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Claresholm Inn

4815 1 Street SW Claresholm AB T0L 0T0 · Food - General

Official record from Alberta →

Inspection summary

Claresholm Inn has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on February 26, 2026, recorded 2 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 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 10 times across 7 separate inspections, most recently on February 26, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 July 11, 2024. 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 3 times across 3 separate inspections, most recently on February 26, 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 October 19, 2023. 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.

9 inspections

  1. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were observed with no expiry date and validity could not be verified.**Please obtain new test strips that can be verified.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ventilation hood was observed with build up of grease and dirt. Ensure that that hood is kept clean to prevent fire hazard and food contamination.***Please Clean
  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer had a concentration of 0ppm.This was corrected during the inspection. Operator made a new solution which had a concentration of 100ppm. Please ensure that a sanitizer is made available at all times for sanitizing food contact surfaces.
  3. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Lemon scented bleach being used for the sanitizer on site.- Un-scented bleach use only.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Lemon scented bleach being used for the sanitizer on site.- Un-scented bleach use only.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in cooler air temp and food temp measured at 16/17C.- Wings, gravy, meat containers discarded on site.- Not to be used unless maintaining 4 C or less.- Other fridges for use on site.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No bleach water sanitizer cloth bucket made up today.- To be mixed to 100-200 ppm with wiping clothes kept inside when not in use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sink drain plugs found on site for use.- Staff using buckets for ware washing - Drain plugs required to be on site for use.
  8. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No bleach water sanitizer cloth bucket made up today.- To be mixed to 100-200 ppm with wiping clothes kept inside when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thawing foods in the sink at room temp.- Still partially frozen.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is dispensing the chlorine sanitizer at < 50 ppm.- To be from 100-200 ppm.- To be serviced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The utensil and dry storage room just outside the kitchen is disorganized and cluttered.- Maintain the area organized and clean with no personal items.
  9. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No bleach water sanitizer cloth bucket made up today.- To be mixed to 100-200 ppm with wiping clothes kept inside when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple food items in the cooler are stored in their original tin cans.- Once open remove from tin cans as these will rust.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is not dispensing any chlorine sanitizer.- To be from 100-200 ppm.- To be serviced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The main wood work table is cluttered with equipment.- To be maintained for food handling only.- To be washed and bleach water sanitized to ensure sanitary.

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