The Ridge Okotoks Event Centre
300 - 344153 5 Street W Foothills AB T1S 1A2 · Food - General
Inspection summary
The Ridge Okotoks Event Centre has been inspected 11 times by Alberta Health Services (Environmental Public Health) since January 8, 2024. The most recent inspection, on October 1, 2026, recorded 4 infractions.
2 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
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 5 times across 4 separate inspections, most recently on October 1, 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 January 24, 2025. 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 9 times across 6 separate inspections, most recently on October 1, 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?
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 15, 2025. 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 2 times across 2 separate inspections, most recently on January 25, 2024. 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?
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.
11 inspections
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUAT sanitizer solution was measured >400 ppm. **Ensure QUATs sanitizer is maintained at a concentration of 200 ppm. **CORRECTED DURING THE INSPECTION.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUATs test strips were expired June 2025.**Outstanding.
- 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. Counter adjacent to the 2 compartment sink was observed to have a crack resulting in an uneven surface. **Repair. Ensure repair is flush with the remaining material so that is easily cleanable. 2. There was a gap between the seams of the counter located in front of the faucet of the 2 compartment sink. **Repair gap.
- 23. Is the facility maintained in a clean and sanitary condition?
- Spice drawer require cleaning.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUATs test strips were expired June 2025.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A small brown unknown object was observed embedded in an ice cube in the ice bin. **Remove affected ice and ensure ice is routinely inspected for any foreign objects. ***CORRECTED DURING THE INSPECTION.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUATs test strips were expired June 2025.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required for the ventilation exhaust canopy grills.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Missing thermometer in the basement fridge.**Obtain thermometer.***CORRECTED DURING THE INSPECTION.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required: 1) Spice Drawer 2) Drawer underneath the spice drawer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The most recent bacteriological water sample was submitted in April 2024. The conditions of your food handling permit require monthly water sampling whenever in operation. Submit monthly bacteriological water samples.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of quats sanitizer was measured at >500ppm.Concentration was corrected to 300ppm during inspection.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The most recent bacteriological water sample was submitted in April 2024. The conditions of your food handling permit require monthly water sampling whenever in operation. Submit monthly bacteriological water samples.
- 23. Is the facility maintained in a clean and sanitary condition?
- The ice machine appeared to have a buildup of residue and potential mould growth inside it. Clean ice machine.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 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?
- The countertop to the left of the compartment sinks had a deep crack in it. The residue within this crack suggested it was difficult to properly clean. Repair countertop to render a smooth and easily cleanable surface.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One of the tongs had a plastic handle with significant heat damage, creating surfaces that would be difficult to clean and posed a risk of food contamination from flaking plastic.Utensil was disposed of during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- The ice machine appeared to have a buildup of residue and potential mould growth inside it. Clean ice machine.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
1 infraction
- 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?
- The food handling permit for this facility was not posted in a publicly accessible place. Post this facility's food handling permit in an area visible to patrons.
- 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?
- Risk Management Inspection
2 infractions
- 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?
- The food handling permit for this facility was not posted in a publicly accessible place. Post this facility's food handling permit in an area visible to patrons.
- 20. Do food handlers at the facility have adequate food safety training?
- No proof of certified food safety training provided to AHS.Provide a valid food safety certification for at least one member of staff.
- 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?