Consort Golf Club - Food
SW 26-36-6 W4 Consort AB · Food - General
Inspection summary
Consort Golf Club - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since July 4, 2024. The most recent inspection, on August 24, 2026, found no infractions.
3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
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.
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 June 10, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 once on August 12, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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.
6 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The jerky cooler was above 4 C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Sanitizer bottle changed at time of inspection as the sanitizer bottle was empty. Staff and I tried to figure out how to prime the pump as no sanitizer was detected; referred to manual but could not find information on how to do this. Staff will have their manager complete this and verify the concentration with test strips when they come in later today.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Advised the dishwasher is high temperature. Not reaching a satisfactory temperature on the sanitation cycle. Please call me to discuss.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?