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The Hamptons Golf Course

69 Hamptons Drive NW Calgary AB T3A 5H7 · Food - General

Official record from Alberta →

Inspection summary

The Hamptons Golf Course has been inspected 6 times by Alberta Health Services (Environmental Public Health) since August 30, 2024. The most recent inspection, on July 20, 2026, recorded 4 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Pests and 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.

  • 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 9 times across 5 separate inspections, most recently on July 20, 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?

  • 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 4 separate inspections, most recently on June 30, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 6 separate inspections, most recently on July 20, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 5 separate inspections, most recently on July 20, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 times across 2 separate inspections, most recently on September 23, 2024. 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?

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.

6 inspections

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use without a handle were stored in the beef gravy base, vegetable base, and chicken poulet.The containers were promptly removed.Obtain scoops that have a handle and ensure the handle of the scoop is not in direct contact with the food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Repeat violation cited on July 21, 2026:Bakery section:1. The handwashing sink hot water faucet at the bakery section was not working.2. There was no paper towel dispenser available at the bakery section.3. The soap dispenser was not dispensing soap and secured to the wall.Fix the hot water faucet and equip the handwashing sink with soap and paper towel in suitable dispensers.Dishwashing room:1. Plate warmers were obstructing the handwashing sink making it inaccessible for food handlers to conveniently wash their hands.2. The soap dispenser was not dispensing soap. Although there was soap in the soap dispensers. The sous chef noted to replace the battery of the soap dispenser.Previous violation:Kitchen:The soap dispenser at the prep line opposite the ventilation canopy hood was not operational.Fix or replace as needed.
    • 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?
      • Pest control report was not available.Maintain pest control records.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Water was pooling around the food preparation cooler #4. The sous chef noted that the preparation cooler pools during defrosting.Fix cooler 4
  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The mini Dansa fridge measured 8.5°C.Food discarded.Fix or replace as needed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen:The soap dispenser at the prep line opposite the ventilation canopy hood was not operational.Fix or replace as needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Water was coming from the stand-up freezer resulting in water pooling on the floor.Fix the stand-up freezer.2) Around the ventilation canopy hoods were accumulated with dust, grease deposits and other residues.3) Calcium build-up was accumulated inside the ice machine.2 to 3): Clean the indicated areas
  3. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The mini Dansa fridge measured 8.5°C.Food discarded.Fix or replace as needed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen:The soap dispenser at the prep line opposite the ventilation canopy hood was not operational.Fix or replace as needed.
    • 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?
      • 1) One live mouse and one dead mouse were found in the mechanical trap at the Pavillion.2) No pest report for review.3) No glue boards in the Kitchen mechanical traps.Previous ReportFew mouse droppings were noted in the main kitchen electrical panel cupboard.Still no monitoring traps with glue boards to monitor for pest activity.Previous ReportMain Kitchen:1) Few mouse droppings were found inside the cupboard by the coffee station2) No pest monitoring traps in the facility for pest control and no pest report for reveiw.Remove mouse droppings and provide pest control.
    • 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?
      • Big improvement with drain/fruit flies at the main bar. More cleaning needed.Black flies were found in the kitchen stillPrevious ReportMain Bar: 1) Drain/fruit flies were found at the main bar.2) Drink syrups buildup on the floor and shelves. Main Kitchen:Black flies were found in the kitchen.No pest records available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Water was coming from the stand-up freezer resulting in water pooling on the floor.Fix the stand-up freezer.2) Around the ventilation canopy hoods were accumulated with dust, grease deposits and other residues.3) Calcium build-up was accumulated inside the ice machine.2 to 3): Clean the indicated areas
  4. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The mini Dansa fridge measured 8.5°C.Food discarded.Fix or replace as needed.2) The hot holding unit at the pavilion measured 46.5°C.Food discarded.The hot holding unit was adjusted to maintain above 60°C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Recurring violations cited on June 4, 2025:Pavillion:1) No hot water in the pavilion handwashing sink.Kitchen:1) The soap dispenser at the prep line opposite the ventilation canopy hood was not operational. 2) Paper towel dispenser in the dishwasher room was empty. (Corrected During Inspection).Additional paper towel was available and promptly restocked.3) Handwashing sink in the dishwasher room was obstructed with crates of glassware. (Corrected During Inspection)The glassware cart was promptly removed.REPEAT VIOLATION-Pavilion:No hot water in the handwash sink. Restricted to pre-packaged foods and drinks until the handwash sink is fixed.
    • 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?
      • 1) One live mouse and one dead mouse were found in the mechanical trap at the Pavillion.2) No pest report for review.3) No glue boards in the Kitchen mechanical traps.Previous ReportFew mouse droppings were noted in the main kitchen electrical panel cupboard.Still no monitoring traps with glue boards to monitor for pest activity.Previous ReportMain Kitchen:1) Few mouse droppings were found inside the cupboard by the coffee station2) No pest monitoring traps in the facility for pest control and no pest report for reveiw.Remove mouse droppings and provide pest control.
    • 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?
      • Big improvement with drain/fruit flies at the main bar. More cleaning needed.Black flies were found in the kitchen stillPrevious ReportMain Bar: 1) Drain/fruit flies were found at the main bar.2) Drink syrups buildup on the floor and shelves. Main Kitchen:Black flies were found in the kitchen.No pest records available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Water was coming from the stand-up freezer resulting in water pooling on the floor.Fix the stand-up freezer.2) Around the ventilation canopy hoods were accumulated with dust, grease deposits and other residues.3) Calcium build-up was accumulated inside the ice machine.2 to 3): Clean the indicated areas
  5. Risk Management Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • REPEAT VIOLATION-Pavilion:No hot water a the handwash sink. Restricted to pre-packaged foods and drinks until the handwash sink is fixed.
    • 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?
      • 1) One live mouse and one dead mouse were found in the mechanical trap at the Pavillion.2) No pest report for review.3) No glue boards in the Kitchen mechanical traps.Previous ReportFew mouse droppings were noted in the main kitchen electrical panel cupboard.Still no monitoring traps with glue boards to monitor for pest activity.Previous ReportMain Kitchen:1) Few mouse droppings were found inside the cupboard by the coffee station2) No pest monitoring traps in the facility for pest control and no pest report for reveiw.Remove mouse droppings and provide pest control.
    • 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?
      • Big improvement with drain/fruit flies at the main bar. More cleaning needed.Black flies were found in the kitchen stillPrevious ReportMain Bar: 1) Drain/fruit flies were found at the main bar.2) Drink syrups buildup on the floor and shelves. Main Kitchen:Black flies were found in the kitchen.No pest records available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Main Kitchen:Main cook line was dim. Several lights were burnt out above the main cook line. Meat walk-in cooler light was dim too.
  6. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Main Kitchen:Curry sauce in the hot holding unit was measured between 43 to 45 degrees C. The water in the well was dried up. Reheat curry sauce to 74 degrees C before serving. Store all hot perishable food at 60 degrees C or higher.2) King Crab was thawing in staganat water. Thaw under cold running water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Pavilion:No hot water a the handwash sink. Restricted to pre-packaged foods and drinks until the handwash sink is fixed.
    • 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?
      • Main Bar: 1) Drain/fruit flies were found at the main bar. 2) Drink syrups build0up on the floor and shelves. Main Kitchen:Black flies were found in the kitchen.No fly light available to aid in the removal of drain/fruit and black flies.No pest records available.
    • 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?
      • Few mouse droppings were noted in the main kitchen electrical panel cupboard.Still no monitoring traps with glue boards to monitor for pest activity.Previous ReportMain Kitchen:1) Few mouse droppings were found inside the cupboard by the coffee station2) No pest monitoring traps in the facility for pest control and no pest report for reveiw.Remove mouse droppings and provide pest control.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Main Kitchen:1) Main cook line was dim. Several lights were burnt out above the main cook line. Meat walk-in cooler light was dim too.2) Beer/Wine cooler light was burnt out.Repair the lights.2) Water line for the ice machine was not directly on top of the floor drain. This causes the buildup of calcium and other debris on the floors.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Main Kitchen:1) Food debris and stains build-up on the metal saran wrapper holder and grease build-up on the cardboard saran wrapper holder. 2) Dust build-up on the walk-in cooler fan cover.Clean or replace these items.Pavilion:Grease and debris buildup on the panini grill. Clean the grill.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Pavillion:1) Grease and char build-up on the panini grill2) Dust build-up on the ceiling fan blades. Main Kitchen.1) Oil droplets on the canopy and char build-up on the canopy.2) Greasy stains on the entrance/exit doors of the kitchen.

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