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Xgolf Concession

5206 50 Avenue Wetaskiwin AB T9A 0S8 · Food - General

Official record from Alberta →

Inspection summary

Xgolf Concession has been inspected once by Alberta Health Services (Environmental Public Health), on October 8, 2026. The most recent inspection, on October 8, 2026, recorded 3 infractions.

In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 once on October 8, 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 once on October 8, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 once on October 8, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

1 inspection

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • All brand-new cooling units are maintaining the required temperatures.To be corrected: Provide a properly calibrated thermometer in each cooling unit to allow for continuous temperature monitoring.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Brand new high-temperature dishwasher has been installed and tested through two cycles. The final rinse temperature reached 68°C during the first cycle and 69°C during the second cycle at the plate level.Adjust the hot water temperature and/or dishwasher settings to ensure a minimum final rinse temperature of 71°C at the plate level is consistently achieved.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility maintained in a clean and sanitary condition.Washroom is well maintained and hand sink is stocked with supplies.Written cleaning and sanitation programs are not currently available.Develop and implement written cleaning schedules that identify all equipment and areas requiring cleaning and sanitation, including daily, weekly, bi-weekly, and monthly tasks. Cleaning records should be maintained on-site for verification

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