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Whitetail Crossing Golf Club

42 Whitetail Drive Mundare AB T0B 3H0 · Food - General

Official record from Alberta →

Inspection summary

Whitetail Crossing Golf Club has been inspected 8 times by Alberta Health Services (Environmental Public Health) since May 21, 2024. The most recent inspection, on June 30, 2026, found no infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Food source, labelling and allergens.

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.

  • 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 5 times across 5 separate inspections, most recently on June 17, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on June 17, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on June 12, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 May 21, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 4 times across 4 separate inspections, most recently on June 3, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Preparation cooler was at 12C. The cooler was mostly filled with alcohol but did have some food. Remove the food until the cooler can be maintained below 4C.June 17, 2026 update: All food was removed from cooler. Temperature was at 12C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Require QAC test strips to verify the concentration is 200ppmRequire chlorine test strips to verify for manual washing that sanitizing solution is at 100ppm.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Array sanitizer had 0ppm of Quat present. The Quat test papers were present to verify the concentration was at 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Preparation cooler was at 12C. The cooler was mostly filled with alcohol but did have some food. Remove the food until the cooler can be maintained below 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back hand sink was blocked. Please ensure this sink is always accessible.
  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding of burgers was at 49C.Operator indicated that they were not serving hot food for customers yet. The burger and hot dogs were for staff.Ensure all high risk food being hot held is maintained at temperature of 60C or higher
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding of burgers was at 49C.Operator indicated that they were not serving hot food for customers yet. The burger and hot dogs were for staff.Ensure all high risk food being hot held is maintained at temperature of 60C or higher
    • 20. Do food handlers at the facility have adequate food safety training?
      • Manager is in the process of completing food safety training certificate. Once completed manager will notify me.July 10, 2024 update.Course has not been completed. Manager said he will complete the course on an upcoming day off.Apr 22, 2025 updateCourse still not completed. Manager said he will complete the course shortly.
  6. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Manager is in the process of completing food safety training certificate. Once completed manager will notify me.July 10, 2024 update.Course has not been completed. Manager said he will complete the course on an upcoming day off.
  7. Risk Management Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Un-inspected haddock was stored in chest freezer. The item was removed from storage. Corrected during inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Manager is in the process of completing food safety training certificate. Once completed manager will notify me.
  8. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Mouldy beans were found on a storage shelf.Beans there thrown out.Ensure all mouldy or rotten foods are discarded.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizing solution was >200ppm. CDIEnsure chlorine solution are at 100ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Burgers were being held at betwen 35 to 40C.Burgers were discarded. High risk foods are to be hot held at 60C or higher.

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