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Priddis Greens Golf and Country Club

1 Priddis Greens Drive Priddis Greens AB T0L 1W3 · Food - General

Official record from Alberta →

Inspection summary

Priddis Greens Golf and Country Club has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 10, 2025. The most recent inspection, on September 16, 2026, recorded 2 infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Pests 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.

  • 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 September 16, 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 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 July 28, 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 on July 28, 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 September 16, 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.

4 inspections

  1. Risk Management Inspection

    2 infractions

    • 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?
      • Some ants were noted on the pop machine in the staff room and on a box of syrup in the staff room. - The staff pop machine is out of service. Pepsi was called to clean the pop machine. Pest control has been called and will be on site tomorrow. Ensure areas are kept free of food debris. Follow mitigation measured outlined by the pest control company. Pest control reports to be sent to the Public Health Inspector.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was mold growth noted on the walls and ceiling of the walk-in keg refrigeration unit in the basement.- Mold to be cleaned.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** Hawks Hideaway **The prep cooler measured 16°C. Food temperatures ranged between 16*C and 20*C. Foods included tuna salad, egg salad, turkey and ham sandwiches, cheese, and smokies. Staff stated that the foods had been stored in the cooler since morning 8am, exceeding 2 hours in the temperature danger zone.High-risk foods stored in the temperature danger zone for extended periods may support the growth of harmful bacteria and cannot be considered safe for consumption.Actions Taken/Required:1. The affected foods were discarded during the inspection.2. Discontinue use of the prep cooler until it is repaired and capable of maintaining foods at 4°C or below.3. Store all high-risk foods till then in another functioning cooler at or below 4*C.4. Monitor refrigeration temperatures regularly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** Grandview Kitchen **The plastic bin in the dishwashing area storing spatulas had an accumulation of food and debris at the bottom of the container. Staff washed and sanitized the plastic bin during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** Grandview Kitchen **A plastic cup was being used as a scoop and was stored directly in the dry food container. The cup was removed during the inspection.- Use a dedicated food-grade scoop with a handle extending above the food surface, or use a single-use bowl, to prevent contamination.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

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