Bow Valley Community Club
255115 E Range Road 281A Indus AB T1X 0H5 · Food - General
Inspection summary
Bow Valley Community Club has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 22, 2023. The most recent inspection, on November 5, 2025, recorded 1 infraction.
None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.
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 2 times across 2 separate inspections, most recently on November 5, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
Chemicals and toxic substancesHigher risk
Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.
Recorded 2 times across 2 separate inspections, most recently on March 18, 2025. For example:
Are chemicals stored and handled in a safe manner?
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 March 18, 2025. 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.
4 inspections
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine sanitizer spray bottle at the dishwashing sink measured above 200ppm. - Ensure to mix 1/2 teaspoon of unscented household bleach with 1 liter of water. Verify the solution concentration of 100ppm using chlorine sanitizer test strips.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer spray bottle was not labeled. This was corrected during the inspection. Ensure all bottles are labeled so their contents are known.
- 23. Is the facility maintained in a clean and sanitary condition?
- A fabric chair was used in bar area. This was removed during the inspection. Surfaces in food prep areas must be non-porous and easy to clean.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
1 infraction
- 09. Are chemicals stored and handled in a safe manner?
- Ensure sanitizer spray bottle is labelled.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Ensure dishes are sanitized with 100 ppm chlorine solution after washing. This was reviewed while on-site and a poster is attached in email.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?