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HeatherGlen Golf Course - Kitchens

234024 Range Road 285 Rocky View County AB T1X 0J8 · Food - General

Official record from Alberta →

Inspection summary

HeatherGlen Golf Course - Kitchens has been inspected 7 times by Alberta Health Services (Environmental Public Health) since June 25, 2024. The most recent inspection, on June 19, 2026, found no infractions.

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

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 June 9, 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?

  • 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 once on June 25, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 5 times across 3 separate inspections, most recently on April 23, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on June 9, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on April 15, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 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?
      • 1. Mouse droppings were noted in dry storage room across from office. Pest control records showed that no activity was observed recently. Please clean droppings from this area. Monitor for any new droppings. 2. Weather stripping on receiving door was damaged. Repair so that door closes tightly to prevent pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Top of chest freezer in receiving area was dirty. Please clean.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. In upstairs service area ice well is located directly next to hand sink. Install splash guard between ice and hand sink to prevent contamination of ice. 2. In upstairs service area oven is located on counter directly next to desk and printer. Move oven to ensure all food equipment is contained within food preparation area and is not subject to contamination.
  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. In upstairs service area ice well is located directly next to hand sink. Install splash guard between ice and hand sink to prevent contamination of ice. 2. In upstairs service area oven is located on counter directly next to desk and printer. Move oven to ensure all food equipment is contained within food preparation area and is not subject to contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel in upstairs service area was not in dispenser. Please place paper towel in dispenser that is easily accessible to staff for handwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer was stored on counter directly next to mop sink. It was moved away from mop sink during the inspection. Ensure the counter space directly next to mop sink is not used.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ensure scoops in bulk food containers are stored so that their handles do not contact food. A round container with no handle was removed from rice during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chemical sanitizing dishwasher measured 0ppm chlorine. Repair dishwasher and ensure it dispenses 100ppm chlorine during sanitize cycle. Until repaired dishes must be manually sanitized in 100ppm chlorine solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Please ensure sink directly in servery area is stocked with soap and paper towel and kept clear so staff have hand washing accessible in this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exterior of bulk food containers had a build up of food debris. Please clean.

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