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GTR Golf

8 - 3181 32 Street NE Calgary AB T1Y 6Z7 · Food - General

Official record from Alberta →

Inspection summary

GTR Golf has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 30, 2023. The most recent inspection, on August 27, 2026, recorded 7 infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 25 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 7 times across 3 separate inspections, most recently on August 27, 2026. 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 2 times across 2 separate inspections, most recently on January 21, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 27, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 8 times across 4 separate inspections, most recently on August 27, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 7 times across 7 separate inspections, most recently on January 21, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

9 inspections

  1. Initial Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in the bucket tested at 250ppm which is above the required range of 100-200ppm. **Ensure sanitizer is prepared to a concentration of 100 ppm to prevent chemical contamination of food which come into contact with sanitizer surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat not adequately separated from other foods in the chest freezer at the back storage area. Ensure foods are adequately protected from contamination.**Meats were stored in a separate freezer during the inspection
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food and beverage products were found stored directly on the floor in the dry storage area. **Please maintain at least 15 cm (6 in.) clearance.2. Plastic cup without handle was found being used as a scoop inside product container. Replace the plastic cup with a scoop that has a handle and stored with the handle upright to avoid contamination of food.**The plastic cup was removed from the bulk product during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical bottles containing sanitizer was not properly labeled. Label bottles appropriately, clearly stating sanitizer.**Bottles were labelled during the inspection
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips were expired which can lead to sanitizer concentration not being properly verified.**Obtain new test strips
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Refrigeration bins in the upright freezer to the right of the cookline were repaired with duct tape. Ensure damaged surfaces are properly repaired or replaced to maintain smooth, durable, and easily cleanable surfaces.**Properly repair or replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Syrup residue and sticky floor surfaces at the dry storage area require cleaning.**Please clean2. Cardboard was found on the floor beneath the deep fryer to collect dripping oil and in the dry storage area. As cardboard is absorbent and cannot be effectively cleaned or sanitized.**Please remove
  2. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were stored on the counters.-Ensure that the cleaning cloths are stored in the sanitizer in between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was stored uncovered inside the prep line cooler.-Ensure that the food is covered to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • " Outstanding Violation"The small cooler was measured at 8.2 degrees C.-Ensure that the perishable food items are stored at 4 degrees C or less under refrigeration.-Repair/replace the cooler.-Do not store perishable food items inside the cooler until fixed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • "Outstanding Violation"The chlorine for the mechanical dishwasher was measured between 10-50 ppm.-Fix the dishwasher.-Ensure that the chlorine for the mechanical dishwasher is maintained at 100 ppm. Use the 2-coampartment sink for manual dishwashing until the dishwasher gets fixed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap was available at the kitchen hand sink.-Ensure that the hand sink is properly supplied with hot/cold potable water, soap and single use paper towels.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Must display the Food Handling Permit. Choose a conspicuous lactation
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)Clean utensils were stored in the splash zone of the hand wash sink.-Ensure that the clean utensils are stored away from the splash zone or a splashguard/barrier is placed beside the hand sink.2) Rice scoop was stored in stagnant water.-Ensure that the scoops are stored in ice water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Cardboard used as a shelf liner.2) A cart beside the fryers was covered with flour.-Clean the cart and do not use cardboard as a liner as it is not a clean surface.
  3. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were stored on the counters.-Ensure that the cleaning cloths are stored in the sanitizer in between uses.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer was measured above 200ppm. It bleached out the test strips.* Bleach was diluted by the operator which was tested at 100 ppm.-Ensure that the bleach is maintained at 100ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was stored uncovered inside the prep line cooler.-Ensure that the food is covered to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal make up items were observed on the food counter. * The makeup items were removed. -Ensure that personal items are stored separately from food/ food contact areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The small cooler was measured at 8.2 degrees C.-Ensure that the perishable food items are stored at 4 degrees C or less under refrigeration.-Repair/replace the cooler.-Do not store perishable food items inside the cooler until fixed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine for the mechanical dishwasher was measured between 10-50 ppm.-Fix the dishwasher.-Ensure that the chlorine for the mechanical dishwasher is maintained at 100 ppm. Use the 2-coampartment sink for manual dishwashing until the dishwasher gets fixed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap was available at the kitchen hand sink.-Ensure that the hand sink is properly supplied with hot/cold potable water, soap and single use paper towels.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Must display the Food Handling Permit. Choose a conspicuous lactation
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)Clean utensils were stored in the splash zone of the hand wash sink.-Ensure that the clean utensils are stored away from the splash zone or a splashguard/barrier is placed beside the hand sink.2) Rice scoop was stored in stagnant water.-Ensure that the scoops are stored in ice water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Cardboard used as a shelf liner.2) A cart beside the fryers was covered with flour.-Clean the cart and do not use cardboard as a liner as it is not a clean surface.
  4. Monitoring Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Must display the Food Handling Permit. Choose a conspicuous lactation
  5. Monitoring Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Must display the Food Handling Permit. Choose a conspicuous lactation
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Must display the most recent Food Handling Permit. Use a conspicuous location.The Permit is hidden behind the Coke cooler
  8. Monitoring Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Must display the most recent Food Handling Permit. Use a conspicuous location
  9. Monitoring Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1.Must wear head gear in the food preparation area.2. No personal items or cell phones should be in the food preparation area
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Must display the most recent Food Handling Permit. Use a conspicuous location

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