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Calgary Curling Club

720 3 Street NW Calgary AB T2N 1N9 · Food - General

Official record from Alberta →

Inspection summary

Calgary Curling Club has been inspected 3 times by Alberta Health Services (Environmental Public Health) since October 18, 2024. The most recent inspection, on January 30, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 2 times across 2 separate inspections, most recently on January 30, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on January 30, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on January 30, 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.

3 inspections

  1. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The left sandwich cooler measured 14.9C using a probe thermometer. There were sauces, pickles, sauce, vegetables and bread stored inside. Coolers must maintain a temperature below 4C to prevent the growth of bacteria. Repair the cooler and refrain from storing food inside until it has been repaired. The operator removed the vegetables and sauces from the cooler at the time of the inspection and placed it inside a functioning cooler. The sauces were tested for the pH and all sauces measured below 4.6.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was grease accumulation in the ventilation canopy. Food equipment must be maintained in a clean and sanitary manner to protect food from contamination where it is prepared below. The ventilation canopy must be regularly cleaned to remove contamination and to ensure the system is in good working condition to remove smoke, vapors, and gases. Thoroughly clean the ventilation canopy.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is grime, grease and food debris accumulated under the fryer/grill area. Thoroughly clean the indicated areas. Ensure hard-to-reach areas are regularly cleaned to prevent attraction of pests.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The left sandwich cooler measured 14.9C using a probe thermometer. There were sauces, pickles, sauce, vegetables and bread stored inside. Coolers must maintain a temperature below 4C to prevent the growth of bacteria. Repair the cooler and refrain from storing food inside until it has been repaired. The operator removed the vegetables and sauces from the cooler at the time of the inspection and placed it inside a functioning cooler. The sauces were tested for the pH and all sauces measured below 4.6.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is grime, grease and food debris accumulated under the fryer/grill area. Thoroughly clean the indicated areas. Ensure hard-to-reach areas are regularly cleaned to prevent attraction of pests.
  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Parts of the interior surface of the ice machine were slimy and moldy.Discard the ice. Clean and sanitize the interior surfaces of the ice machine.

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