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Brooks Golf Club

1211 1 Avenue E Brooks AB T1R 1C3 · Food - General

Official record from Alberta →

Inspection summary

Brooks Golf Club has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 18, 2024. The most recent inspection, on May 25, 2026, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 May 25, 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 April 24, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on March 4, 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 3 times across 2 separate inspections, most recently on April 24, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on May 25, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Improper mixing of the chlorine sanitizing solution was observed during the inspection. The operator was educated on the proper mixing of the sanitizer solution, and a new solution was mixed and tested at 100 ppm.A poster on how to properly mix the sanitizer solution was provided. Ensure that the mixing procedure is followed.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was not displayed for public view* Print food handling permit and ensure it is displayed for public view at all times.
  2. Monitoring Inspection

    2 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?
      • There is a new rip in the linoleum tile in front of the freezer in the kitchen. A glue-down repair could be attempted to repair that one area or replace the tile.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bar cooler door seal needs to be replaced. Reportedly, the fridge service provider is coming back to replace it.
  3. Risk Management Inspection

    2 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?
      • There is a new rip in the linoleum tile in front of the freezer in the kitchen. A glue-down repair could be attempted to repair that one area or replace the tile.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bar cooler door seal needs to be replaced. Reportedly, the fridge service provider is coming back to replace it.
  4. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw steaks were stored on top of baby potatoes in the walk-in cooler. Storage was corrected during inspection. Keep raw meat stored below and separate from produce and ready-to-eat food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bar cooler temperature measured 8 degrees Celsius. The door seal is breaking and not allowing the door to close properly. Sliced papaya and other perishable foods were moved out of this cooler. *Repair cooler and ensure cooler is operating at 4 degrees Celsius or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel at the kitchen hand sink was not feeding through the dispenser. This was corrected during inspection.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Automatic cleaner and sanitizer dispenser needs to be calibrated which is scheduled in a couple days. Servers were using water and vinegar to clean tables, which is not an approved sanitizer. Bleach sanitizer was prepared to sanitize tables until the quat dispenser is re-calibrated.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A few tubs of food were stored on the floor in the walk-in cooler. Plastic bibs were placed underneath.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was not displayed. Permit was printed and posted during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walk-in beverage cooler is accumulating mold and mildew on storage racks. Clean and sanitize cooler.

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