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Kananaskis Country Golf Course - Robert Trent Jones Pavillion

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

Official record from Alberta →

Inspection summary

Kananaskis Country Golf Course - Robert Trent Jones Pavillion has been inspected 7 times by Alberta Health Services (Environmental Public Health) since June 21, 2024. The most recent inspection, on August 19, 2026, recorded 7 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 7 times across 4 separate inspections, most recently on August 19, 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)?

  • 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 3 times across 3 separate inspections, most recently on August 19, 2026. 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 once on June 5, 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 14 times across 7 separate inspections, most recently on August 19, 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 13 times across 5 separate inspections, most recently on August 19, 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. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice is very close to handsink in the bar area. Barrier to be installed between ice bin and the handsink, ice bin that is further away used instead or handsink next to glasswasher used (provided ice well beside it is kept empty). At time of inspection there were no bar staff present so unsure if they are using the second handsink next to the ice well (that was empty) so as not to contaminate any ice used in drinks.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no quat or chlorine testing strips located here. Keep testing strips in kitchen/bar for staff to use for checking surface sanitizer concentration and glasswasher chlorine rinse concentration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Unsure if anyone is checking and recording the chlorine level of the glasswasher. Chlorine concentration at final rinse is to be checked and recorded each day the glasswasher is in use.
    • 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?
      • There were some mouse droppings in the cupboard under the handsink next to the glasswasher (bar area). Please remove the droppings and clean and sanitize the area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is some rusty shelving in the dry storage room. Please finish or replace it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were some boxes of take-out-containers being stored on the floor in the servery area/room. Store up off the floor; corrected during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some cleaning needed in the servery area (dead flies in windowsills).
  2. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of sanitizer in spray bottle in the bar was too low or the product was not sanitizer as labelled. Refill spray bottle with proper concentration of sanitizer (Smartpower/Sink & Surface).
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Several of the bar staff were wearing bracelets. Bracelets inhibit handwashing and can accidentally come in contact with food/ice. Bracelets to be removed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice is very close to handsink in the bar area. Barrier to be installed between ice bin and the handsink or ice bin that is further away used instead.Ice scoop was being stored in the ice in the bar area. Store the scoop out of the ice to prevent the handle from getting into the ice.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff did not know if anyone was checking and recording the iodine level of the glasswasher. Iodine level to be checked and recorded each day the glasswasher is in use.No iodine testing strips could be located. Iodine testing strips/kit needed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser in the servery area/room was not functioning. Handsink here to be properly equipped with soap.
    • 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?
      • There were some dead flies in windowsills in the servery area and some mouse droppings along wall between cupboard and cooler in the bar area and in hallway between servery and staff washroom, as well as some on the floor in the servery area. Remove droppings and clean and sanitize these areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is some rusty shelving in the dry storage room. Please finish or replace it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some cleaning needed in the servery area (dead flies in windowsills).
  3. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of sanitizer in bucket with cleaning cloths was too low. Corrected during inspection.Concentration of sanitizer in spray bottle in the bar was too low or the product was not sanitizer as labelled. Refill spray bottle with proper concentration of sanitizer (Smartpower/Sink & Surface).
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were not shutting off taps with paper towel after handwashing. Corrected during inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Several of the bar staff were wearing bracelets. Bracelets inhibit handwashing and can accidentally come in contact with food/ice. Bracelets to be removed.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was raw meat stored above lettuce in the walk-in-cooler. Store raw meats on the lowest shelves. Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were boxes of cereal, oranges and apples on the floor in the servery area. Food items area to be stored at least 6 inches off the floor.Ice is very close to handsink in the bar area. Barrier to be installed between ice bin and the handsink or ice bin that is further away used instead.Ice scoop was being stored in the ice in the bar area. Store the scoop out of the ice to prevent the handle from getting into the ice.There were personal items (jackets, bags, keys, etc) on shelving that had either food and or utensils stored on them. Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice was cooling in shallow pans in the walk-in-cooler but the rice was covered and some pans were stacked on top of each other so the rice may not cool quickly enough. Corrected during inspection; covers removed and pans un-stacked.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff did not know if anyone was checking and recording the iodine level of the glasswasher. Iodine level to be checked and recorded each day the glasswasher is in use.No iodine testing strips could be located. Iodine testing strips/kit needed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap and paper towel dispensers in the servery area/room were not functioning. Handsink here to be properly equipped with soap and paper towel.
    • 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?
      • Door from outside into servery was being kept open. To be kept closed to prevent rodents, insects, birds, etc. from entering. Corrected during inspection. As much as possible, keep doors closed from outside into building.There were some dead flies in windowsills in the servery area and some mouse droppings along wall between cupboard and cooler in the bar area and in hallway between servery and staff washroom, as well as some on the floor in the servery area. Remove droppings and clean and sanitize these areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is some rusty shelving in the dry storage room. Please finish or replace it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were some clean bowls being stored near the handsink; store at least 18" away to prevent contamination from handwashing. Corrected during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is good in the kitchen, just some cleaning needed around the deep fryer where some debris/grease has accumulated.Some cleaning needed in the servery area (dead flies in windowsills).
  4. 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?
      • Brighter lighting needed in the walk-in-cooler. Was advised was done but could not check at this time as a breaker was off (preparing to open next week).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is some rusty shelving in the dry storage room. Please finish or replace it.
  5. 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?
      • Brighter lighting needed in the walk-in-cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Large and smaller dry storage rooms still need some cleaning of the floor. Still an odd smell in the smaller dry storage room; please investigate as to source of the smell and rectify any problems found (leaks, etc).
  6. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is barbecuing being done outside during some functions and there is no handwashing set-up outside. A temporary handwashing station has been ordered.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Brighter lighting needed in the walk-in-cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Large and smaller dry storage rooms still need some cleaning of the floor. Still an odd smell in the smaller dry storage room; please investigate as to source of the smell and rectify any problems found (leaks, etc).
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Spray bottle of sink and surface sanitizer was at 0ppm. Corrected during inspection; bottle refilled and was then at proper concentration.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open personal drink on counter next to area where food preparation was being done. Store away from food and food preparation areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some food items were being stored on the floor in the walk-in-cooler. To be stored up off the ground.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap at the sink in the bar area.As well, there is barbecuing being done outside during some functions and there is no handwashing set-up outside. A temporary handwashing station is to be set up outside, preferably a mobile handwashing sink (minimum 20L fresh water tank with hot and cold running water, soap and paper towel).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Brighter lighting needed in the walk-in-cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Larger dry storage room cluttered and some items being stored directly on the floor. Need additional shelving to keep items at least 6" off the floor for ease of cleaning and so can monitor for pests. Also needs some cleaning.Smaller dry storage room also needs some cleaning and there was an odd smell in this room; please investigate as to source of the smell and rectify any problems found (leaks, etc).
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