to eliminate greasy stains and fingerprints from glass and stainless steel but it is not to be used in place of a sanitizer.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw eggs were stored above ready to eat foods in the back room cooler. Eggs were moved to a different cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Test strips for the dishwash sanitizer were available. These will be the same test strips as used for the surface sanitizer.
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