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Silver Sands Golf Resort

Silver Sands Drive Summer Village of Silver Sands AB T0E 0V0 · Food - General

Official record from Alberta →

Inspection summary

Silver Sands Golf Resort has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 21, 2025. The most recent inspection, on July 6, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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 2 times across 2 separate inspections, most recently on June 16, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 21, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on June 16, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on June 16, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 June 16, 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

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer solution in a spray bottle was tested to be too strong, >200ppm. The bottle was diluted with water at the time of inspection and was retested to be within the acceptable range of 100-200ppm. Operator on-site did advise that there are chlorine test strips on-site. They were not observed at time of inspection, as they were in an office. Discussed with operator on-site to keep them near the chlorine sanitizer so staff can test the sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A basket of onions was observed to be stored on the ground. Discussed with operator on-site to store food off the ground. Basket of onions was moved during inspection.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food Handling Permit was not displayed at time of inspection. Operator on-site indicated it is usually displayed near the other certificates on the wall. Permit will be sent to operator. Operator to post permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ventilation fan in the kitchen had some dust build-up. Discussed with operator on-site to have the fan cleaned. Operator will add this to the maintenance list.
  3. Risk Management Inspection

    0 infractions

  4. Initial Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chemical concentration of the bleach sanitizer was higher than the required concentration. The solution was diluted appropriately during the inspection. Please ensure that sanitizer solutions are maintained at 100 ppm. Test strips were not observed. Staff member was not sure where they were located. Note that the spray bottle cap was broken. Staff member advised the health inspector that new bottles had already been ordered and were expected any day.
    • 09. Are chemicals stored and handled in a safe manner?
      • Cans of chemicals, including pest control spray, were observed to be stored on the open shelving above the pressure tank along with some prepackaged food items. No leakage was observed; however, chemicals must be stored away from food products to prevent accidental contamination. The products are to be moved to an appropriate location away from food storage and handling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were extra utensils hung on the wall beside the cooking appliances that had a layer of visible dust. Staff advised the Health Inspector that these were the extra utensils and that they are not used currently for ay food handling.If utensils are not in use, please store them in a manner that protects them from contamination.
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