Drayton Valley Curling Club
5737 45 Avenue Drayton Valley AB T7A 1R3 · Food - General
Inspection summary
Drayton Valley Curling Club has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 23, 2024. The most recent inspection, on May 8, 2026, recorded 1 infraction.
None of the 4 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 7 infractions 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 6 times across 4 separate inspections, most recently on May 8, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded 2 times across 2 separate inspections, most recently on March 12, 2026. For example:
Is solid and liquid waste being managed in a suitable manner?
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.
4 inspections
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The bar uses the dishwashers in the adjacent kitchen for dishwashing. Chlorine sanitizer in the main low-temperature dishwasher registered at 100 ppm. However, the glasswasher is still not reaching an adequate chlorine sanitizer concentration. Parts to repair the glasswasher are on order. In the meantime, the main low-temperature dishwasher must be used exclusively.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Contaminated cleaning cloths were observed in the sink and on work surfaces, which interferes with safe food handling and could lead to cross-contamination. Corrective action: Reusable cleaning cloths need to be laundered frequently (best practice would be after every operational day), and stored in an approved sanitizer solution during periods of inactivity within operational hours
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The bar uses the dishwashers in the adjacent kitchen for dishwashing, however these are currently not functioning properly. 1. The glasswasher was not achieving a chlorine concentration of 100 ppm or a temperature of at least 71 degrees Celsius at the plate level with a probe thermometer. 2. The low-temperature dishwasher was not achieving a chlorine concentration of 100 ppm. Corrective action: The dishwashers must be serviced so that they can effectively clean and sanitize dishware, equipment, and utensils. Until they can meet the above noted conditions, you must convert to manual dishwashing.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Waste and recycling is not being disposed of at an acceptable frequency, which could lead to the attraction and harbourage of pests. Corrective action: Waste and recycling must be disposed of at the end of each operational day, at minimum.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Contaminated cleaning cloths were observed in the sink and on work surfaces, which interferes with safe food handling and could lead to cross-contamination. Corrective action: Reusable cleaning cloths need to be laundered frequently (best practice would be after every operational day), and stored in an adequate sanitizer solution during periods of inactivity within operational hours
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The bar uses the dishwashers in the adjacent restaurant for dishwashing, however these are currently not functioning properly. 1. The glasswasher was not achieving a chlorine concentration of 100 ppm or a temperature of at least 71 degrees Celsius at the plate level with a probe thermometer. 2. The low-temperature dishwasher was not achieving a chlorine concentration of 100 ppm. Corrective action: The dishwashers must be serviced so that they can effectively clean and sanitize dishware, equipment, and utensils. Until they can meet the above noted conditions, you must convert to manual dishwashing.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Waste and recycling is not being disposed of at an acceptable frequency, which could lead to the attraction and harbourage of pests. Corrective action: Waste and recycling must be disposed of at the end of each operational day, at minimum.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial 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)?
- Bleach concentration was low during inspection. New bottle to be replaced.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?