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Canmore Golf & Curling Club

2000 8 Avenue Canmore AB T1W 1Y2 · Food - General

Official record from Alberta →

Inspection summary

Canmore Golf & Curling Club has been inspected 3 times by Alberta Health Services (Environmental Public Health) since December 4, 2023. The most recent inspection, on April 2, 2026, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, 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.

  • 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 April 2, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 on December 4, 2023. 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 January 10, 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 6 times across 3 separate inspections, most recently on April 2, 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 3 times across 3 separate inspections, most recently on April 2, 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.

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Some of the sanitizer spray bottles were missing labels. - Please ensure all chemicals used are appropriately labelled to indicate their contents.
    • 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 was some damage to the wall behind the hot holding units on the main cook line. - Please repair the wall, ensure it is smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some damaged wooden spoons were noted hanging with the utensils. Were removed onsite. - Please discard any damaged cooking equipment. Ensure all utensils are in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility is very clean and in good repair. There was some grease/food debris buildup in the following areas:- Behind the deep fryers - Floor of the walk-in cooler. Please clean these areas.
  2. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open personal drinks were being stored near food preparation areas and/or clean utensils. Store open personal drinks away from food preparation area and clean utensils to prevent contamination. Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Jacket was place on top of some cans of pop. Do not store personal items near food products. Corrected during inspection (jacket removed) but please ensure top of the cans are sanitized.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The bacon was being kept on top of the inserts in the top of the prep cooler; was at 14C. Foods store in this manner will not stay at 4C or less. Corrected during inspection; put into bottom of cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in storage room where pop syrup dispensing unit is located is damaged. To be replaced. This was noted on previous inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were some damaged spatulas and wooden spoons. Corrected during inspection; were discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is good but the following areas needs more thorough cleaning as there is some build-up of debris:-floor along wall behind cooking equipment where there is some oil starting to accumulate & more thorough cleaning needed around the legs of some of the equipment in beverage area.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One of the spray bottles of sink & surface sanitizer was at 0ppm. Keep at proper concentration for sanitizing (as per manufacturer). Corrected during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • One spray bottle of chemical was not labelled. Corrected during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat testing strips for checking the quat sanitizer concentration. Please obtain some.No waterproof thermometer with a min/max function for verifying dishwasher is reaching at least 71C at dish level. Please obtain.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring around the floor drain in beverage preparation area is torn. It is also splitting off wall by the handsink (between back and front of kitchen). To be repaired.Wall where ice scoop holder is located is damaged. To be repaired. Flooring in storage room where pop syrup dispensing unit is located is damaged. To be replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Boxes of take-out containers being stored directly on the ground in the back storage area. Store up off the ground.Set of golf clubs near food/utensils in back storage area. Store separately from food/utensils. Organize/de-clutter back storage area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is good but the following areas needs more thorough cleaning as there is some build-up of debris:-floor along wall behind cooking equipment & around the legs of some of the equipment-some of the walk-in-cooler shelves-guard on stand mixer

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