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Hinton Golf Club

760 Keil Drive Hinton AB T7V 0B2 · Food - General

Official record from Alberta →

Inspection summary

Hinton Golf Club has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 8, 2023. The most recent inspection, on April 29, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Pests 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.

  • 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 4 times across 4 separate inspections, most recently on July 15, 2025. 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?

  • 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 July 7, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 separate inspections, most recently on July 15, 2025. 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 May 22, 2025. 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.

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management 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?
      • Observed the back delivery door propped open.- Manager advised they leave the door open for ventilation purpose as the air conditioning system of the building is not operating properly. - Please ensure the door is kept closed to prevent the entry of pests.July 15: The Director advised they are planning to install a door screen.
    • 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 ventilation system of the food establishment is not operating properly. - Please ensure the ventilation system is maintained in a state of good working order.July 7: Manager advised that renovation is planned for October.Jul 15: The Director advised he is discussing the issue with the Town of Hinton (the building is owned by the town). The Town plans to renovate the HVAC system of the whole building after October. Temporarily, they are planning to fix the HVAC system of the kitchen.
  3. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed gravy on a steam table at 50°C, which is below the safe hot-holding temperature (60C or warmer). - Advised the kitchen manager to reheat the gravy to a minimum internal temperature of 74°C and then return it to the steam table for hot holding. - Discussed cooking and hot holding requirements.
    • 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?
      • Observed the back delivery door propped open.- Manager advised they leave the door open for ventilation purpose as the air conditioning system of the building is not operating properly. - Please ensure the door is kept closed to prevent the entry of pests.
    • 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 ventilation system of the food establishment is not operating properly. - Please ensure the ventilation system is maintained in a state of good working order.July 7: Manager advised that renovation is planned for October.
  4. Risk Management 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?
      • Observed the back delivery door propped open.- Manager advised they leave the door open for ventilation purpose as the air conditioning system of the building is not operating properly. - Please ensure the door is kept closed to prevent the entry of pests.
    • 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 ventilation system of the food establishment is not operating properly. - Please ensure the ventilation system is maintained in a stated of good working order.
  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed two cardboard boxes of seafood stored on the floor in the walk-in freezer.- Please store food items at least 6 inches above the floor on shelves, racks, or pallets.
    • 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?
      • Observed the back delivery door propped open.- Manager advised they leave the door open for ventilation purpose as the air conditioning system of the building is not operating properly. - Please ensure the door is kept closed to prevent the entry of pests.
    • 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 ventilation system of the food establishment is not operating properly. - Please ensure the ventilation system is maintained in a stated of good working order.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed gravy and soup being cooked in the steam table (measured at ~65C). Chef stated he wanted to cook the gravy and soup slowly in the steam table for quality purposes. Discussed with chef that: - steam table is used to hot hold food that has already been cooked to a safe temperature (minimum of 74C). - slow cooking of high risk foods promotes the growth of pathogens. Chef cooked the gravy and soup on the oven to 74C and transferred them into the steam table for holding at the time of inspection.

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