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Highwood Golf & Country Club

400 7 Street NW High River AB T1V 1M6 · Food - General

Official record from Alberta →

Inspection summary

Highwood Golf & Country Club has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 18, 2024. The most recent inspection, on August 11, 2026, recorded 1 infraction.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 separate inspections, most recently on April 29, 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 once on March 12, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 8 times across 7 separate inspections, most recently on August 11, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 4 times across 3 separate inspections, most recently on April 2, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 April 2, 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.

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 8/11/26 Outstanding - Freezer to be repaired in off season November 202604/02/2026 OUTSTANDING - there is still condensation on the roof of the freezer and on top of boxes3/12. Outstanding. There was frozen condensation on the ceiling of the walk-in freezer. Ice was observed on top of boxes stored on the top shelves. 7/17. The unit was looked at - warm air is leaking into the freezer from the top of the walk-in freezer. Plans in place to cover the opening the runs along the length of the walk-in freezer.  Violation Outstanding:There was build-up of frozen condensation on the floors and ceiling of the walk-in freezer. The unit must be serviced to ensure that it is working properly.
  2. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine and quats test strips were observed to be expired. Valid test strips are required at all times for sanitizer concentration testing to ensure effective contact surface disinfection.**Please obtain new test strips
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 04/02/2026 OUTSTANDING - there is still condensation on the roof of the freezer and on top of boxes3/12. Outstanding. There was frozen condensation on the ceiling of the walk-in freezer. Ice was observed on top of boxes stored on the top shelves. 7/17. The unit was looked at - warm air is leaking into the freezer from the top of the walk-in freezer. Plans in place to cover the opening the runs along the length of the walk-in freezer.  Violation Outstanding:There was build-up of frozen condensation on the floors and ceiling of the walk-in freezer. The unit must be serviced to ensure that it is working properly.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were observed being used as scoops in dry food storage containers. Using bowls as scoops increases hand contact with food/ingredients and allows the bowl’s exterior to contact the product. Please stop the use and remove all bowls being used as scoops. **Please use scoops with handles stored with handle vertical located when inside product.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine and quats test strips were observed to be expired. Valid test strips are required at all times for sanitizer concentration testing to ensure effective contact surface disinfection.**Please obtain new test strips
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 04/02/2026 OUTSTANDING - there is still condensation on the roof of the freezer and on top of boxes3/12. Outstanding. There was frozen condensation on the ceiling of the walk-in freezer. Ice was observed on top of boxes stored on the top shelves. 7/17. The unit was looked at - warm air is leaking into the freezer from the top of the walk-in freezer. Plans in place to cover the opening the runs along the length of the walk-in freezer.  Violation Outstanding:There was build-up of frozen condensation on the floors and ceiling of the walk-in freezer. The unit must be serviced to ensure that it is working properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirty dishes were observed stored adjacent to clean cooking equipment and also above the hot-holding unit. Used dishes must be stored in a designated area after use and separated from clean equipment until washed.**The dirty dishes were removed from these areas and taken to the sink for washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Ventilation hood canopy was noted with buildup of grease and dirt. Ensure the hood canopy is cleaned more frequently to prevent fire hazard and potential contamination of food below.**Please clean2. Dirt/debris was observed behind the cookline across from the prep cooler area. Ensure this area is cleaned to prevent attraction of pest and to keep it clean and sanitary**Please clean
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 3/12. The concentration of the quats sanitizer in the red buckets was 100ppm. The solution was discarded, and the buckets were filled with fresh solution with a concentration of 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 3/12. There were meat and poultry products that were pulled out of the cooler to cook. The temperature of these products was between 4C to 6C. Staff stated that these products were going to be cooked in roughly 2.5 hours. Staff was directed to put these products back in the cooler and pull them out closer to when they will be cooked.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 3/12. Outstanding. There was frozen condensation on the ceiling of the walk-in freezer. Ice was observed on top of boxes stored on the top shelves. 7/17. The unit was looked at - warm air is leaking into the freezer from the top of the walk-in freezer. Plans in place to cover the opening the runs along the length of the walk-in freezer.  Violation Outstanding:There was build-up of frozen condensation on the floors and ceiling of the walk-in freezer. The unit must be serviced to ensure that it is working properly.
  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 7/17. The unit was looked at - warm air is leaking into the freezer from the top of the walk-in freezer. Plans in place to cover the opening the runs along the length of the walk-in freezer.  Violation Outstanding:There was build-up of frozen condensation on the floors and ceiling of the walk-in freezer. The unit must be serviced to ensure that it is working properly.
  6. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glass iodine dishwasher was not dispensing enough iodine. Please have the unit serviced to ensure it can dispense 12.5 - 15ppm iodine. The dishwasher in the kitchen must be used until the glass washer is able to properly sanitize.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Violation Outstanding:There was build-up of frozen condensation on the floors and ceiling of the walk-in freezer. The unit must be serviced to ensure that it is working properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Violation Outstanding:General cleaning required in the folloing areas:- Underneath the deep fryers- Inside the prep cooler near the cookline1) There was a build-up of grease and food debris underneath the equipment in the cookline and on the walls behind the deep fryers. 2) There was syrup/liquid on the surface inside of the blue pepsi-cola cooler. Please clean listed areas.
  7. Monitoring Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a spatula that had red tape around the handle. The tape does not allow the spatula to be properly cleaned. Tape removed from the handle of the spatula at the time of the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was build-up of frozen condensation on the floors and ceiling of the walk-in freezer. The unit must be serviced to ensure that it is working properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a build-up of grease and food debris underneath the equipment in the cookline and on the walls behind the deep fryers. 2) There was syrup/liquid on the surface inside of the blue pepsi-cola cooler. Please clean listed areas.

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