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Kananaskis Country Golf Course - Mount Kidd

1 Lorette Drive Highway 40 S Kananaskis AB T0L 2H0 · Food - General

Official record from Alberta →

Inspection summary

Kananaskis Country Golf Course - Mount Kidd has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 21, 2024. The most recent inspection, on May 21, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 13, 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 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on May 13, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on May 13, 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 once on June 21, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer was not at proper concentration. Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were no lids on the containers of self-serve condiments. Corrected during inspection.Personal items were sitting on top of cans of beverages. Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Creamers on ice were stacked too high to keep at 4C or less and the ice has mostly melted; were at 15-17c. Ensure ice is topped up as it melts and that only a few creamers are kept in the container as they won't stay cold unless surrounded by ice. Creamers that were too warm were discarded during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff were not always sanitizing tongs after washing them. Corrected during inspection; staff will always use a new pair of clean and sanitized tongs rather than washing them themselves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were glasses and straws being kept too close the handwashing sink and/or soap dispenser. Store further away to prevent contamination. Corrected during inspection.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water for the handsink is not working. To be repaired so that there is hot and cold running water at the handsink. If two compartment sink is going to be used instead (not going to be cleaning and sanitizing utensils here) ensure it is equipped with soap and paper towel in dispensers. Was advised part to fix sink is arriving tomorrow.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Spray bottle of sink and surface sanitizer had a concentration of 0ppm. Ensure the spray bottle is refilled at proper concentration.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • One foodhandler had long, painted fingernails. Fingernails are to be short and if still have polish on them ensure gloves worn when handing food (this is currently being done).Also need to ensure hands are washed between changing gloves and putting on gloves if hands or gloves have become contaminated and when washing hands that taps are shut off with paper towel to prevent re-contaminating hands.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff are still not sanitizing utensils after cleaning and are not cleaning or sanitizing utensils often enough. Utensils that touch high risk foods (hot dogs, sandwiches) are to be cleaned and sanitized every 4 hours (or switched out for new clean/sanitized utensils every 4 hours). Utensils either to be brought to main kitchen to clean and sanitize or if done manually need to ensure after cleaning and rinsing, that the utensils are immersed in an appropriate sanitizer for amount of time required to sanitize as per the label on the product. Un-diluted sanitizer will need to be provided so can be mixed in sink with water to proper concentration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No testing strips present. Will be needed to check proper concentration of sanitizer if/when manually sanitizing utensils. Provide proper strips for sanitizer that you plan to use if utensils are going to be sanitizer here.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water for the handsink is not working. To be repaired so that there is hot and cold running water at the handsink. If two compartment sink is going to be used instead (not going to be cleaning and sanitizing utensils here) ensure it is equipped with soap and paper towel in dispensers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Boxes of take-out containers were being stored on the floor. Store up off the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Need to keep items on shelves so that floor can be cleaned easily and monitor for pests. There was a lot of containers of pop, etc. on the floor in the room with the 3-compartment sink.
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