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Carstairs Community Golf Club Ironwood

2 - Highway 2A N Carstairs AB T0M 0M0 · Food - General

Official record from Alberta →

Inspection summary

Carstairs Community Golf Club Ironwood has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 29, 2024. The most recent inspection, on May 12, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 4 times across 3 separate inspections, most recently on May 7, 2026. 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 May 7, 2026. 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 7 times across 4 separate inspections, most recently on May 12, 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 5 times across 3 separate inspections, most recently on May 7, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on May 29, 2025. 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.

5 inspections

  1. 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?
      • One of the walls in the fountain drink syrup storage area is untreated wood, making the surface difficult to clean. Repair or cover walls in noted area to render surfaces smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cutting surfaces in the kitchen are discoloured, making them less sanitary for use as food contact surfaces.Thoroughly scour, plane, or replace cutting surfaces to ensure that are in a sanitary state.
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice machine in the snack shack has a damaged internal plastic component directly above stored ice, creating a physical contamination hazard for stored ice. Repair surface or otherwise modify ice machine to prevent plastics contamination of stored ice.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer is not available in the snack concession to verify the temperature of prepared hot dogs.Ensure that the concession has an accurate probe/infrared thermometer available for use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar glasswasher was measured at a concentration of 0ppm iodine.Service glasswasher to ensure that an iodine concentration of 12.5ppm to 25ppm is achieved.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the walls in the fountain drink syrup storage area is untreated wood, making the surface difficult to clean. Repair or cover walls in noted area to render surfaces smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cutting surfaces in the kitchen are discoloured, making them less sanitary for use as food contact surfaces.Thoroughly scour, plane, or replace cutting surfaces to ensure that are in a sanitary state.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The kitchen meat cooler and kitchen hot dog/dips cooler did not have available display thermometers. A probe thermometer is not available in the snack concession to verify the temperature of prepared hot dogs.Provide accurate display thermometers in these coolers to allow their storage temperatures to be verified.Ensure that the concession has an accurate probe/infrared thermometer available for use.
    • 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 wall behind the hot dog service area in the kitchen is damaged, creating a surface that would be difficult to clean. One of the walls in the fountain drink syrup storage area is untreated wood, making the surface difficult to clean. Repair or cover walls in noted areas to render surfaces smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The kitchen's ice scoop is damaged and cracked, making it difficult to be properly cleaned and sanitized. Replace or repair ice scoop to ensure it can be effectively cleaned and sanitized as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted to require cleaning:-The hood vent above the grill area-The wire rack used for utensil storage beside the cooking lineClean indicated areas.
  4. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **CORRECTED**1. Raw burgers stored above fresh produce in prep cooler. Burgers were moved to bottom shelf during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **OUTSTANDING**1. Canned drinks stored on floor in keg cooler. COMPLETE THE FOLLOWING:1. Please store items off the floor to protect them from contamination and facilitate cleaning in these areas.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. No chlorine test strips for testing the dishwasher.COMPLETE THE FOLLOWING:1. Purchase new test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Observed dust build up on ceiling kitchen around air ducts.2. Dust buildup observed on lights in hood vent above cooking equipment.COMPLETE THE FOLLOWING:1. Clean areas noted above as often as necessary to maintain them in a visibly clean condition and to protect the food area below from contamination.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Cleaning cloths were being stored in soapy water. Soapy water was replaced with sanitizer during the inspection.COMPLETE THE FOLLOWING:1. Please keep cloths stored in sanitizer to prevent the growth and spread of bacteria to food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bottled drinks stored on floor in the pop storage room.2. Canned drinks stored on floor in keg cooler. COMPLETE THE FOLLOWING:1. Please store items off the floor to protect them from contamination and facilitate cleaning in these areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Large white ice scoop was stored on top of the ice machine. Scoop was taken to dish and for cleaning and sanitizing. 2. Staff lunch stored in servery area. Food was relocated during the inspection.3. Staff phones and drinks stored in the cooking area.4. Staff personal phones stored in bar area. 5. Salad bowl stored on top of open insert of food in prep cooler. Bowl taken to dish during the inspection. COMPLETE THE FOLLOWING:1. Keep ice scoop stored in bucket to protect it from contamination.2. Please designate an area for staff to store their meals and personal items. Area should be separate from food prep area. 3. To protect food from contamination, do not store food prep dishes on top of open inserts of food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The QUAT test strips expired on April 15, 2023.2. The chlorine test strips expired on October 1, 2023. COMPLETE THE FOLLOWING:1. Please purchase new test strips.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • **CORRECTED**1. A cart was stored in front of the kitchen hand sink and was obstructing access. Cart relocated during the inspection.

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