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Red Tail Landing Golf Club

7 - 435 Airport Perimeter Road Edmonton International Airport AB T9E 0V4 · Food - General

Official record from Alberta →

Inspection summary

Red Tail Landing Golf Club has been inspected 10 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on October 13, 2026, recorded 2 infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 4 times across 3 separate inspections, most recently on June 12, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on October 13, 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 2 times on June 7, 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 4 times across 4 separate inspections, most recently on October 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times on June 7, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

10 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 flies are observed in the facility. Operator is advised to take appropriate measures to control these.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up grease is observed cooking equipment. Build up lint is observed on the wall mounted vents. Build up dust is observed on ceiling and walls of banquet kitchen. Operator is advised to clean it and maintain it clean.
  2. 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 flies are observed in the facility. Operator is advised to take appropriate measures to control these.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up grease is observed cooking equipment. Build up lint is observed on the wall mounted vents. Build up dust is observed on ceiling and walls of banquet kitchen. Operator is advised to clean it and maintain it clean.
  3. Monitoring 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 flies are observed in the facility. Operator is advised to take appropriate measures to control these.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up grease is observed cooking equipment. Build up lint is observed on the wall mounted vents. Build up dust is observed on ceiling and walls of banquet kitchen. Operator is advised to clean it and maintain it clean.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some materials are stored on floor in the basement dry food storage area. Operator is advised to store all materials on shelves at least 8 inches above floor so that floor under them can be maintained clean and monitored for insect/ pest activity.
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. 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)?
      • Quat sanitizer test strips were not observed.Please obtain Quat test strips and ensure the required 200ppm Quat sanitizer concentration is maintained at all times.June 12, 2024: Quat sanitizer test strips were still not observed.
  9. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No prepared sanitizer solution was observed at the time of inspection.2. Used wet cleaning cloths were not being stored in a sanitizer solution. Wet cleaning cloth was observed on the kitchen counter.The staff present prepared a bucket 200ppm Quat sanitizer solution at the time of inspection and had the cleaning cloth stored. Please ensure used cleaning cloths are always stored in a sanitizer solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bowls with no handles were being used to portion food items such as sugar in dry storage bin. The staff removed the scoops during inspection.Please ensure proper scoops with handles are used to portion food items in the facility to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple coolers in the facility had no functional thermometer.Please ensure all coolers are supplied with functional thermometers. Keep daily temperature log for all coolers, freezers and hot holding in the facility.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pre-cooked food stored in the cooler were not re-heated before being placed in hot holding units. The operator stated that food is placed cold inside the hot holding unit to heat up. Chicken sauce, meat sauce and gravy were observed inside hot holding inserts at 18C. Education was provided to the staff on proper hot holding and was instructed to re-heat the food items to a minimum temperature of 74C.Please ensure food is re-heated to a minimum of 74C before placed inside the hot holding where it must be maintained above 60C. Pre-heat the hot holding unit before placing food in it.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were not observed.Please obtain Quat test strips and ensure the required 200ppm Quat sanitizer concentration is maintained at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the banquet kitchen handwashing sink was empty. The operator replaced the paper towel during inspection.Please ensure handwashing sinks are always supplied with soap, paper towel, hot and cold running water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A line cooler in the kitchen was not working properly. The temperature was measured to be at 7C. The staff were advised to move food items inside the cooler to other coolers in the facility.Please contact your service technician for repairs. Ensure no food that require temperature control is stored inside the cooler until the cooler is capable of maintaining the temperature of food at or below 4C.
  10. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths are not stored in sanitizer solution while in use.

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