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Grovedale Golf & Country Club - Restaurant

7223 Township Road 701A Grovedale AB T8W 5G5 · Food - General

Official record from Alberta →

Inspection summary

Grovedale Golf & Country Club - Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 25, 2024. The most recent inspection, on August 4, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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 4 times across 2 separate inspections, most recently on August 4, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 January 25, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times across 2 separate inspections, most recently on August 4, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on July 30, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

4 inspections

  1. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were noted throughout the facility. ** Ensure cleaning cloths, if to be used, are stored in a sanitizing solution at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The paper towel dispenser is located above clean dishes** Ensure either the clean dishes or the paper towel dispenser is removed to prevent dripping water on the clean dishes
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer in the sanitizing basin of the 3-compartment dishwashing sink was measured at 50ppmOperator brought sanitizer up to 100ppm
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were noted throughout the facility. ** Ensure cleaning cloths, if to be used, are stored in a sanitizing solution at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop was being stored in a bulk food container with the handle touching the foodOperator was advised to store scoops with the handle facing outwards to ensure no contact with the food contents
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips are for pools and not restaurant facilities ** Ensure to obtain chlorine test strips intended for restaurants
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The paper towel dispenser is located above clean dishes** Ensure either the clean dishes or the paper towel dispenser is removed to prevent dripping water on the clean dishes
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of food packaging is being stored on the floor in the basement storage roomENSURE ALL FOOD AND FOOD PACKAGING IS BEING STORED OFF THE FLOOR
    • 09. Are chemicals stored and handled in a safe manner?
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