Skip to content
Loading map…

Duchess Golf Club

Duchess AB T0J 0Z0 · Food - General

Official record from Alberta →

Inspection summary

Duchess Golf Club has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 26, 2024. The most recent inspection, on August 21, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 separate inspections, most recently on August 21, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 April 23, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on July 26, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on August 21, 2026. 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?

  • 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 once on April 23, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher is not dispensing chlorine sanitizer. Operator switched to manual sanitizing dishes.*Repair mechanical dishwasher and ensure dishwasher is tested daily using chlorine test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen counter edge near the grill is missing.*Repair kitchen counter edge.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Vinegar was used for cleaning dining tables which is not an approved sanitizer. Sanitizer spray bottles were prepared with a non-rinse bleach sanitizer concentration of 100 ppm to be used for sanitizing tables instead.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw bacon was stored in the fridge among ready-to-eat deli meats. Raw bacon was moved to another fridge. Bags of flour and a bag of take-out containers were stored on the floor. Storage was corrected during inspection. *Keep raw meat stored separate from ready-to-eat foods.*Keep food and food equipment stored off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • A mouse poison bait station is placed behind the live trap in the dry storage room. Chemical spray bottles are not labelled. *Remove poison bait. Chemical pest control is not to be used indoors.*Ensure all chemical bottles are labeled.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical chlorine dishwasher was not operational. Chlorine sanitizer was not detected. Staff corrected dishwashing by implementing three-step manual dishwashing procedures.*Repair dishwasher sanitizer to operate at 100 ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen floor has missing tiles under the grill, under and beside the dishwasher, and on the edges of the floor hatch in the dry storage room, which is exposing plywood subfloor and is not cleanable. Kitchen counter edge near the grill is missing.*Repair flooring to be smooth, cleanable and impervious to moisture.*Repair kitchen counter edge.
  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)?
      • Chlorine Test strips are not available for use.
  4. Demand 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)?
      • Chlorine Test strips are not available for use.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water sample collected on July 24 shows a presence of coliform bacteria. *Collect a re-sample. *Implement BWA guidelines until resample is satisfactory.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen bacon is being thawed at room temperature.Planning ahead and thawing in the refrigerator the night before is recommended.Submerging the frozen bacon under flowing cold water is an option.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine Test strips are not available for use.
Own this business? Add a badge to your website