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Heritage Pointe Golf Club - Food

1 Heritage Pointe Drive Heritage Pointe AB T1S 4H1 · Food - General

Official record from Alberta →

Inspection summary

Heritage Pointe Golf Club - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 14, 2024. The most recent inspection, on July 14, 2026, recorded 4 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 3 separate inspections, most recently on June 11, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on July 14, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 14 times across 6 separate inspections, most recently on July 14, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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 once on July 14, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

6 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A jug of QUATs sanitizer housing reuseable utensils measured at a concentration of 150 ppm. **Ensure QUATs sanitizer is maintained at 200 ppm. ***CORRECTED DURING THE INSPECTION.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel in dispenser by the coffee /tea hand washing station. **Refill. ***CORRECTED DURING THE INSPECTION.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The shelving underneath the ice sink in the small kitchen was severely water damaged. A catch bucket was observed. **Repair source of water infiltration and remove shelf or repair the shelf.***CORRECTED. 2. The light cover was cracked and chipped in the small kitchen located in front of the staff entrance.**Replace light cover.***OUTSTANDING.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: 1) Underneath walk in cooler in the main kitchen. 2) Flooring behind the large mixer in the main kitchen and adjacent prep table. 3) Flooring behind the cook line. 4) Ventilation canopy grills in the small kitchen.
  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The shelving underneath the ice sink in the small kitchen was severely water damaged. A catch bucket was observed. **Repair source of water infiltration and remove shelf or repair the shelf.2. The light cover was cracked and chipped in the small kitchen located in front of the staff entrance.**Replace light cover.
  3. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A steam table was converted into a cold holding unit. Temperature of food items located here were measured between 11-18 degrees Celsius. Items were placed on the steam table for more than 2 hours. **Discard. Ensure the ice baths are consistently checked to ensure cold holding temperatures are met. Highly recommend to obtain a proper cold holding unit. If steam table is continued to be used as a cold holding unit then temperature logs must be kept. ***CORRECTED DURING THE INSPECTION.2. Flour used for dipping food items for deep frying were left at room temperature. **Discard. Flour that is used that makes contact with food should be discarded within 2 hours if left at room temperature. **CORRECTED DURING THE INSPECTION.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No iodine concentration was detected in the bar dishwasher. The bar dishwasher was run 6 times during the time of the inspection. **Repair and ensure the concentration of iodine is at 12.5 ppm. In the meantime, use single use disposable cups or take all glassware to the main kitchen for washing/sanitizing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The shelving underneath the ice sink in the small kitchen was severely water damaged. A catch bucket was observed. **Repair source of water infiltration and remove shelf or repair the shelf.2. The light cover was cracked and chipped in the small kitchen located in front of the staff entrance.**Replace light cover.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: 1) Ventilation canopy exhaust grills in the small kitchen.2) Floor by the syrup storage in the small kitchen.3) Ventilation canopy exhaust grills in the main kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation records were not available for review at the time of inspection. Prepare written sanitation records.
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation records were not available for review at the time of inspection. Prepare written sanitation records.
  5. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The bar was observed storing meat and cheese skewers for drink garnish in an ice bath on the bar. While the meat used is believed to be shelf-stable, the cheese is assumed to require refrigeration. Staff indicated that product was rotated after approximately four hours, during shift changes. Modify storage procedure to ensure cheese-containing product is not kept outside of refrigeration for longer than two hours. 2) Sauces which contain dairy or whose shelf stability could not be verified were observed stored in a makeshift cold well and measured at temperatures ranging from 8-12C. Ensure this well is filled higher with ice, and fill holding container storing perishable sauces with ice to ensure their temperature is maintained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The handwash sink at the back of the kitchen was observed to not drain properly. Repair sink drainage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the ceiling tiles in the kitchen appeared damaged, making it difficult to easily clean.Repair or replace ceiling tile.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation records were not available for review at the time of inspection. Prepare written sanitation records.
  6. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The coolers on the prep line of the kitchen were observed to not have thermometers to monitor their temperature. Install display thermometers in coolers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The bar was observed storing meat and cheese skewers for drink garnish in an ice bath on the bar. While the meat used is believed to be shelf-stable, the cheese is assumed to require refrigeration. Staff indicated that product was rotated after approximately four hours, during shift changes. Modify storage procedure to ensure cheese-containing product is not kept outside of refrigeration for longer than two hours. 2) Sauces which contain dairy or whose shelf stability could not be verified were observed stored in a makeshift cold well and measured at temperatures ranging from 8-12C. Ensure this well is filled higher with ice, and fill holding container storing perishable sauces with ice to ensure their temperature is maintained.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The test strips for the quats sanitizer were not observed.Test strips were acquired by staff from chemical supplier during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the light covers in the back food preparation area was missing. Replace light cover.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The handwash sink at the back of the kitchen was observed to not drain properly. Repair sink drainage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the ceiling tiles in the kitchen appeared damaged, making it difficult to easily clean.Repair or replace ceiling tile.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation records were not available for review at the time of inspection. Prepare written sanitation records.

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