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Livingstone Golf Course - Restaurant

251234 Highway 68 Rocky View County AB T3Z 3V8 · Food - General

Official record from Alberta →

Inspection summary

Livingstone Golf Course - Restaurant has been inspected 2 times by Alberta Health Services (Environmental Public Health) since July 4, 2025. The most recent inspection, on September 17, 2026, recorded 5 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 3 times across 2 separate inspections, most recently on September 17, 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 2 times across 2 separate inspections, most recently on September 17, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on September 17, 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 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 September 17, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 September 17, 2026. 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.

2 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • * Cleaning cloths were left on the counter.Please ensure cleaning cloths are stored in the sanitizer solution when they are not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • * Disposable spoons were used in the prep cooler containers. Please ensure proper utensils are provided.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • * Hold holding unit temp. was measured at 43C. Corrected during the inspection. Temperature was adjusted by the operator during the inspection; it was able to reach to 60C.
    • 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?
      • * Noted that back door was left open, and flies were noted in the kitchen. Please ensure there is screen door installed at the back door if the door will be kept open.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • * Cleaning of the following areas are completed.- Canopy filter - Inside of the oven -Dust at the portable fan filter
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were not in clean condition. They were replaced during the inspection by the operator.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were missing in the fridges, please make sure thermometers are placed in the fridges.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for the sanitizer solution was not available onsite.
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