Skip to content
Loading map…

Spirit Creek Golf Course - Kitchen

10 - 39156 Range Road 275 Red Deer County AB T4E 0E4 · Food - General

Official record from Alberta →

Inspection summary

Spirit Creek Golf Course - Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 23, 2024. The most recent inspection, on September 16, 2026, found no infractions.

3 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, Food temperature control and Pests.

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.

  • 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 on June 17, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 17, 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 once on June 17, 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?

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?
      • Facility uses bleach for sanitizing. However, it was not known what the solution in the spray bottle was. Staff discarded solution and prepared new solution with bleach. Discussed using 1/2 tsp to 1 litre of water to yield 100 ppm. A document that outlines how to prepare disinfectant will be sent with inspection report.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler measured 7.7C. Staff removed food items that were blocking air flow. Temperature measured 0.5C at end of inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips could not be located. Please ensure chlorine test strips are purchased from a food or chemical supplier. If you have chlorine test strips please provide proof.
    • 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?
      • Mice droppings were found behind the freezer in back room. Please clean and disinfect area ensuring to use proper protection.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website