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Clubhouse Restaurant

2802 13 Avenue SE Medicine Hat AB T1A 3P9 · Food - General

Official record from Alberta →

Inspection summary

Clubhouse Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 15, 2025. The most recent inspection, on May 4, 2026, recorded 1 infraction.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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 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 3 times across 3 separate inspections, most recently on May 4, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on May 27, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 October 20, 2025. 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 20, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on May 27, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The standup cooler was not equipped with an internal thermometer. Staff brought an extra thermometer and placed it in the cooler.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There is a bag of rice and flour directly on the floor in the dry storage room.Scoops were left in bulk food containers; they were removed by the operator.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The gravy measured approximately 45°C. The operator said they would throw the rest out.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The french fry cutter was covered in food debris. It was removed by the operator for cleaning.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • There were unlabeled spray bottles of cleaning solution. They were promptly labelled 'sanitizer' by staff.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding for the soup, gravy, and aus jus, measured approximately 55°C. The hot holding unit heat setting was increased by staff.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • There is no food handling permit posted. The approval inspection report is posted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of grease and food debris underneath the fryer station in the kitchen. There is a buildup of syrup residue by the pop bibs in the liquor room.
  5. Initial Inspection

    0 infractions

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