Viking Golf & Curling Clubs - B & S Restaurant
4431 55 Avenue Viking AB T0B 4N0 · Food - General
Inspection summary
Viking Golf & Curling Clubs - B & S Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 8, 2024. The most recent inspection, on August 14, 2026, recorded 1 infraction.
2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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 once on March 8, 2024. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
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 2 times across 2 separate inspections, most recently on December 17, 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?
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on August 14, 2026. 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.
5 inspections
- Monitoring 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?
- At the time of inspection, observed expired 2024 - 2025 Food Handling Permit on display (outside wall of kitchen) - the food permit is emailed not to the operator but to the golf/curling board which oversees this venue (restaurant is located on the second floor of this venue).Will confirm payment has been made and then issue (e.g. - email) the valid food handling permit directly to the operator - once received, please print and post.
- 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?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Observed burnt out light tube for the ceiling light fixture above the counter top in the kitchen area - requires a new light tube.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Confirmed that the Jackson mechanical dishwasher is now equipped with 5 gallon buckets of detergent and rinsing agent with an automated chemical feeder and is a high temperature dishwasher utilizing hot water for the final sanitizing step.Also confirmed during the inspection that the operator was previously manually dishwashing because the operator assumed the mechanical dishwasher was not in good working order since there were no chemicals supplied.Finally, an accurate thermometer meant to be used in a high temperature dishwasher is required to be purchased so the temperature of the hot water at the dish level can be measured.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Inadequate lighting level observed in the walk-in cooler. Currently, there is only one LED light bulb fixture enclosed in a glass cover. An electrician should be contacted to add another ceiling LED light fixture to provide more lighting to easier facilitate cleaning.During the inspection on March 8, 2024, verified that the ceiling and wall finishes previous required work has been completed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?