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Grande Prairie Golf and Country Club - Kitchen

711040 Resources Road County of Grande Prairie No 1 AB T8V 3A7 · Food - General

Official record from Alberta →

Inspection summary

Grande Prairie Golf and Country Club - Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since September 16, 2024. The most recent inspection, on September 11, 2026, recorded 6 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 35 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 5 separate inspections, most recently on September 11, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 4 times across 4 separate inspections, most recently on September 11, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on September 4, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 September 3, 2026. 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on September 16, 2024. For example: Are chemicals stored and handled in a safe manner?

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.

7 inspections

  1. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk in cooler & chest freezers in the dry storage room are not equipped with a thermometer to monitor temperature. Ensure all refrigeration units that store perishable or high-risk foods are equipped with a thermometer to monitor temperature.Update: September 11, 2026- on order.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT sanitizer test papers are not available to verify sanitizer concentration.Obtain QUAT sanitizer test papers.Update: September 11, 2026- on order.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor near the back exit door of the kitchen is not in good repair.Ensure floor in the kitchen is in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following food equipment's is dirty and must be cleaned.:- hot holding unit- side of deep fryer- panini grill (remove if not in use)Ensure all the food equipment's are cleaned and maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area(s) are dirty and must be cleaned:- ceiling especially dusty surfacesEnsure the entire kitchen is thoroughly cleaned
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are not kept.Ensure daily, weekly and monthly cleaning records are kept.Update: September 11, 2026- operator is working on it.
  2. Risk Management Inspection

    14 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Prepackaged sandwiches are not labeled properly.Ensure all grab and go food items are labeled correctly. Contains business name, & contact information.
    • 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?
      • Temperature logs are available in the kitchen but not completed.Ensure temperature logs are completed daily and contains units plus properly dated.
    • 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?
      • Temperature logs are not kept for the refrigeration units in the dry storage room and the bar.Ensure temperature logs are kept for all refrigeration units that store perishable or high-risk foods.
    • 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?
      • High risk food items are not dated.Ensure all high-risk food items are dated.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed open bags of flour, croutons and other food items in the walk-in cooler not sealed or covered properly. Ensure all food items are protected from contamination during storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Flour bags are stored on the floor.Ensure everything is stored 6 inches of the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk in cooler & chest freezers in the dry storage room are not equipped with a thermometer to monitor temperature. Ensure all refrigeration units that store perishable or high-risk foods are equipped with a thermometer to monitor temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT sanitizer test papers are not available to verify sanitizer concentration.Obtain QUAT sanitizer test papers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor near the back exit door of the kitchen is not in good repair.Ensure floor in the kitchen is in good repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixtures in the kitchen do not have covers. Ensure covers are installed if light bulbs are not shatterproof.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light bulbs installed in the dry storage room are not shatterproof.Ensure shatterproof light bulbs are installed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following food equipment's is dirty and must be cleaned.:- all prep coolers- microwave- cutting boards- oven- hot holding units- stove top- grill- deep fryer- panini grillEnsure all the food equipment's are cleaned and maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are not kept.Ensure daily, weekly and monthly cleaning records are kept.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are dirty and must be cleaned:- shelves- floors especially corners and hard to reach areas- ceiling especially dusty surfaces- walls especially behind the cooking equipmentEnsure the entire kitchen is thoroughly cleaned.
  3. Monitoring Inspection

    15 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Prepackaged sandwiches are not labeled properly.Ensure all grab and go food items are labeled correctly. Contains business name, & contact information.
    • 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?
      • Temperature logs are available in the kitchen but not completed.Ensure temperature logs are completed daily and contains units plus properly dated.
    • 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?
      • Temperature logs are not kept for the refrigeration units in the dry storage room and the bar.Ensure temperature logs are kept for all refrigeration units that store perishable or high-risk foods.
    • 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?
      • High risk food items are not dated.Ensure all high-risk food items are dated.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed open bags of flour, croutons and other food items in the walk-in cooler not sealed or covered properly. Ensure all food items are protected from contamination during storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Flour bags are stored on the floor.Ensure everything is stored 6 inches of the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk in cooler & chest freezers in the dry storage room are not equipped with a thermometer to monitor temperature. Ensure all refrigeration units that store perishable or high-risk foods are equipped with a thermometer to monitor temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT sanitizer test papers are not available to verify sanitizer concentration.Obtain QUAT sanitizer test papers.
    • 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?
      • Pest control monitoring records were not available on site for review. Ensure pest control records are kept on site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor near the back exit door of the kitchen is not in good repair.Ensure floor in the kitchen is in good repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixtures in the kitchen do not have covers. Ensure covers are installed if light bulbs are not shatterproof.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light bulbs installed in the dry storage room are not shatterproof.Ensure shatterproof light bulbs are installed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following food equipment's is dirty and must be cleaned.:- all prep coolers- microwave- cutting boards- oven- hot holding units- stove top- grill- deep fryer- panini grillEnsure all the food equipment's are cleaned and maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are not kept.Ensure daily, weekly and monthly cleaning records are kept.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are dirty and must be cleaned:- shelves- floors especially corners and hard to reach areas- ceiling especially dusty surfaces- walls especially behind the cooking equipmentEnsure the entire kitchen is thoroughly cleaned.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Some raw meat appeared to be improperly stored in the main walk-in cooler (i.e. within the main kitchen). 2. The ice scoop (in the outside kiosk) was not properly stored on top of the ice machine. The owner / operator of this facility is requested to conduct the following, namely:1. Re-arrange the walk-in cooler to ensure all raw meats are stored either on their own shelf (in it's entirety) or all raw meats stored on the lowest shelving units within this cooler.*******THIS ISSUE WAS ADDRESSED DURING INSPECTION.2. Ensure all ice scoops are always stored inside a sanitary container or bag.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Quaternary ammonia sanitizing solution (in red containers) was noted, however, there were no chemical test strips available to verify the concentration of this solution.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure quaternary ammonia test strips are obtained in order to test this sanitizing solution (daily) when in operation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • At time of inspection:1. Some minor cleaning is required:a. Inside the rear upright freezer andb. The flooring underneath some of the main cooking equipment (i.e. under the deep fat fryer and flat top grills etc.).The owner / operator of this facility is requested to conduct the following, namely:1. Please clean / sanitize the areas as noted above.Be advised that a dramatic improvement has been made with the sanitation of this kitchen.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At time of inspection:1. Various soiled cloths were noted to be stored on food contact surfaces (and thus were not being stored/immersed in an approved sanitizing solution).The owner / operator of this facility is requested to conduct the following, namely:1. Remove all soiled cloths and place in the laundry.2. Obtain new cleaning cloths and keep them immersed in an approved sanitizing solution. This must be occurring within the main kitchen, bartending area, and exterior kiosk.It appears that quaternary ammonia sanitizer (measured to be at 400 PPM) is able to be dispensed (i.e. from a dispensing unit at the main mechanical dishwasher area).
    • 09. Are chemicals stored and handled in a safe manner?
      • At time of inspection:1. Some chemicals / chemical spray bottles (not all) did not contain a label to identify the ingredients within.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all chemicals / chemical spray bottles contain a label to identify the ingredients within (i.e. chlorine bleach sanitizer or Quat sanitizer etc.).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. All refrigeration temperatures noted were at or below 4 Degrees Centigrade - SATISFACTORY.2. All hot-holding temperatures noted were at or above 60 Degrees Centigrade – SATISFACTORY.3. Some refrigeration units did not contain a functional thermometer within the appliance.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure there is a functional thermometer inside all refrigeration units that contain high risk / perishable foods / beverages. Please verify that one exists within all refrigeration units withn the commercial kitchen, bartending, and exterior kiosk locations.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At time of inspection:1. It was unknown as to which manager(s) / food handler(s) within this facility have Alberta-approved Food Safety training.The owner / operator of this facility is requested to conduct the following, namely:1. Provide a copy of all Alberta-approved Food Safety certificates for verification. Be advised that copies of all Alberta-approved food safety certificates must be kept on-site at this facility so that, they can be reviewed during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At time of inspection:1. Various cutting boards (both on the kitchen line and while being stored) were:- not sanitary and/or- severely scratched and/or- severely stained and/or - severely worn.2. Re-usable utensils (in the service / bartending area) were not properly stored "business-ends-down."The owner / operator of this facility is requested to conduct the following, namely:1. Replace all cutting boards that are not in good repair and replace. Any cutting boards that can be salvaged must be immediately cleaned / sanitized. 2. Ensure all customer re-usable utensils are always stored "business-ends-down."
    • 23. Is the facility maintained in a clean and sanitary condition?
      • At time of inspection:1. The main commercial kitchen and exterior kiosk were not in a clean and sanitary condition. 2. There did not appear to be any cleaning / sanitation schedule (for staff to check off) to ensure this facility is being maintained in a clean / sanitary condition.The owner / operator of this facility is requested to conduct the following, namely:1. Clean the entire kitchen and exterior kiosk. Ensure all equipment, walls, floors, and ceilings are in a clean and sanitary condition.2. By next season (i.e. at first operation (i.e. April of 2025), ensure a sanitation schedule (i.e. in checklist form) is devised and implemented for all staff - to ensure all food / bartending facilities are maintained in a clean and sanitary condition.

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