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The Track Golf Course

333 Boulder Creek Drive SE Langdon AB T0J 1X3 · Food - General

Official record from Alberta →

Inspection summary

The Track Golf Course has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 23, 2023. The most recent inspection, on May 26, 2026, recorded 2 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 May 26, 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 September 23, 2025. 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 September 23, 2025. 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?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on October 2, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 October 2, 2024. For example: Are chemicals stored and handled in a safe manner?

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

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several used cleaning cloths were observed on surfaces throughout the kitchen. Ensure cloths are stored in sanitizer solution when not in use. If only using sanitizer spray bottles, use paper towels to wipe counters.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops in dry ingredients and a spoon in a sauce in the top of prep cooler were stored with their handles contacting food. To prevent contamination ensure scoops are stored so their handles do not contact food.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops were stored in dry ingredient bins with handles directly contacting bulk food. Store scoops so that handles do not contact bulk food. The scoops were removed during the inspection. 2. Clean cutlery was sitting underneath paper towel dispenser beside hand sink. This was moved during the inspection. Ensure clean utensils are not stored in this area as they may become contaminated.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in inserts in top of prep coolers measured 10-12 degrees Celsius. The lids of prep coolers were closed during the inspection. Ensure prep cooler lids are kept closed when not in use to maintain temperature of high risk foods at 4 degrees Celsius or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at hand sink in half way service area was empty. It was refilled during the inspection. Ensure hand sinks are stocked with soap and paper towel at all times.
    • 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?
      • There were mouse droppings on shelving in basement storage room. Clean droppings, sanitize shelving and monitor for any new pest activity.
  4. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water at hand sink was leaking and had been turned off at the valve beneath sink. Repair leak so that hot water is available for handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light cover in dishwashing area was missing. Please install cover so that is easy to clean and prevents glass breakage.
  5. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A tray of fresh salsa in the walk in cooler was mouldy. This was discarded during the inspection. Ensure spoiled food is disposed of.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop was stored in bulk container with handle contacting food product. This was removed during the inspection. To prevent contamination of bulk ingredients, ensure scoops are stored without handles contacting food product.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle on back prep table beside mixer was not labelled. It was discarded during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher was not reaching sanitizing temperature of 71 degrees Celsius at plate level. Repair so that dishwasher reaches a minimum of 71 degrees Celsius at plate level.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water at hand sink was leaking and had been turned off at the valve beneath sink. Repair leak so that hot water is available for handwashing.
    • 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. Frame of stand used for mixer was made of unfinished wood. Please paint so that surface is easy to clean and does not absorb moisture.2. Light in back cook area was missing cover. Please install cover so that is easy to clean and prevents glass breakage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Underside of blade guard on meat slicer was dirty. Thoroughly clean and sanitize and ensure this area is added to regular cleaning of meat slicer.2. Ventilation canopy was dirty. Clean.
  6. Risk Management Inspection

    0 infractions

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