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Skeleton Lake Golf Club - Food

1302 Old Timers Drive Boyle AB T0A 0M0 · Food - General

Official record from Alberta →

Inspection summary

Skeleton Lake Golf Club - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 11, 2024. The most recent inspection, on September 15, 2026, recorded 5 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 once on June 11, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 11 times across 4 separate inspections, most recently on September 15, 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 5 times across 4 separate inspections, most recently on September 15, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 July 17, 2025. 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.

4 inspections

  1. Monitoring Inspection

    5 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some cabinet door trims are noted to be coming apart from the edges of cabinet doors. Ensure that the trims are repaired, and the cabinet doors are maintained smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Baking pans are noted in a wooden bin that has buildup of grime and is not smooth and easily cleanable.Ensure that the bin is maintained to be smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.Two crock pots on a shelve in the back storage area are noted to have heavy grease and grime buildup on the outside areas of the pots. 2.The ice machine is noted to have a growth of what appears to be mold on the back area of the cooler. Staff advised that the ice machine was non-operational for a couple of days.1.The crock pots must be cleaned and sanitized, and all part of the pots must always be cleaned and sanitized.2.Ensure that the ice machine is cleaned and sanitized. Staff are instructed not to use the ice machine until it can be properly cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The multi drawer individual sauces and condiments storage unit is noted to have dust and debris buildup on the outside areas.Ensure that the storage unit is cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The dry ingredient shelves beside the stainless-steel freezer, immediately behind the kitchen are noted to have buildup of dust.2.The stainless-steel freezer immediately behind the kitchen has buildup of food debris.3.A utensil tray in a drawer near the dishwashing sinks is noted to have utensils with buildup of food debris and grime.1-3.The indicated areas must be cleaned and sanitized.
  2. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Baking pans are noted in a wooden bin that has buildup of grime and is not smooth and easily cleanable.Ensure that the bin is maintained to be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.A utensil tray under the till is noted to have buildup of food debris and grime.2.The multi drawer individual sauces and condiments storage unit is noted to have dust and debris buildup on the outside areas.1-2.Ensure that the indicated items and areas are cleaned and sanitized.
  3. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of potatoes are stored on the floor in the back storage area.Ensure that potatoes and all foods are stored at minimum 6 inches above the floor.
    • 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.Some tiles under the dishwashing sink are noted to be missing. 2.Baseboards on the wall under the dishwashing are noted to be missing. 1-2.Ensure that the indicated areas are repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several lights in the kitchen are noted to be missing covers which protect glass from contaminating foods and food contact surfaces in case of bulbs shattering.Ensure that protective covers are placed on all lights in the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Baking pans are noted in a wooden bin that has buildup of grime and is not smooth and easily cleanable.Ensure that the bin is maintained to be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Raw meet juice is observed at the bottom of the double door glass cooler in the back storage area. Foods in this fridge are noted to be disorganized.2.The standing single door cooler in the back is noted to have buildup of debris on the inside.3.The outside door areas of the stainless freezer is noted to have grime buildup.4.Drink cups on front counter are stored on a liner that has buildup of debris and stickiness under the liner.5.A utensil tray under the till is noted to have buildup of food debris and grime.6.The multi drawer individual sauces and condiments storage unit is noted to have dust and debris buildup.7.The floors behind the dishwasher and under the deep fryer have buildup of food debris and grease.8.Greasy and dirty cleaning cloths and oven mitts are stored with clean aprons1.Ensure that the meat juice is cleaned and the area is sanitized. Meats being thawed need to be placed in a pan or container.2-7.All the indicated areas and items must be cleaned and sanitized.8.Dirty cleaning cloths and oven mitts must be placed in a separate container and must be washed frequently.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Drawers beside the grill are noted with buildup of debris and grime.2.Some oven mitts are noted to be greasy and grimy.1-2.Ensure that the indicated areas and items are cleaned and sanitized.
  4. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1.Sauce cups are noted to be stored in a cardboard box.2.lemons and oranges are stored in cardboard boxes. 3.Raw meats are stored on or near ready to eat foods in the white standing freezer in the back storage. 1-2.Ensure that containers used to store foods are nonabsorbent, smooth and easily cleanable. 3.Ensure that raw meats are stored at the bottom of the freezer under ready to eat foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The standing stainless steel freezer in the storage area is measured to be around -4 to 0 degrees Celsius, many foods are noted to be thawing. Ensure that the freezer is repaired or replaced as needed to ensure foods can be maintained at proper freezing temperatures. Foods thawing should be used within a 4-5 days.
    • 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.The floor in the back storage area is noted to have a section ripped off and elsewhere floors have chipped sections. 2.Several lights in the kitchen are noted to be missing covers which protect glass from contaminating foods and food contact surfaces in case of bulbs shattering.1.Ensure that the floors are repaired to be smooth and easily cleanable. 2.Ensure that protective covers are placed on all lights in the kitchen.
    • 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.Some tiles under the dishwashing sink are noted to be missing. 2.Baseboards on the wall under the dishwashing are noted to be missing. 1-2.Ensure that the indicated areas are repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The inside of the ovens have buildup of debris. 2.The sides of the deep fryer, grill and griddle are noted with buildup of grease, grime and dust.3.The inside and outside areas of fridges and freezers are noted to have buildup of food debris and grime.4.Some equipment such as crock pots and mixer are stored on a shelve have food spatter and grime buildup. 5.A number of utensils stored in drawers are observed to be unclean. 6.A hand mixer smeared with whipped cream is stored in a utensil drawer with the cord in contact with utensils. 7.Cutting boards are stored against the wall behind the microwave and in direct contact with the unclean electrical cord. Some cutting boards are no longer smooth and easily cleanable. 8.A cardboard box is being used to store knives in a drawer. 9.Some damaged utensils that are no longer smooth and easily cleanable are stored in some drawers.1-4. Ensure that the indicated equipment and areas are cleaned and sanitized. 5.Utensils must be washed and sanitized after usage and not stored with food debris in a drawer.6.All parts of the hand mixer must be cleaned and sanitized and the unit should be stored in an area and manner where the cord is not in contact with dishes and/or utensils. 7.Cutting boards must not be stored behind equipment or in contact with electrical cords where they can become contaminated. Cutting boards that are no longer smooth and easily cleanable should be replaced. 8.Containers that are nonabsorbent, smooth and easily cleanable must be used to store knives. 9.Damaged utensils that are no longer smooth and easily cleanable must be removed or discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.A number of drawers are noted with buildup of debris and grime.2.Some oven mitts are noted to be greasy and grimy.3.Dry ingredient shelves are noted with buildup of food debris and dust. 4.Cabinets, fridge and freezer doors and door handles are noted to have buildup of grease and grime. Some fridges are noted to have debris and grime buildup on the inside and on door tracks. 5.Dust and debris are observed on the counter under the microwave. 6.A ceiling vent is has buildup of dust. 7.Cabinets and drawers throughout the kitchen and the back storage area are noted to be cluttered. 1-6.Ensure all the indicated areas are cleaned and sanitized. 7.Ensure the drawers and storage areas are organized.

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