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Pine Hills Golf Club - Restaurant 19

75074 Township Road 39 Clearwater County AB T4T 1B4 · Food - General

Official record from Alberta →

Inspection summary

Pine Hills Golf Club - Restaurant 19 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 27, 2024. The most recent inspection, on June 25, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 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 2 times across 2 separate inspections, most recently on June 25, 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 once on May 27, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 4 times across 4 separate inspections, most recently on June 25, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 July 10, 2025. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Daily temperature monitoring is being completed; however records are not being maintained.*As of July 10th, 2025, this violation remains. Please ensure temperature logs are maintained. Template has been provided.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility did not have quaternary ammonium (quats) test strips available for verifying sanitizer solution concentrations.Please ensure quats test strips capable of confirming sanitizer concentrations within the range of 200-400 ppm are acquired and used regularly to verify that all quats sanitizer solutions are maintained within the effective concentration range.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats-based sanitizer was measured at 400ppm at the time of the inspection. Please ensure the concentration is maintained at 200ppm to avoid chemical contamination of food contact surfaces.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Daily temperature monitoring is being completed; however records are not being maintained.*As of July 10th, 2025, this violation remains. Please ensure temperature logs are maintained. Template has been provided.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water samples are not being submitted. Please ensure water samples for bacteriological testing are submitted monthly. Please use access number 8826107 on req form each time a sample is submitted.
  3. Demand Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Daily temperature monitoring is being completed; however records are not being maintained.*** Please ensure that daily temperature monitoring is being recorded. ***
  4. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Daily temperature monitoring is being completed; however records are not being maintained.*** Please ensure that daily temperature monitoring is being recorded. ***
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ribs were observed in a hot holding unit that was being used to heat them. This process was noted to be of concern for not heating the food item in a timely manner that protect against bacterial growth and toxin production. At the time of the inspection, an alternate heating method was developed and implemented that rapidly heats the food and then holds the food at or above 60°C.
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