Clubhouse Concession
3688 48 Avenue NE Calgary AB T3J 5C8 · Food - General
Inspection summary
Clubhouse Concession has been inspected 2 times by Alberta Health Services (Environmental Public Health) since June 4, 2025. The most recent inspection, on July 8, 2026, recorded 2 infractions.
None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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 2 times across 2 separate inspections, most recently on July 8, 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)?
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 July 8, 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?
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.
2 inspections
- 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)?
- Quat test strips were not available in facility at the time of inspection.- Acquire quat strips to test sanitizer concentration.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A deep fryer and grill were found in the facility. The facility is not equipment with a ventilation hood to accommodate grease producing.- Remove the deep fryer and grill from the facility. Consult the appropriate regulatory agency to confirm ventilation requirements and ensure all cooking equipment is operated in compliance with applicable codes and bylaws.**July 9, 2026 - Small deep fryer unit was placed on the counter without any active ventilation.- Refrain from using equipment that produces grease. If deep frying is wanted for this area, submit a plan for review first. Food handling space must be in compliance with food regulation.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. A food safe sanitizer was not available for contact surfaces. Obtain a food safe sanitizer. 2. Several bottles of expired purexall disinfectant not indicated for use on food contact surface by the manufacturer was observed in the facility.Discard the expired disinfectant and discontinue use. Obtain a food safe sanitizer.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A deep fryer and grill were found in the facility. The facility is not equipment with a ventilation hood to accommodate grease producing.Remove the deep fryer and grill from the facility. Consult the appropriate regulatory agency to confirm ventilation requirements and ensure all cooking equipment is operated in compliance with applicable codes and bylaws.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?