Morningview Park Golf Course
733002 Range Road 53 Sexsmith AB T0H 3G0 · Food - General
Inspection summary
Morningview Park Golf Course has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 13, 2025. The most recent inspection, on May 25, 2026, found no infractions.
2 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food source, labelling and allergens.
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 on May 6, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
Food source, labelling and allergensHigher risk
Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.
Recorded once on May 6, 2026. For example:
Is all food in this facility from an approved source and/or properly labelled?
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 on May 6, 2026. For example:
Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
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 6, 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
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- There are multiple dozens of uninspected eggs in the walk-in cooler- Remove uninspected eggs from the facility. Ensure all restaurant foods are prepared with inspected eggs only- Inspected eggs are available for restaurant use
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Wet wiping cloths were left on the counter and cutting board. No sanitizer bucket setup- Ensure wiping cloths are stored in a sanitizer bucket between uses2. The concentration of the chlorine sanitizer in the spray bottle was too high exceeding 400 ppm and bleached the test strip- Sanitizer solution diluted to 100ppm. Ensure sanitizer concentration is verified to be at a food safe concentration of 100 ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher is not in good working order and is out of soap and not dispensing sanitizer. A 2-compartment sink available only.- Repair dishwasher to be in good working order- Single-use disposable customer dishes to be used only
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The customer washroom hand sink paper towel is not in a dispenser- Ensure the paper towel is offered in a suitable dispenser
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water sample has not yet submitted for 2026 operating season- Please submit sample ASAP- Water sample must be submitted before opening kitchen for season- Water samples must be submitted monthly (during operating months) as per food permit condition
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required of the following- The floors under the fryers- The floors under the dishwasher and sinks- The fry cutter
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
0 infractions