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Jagare Ridge Golf Course

14931 9 Avenue SW Edmonton AB T6W 1A4 · Food - General

Official record from Alberta →

Inspection summary

Jagare Ridge Golf Course has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 14, 2024. The most recent inspection, on May 29, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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.

  • 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 5 times across 2 separate inspections, most recently on May 22, 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 once on May 22, 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 June 4, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 times across 4 separate inspections, most recently on May 22, 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 4 times across 3 separate inspections, most recently on June 11, 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solutions in the kitchen were measured at 500 ppm Quats.- The required concentration for Quats sanitizer is 200 ppm. Staff prepared a 200 ppm quats solution.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed a cook wipe their hands in the cloth towel hanging from their apron ties. Discontinue this practice, remove the cloth towel.- If staff hands become dirty/soiled then ensure proper handwashing practices are occurring.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot dogs on the hot dog roller were measured at 25C, need to be hot held at a minimum of 60C. The temperature setting was not turned up high enough.- The temperature setting was turned up, the hotdogs removed and reheated to a minimum of 74C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Observed a cook wipe a knife in the cloth towel hanging from their apron ties as a means of washing it.- Discontinue the practice of hanging a cloth towel from staff's apron ties. Proper manual dishwashing practices reviewed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test papers and Iodine sanitizer test papers could not be located.- Obtain the sanitizer testing papers and ensure that the strength of sanitizing solutions are being tested on a daily basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedules/records for the kitchen could not be located.
  3. Risk Management Inspection

    2 infractions

    • 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 wood shelf next to the basement food prep area handwash sink is in disrepair.- Requires refinishing or replacement.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler condenser is dripping water.- Requires repair.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths are being left on counters instead of being immersed in the Quat sanitizer solutions after each use. Corrected
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles of cleaning supplies are not labelled.- Ensure all containers of cleaning supplies are labelled as to their contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test papers are not available for measuring the Quat sanitizer concentrations.
    • 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 wood shelf next to the basement food prep area handwash sink is in disrepair.- Requires refinishing or replacement.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler condenser is dripping water.- Requires repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice scoop is being stored directly on top of the basement ice machine, the surface is dirty.- Store dispensers in a container/tray that can be sent for daily washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The basement food prep area is cluttered and requires cleaning prior to use for the season.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed staff wiping their hands in the cloth towel hanging from their apron ties.- Discontinue this practice. Staff must wash their hands at the designated handwash sinks or use single use paper towel to wipe their hands.
    • 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 2-compartment sink in the basement prep area is not draining-- Requires repair. In the meantime all utensils/dishware are to be sent to the upstairs kitchen for washing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirty knives are being stored in the space between the 2 prep coolers.- Discontinue this practice.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exhaust hood filters require cleaning to remove grease accumulation.

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