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Calgary Winter Club

4611 14 Street NW Calgary AB T2K 1J7 · Food - General

Official record from Alberta →

Inspection summary

Calgary Winter Club has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 7, 2024. The most recent inspection, on March 31, 2026, recorded 3 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 6 times across 4 separate inspections, most recently on March 21, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 March 31, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on March 7, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 March 31, 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?

  • 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 March 31, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of perishable foods such as quinoa and potato salad in the cafeteria's front cooler was measured at 9.6-10 degrees Celsius. - Ensure the internal temperature of perishable foods stored in the cooler are maintained at 4C or less. Monitor the internal temperature regularly. Advised using deeper container may help with maintaining the temperature.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The walk-in freezer flooring in the banquet kitchen is in disrepair, rusted and no longer, smooth, easy to clean. - Please address during the renovations.2) Accumulation of mildew/mold observed on the caulking along the dishwashing counters in the banquet kitchen. - Clean and or replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The yellow cutting board in the elevation restaurant's kitchen had deep grooves, was no longer smooth and easy to clean and sanitize.Discard and replace. All food contact surfaces must be in a good state of repair.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management 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)?
      • High-temperature dishwasher in the cafeteria did not reach the minimum required temperature of 71C during the sanitation cycle. Please have the dishwasher serviced. A temperature of 71C at dish level is required during the sanitation cycle in order to achieve adequate sanitation.
  4. Monitoring Inspection

    4 infractions

    • 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 in the cafeteria did not reach the minimum required temperature of 71C during the sanitation cycle. Please have the dishwasher serviced. A temperature of 71C at dish level is required during the sanitation cycle in order to achieve adequate sanitation.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The quat sanitizer test strips were observed to be expired.Obtain test strips within their expiration date so that the sanitizer solution strength can be accurately tested and concentration verified.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The meat slicer located at Club Cafe was observed to have food debris accumulated in hard-to-reach areas that could potentially come into contact with food products.Please thoroughly clean and sanitizer the meat slicer.2) Cutting boards throughout the facility were observed to have pitting with deep groves that could trap contaminants and make it difficult to clean.Please replace the cutting boards.3) The seals around the door of the walk-in cooler located in Elevation was observed to be cracked and in disrepair, trapping contaminants and making it difficult to clean.Please replace the seal.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The wire shelving in the walk-in cooler of the main kitchen, which stores alcoholic beverages, was observed to be covered in grime, dust, and food debris.Please clean and sanitize the indicated area.
  5. Risk Management 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)?
      • High-temperature dishwasher in the cafeteria did not reach the minimum required temperature of 71C during the sanitation cycle. - Please have the dishwasher serviced. A temperature of 71C at dish level is required during the sanitation cycle in order to achieve adequate sanitation.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A few cleaning cloths were stored within the splash zone of the handwashing sink located in the cafeteria's main cooking line.- Please do not store cleaning cloths or utensils near handwashing sinks to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several containers of garlic butter were left out in room temperature in R&R, elevation and the cafeteria. There was also, caramelized onions stored in room temperature in R&R. - Do not store perishable foods such as garlic in oil/butter or caramelized onions in room temperature. Store at a temperature of less than 4 degrees Celsius or above 60 C. - Due to the anaerobic conditions of garlic in oil/butter, there is potential for production of botulinum toxins.
    • 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 in the cafeteria did not reach the minimum required temperature of 71C during the sanitation cycle. - Please have the dishwasher serviced. A temperature of 71C at dish level is required during the sanitation cycle in order to achieve adequate sanitation.- Advised staff and management to manually wash, rinse and sanitize dishes or use another mechanical dishwasher in the interim.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Observed a gap alongside the bottom of exterior doors located at the kitchen back receiving and hallway fire exit areas.- Please install weatherstripping/seal gap to prevent the entry of pests into the facility.

Nearby inspected facilities

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