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River's Edge Golf Club

370137 64 Street E Foothills AB T1S 1A5 · Food - General

Official record from Alberta →

Inspection summary

River's Edge Golf Club has been inspected 9 times by Alberta Health Services (Environmental Public Health) since May 24, 2024. The most recent inspection, on June 12, 2026, recorded 2 infractions.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 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 9 times across 7 separate inspections, most recently on June 12, 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 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 5 times across 5 separate inspections, most recently on June 9, 2025. 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 4 times across 4 separate inspections, most recently on June 11, 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?

  • 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 once on June 11, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 9 times across 7 separate inspections, most recently on June 12, 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.

9 inspections

  1. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATs test strips expired. **Obtain new test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required for the ventilation canopy hood vents.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bottle of sanitizer was measured less than 200 ppm. **Ensure sanitizer is maintained at 200 ppm.***CORRECTED DURING THE INSPECTION.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bottle of sanitizer was not labelled. **Label.***CORRECTED DURING THE INSPECTION.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATs test strips expired. **Obtain new test strips.
    • 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?
      • A few mouse droppings were observed by the baseboard underneath the shelving adjacent to the stand up freezer in the dry storage area and underneath the 1 compartment sink in the main kitchen. **Do not sweep or vacuum when removing the mouse droppings. Clean and disinfect hard surfaces with a strong bleach solution. (1 part bleach in 9 parts water). Seal any points of potential entry and consult with a professional pest control company.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required for the ventilation canopy hood vents.
  3. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bottle of QUATs sanitizer was measured at a concentration of 100ppm. **Ensure QUATs sanitizer is maintained at a minimum of 200 ppm.***CORRECTED DURING THE INSPECTION.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food stored in metal containers were observed to stored directly on the walk in cooler floor. **Ensure all food items are stored at least 6 inches above the ground. ***CORRECTED DURING THE INSPECTION.
    • 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?
      • Mouse droppings were observed along the perimeter of the dry storage room and by the rolling shelf located by the walk in cooler. ****Do not sweep or vacuum when removing the mouse droppings. Clean and disinfect hard surfaces with a strong bleach solution. (1 part bleach in 9 parts water). Seal any points of potential entry and consult with a professional pest control company.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: 1) Underneath the shelving in the locked cabinet in the basement. 2) Main kitchen ceiling by the walk in cooler and handwashing station.
  4. Risk Management Inspection

    3 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The handwashing station and the back sink in the main kitchen did not provide adequate cold water. At the time of the inspection hot water was coming out of the faucet when the cold setting was fully turned on. Temperature measured was approximately 75-80 degrees Celsius on the cold setting. **Repair. It is recommended that hot water tank temperature is set at 60 degrees Celsius.
    • 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?
      • A few mouse droppings were observed between the stand up white fridge and the dry storage shelving.**Do not sweep or vacuum when removing the mouse droppings. Clean and disinfect hard surfaces with a strong bleach solution. (1 part bleach in 9 parts water).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: 1) Ventilation canopy exhaust grills. 2) Underneath the shelving in the locked cabinet in the basement.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUATs dispenser was not providing the correct concentration. Test strips show concentration between 0-100 ppm. **Ensure QUATs sanitizer is maintained at 200 ppm concentration.Staff were instructed to use a bleach water sanitizer solution in the interim. 1/2 teaspoon of household unscented bleach to 1 litre of water to obtain a concentration of 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Missing thermometer in the lower prep cooler across the cook line. **Obtain thermometer. ***CORRECTED DURING THE INSPECTION.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The handwashing station and the back sink in the main kitchen did not provide adequate cold water. At the time of the inspection hot water was coming out of the faucet when the cold setting was fully turned on. Temperature measured was approximately 75-80 degrees Celsius on the cold setting. **Repair. It is recommended that hot water tank temperature is set at 60 degrees Celsius.
    • 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?
      • A few mouse droppings were observed between the stand up white fridge and the dry storage shelving.**Do not sweep or vacuum when removing the mouse droppings. Clean and disinfect hard surfaces with a strong bleach solution. (1 part bleach in 9 parts water).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: 1) Ventilation canopy exhaust grills. 2) Underneath the shelving in the locked cabinet in the basement.
  6. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sandwiches were being stored in an ice bath in the mobile food cart without an observed thermometer to verify storage temperature. Provide a display thermometer for any unit used to store foods requiring refrigeration. *Cart not observed upon re-inspection. Provide proof that any perishable foods storage has available temperature monitoring.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two of the chest freezers in the lower floor side room were observed to have exposed insulation inside the unit, making them difficult to properly clean. Another chest freezer in this room had exposed insulation near its handle and rust damage observed inside. Repair or replace any indicated freezers used for food storage to ensure they are cleanable.
  7. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer was measured at a concentration of 100ppm. Adjust dispenser to release a sanitizer concentration of 200ppm quats.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sandwiches were being stored in an ice bath in the mobile food cart without an observed thermometer to verify storage temperature. Provide a display thermometer for any unit used to store foods requiring refrigeration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two of the chest freezers in the lower floor side room were observed to have exposed insulation inside the unit, making them difficult to properly clean. Another chest freezer in this room had exposed insulation near its handle and rust damage observed inside. Repair or replace any indicated freezers used for food storage to ensure they are cleanable.
  8. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer was measured at a concentration of 100ppm. Adjust dispenser to release a sanitizer concentration of 200ppm quats.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sandwiches were being stored in an ice bath in the mobile food cart without an observed thermometer to verify storage temperature. Provide a display thermometer for any unit used to store foods requiring refrigeration.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The most recent bacteriological water sample was submitted in August 2023. Monthly water sampling is a requirement of your food handling permit. Submit routine bacteriological water samples.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two of the chest freezers in the lower floor side room were observed to have exposed insulation inside the unit, making them difficult to properly clean. Another chest freezer in this room had exposed insulation near its handle and rust damage observed inside. Repair or replace any indicated freezers used for food storage to ensure they are cleanable.
  9. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer was measured at a concentration of 100ppm. Adjust dispenser to release a sanitizer concentration of 200ppm quats.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sandwiches were being stored in an ice bath in the mobile food cart without an observed thermometer to verify storage temperature. Provide a display thermometer for any unit used to store foods requiring refrigeration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no test strips available to measure the concentration of sanitizing solution (QUAT). Please ensure that the appropriate test strips are available to ensure that appropriate concentration of sanitizer has been used.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The most recent bacteriological water sample was submitted in August 2023. Monthly water sampling is a requirement of your food handling permit. Submit routine bacteriological water samples.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two of the chest freezers in the lower floor side room were observed to have exposed insulation inside the unit, making them difficult to properly clean. Another chest freezer in this room had exposed insulation near its handle and rust damage observed inside. Repair or replace any indicated freezers used for food storage to ensure they are cleanable.

Nearby inspected facilities

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