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Luxe Golf

4612 99 Street NW Edmonton AB T6E 5H5 · Food - General

Official record from Alberta →

Inspection summary

Luxe Golf has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 26, 2024. The most recent inspection, on February 17, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 3 separate inspections, most recently on February 17, 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)?

  • 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 February 13, 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 July 26, 2024. 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 2 times across 2 separate inspections, most recently on February 17, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 2 times across 2 separate inspections, most recently on February 13, 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?

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

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips noted. No QUAT solution noted onsite. New test strips need to be acquired and ensure they are used daily to confirm surface sanitizer and manual dishwashing sanitizer concentrations. Test strips appear to be on order.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certification not available. for the person in care and control. Registration for food safe certification noted.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No available food surface sanitizer was noted. No test strips were observed for the active ingredient present onsite.. A solution was made onsite. Ensure test strips are available to use onsite and ensure an approved food surface sanitizer is available at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers available for the refrigeration units.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips noted. No QUAT solution noted onsite. New test strips need to be acquired and ensure they are used daily to confirm surface sanitizer and manual dishwashing sanitizer concentrations.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certification not available. for the person in care and control.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two countertop deep fryers noted onsite. At this time the facility is not approved to prepare grease producing foods. Ensure menu is updated to show current food options.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No available food surface sanitizer was noted. No test strips were observed. Ensure test strips are available to use onsite and ensure an approved food surface sanitizer is available at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers available for the refrigeration units.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired test strips noted. New test strips need to be acquired and ensure they are used daily to confirm surface sanitizer and manual dishwashing sanitizer concentrations.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • No food handling permit noted. Ensure invoice is paid and the food handling permit is posted in a manner that the food permit is visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation filters appear to be needed to be cleaned. Ensure cooking is done under the ventilation. Hot plates noted to the side on the counter and not under the ventilation hood. Please ensure ventilation is in compliance with the safe building codes. At this time the facility is not approved to prepare grease producing foods.
  5. Monitoring Inspection

    1 infraction

    • 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?
      • Pest monitoring is being done by the owner manually, however, there were no pest control records maintained by the owner.Action required/taken:-Education was provided to do monthly monitoring of pest control and document the findings.-Pest control checklist will be provided to the owner via email.

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