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Bassano Golf Course

1 Veterans Way Bassano AB T0J 0B0 · Food - General

Official record from Alberta →

Inspection summary

Bassano Golf Course has been inspected 2 times by Alberta Health Services (Environmental Public Health) since July 17, 2024. The most recent inspection, on July 30, 2026, recorded 4 infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 3 times on July 30, 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 July 30, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

2 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer spray bottles in the bar did not contain bleach. *Refresh sanitizer solutions prior to each bar or banquet use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Coffee creamers were stored at room temperature. Creamers were placed in the fridge. *Store creamers in the fridge or in a container with ice.
    • 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 reached 55.3 degrees Celsius at the plate which is below sanitizing temperature. Discussed dishwasher use with manager and staff who proceeded to implement manual sanitizing with bleach. *Repair high temperature dishwasher to reach a minimum temperature of 71 degrees Celsius at the plate.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach test strips are not available to check bleach sanitizer concentration. *Obtain bleach test strips.
  2. Monitoring Inspection

    0 infractions

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