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River Stone Golf Course - Kitchen

Rule Route 2 3C0 Township Road 744 County of Grande Prairie No. 1 AB T0H 3C0 · Food - General

Official record from Alberta →

Inspection summary

River Stone Golf Course - Kitchen has been inspected 2 times by Alberta Health Services (Environmental Public Health) since May 21, 2025. The most recent inspection, on June 24, 2026, recorded 5 infractions.

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

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 once on June 24, 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 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 24, 2026. 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 2 times on June 24, 2026. 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.

2 inspections

  1. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Disposable cups are being stored in a cabinet under a leaking sink and beside cleaning chemicals- Ensure food packaging is being stored protected from contamination and separate from cleaning chemicals.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. No test strips available to measure sanitizer concentration for dishwashing or sanitizer buckets/bottles- Obtain chloring and quat sanitizer test strips as operator says both are being used. Please refer to provided sanitizer mixing document.2. Sanitizer concentrations are not being recorded- Ensure sanitizer concentrations are being recorded as new solutions are prepared for dishwashing or surface sanitation.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is no paper towel at the back hand sink. Operator states they are using reusable towels- Ensure the hand sink is stocked with single-use paper towels. Reusable towels are not permitted for hand drying in a food facility
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • A bacteriological water sample has not been submitted for 2026 operating season- Submit a water sample as soon as possible
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. There are cracked and loose floor tiles in the kitchen- Repair/replace flooring to be smooth, durable and easily cleanable2. There is a leak under the bathroom sink. Operator aware and working toward repair
  2. Monitoring Inspection

    0 infractions

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