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River Spirit Golf Club - Food Services

241155 Range Road 34 Rocky View County AB T3Z 2W4 · Food - General

Official record from Alberta →

Inspection summary

River Spirit Golf Club - Food Services has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 2, 2024. The most recent inspection, on October 7, 2026, recorded 5 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Pests.

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 9 times across 4 separate inspections, most recently on September 21, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on October 7, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times across 2 separate inspections, most recently 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?

  • 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?

  • 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 across 2 separate inspections, most recently on October 7, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

5 inspections

  1. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • * Ice scoops at the bar were left on the counter.Corrected during the inspection. Please ensure ice scoops are kept in a clean container.
    • 09. Are chemicals stored and handled in a safe manner?
      • * Quat sanitizer bottles had Sink and surface sanitizer in them. Please ensure bottles are labelled with the name of the chemical product in them.
    • 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?
      • *The weatherproofing material beneath the screen door at the kitchen entrance was not maintained in good repair. Repair or replacement is required to prevent the pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * Ceiling by the corner window in the dry equipment storage area was water damaged. There was water accumulation at the ceiling foundation material. Outside of this area was not finished covered with white tarp. Please ensure all water damaged wall and ceiling materials are removed and repaired properly; around window wall any damaged materials are checked, and any water damages are removed and repaired adequately.
    • 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 wall and floor surfaces adjacent to the mop sink were damaged and in poor condition. Repair or replacement is required to ensure the surfaces are maintained in good repair and are cleanable.
  2. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • * Quat sanitizer bottles had Sink and surface sanitizer in them. Please ensure bottles are labelled with the name of the chemical product in them.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • * Chemical dishwasher sanitizing cycle was not operational. There was no sanitizer coming to the sanitizing cycle. Chlorine concentration was measured at 0 ppm. Manual dishwashing will be done until dishwasher is repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • * Test strips for Iodine, sink and surface, bleach, and Quat were not available onsite. Please ensure test strips are available onsite for measuring concentration of the sanitizer solution used onsite and dishwasher sanitizing cycle.Please ensure sanitizer solutions concentration, dishwasher Sani cycle, glass dishwasher sanitizer are measured.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **OUTSTANDING**1. The sink and surface test strips expired in 2022.2. Iodine test strips expired in July 2022. *June 2, 2025: new test strips have been ordered. COMPLETE THE FOLLOWING:1. Purchase new test strips to check sanitizer concentrations.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * Ceiling by the corner window in the dry equipment storage area was water damaged. There was water accumulation at the ceiling foundation material. Outside of this area was not finished covered with white tarp. Please ensure all water damaged wall and ceiling materials are removed and repaired properly; around window wall any damaged materials are checked, and any water damages are removed and repaired adequately.
  3. 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)?
      • **OUTSTANDING**1. The sink and surface test strips expired in 2022.2. Iodine test strips expired in July 2022. *June 2, 2025: new test strips have been ordered. COMPLETE THE FOLLOWING:1. Purchase new test strips to check sanitizer concentrations.
  4. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **OUTSTANDING**1. The dishwasher measured 0ppm chlorine. **May 28, 2025: dishwasher was displaying error code. EcoLab contacted prior to inspection for repairs. COMPLETE THE FOLLOWING:1. Repair dishwasher so that it can achieve the minimum required chlorine concentration for adequate sanitizing of dishes. *Staff will be manually sanitizing dishes in the dishwashing sink until the dishwasher is repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **OUTSTANDING**1. The sink and surface test strips expired in 2022.2. Iodine test strips expired in July 2022. COMPLETE THE FOLLOWING:1. Purchase new test strips to check sanitizer concentrations.
    • 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?
      • **CORRECTED**1. Screen door to kitchen propped open during inspection. Door closed during inspection to prevent insects and rodents from entering kitchen.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Observed used cleaning cloths being stored on countertops. A sanitizer solution was made during the inspection to store cloths. *Please ensure cloths are kept in sanitizer when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Fly tape placed above food areas. Tape removed during the inspection. *Ensure tape is placed in areas that are separate from food to protect from contamination.2. Deli containers and metal bowl stored in dry ingredients. Items removed. *Only store utensils with handles in ingredients to protect them from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The dishwasher measured 0ppm chlorine. COMPLETE THE FOLLOWING:1. Repair dishwasher so that it can achieve the minimum required chlorine concentration for adequate sanitizing of dishes. *Staff will be manually sanitizing dishes in the dishwashing sink until the dishwasher is repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The sink and surface test strips expired in 2022.2. No chlorine test strips available.3. Iodine test strips expired in July 2022. COMPLETE THE FOLLOWING:1. Purchase test strips to check sanitizer concentrations.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The QUAT dispenser was not pulling any sanitizer and just dispensing water. 2. Snack shack:Observed leftover debris on probe thermometer. COMPLETE THE FOLLOWING:1. Manually mix sanitizer until dispenser has been repaired.2. Ensure the probe thermometer is cleaned and sanitized after each use.

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