Skip to content
Loading map…

Country Club Inn

6205 50 Avenue Lacombe AB T4L 1K9 · Food - General

Official record from Alberta →

Inspection summary

Country Club Inn has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 23, 2024. The most recent inspection, on September 2, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 1, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 across 2 separate inspections, most recently on September 1, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on October 28, 2025. 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 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 4 times across 4 separate inspections, most recently on September 1, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on October 28, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The operator stated that the sanitizer bottle contained a bleach solution; however, it measured 0 ppm for both chlorine and quats. The operator obtained another bottle from the hotel that was labelled as bleach but had a vinegar-like odour and slight yellow tinge. This solution also measured 0 ppm for chlorine and quats.Please discontinue using the ineffective solutions and restock unscented household bleach. Prepare the sanitizer according to the manufacturer’s instructions to achieve a chlorine concentration of 100–200 ppm. When using regular 5.25% household bleach, approximately ½ teaspoon of bleach per litre of water will produce a solution within this range. Verify the concentration using appropriate chlorine test strips. A fresh bottle should be made each day as it disappears over time.A sanitizer preparation guide was emailed to the operator.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Four hard-boiled eggs were measured at 23C on a plate beside the stove. The operator stated that they were leftovers from breakfast that had been forgotten and should have been discarded. The eggs were discarded during the inspection.Following this correction, all remaining food was adequately temperature controlled, and all temperature-control equipment was operating effectively:The refrigerator was maintained at 4 °C or lower.The freezer was maintained at −18 °C or lower.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was accessible, supplied with warm water, drained effectively, and was stocked with soap. However, the paper towel dispenser was empty. The operator restocked the paper towels during the inspection.Please ensure the handwashing sink is always adequately stocked with soap and paper towels to facilitate effective handwashing when required.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Make sure that all the hand washing sinks in the facility have paper towel in suitable dispenser to ensure proper hand hygiene.28th, oct 2025: Still not in compliance
    • 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?
      • Pest control records were not available for review during the inspection,Pest control checklist will be provided.Make sure to maintain the pest control records on monthly basis.October 28th, 2025: Violation still pending
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Following observations were made regarding the facility equipment.1) Mechanical dishwasher was not working.2) Walk in cooler was measured at 14.8 degrees. Violations were discussed with facility operator.- As mechanical dishwasher is not working, facility is not allowed to use reusable customer utensils.Only use the single use customer utensils until the dishwasher is repaired.** Owner confirmed that cooler will be repaired on priority basis, meanwhile fresh milk and cream will be purchased, as required. Any high- risk food in the danger zone for more than two hours will be discarded **.October 28th, 2025: Violation related to refrigeration unit was addressed.No concern noted.**Violation related to dishwasher still pending**It was observed that facility is still using reusable customer use utensils, and dishwasher is not working**.Replace or repair the dishwasher on priority basis.
  5. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Time for milk, cream and other perishable items in the cooler could not be verified as facility was not maintaining the temp logs.Operator was asked to discard all the perishable high- risk food at temperature between 4 to 60 degrees C.** Maintain the temp logs, template will be provided for reference **.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • As dishwasher was not working, education was provided to staff to set-up a two compartment sink for cleaning and sanitizing of utensils.Resource will also be provided via e-mail.**There is no separate handwashing sink in the kitchen area**
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Make sure that all the hand washing sinks in the facility have paper towel in suitable dispenser to ensure proper hand hygiene.
    • 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?
      • Pest control records were not available for review during the inspection,Pest control checklist will be provided.Make sure to maintain the pest control records on monthly basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Following observations were made regarding the facility equipment.1) Mechanical dishwasher was not working.2) Walk in cooler was measured at 14.8 degrees. Violations were discussed with facility operator.- As mechanical dishwasher is not working, facility is not allowed to use reusable customer utensils.Only use the single use customer utensils until the dishwasher is repaired.** Owner confirmed that cooler will be repaired on priority basis, meanwhile fresh milk and cream will be purchased, as required. Any high- risk food in the danger zone for more than two hours will be discarded **.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring 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)?
      • No chlorine test strips were available on-site. Please ensure to obtain test strips in order to measure the concentration of the sanitizer (i.e., 100ppm).
    • 20. Do food handlers at the facility have adequate food safety training?
      • No staff member was certified in food safety at the time of the inspection. Please ensure at-least one staff member is always present on-site who is certified in food safety training.

Nearby inspected facilities

Own this business? Add a badge to your website