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Lakeside Golf Club

555 Lakeside Greens Drive Chestermere AB T1X 1C5 · Food - General

Official record from Alberta →

Inspection summary

Lakeside Golf Club has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 25, 2026. The most recent inspection, on June 4, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

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 2 times across 2 separate inspections, most recently on May 19, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 May 19, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 19, 2026. 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 5 times across 3 separate inspections, most recently on June 4, 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 once on May 19, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

3 inspections

  1. 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?
      • 1. Lower portion of wall behind cooking equipment was damaged and unpainted.Repair/refinish to ensure walls in food preparation areas are smooth, non-porous and easy to clean2. Wall behind dishwasher was damaged. Repair/refinish to ensure walls in food preparation areas are smooth, non-porous and easy to clean3. Shelves in back preparation area and in dry storage area were worn or had unfinished edges. Refinish or replace to ensure all shelving is smooth, impervious to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • One shelf in beer cooler and hoses for kegs in walk in beer cooler had mould growth on exterior surface. Clean and ensure these areas are added to a regular cleaning schedule.
  2. Monitoring Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles in kitchen were not clearly labelled. Ensure all chemical bottles are clearly and correctly labeled to prevent misuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot dog condiments measured 12-14 degrees Celsius. There was only a small amount of ice in lower container. Ensure lower container is filled with ice so that metal inserts are directly contacting it.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Glass washer detergent bottle was empty. New detergent was ordered during the inspection. Ensure staff are checking chemicals regularly. Use dishwasher in kitchen for all glasses until detergent is restocked.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Automatic soap dispenser at banquet hand sink was not working. Repair/replace to ensure hand soap is available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Lower portion of wall behind cooking equipment was damaged and unpainted.Repair/refinish to ensure walls in food preparation areas are smooth, non-porous and easy to clean2. Wall behind dishwasher was damaged. Repair/refinish to ensure walls in food preparation areas are smooth, non-porous and easy to clean3. Caulking in dishwashing area was mouldy. Replace caulking. 4. Shelves in back preparation area and in dry storage area were worn or had unfinished edges. Refinish or replace to ensure all shelving is smooth, impervious to moisture and easy to clean.May 19, 2025 - Violations still outstanding
    • 23. Is the facility maintained in a clean and sanitary condition?
      • One shelf in beer cooler and hoses for kegs in walk in beer cooler had mould growth on exterior surface. Clean and ensure these areas are added to a regular cleaning schedule.
  3. Initial Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizing dishwasher measured approximately 10ppm chlorine. Machine will be serviced prior to beginning operation. Ensure sanitizer measures 100ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Lower portion of wall behind cooking equipment was damaged and unpainted.Repair/refinish to ensure walls in food preparation areas are smooth, non-porous and easy to clean2. Wall behind dishwasher was damaged. Repair/refinish to ensure walls in food preparation areas are smooth, non-porous and easy to clean3. Caulking in dishwashing area was mouldy. Replace caulking. 4. Shelves in back preparation area and in dry storage area were worn or had unfinished edges. Refinish or replace to ensure all shelving is smooth, impervious to moisture and easy to clean.
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