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Pinebrook Golf & Country Club - Clubhouse Kitchens and Bars

166 Pinebrook Way SW Rocky View County AB T3Z 3K3 · Food - General

Official record from Alberta →

Inspection summary

Pinebrook Golf & Country Club - Clubhouse Kitchens and Bars has been inspected 5 times by Alberta Health Services (Environmental Public Health) since September 11, 2024. The most recent inspection, on October 7, 2026, recorded 6 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 October 7, 2026. 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 3 times across 3 separate inspections, most recently on October 7, 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 October 7, 2026. 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 4 times across 2 separate inspections, most recently on May 28, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 2 separate inspections, most recently on October 7, 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. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • * Thermometers were missing in some the fridges and walk-in coolers in the main kitchen, bar, and banquet kitchen
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • * Banquet Kitchen - Mechanical dishwasher in the downstairs kitchen was not operational. Ran it multiple times and was not reaching to required min. temp. 71C on the plate level.Max. rinse temp. was measured at 57 C.
    • 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 control records were not available onsite during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Banquet Kitchen * Step was broken by the back storage area leading to staff resting area.* Caulking at the dishwashing sink window area was damaged/mildew growth. * Rusting around the floor caulking surface of the walk-in cooler Please ensure repairs are completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Banquet Kitchen*A damaged/broken container was observed being used for utensil storage.Please ensure the container should be replaced with one that is clean, intact, and in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Main Kitchen - Cleaning of the following areas are required* Debris are built up under the deep fryer, under the oven (I combi Pro)* Grease built up at the exhaust filters above the drill and the surface of the exhaust canopy hood. Banquet Kitchen - Cleaning is required * Grease and debris built up under the dishwashing area.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. 3rd Floor Kitchen:a. QUATS sanitizer spray bottle at 2-compartment prep sink in cooking area measured 100ppm.b. QUATS sanitizer in spray bottle in dessert prep area measured 0ppm.COMPLETE THE FOLLOWING:1. Ensure QUATS sanitizer concentrations are maintained at 200ppm. - It is recommended to label the dates the bottles were filled so staff know when sanitizers may need to be replaced.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. 3rd Floor Kitchen:Cardboard box on top of sandwich prep cooler used to store sauces.COMPLETE THE FOLLOWING:1. Replace cardboard with another storage container that is smooth, non-absorbent and easy to clean.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. 3rd Floor Kitchen:Staff open drink stored on top of salad prep cooler. Staff informed to store drink below and to ensure drinks are always covered to protect food areas from accidental spillage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. 3rd Floor Kitchen: a. Garlic butter made with whole garlic was stored on the counter at ambient temperature. Butter moved to fridge during inspection.b. Whole eggs on prep counter measured 18*C. Eggs returned to cooler during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. 2nd Floor Kitchen:The maximum temperature measured at the dishwasher was 67*C.2. 2nd Floor Bar:No iodine at glasswasher.COMPLETE THE FOLLOWING:1. Repair the dishwasher so a minimum of 71*C at the dish level is reached for adequate sanitizing of dishes. Until the dishwasher is repaired, all dishes must be washed and sanitized in the main kitchen.2. Replace iodine at glasswasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. 3rd Floor Kitchen:QUAT test strips expired in March 2025. 2. 3rd Floor Bar: Iodine test strips expired in August 2024. 3. 2nd Floor Bar: Iodine test strips expired on July 1, 2023. COMPLETE THE FOLLOWING:1. Purchase new test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. 3rd Floor Kitchen: a. Hood vent filters had a buildup of grease. Staff stated filters are cleaned every 2 weeks.b. Air duct above the fryers had a buildup of dust.COMPLETE THE FOLLOWING:1. Clean hood vent filters as often as necessary to maintain them in a visibly clean condition, and to prevent fire hazards. More frequent cleaning is required during busier periods.2. Clean air duct.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The QUAT dispenser in the 3rd floor kitchen was not dispensing 200ppm sanitizer. The Operator contacted the company responsible for repairs. COMPLETE THE FOLLOWING:1. Until the dispenser is repaired, use the banquet kitchen dispenser, or manually mix a 200ppm QUAT sanitizer.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Banquet kitchen:The meat slicer was not clean. Observed leftover food debris on backside of blade.COMPLETE THE FOLLOWING:1. Ensure meat slicer is thoroughly cleaned and sanitized after use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. 1st floor:Ice scoop not stored in container.2. Banquet kitchen:Ice scoop not stored in container.COMPLETE THE FOLLOWING:1. Store ice scoops in containers to protect them from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Gravy in hot holding measured 40*C. Gravy was recently put out, however, it was not heated to 74*C prior to moving to hot holding. Temperature of stove increased during inspection.COMPLETE THE FOLLOWING:1. Before transferring foods to hot holding, they must be reheated to 74*C in the shortest amount of time as possible.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **CORRECTED**1. A dirtied steak knife was stored at the expo station under a cable tie. Knife removed during inspection. Discussed not storing food utensils in this area, as it is not easily cleanable.
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