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Desert Blume Golf Club

107 Clubhouse Drive SW Medicine Hat AB T1B 0A4 · Food - General

Official record from Alberta →

Inspection summary

Desert Blume Golf Club has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 9, 2024. The most recent inspection, on July 14, 2026, recorded 5 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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 4 times across 3 separate inspections, most recently on July 14, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 14, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 separate inspections, most recently on July 14, 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 once on August 25, 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. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A cleaning rag was found on the bar floor.*Removed the cleaning cloth from the floor and ensure cleaning cloths are stored in a sanitizer solution between uses.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solutions in spray bottles and the cleaning cloth pail had a very low concentration, with no quats detected on the sanitizer test strips.* Prepare fresh sanitizer solutions and verify the proper concentration using sanitizer test strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop is stored inside a white storage container with flour.* Remove the scoop and place it in a designated scoop container to prevent cross-contamination of food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bucket with carrots was stored on the floor directly in front of raw meat in the walk-in cooler.* Removed the bucket with carrots from the floor and stored it separate from raw meat to prevent cross-contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle in the kitchen and a spray bottle in the bar were not labelled.* Label the spray bottles to identify their contents.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strip for lactic acid sanitizer is not available to measure the concentration of the lactic acid sanitizer.
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw packs of meat were stored next to breads in the freezer, which was measured at -20°C. To prevent cross-contamination, raw meat and bread must be stored separately. The operator relocated the bread to the refrigerator.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop was stored inside a bag of flour. The operator removed the scoop and placed it in a designated scoop container. Utensils must be stored in a manner that prevents cross-contamination of food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strip for lactic acid sanitizer is not available to measure the concentration of the lactic acid sanitizer.
    • 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 ventilation hood has dust buildup at the left corner. It is essential to maintain the hood in a clean condition to prevent the accumulation of dust and debris.
  5. Monitoring Inspection

    0 infractions

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