Skip to content
Loading map…

Rolling Hills Golf Club

100 3 Avenue Rolling Hills AB T0J 2S0 · Food - General

Official record from Alberta →

Inspection summary

Rolling Hills Golf Club has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 12, 2024. The most recent inspection, on August 7, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Chemicals and toxic substances.

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.

  • 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 4 times across 3 separate inspections, most recently on August 7, 2026. 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 2 times across 2 separate inspections, most recently on May 12, 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 May 12, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 July 12, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 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.

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A couple fridges were operating at 5 to 8 degrees Celsius. Fridge temperatures were adjusted to a colder setting. *Ensure refrigeration temperature is maintained at 0 to 4 degrees Celsius.
  2. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Bait is applied on the floor in food storage areas. Bait and chemical pest controls can only be applied by a certified pest control operator in a controlled manner. *Remove bait from food establishment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ground beef packages (still frozen) were stored at room temperature to thaw. Ground beef was moved to the fridge for thawing.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer is not available in one of the fridges in the storage room. *Ensure all coolers are equipped with a thermometer for monitoring temperatures.
    • 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 in the bottom of a fridge, beside the fridge in the storage room, and among food packaging in the basement. A written pest control program is not in place. *Discard stored food packaging in the basement. Clean and sanitize areas of droppings.*Ensure a written pest control plan is in place that monitors for pests and records corrective actions.*Enhance pest control measures such as closing up entry points in the establishment and applying external tamper-proof bait stations.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The top surface of the ice machine where the ice scoop is stored and the rim under the lid is grimy. *Clean and sanitize ice machine.
  3. Demand 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?
      • There are signs of rodent activity in the basement where food packaging is stored, bathrooms and food storage room with a few droppings found in these areas. The facility maintains frequent cleaning and sanitation of all food storage areas but pest control measures will need to be enhanced to deter mice. There is a hole in the back of the sink cabinet in the men's bathroom. Pest control enhancements include:- Remove and sanitize areas of mouse droppings.- Placing tamper-proof bait traps along the outside of the building- Using non-bait traps in the food establishment where activity is noticed- Keeping food stored off the floor to enhance monitoring and cleaning of floors- Check the building for entry points and close up holes. Close the hole in the sink cabinet.*Obtain the services of a certified pest control operator. Maintain records of pest control observations and remediation efforts.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Food scrap container on the back porch can be an attractant to rodents. Keep a lid on the container and ensure pick-up occurs promptly. Discard any leftovers not picked up the same day.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloth towels are to be kept in a 100 Parts Per Million sanitizing solution when not in use. The solution is to be checked with chlorine test strips. The solution is to be remixed each day. The same concentration is to be used when sanitizing dishes with chlorine. A fill line and volume can be determined and indicated in the sanitizing sink (1/2 teaspoon of bleach per litre of water).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Using a probe thermometer to check the internal cooking temperature of each hamburger cooked was reviewed. The same steps are followed for each hamburger. Cook from thawed state, etc. Ideally each hamburger is checked by placing the probe through the side of the paddy, after cooking.A probe thermometer was available.Staff and management were very cooperative.
Own this business? Add a badge to your website