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Castor Golf Club

4609 45 Street Castor AB T0C 0X0 · Food - General

Official record from Alberta →

Inspection summary

Castor Golf Club has been inspected 8 times by Alberta Health Services (Environmental Public Health) since May 14, 2024. The most recent inspection, on June 23, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 6 separate inspections, most recently on June 16, 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 once on June 16, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 May 14, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 4 times across 3 separate inspections, most recently on June 11, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 May 15, 2024. 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?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The gravy was stirred and its temperature was measured using a probe thermometer, which recorded a temperature of 53.2°C.As discussed, gravy must be reheated rapidly on the stove to a minimum internal temperature of 74°C before being transferred to the hot holding unit. Once placed in hot holding, it must be maintained at a temperature of 60°C or higher at all times.It is recommended that a written reheating and hot holding procedure be posted for staff reference to help ensure consistent compliance with food safety requirements.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not operating as intended at the time of inspection, as sanitizer was not being detected and an error message was displayed on the unit. I left some test paper on-site so staff can continue troubleshooting the issue. Please notify me once the dishwasher has been repaired and is functioning properly.Please note that chlorine test papers are required to verify that the dishwasher is dispensing sanitizer at the appropriate concentration. QUAT test strips were available on-site; however, these are intended for testing the sanitizer solution in the sanitizing sink and are not suitable for verifying sanitizer levels in the dishwasher.
  3. Monitoring 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)?
      • Dishwasher was reaching 62 C at the time of inspection and sanitizer was not detected. Not sure as the plate on the front of the machine has instructions for hot water sanitizing (rinse 82 C) and chemical sanitizing. Operator stated the machines uses chemicals to sanitizer and has a booster heater. I was able to show the operator that the chlorine sanitizer was not of an adequate strength (active ingredient evaporates in hot kitchen and over time). They changed the bottle but did not know how to prime the pump. I pulled up a youtube video for the operator on my phone and they were going to work through this to get the machine working and I advised I'd stop by again on my way back home to verify the machine is working.
  4. Risk Management Inspection

    0 infractions

  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)?
      • OUTSTANDINGThe dishwasher does need to be working as intended and after my inspection I stopped by the town to discuss the concern. They were unaware that it still is not reaching 82 C at the manifold. Please work with them to come up with a solution.
  6. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At the time of inspection, the dishwasher was run about 3 times and did not reach above 55 C. OUTSTANDING
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Sink in bar area is not accessible for handwashing.
  7. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At the time of inspection, the dishwasher was run about 3 times and did not reach above 55 C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap is required at the handwash sink in the front and must be accessible for handwashing i.e. not filled with ice. CORRECTED
    • 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 dry storage shelf needs to be smooth and impervious to moisture to facilitate easy cleaning. CORRECTED
  8. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • As discussed, baked potatoes must be taken out of the foil in storage and not left at room temperature. During the inspection I was advised that the potatoes were made on Saturday. Several potatoes were observed on the counter at room temperature ~20 C and several were observed in the fridge >4 C. Discarded during inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Foods must be covered while in storage and raw meat must be stored beneath ready to eat foods. I recommend designating the bottom shelf for raw meats only.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A max/min thermometer is required to verify the dishwasher is working satisfactory. At the time of inspection, the dishwasher was run about 3 times and did not reach above 55 C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap is required at the handwash sink in the front and must be accessible for handwashing i.e. not filled with ice.
    • 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 dry storage shelf needs to be smooth and impervious to moisture to facilitate easy cleaning.

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