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Collicutt Siding Golf Club - Food

1025 Western Drive Crossfield AB T0M 0S0 · Food - General

Official record from Alberta →

Inspection summary

Collicutt Siding Golf Club - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 16, 2024. The most recent inspection, on June 18, 2026, recorded 5 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 4 separate inspections, most recently on September 18, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on June 18, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 on September 18, 2025. 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 7 times across 4 separate inspections, most recently on June 18, 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?

  • 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 5 times across 3 separate inspections, most recently on September 18, 2025. 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.

5 inspections

  1. Monitoring Inspection

    5 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A written record of pest control measures undertaken at this facility was not available for review at the time of inspection.Prepare and maintain a written record of pest control measures undertaken at this facility.
    • 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 light at the back of the dry storage area is not working. Restore sufficient lighting to this area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior of the ice machine has damaged plastic surfaces, raising concerns of plastic contamination of stored ice. Repair or replace surfaces with damaged or brittle plastic components.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A weekly and monthly written sanitation plan was not available for review.Prepare a weekly and monthly cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-The cutting board of the prep cooler-The interior of the ice machineClean indicated areas.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer in use at this facility was measured in excess of 400ppm. Quats sanitizer was corrected to a dilution of 200ppm during inspection. Ensure that prepared sanitizer is accurately measured using available test strips to ensure a food-grade concentration is maintained.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of prepared foods in the walk-in cooler do not have lids for protecting them from potential contamination.Provide lids for all foods stored in the walk-in cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods in the dry storage area were observed being stored directly on the floor. Identified foods were moved up off the floor during inspection. Provide additional shelving or other platform space for foods stored in absorbent or non-enclosed containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler in the kitchen was measured at an ambient temperature of 10C. Staff advised that cooler was in the process of being repaired. Foods requiring refrigeration were moved into alternate coolers during inspection. Complete cooler repair to ensure a temperature of 4C or lower can be maintained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One of the sink compartments contained partially frozen chicken being thawed in stagnant water, measured at a temperature of 14C. Thawing foods were set with cold running water during inspection, maintaining a temperature around 3C. This thawing method is not advised for future use due to the lack of additional available faucets in the kitchen to facilitate handwashing access while thawing foods.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A written record of pest control measures undertaken at this facility was not available for review at the time of inspection.Prepare and maintain a written record of pest control measures undertaken at this facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A damaged wire metal utensil was observed being used to handle food. The frayed wiring of this utensil presented a physical contamination risk. Utensil was disposed of during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-Hood vents above deep fryer and grill-The area adjacent to the deep fryer-The cutting board of the prep cooler-The interior of the ice machineClean indicated areas.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meats were observed being stored above cooked food products in the walk-in cooler. Move raw meat/seafood so that they are stored below or away from cooked food products.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **OUTSTANDING**1. No chlorine test strips available for testing bleach sanitizer.COMPLETE THE FOLLOWING:1. Please acquire chlorine test strips that are able to measure up to 200ppm chlorine.*Alternate quats sanitizer is available for use. Advise discontinuing use of chlorine bleach as a food-grade sanitizer if test strips are not acquired.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A small number of mouse droppings were noted in the back of the dry storage area, and in the walk-in freezer. A written record of pest control measures undertaken at this facility was not available for review at the time of inspection.Safely clean and disinfect areas containing mouse droppings.Prepare and maintain a written record of pest control measures undertaken at this facility.
    • 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 three-compartment sink in the kitchen has an ongoing drainage leak.Repair plumbing deficiency.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-Hood vents above deep fryer and grill-The cutting board of the prep cooler-The area underneath the sandwich press counter of the kitchen line-The interior of the ice machineClean indicated areas.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Observed cleaning cloths not being stored in bleach sanitizer. COMPLETE THE FOLLOWING:1. Keep cleaning cloths for wiping counters in sanitizer to prevent the growth and spread of bacteria to food contact surfaces. Designate cloths for handling hot pans.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Bowl stored directly on top of open insert of flour. Bowl removed during inspection. Discussed not storing bowls on top of open containers to protect food from contamination.2. Bottle of pop stored in drink ice well. Bottle removed during inspection. Discussed not storing any items in ice well used for customer drinks.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bag of potatoes and cardboard boxes of onions and canned tomatoes stored on floor in dry storage room.2. Box of eggs stored above fresh produce in walk in cooler. 3. Drinks stored on floor next to ice machine in dry storage. 4. Open can of chili paste in fridge. COMPLETE THE FOLLOWING:1. Ensure all food and food related items are stored off the ground to protect from contamination and facilitate cleaning in the area.2. Store box of eggs on a tray to protect food below from contamination in the event of accidental breakage.3. Ensure canned food is transferred to food grade containers after opening.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **OUTSTANDING**1. No chlorine test strips available for testing bleach sanitizer.COMPLETE THE FOLLOWING:1. Please acquire chlorine test strips that are able to measure up to 200ppm chlorine.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The shelf below the customer ice well where pop syrups are stored is in disrepair. COMPLETE THE FOLLOWING:1. Please repair/refinish the surface so it is smooth, impervious to moisture and easy to clean.
  5. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. No chlorine test strips available for testing bleach sanitizer.COMPLETE THE FOLLOWING:1. Please acquire chlorine test strips that are able to measure up to 200ppm chlorine.
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