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Carnmoney Golf & Country Club - Kitchen

44001 Dunbow Road E Foothills AB T0L 0X0 · Food - General

Official record from Alberta →

Inspection summary

Carnmoney Golf & Country Club - Kitchen has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 25, 2024. The most recent inspection, on September 17, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

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 4 times across 2 separate inspections, most recently on June 16, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 June 16, 2026. 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?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on April 25, 2024. For example: Is food being protected from contamination during transportation?

  • 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 June 16, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on June 16, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two buckets of QUATs sanitizer measured at 0 ppm in the main kitchen. **Ensure QUATs sanitizer is maintained at 200 ppm. ***CORRECTED DURING INSPECTION. ENSURE THE LINES ARE RUN LONG ENOUGH FOR THE CHEMICALS TO MIX TO THE CORRECT DOSAGE.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Flour scoop handle touching the bulk supply. **Ensure scoop handle is stored in a manner that does not touch the bulk food supply.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • QUATs sanitizer concentration was measured at 0 ppm in the bar dishwasher. **Ensure QUATs sanitizer is maintained at 200 ppm.In the meantime, manually sanitize or use the main kitchen dishwasher.
    • 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?
      • 1. Two mouse droppings were observed in a lower cabinet underneath the hot dog hot holding unit in the halfway house. **Do not sweep or vacuum when removing the mouse droppings. Clean and disinfect hard surfaces with a strong bleach solution. (1 part bleach in 9 parts water). Continue with pest control measures. 2. Snap trap was observed on the lower shelf in the dry storage area. **Remove. If traps used, ensure they are enclosed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas:1) Flooring underneath the coffee station/area in the main kitchen. 2) Ceiling by the fan in the dish pit area of the main kitchen. 3) Floor by the steamer drip drain adjacent to the walk in freezer in the main kitchen.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A QUATs sanitizer bucket storing utensils did not meet the 200 ppm concentration. **Ensure QUATs sanitizer is maintained at a concentration of 200 ppm. ***CORRECTED DURING THE INSPECTION. 2. A bottle of QUATs sanitizer in the Halfway House did not meet the 200 ppm concentration. **Ensure QUATs sanitizer is maintained at a concentration of 200 ppm. ***CORRECTED DURING THE INSPECTION.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine, QUATs and iodine test strips were expired. **Obtain new test strips.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The pot and pan detergent dispenser hose was too long and submerged in the dirty dish water. **Ensure the hose is not submerged in dirty dish water to prevent potential back siphoning. ***CORRECTED DURING THE INSPECTION.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: 1) Light covers along the main cook line.
  5. Risk Management Inspection

    0 infractions

  6. 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?
      • The flooring in the dishwashing area contained several sections that were damaged and difficult to properly clean. Staff advised that flooring was planned to be replaced next season. Sealing of damaged or uneven floor sections will be sufficient until this replacement takes place.
    • 25. Is food being protected from contamination during transportation?
      • The containers used to transport ice to the concessions located in another building did not have lids to protect ice from contamination. Lids were provided for ice transport containers during inspection.

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