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Paradise Indoor Golf

1 - 6109 45 Street Leduc AB T9E 7C3 · Food - General

Official record from Alberta →

Inspection summary

Paradise Indoor Golf has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 10, 2024. The most recent inspection, on December 8, 2025, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 December 2, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 once on October 10, 2024. 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 once on October 10, 2024. 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **The sanitizing temperature inside the dishwasher after 8 wash cycles was measured at 67C.ACTION REQUIRED:1) Repair the dishwasher to ensure it achieves a sanitizing temperature of at least 71C at plate level.2) In the interim, utensils shall be manually sanitized in the sink after washing them in the dishwasher.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management 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)?
      • **The operator purchased chlorine test strip but uses QUATs sanitizerACTION REQUIRED:1) Purchase QUATs sanitizer test strips for verifying sanitizer concentrations.
  5. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **There was no sanitizer solution in the facility for sanitizing food contact surfacesACTION REQUIRED.1) Ensure that a sanitizer solution is available onsite during food preparation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - The temperature inside the fridge was 2C**No thermometer observed inside the fridge**No probe thermometer observed.ACTION REQUIRED1) Purchase a thermometer for the fridge2) Purchase a probe thermometer for verifying cooking temperatures.3) Keep daily temperature records of the fridge
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** A high temperature dishwasher was installed. After about 7 wash cycles, the maximum temperature measured inside the dishwasher with a max/min probe thermometer was 67C. The hot water tank is very closed to the dishwasher and large enough to provide sufficient hot waterACTION REQUIRED;1) Ensure that the dishwasher is capable of achieving a sanitizing/rinse temperature of 82C on the gauge or 71C inside the dishwasher. Consider setting the hot water tank to a high temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **No sanitizer test strips were observed.ACTION REQUIRED:1) Purchase test strips for the sanitize in use on site
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The dishwasher drain hose was not properly connected to the plumbing underneath the sink and it leaked when the dishwasher was running.ACTION REQUIRED:Properly install the dishwasher drain hose to prevent any water leaks
  6. Demand Inspection

    0 infractions

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