Gleniffer Lake Resort Ltd - Golf Course Snack Shack
35468 Range Road 30 Red Deer County AB T0M 1V0 · Food - General
Inspection summary
Gleniffer Lake Resort Ltd - Golf Course Snack Shack has been inspected 3 times by Alberta Health Services (Environmental Public Health) since July 11, 2024. The most recent inspection, on June 12, 2026, found no infractions.
2 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
The last 2 inspections in a row found no infractions.
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 on July 11, 2024. 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 July 11, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded once on July 11, 2024. For example:
Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
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
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. There was no surface sanitizer available. Ensure that a surface sanitizer is available for use during operating hours.2. There were no sanitizer test strips available. Purchase and make available sanitizer test strips.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- 1. Condiment containers are not replaced when condiments run low. Fresh condiments are poured on top of old. Do not do this. Used condiments containers must be emptied, cleaned and sanitized prior to being reused. This may require additional condiment containers to be purchased and used.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Hot holding temperatures were not monitored and recorded. Ensure the hot held ground beef temperature is monitored and recorded regularly throughout the day so as to ensure it remains above 60C.2. Hot held ground beef in the crock-pot was measured to be 53C. Hot held foods must be held continuously at 60C or hotter. A crock pot may not be suitable to ensure the ground beef is kept at 60C or hotter on a continuous basis. Find a means to hold ground beef at 60C or hotter.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. There was no sanitizer available for dishwashing. Provide a sanitizer solution for dishwashing.A two-compartment sink was in place.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. There were no test strips for the dishwash sanitizer. Provide test strips for the dishwash sanitizer.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?