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Cypress Club of Medicine Hat

218 6 Avenue SE Medicine Hat AB T1A 2S5 · Food - General

Official record from Alberta →

Inspection summary

Cypress Club of Medicine Hat has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 15, 2024. The most recent inspection, on June 17, 2025, recorded 1 infraction.

1 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: 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.

  • 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 4 times across 4 separate inspections, most recently on June 17, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on February 23, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 January 15, 2024. 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

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge in the bar area is not functioning properly. The internal temperature varies, with the back of the fridge measuring between -2°C and 4°C, while the area near the door is around 12°C. No thermometer was placed inside the fridge at the time of inspection.Perishable food items stored near the door were promptly discarded by the operator. Remaining perishable items were moved further inside the fridge, where temperatures are cooler.Please ensure a thermometer is placed inside the fridge and staff members are informed and strictly adhere to this practice until the fridge is repaired and capable of maintaining a consistent temperature below 4°C throughout.June 17, 2025 updateThere is a thermometer available. However, the temperature inconsistency remains. Please continue following the above-mentioned practice.
  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge in the bar area is not functioning properly. The internal temperature varies, with the back of the fridge measuring between -2°C and 4°C, while the area near the door is around 12°C. No thermometer was placed inside the fridge at the time of inspection.Perishable food items stored near the door were promptly discarded by the operator. Remaining perishable items were moved further inside the fridge, where temperatures are cooler.Please ensure a thermometer is placed inside the fridge and staff members are informed and strictly adhere to this practice until the fridge is repaired and capable of maintaining a consistent temperature below 4°C throughout.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The reading of the thermometer in the fridge in the front bar area was slightly above 4 °C. The operator promptly dialed down the temperature setting.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) White resin cutting board by grill is not in good repair - deep cut marks and discolored
  6. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) White resin cutting board by grill is not in good repair - deep cut marks and discolored2) Test Strips for QUATS sanitizer has expired (2023)Note: New Chlorine Test Strips are available
  7. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A functioning thermometer is not available in the kitchen glass door cooler
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) White resin cutting board by grill is not in good repair - deep cut marks and stained 2) Sanitizer Test Strips for both Chlorine and QUATS, have expired (2023)
  8. Demand 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?
      • Water supply in disrepair due to burst water pipesAction: Premises has voluntarily closed. Repairs are in progress.

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