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Paddle River Golf Course - Kitchen

4722 49 Street Barrhead AB T7N 1G8 · Food - General

Official record from Alberta →

Inspection summary

Paddle River Golf Course - Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 6, 2024. The most recent inspection, on August 31, 2026, recorded 4 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 4 times across 3 separate inspections, most recently on August 31, 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 once on August 31, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on August 31, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 May 27, 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.

5 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach solution in the spray bottle is extremely strong. To make a 200ppm sanitizing solution, measure 1 tsp in a litre of water, and verify the concentration with test papers daily. The current solution over ranged the chlorine test papers. This solution should be disposed of and remade.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sauces which have a label requirement to keep refrigerated after opening were stored in a cooler at 12C. The other high-risk foods have been removed. The operator shall follow manufacturer's requirement for food storage.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The 3-sink method to wash client used dishware was not being used. Client used dishware shall be washed in the first sink, rinsed in the second sink and immersed in an approved sanitizer for 2 minutes in the third sink. Staff were either using the 2 sink method or been spraying dishes with a very strong chlorine solution with over ranged the test papers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler condenser unit is iced up, resulting in high temperatures. The operator had removed most of the perishable food from the cooler. Routine maintenance is required to ensure the cooler is running properly. The unit was unplugged and left to thaw. Please ensure all the ice is removed before turning the unit on again. Ensure the cooler can maintain 4C before placing food in the cooler.
  2. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips are not available for the 3rd compartment sink. Test strips shall be available for any sanitizer that is made on site.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The fry maker has old food debris present. Action shall be taken to clean and sanitize the fry maker after every use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of grease on cupboards and their handles. Routine cleaning of this area required. Grease can harbor pathogens and be a source of cross contamination.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 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 are not available to test the sanitizer solution that is being made. Action shall be taken to obtain test strips or use ready to use sanitizer solutions. The sanitizer solution was too strong and was remade at the time of inspections.

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