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Woodside Golf Course

525 Woodside Drive NW Airdrie AB T4B 2C6 · Food - General

Official record from Alberta →

Inspection summary

Woodside Golf Course has been inspected 11 times by Alberta Health Services (Environmental Public Health) since December 20, 2023. The most recent inspection, on October 8, 2026, recorded 2 infractions.

None of the 11 inspections on record were free of infractions. In the past 12 months there were 5 inspections with 22 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 6 times across 5 separate inspections, most recently on September 24, 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 3 times across 3 separate inspections, most recently on October 8, 2026. 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 2 times across 2 separate inspections, most recently on April 17, 2024. 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?

  • 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 26 times across 10 separate inspections, most recently on September 24, 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 9 times across 5 separate inspections, most recently on September 24, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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

  1. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *** Repeat ViolationHalfway house: Condiment container ice bath for cold-holding is not frequently being replaced. Keep cold-holding temperature at or below 4 degrees Celsius. Replace ice as needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *** Repeat Violations1. Ice scoop in bar area was placed on top of ice. Keep ice scoop in a designated container.2. Food containers that have been cleaned and stored on shelf were noted to have food debris on surfaces. Staff removed these items for cleaning. Ensure that all utensils are washed and sanitized properly.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were noted to be unclean and not kept in sanitizer solution. Staff prepared QUAT sanitizer at 200 ppm in Sani-buckets to store all cleaning clothes. Routinely clean/replace cleaning clothes, and keep cloth in sanitizer solution while it is not used.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A bag of flour was noted to be ripped open with flour spilling on shelf surface. Staff moved the flour into a food-grade container. Keep all foods in containers in good repair to protect from contamination and to prevent spills.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Condiment container in halfway house did not have ice bath for cold holding. Keep cold-holding temperature at or below 4 degrees Celsius. Replace ice as needed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUAT test strips are available on site for monitoring sanitizer concentration. Purchase new test strips for all chosen food-grade sanitizer (Chlorine, and QUAT).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand-washing station in bar area does not have paper towels in location that is easily accessible. Operator placed a stack of paper towels by the hand sink. Keep handwashing supplies in adequate dispensers, close to hand sink for easy access.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelves in the back food storage area and next to food prep counter were noted to be damaged. Keep all food preparation and food and equipment storage surfaces smooth, non-porous, and easy-to-clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Ice scoop in bar area was placed on top of ice. Keep ice scoop in a designated container.2. Food containers that have been cleaned and stored on shelf were noted to have food debris on surfaces. Staff removed these items for cleaning. Ensure that all utensils are washed and sanitized properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of debris noted in hard to reach corners of floor surfaces in walk-in cooler and freezer. Complete facility-wide clean up.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fan cover in the walk-in cooler has a build-up of mould and/or other debris. Clean indicated areas.
  4. Risk Management 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?
      • Minor wall damage was noted on the side of the wall at the edge of the cooking line across from the dishwasher, and on the baseboard at the corner of wall beside the dry storage room. Repair noted surfaces to ensure they can be easily cleaned as needed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of flooring in the walk-in freezer are damaged, creating surfaces that would be difficult to clean as needed. Repair floor to render surfaces smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fan cover in the walk-in cooler has a build-up of mould and/or other debris. Clean indicated areas.
  5. Monitoring Inspection

    8 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was measured at a concentration of 0ppm chlorine. The dishwasher did not appear to be dispensing chlorine sanitizer. A sanitizing basin of 200ppm quats solution was prepared during inspection. Manually sanitize dishes after washing. Repair dishwasher to ensure that a sanitizing solution of 100ppm chlorine is reliably dispensed.
    • 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 back two-compartment sink used for food preparation has an active leak around the faucet.Repair plumbing leaks to ensure that sinks operate correctly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Minor wall damage was noted on the side of the wall at the edge of the cooking line across from the dishwasher, and on the baseboard at the corner of wall beside the dry storage room. Repair noted surfaces to ensure they can be easily cleaned as needed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of flooring in the walk-in freezer are damaged, creating surfaces that would be difficult to clean as needed. Repair floor to render surfaces smooth and easily cleanable.
    • 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 directly adjacent to the stainless-steel prep counter in the back food preparation area of the kitchen was observed to have a damaged surface with raw wood. The shelving surface below this counter used to store cutting boards has a seam exposing a raw wood gap that would be difficult to clean as needed.Repair or cover indicated surface to render surface smooth and easily cleanable.Seal or cover gap at sides of cutting board shelving to make area smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The container used to store the scoop adjacent to the back ice machine is visibly unclean. Clean ice scoop and associated storage container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fan cover and shelving in the walk-in cooler has a build-up of mould and/or other debris. The utensil storage shelving in the back food preparation area has a build-up of dust.Clean indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hood range vents above the grill require cleaning:Clean indicated area.
  6. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top-loaded inserts of the kitchen line's prep cooler was being stored on a holding tray in the cooler at temperatures around 12C. This makes the inserts unable to hold a suitable temperature, as it restricts the airflow for refrigeration temperatures.Inserts were corrected during inspection, re-measured at temperature of 5C.
    • 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 directly adjacent to the stainless-steel prep counter in the back food preparation area of the kitchen was observed to have a damaged surface with raw wood. The shelving surface below this counter used to store cutting boards has a seam exposing a raw wood gap that would be difficult to clean as needed.Repair or cover indicated surface to render surface smooth and easily cleanable.Seal or cover gap at sides of cutting board shelving to make area smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Minor wall damage was noted on the side of the wall at the edge of the cooking line across from the dishwasher, and on the baseboard at the corner of wall beside the dry storage room. Repair noted surfaces to ensure they can be easily cleaned as needed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of flooring in the walk-in freezer are damaged, creating surfaces that would be difficult to clean as needed. Repair floor to render surfaces smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Areas of shelving in the dry storage room were damaged or had significant gaps, creating areas that would be difficult to clean as needed. Cover or fill/finish noted areas to render shelving surfaces smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hood range vents above the grill require cleaning:Clean indicated area.
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer was measured at a concentration in excess of 400ppm. Adjust dispenser to release a concentration of 200ppm quats sanitizer. Manually dilute sanitizer to a concentration of 200ppm until dispenser can be adjusted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Minor wall damage was noted on the side of the wall at the edge of the cooking line across from the dishwasher, and on the baseboard at the corner of wall beside the dry storage room. Repair noted surfaces to ensure they can be easily cleaned as needed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of flooring in the walk-in freezer are damaged, creating surfaces that would be difficult to clean as needed. Repair floor to render surfaces smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Areas of shelving in the dry storage room were damaged or had significant gaps, creating areas that would be difficult to clean as needed. Cover or fill/finish noted areas to render shelving surfaces smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle for the service refrigerator in the kitchen is damaged, with duct tape covering sections where the handle would be. Replace duct tape with material that can be easily cleaned as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-The hood range vents above the grill-The hot holding container used to store customer bowlsClean indicated areas.
  8. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Trays of customer beverage mugs are being stored in the basement men's staff washroom.Move glassware storage to be outside of washrooms.
    • 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 walls on the sides of the cooking line has uneven or damaged edges. Repair walls to ensure smooth and cleanable surfaces.
  9. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Chef uniforms and dishwasher trays were observed being stored in the staff washroom. Move any equipment related to food handling out of washroom.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Deli containers were being stored in the sugar, cornstarch and flour bins. COMPLETE THE FOLLOWING:1. Do not store containers in ingredient bins OR replace containers with utensils that have handles. *This observation was noted in the last inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips to confirm the concentration of quats sanitizer were not available. Staff indicated that test strips were on order.Acquire suitable sanitizer test strips.
    • 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 covers for lights in the kitchen presumed to be breakable were missing at the time of inspection. Replace light covers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of flooring in front of the walk-in freezer of the kitchen was in the process of being replaced at the time of inspection. Complete repair of floor in this area to ensure smooth and easily cleanable surfaces throughout the kitchen.
  10. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Open staff personal drinks were stored above the prep line area. Drinks removed during the inspection. COMPLETE THE FOLLOWING:1. Please designate an area that is separate from the food area for staff to store their drinks. It is recommended that the drinks also have a lid.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Deli containers were being stored in the sugar, cornstarch and flour bins. COMPLETE THE FOLLOWING:1. Do not store containers in ingredient bins OR replace containers with utensils that have handles. *This observation was noted in the last inspection.
    • 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. Observed an opening at the top of the back kitchen screen door.COMPLETE THE FOLLOWING:1. Please repair the screen to prevent entry of insects into the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **OUTSTANDING**1. Kitchen:Gaffer tape is being used to cover the top of the mixer.COMPLETE THE FOLLOWING:1. Repair damaged surface, so it is in good repair, smooth, non-absorbent and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. There was a buildup of burnt debris and grease in the hood vent filters.COMPLETE THE FOLLOWING:1. Clean filters more thoroughly and frequently. Filters should be cleaned as often as necessary to ensure adequate ventilation of smoke, odours, grease, and moisture.
  11. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Discussed use of cleaning cloths in kitchen. Cloths are not being stored in sanitizer during service. COMPLETE THE FOLLOWING:1. Please ensure cleaning cloths are kept stored in sanitizer during service to prevent growth and spread of bacteria to food contact surfaces. - Check sanitizer at least every 2 hours and replace solution if dirtied.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bar:Ice scoop stored with squeeze bottles. 2. Kitchen: Staff items stored on shelf with kitchen equipment and utensils. COMPLETE THE FOLLOWING:1. Store scoop in separate container.2. Staff items must be stored separately from all food related items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Half litre container stored in rice bucket. Container was removed during the inspection.
    • 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. Kitchen:The side rubber strip for the back door was in disrepair and light visible.COMPLETE THE FOLLOWING:1. Repair strip to prevent entry of pests into facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Kitchen:Gaffer tape is being used to cover the top of the mixer.COMPLETE THE FOLLOWING:1. Repair damaged surface, so it is in good repair, smooth, non-absorbent and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a buildup of burnt debris and grease in the hood vent filters.COMPLETE THE FOLLOWING:1. Clean filters.

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