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Cottonwood Golf & Country Club - Clubhouse Kitchen

88008 226 Avenue E Foothills No 31 AB T1S 4A6 · Food - General

Official record from Alberta →

Inspection summary

Cottonwood Golf & Country Club - Clubhouse Kitchen has been inspected 8 times by Alberta Health Services (Environmental Public Health) since May 27, 2024. The most recent inspection, on September 24, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 3 times across 3 separate inspections, most recently on September 17, 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)?

  • 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 once on July 6, 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 once on June 23, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 separate inspections, most recently on July 6, 2026. 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 4 times across 4 separate inspections, most recently on September 22, 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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 broken tile underneath the chlorine dishwasher was observed. **Repair.
  3. Risk Management 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)?
      • Iodine test strips for bar were expired (2025). **Obtain new iodine test strips.
    • 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 broken tile underneath the chlorine dishwasher was observed. **Repair.
  4. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Flour scoop handle was touching directly in the bulk food supply. **Ensure handle is stored in a manner that does not directly touch the bulk food supply.***CORRECTED DURING THE INSPECTION. 2. Cooked chicken stored in the walk in cooler in a shallow pan was not covered properly. **Ensure open foods are protected against contamination. ***CORRECTED DURING THE INSPECTION.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips for bar were expired (2025). **Obtain new iodine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. No hand soap at the bar sink. **Obtain hand soap. 2. Hand soap dispenser not working at the hand washing sink in the main kitchen. Appears battery needs replacement. **Repair. ***CORRECTED DURING THE INSPECTION.
    • 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?
      • Mouse droppings were observed on the floor along the dish pit wall. **Do not sweep or vacuum when removing the mouse droppings. Clean and disinfect hard surfaces with a strong bleach solution. (1 part bleach in 9 parts water). Continue current pest control measures.
    • 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 broken tile underneath the chlorine dishwasher was observed. **Repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishes located on the bottom shelf in the main kitchen was observed to be dusty. Staff noted that these dishes do not get used unless there is an event. **Clean dishes and stored dishes in a sanitary manner that prevents contamination.
  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There was no lid or cover over an opened box of frozen onion rings. **Ensure there is a lid or cover to protect from potential contamination. ***CORRECTED DURING THE INSPECTION.2. The handle of a scoop in bulk food containers was observed to be touching the bulk food items. **Ensure the handles are stored in a manner that bulk food items are not touching. ***CORRECTED DURING THE INSPECTION.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Missing thermometer in the walk in cooler. **Obtain thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The QUATs and chlorine test strips could not be located. **Ensure QUATs and chlorine test strips are available.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The lid on one the bulk food containers located by the keg walk in cooler was observed to have duct tape covering a crack. **Replace lid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dust/debris observed along the flooring in the dry storage area. **Clean.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • An outdoor area at the back patio was identified as being used for the preparation, cooking, and service of pizza. This area does not have a hand washing sink in a convenient location in its vicinity. The nearest handwashing sink is located beside the kitchen cooking line, through a nearby door Provide a suitable sink with handwashing supplies in this area to ensure ready access to a handwashing sink is available whenever food handling is being conducted.
  8. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • An outdoor area at the back patio was identified as being used for the preparation, cooking, and service of pizza. This area did not have a hand washing sink in a convenient location in its vicinity. The nearest handwashing sink was located beside the kitchen cooking line, through a door Provide a suitable mobile sink with handwashing supplies in this area.
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