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Clubhouse Diner

10209 100 Avenue Fort Saskatchewan AB T8L 1Y7 · Food - General

Inspection summary

Clubhouse Diner has been inspected once by Alberta Health Services (Environmental Public Health), on December 16, 2025. The most recent inspection, on December 16, 2025, recorded 2 infractions.

In the past 12 months there was 1 inspection with 2 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 December 16, 2025. For example: Do food handlers ensure that food is protected from contamination (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 once on December 16, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

1 inspection

  1. Initial Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly inside bulk-food containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris in various areas, including but not limited to:- Walk in cooler shelving. - Under behind and inside shelving units and prep tables. - Under behind and on the air covers of the prep coolers.- on the surfaces of storage containers. Write a cleaning schedule where every area of the facility is clean and sanitized at least once a week. - Food contain surfaces and equipment is to be cleaned and sanitized between every use.

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