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Cremona Community Curling Club - Food

126 1A Avenue W Cremona AB T0M 0R0 · Food - General

Official record from Alberta →

Inspection summary

Cremona Community Curling Club - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 17, 2024. The most recent inspection, on May 25, 2026, found no infractions.

3 of 5 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.

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 once on January 30, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on November 13, 2025. 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring 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?
      • The caulking behind the counter to the right of the sinks is damaged, creating surfaces in food handling areas that would be more difficult to clean. A baseboard behind the deep fryer is missing, creating a gap between the wall and floor that would make the surface difficult to clean. Repair areas to ensure that surfaces are smooth and easily cleanable.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The bleach sanitizer measured greater than 200ppm chlorine and bleached out the test strips.COMPLETE THE FOLLOWING:1. Please ensure the bleach sanitizer for the kitchen measures 100ppm chlorine (0.5 teaspoon bleach + 1 litre water).
  5. Risk Management Inspection

    0 infractions

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