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Grand Centre Golf & Country Club

62417 Range Road 420A Bonnyville No. 87 AB T9M 1P3 · Food - General

Official record from Alberta →

Inspection summary

Grand Centre Golf & Country Club has been inspected 3 times by Alberta Health Services (Environmental Public Health) since December 19, 2023. The most recent inspection, on September 22, 2025, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 2 times across 2 separate inspections, most recently on September 22, 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 September 26, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on December 19, 2023. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 4 times across 3 separate inspections, most recently on September 22, 2025. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 3 times across 3 separate inspections, most recently on September 22, 2025. 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.

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer measured 50 ppm sodium hypochlorite (bleach). This concentration is not be effective at eliminating microorganisms. Please prepare and maintain sanitizer at 100 ppm and verify concentration daily with test strips.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was observed stored directly on the floor in the walk-in freezer. Storing food on the floor can lead to contamination and prevent adequate cleaning. Please store all food products at least 15 cm (6 inches) off the floor to allow proper air circulation and cleaning access.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Bacteriological water samples must be submitted quarterly; the last sample was submitted on February 3, 2025. Regular sampling is required to confirm water safety. Please submit bacteriological water samples every three months as per your Food Handling Permit conditions.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The outside of the walk-in freezer is visibly dirty, with mould-like growth. Mould and organic buildup can contaminate food and contribute to unsanitary conditions. Please clean and sanitize the exterior surfaces of the walk-in freezer and maintain them in a clean condition.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer in the sanitizer bucket at time of inspection. Please ensure sanitizer solution is made daily and test strips are used to confirm its concentration.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was stored on the floor of walk-in unit. Please ensure all food products, including those in the walk-in cooler, are always stored off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection, gravy was not being reheated properly; it was being reheated in a crockpot that is not designed to reheat food quickly. Gravy must be heated on the stove so that it can reach 74C quickly, then it can be transferred to a hot holding unit and hold it at 60C or hotter at all times.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There are no records of water sample submissions. Please submit water samples on a quarterly basis as per your Food Handling Permit conditions.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pots were stored on the floor at time of inspection. Please ensure all pots are stored properly at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Staff belongings were stored in the food preparation area. Please ensure staff belongings are stored in a designated area, away from food and food equipment.2. Public washrooms are not maintained properly. Please provide liquid soap for men's public washroom. The women's bathroom had a distinct obnoxious smell, please investigate its source and take any corrective action required to eliminate it.
  3. Demand Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Please ensure all food products are stored off the floor.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Please provide pest control to minimize flies inside food establishment. UV ligths or brown paper strips could be used.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Please repair white strip behind grill that is loose.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The filters and exhaust canopy appeared dirty at time of inspection. Please ensure the exhaust system and all of its parts are cleaned as often as necessary to keep clean.
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