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Earl Grey Golf Club

6540 20 Street SW Calgary AB T3E 5L2 · Food - General

Official record from Alberta →

Inspection summary

Earl Grey Golf Club has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 7, 2024. The most recent inspection, on June 29, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on June 29, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 2 times across 2 separate inspections, most recently on June 12, 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 July 16, 2025. 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 August 7, 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 4 times across 3 separate inspections, most recently on July 16, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Several doors were pointed out to the manager, including the gift shop door, downstairs emergency exits, and front entrance where weather stripping at the bottom needed to be replaced or added due to gaps.REQUIREMENT: Properly seal these gaps to ensure pest entry does not occur.
  2. Monitoring 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)?
      • 1) The high-temperature dishwasher in the main kitchen reached a maximum temperature of 68C at the dish level.REQUIREMENT: Repair or service the dishwasher and ensure the temperature is 71C at the dish level.2) The chemical glasswasher at the bar area was dispensing chlorine at a concentration between 10 and 50 ppm.REQUIREMENTR: Repair or service this dishwasher and ensure chlorine sanitizer is maintained at 100 ppm.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Several doors were pointed out to the manager, including the gift shop door, downstairs emergency exits, and front entrance where weather stripping at the bottom needed to be replaced or added due to gaps.REQUIREMENT: Properly seal these gaps to ensure pest entry does not occur.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution in spray bottle in halfway concession measured 0ppm when tested with quat test strips.Advised to obtain a new solution and to only fill the bottle halfway.Use test strips daily to confirm sanitizer is at sufficient concentration and replace solution if it is not.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle for sanitizing solution in halfway concession was not labelled.Ensure bottles are labelled to indicate their contents.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap dispenser or paper towel dispenser at handwash sink at outdoor pizza / bbq area.Obtain enclosed soap and paper towel dispensers for this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor dirty in harder to reach areas of halfway concession.Ensure floor is cleaned.
  4. Risk Management 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?
      • KITCHEN AREA: There was a water accumulation on the floor area, located at the dishwashing area below the dishwashing machine. The inspector informed the staff/operator that no water accumulation would be permitted in the facility, and that all plumbing aspects of the facility must be maintained in good condition and free of leaks. Please determine the source of the water and fix it to prevent water accumulation in the identified area.**OUTSTANDING (2023-10-03). The water accumulation was still existing.
  5. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Th same set of gloves used to handle dirty dishes were used to handle clean dishes.-The dishwasher was advised to change gloves after before handling clean dishes.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cell phone was kept on the food prep area. The cell phone was promptly removed.Ensure material not associated with food preparation is stored in a separate location.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The internal temperature of the cooked potato that was held in the hot holding unit was measured between 38.9 degrees Celsius to 43.9 degrees Celsius.-The cooked potato was reheated on the stove to 75 degrees Celsius.2. The temperature of the hot holding unit measured 44 degrees Celsius.-The hold holding unit was adjusted to 87.8 degrees Celsius.3. Garlic butter was measured at 55.5 degrees Celsius.-The garlic butter was reheated to 76 degrees Celsius.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • KITCHEN AREA: There was a gap on the bottom perimeter of the exterior back doors. Seal gap to prevent the entry of pest.**OUTSTANDING (2023-08-25). There was still a gap on the backdoor. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**OUTSTANDING (2023-10-03). There was still a gap on the backdoor. The manager mentioned that they have already scheduled with a technician to fix the door.
    • 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 AREA: There was a water accumulation on the floor area, located at the dishwashing area below the dishwashing machine. The inspector informed the staff/operator that no water accumulation would be permitted in the facility, and that all plumbing aspects of the facility must be maintained in good condition and free of leaks. Please determine the source of the water and fix it to prevent water accumulation in the identified area.**OUTSTANDING (2023-10-03). The water accumulation was still existing.
    • 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 AREA: The caulking of the wall where the stainless steel of the dishwashing station was attached had black mold growth. The inspector informed the staff/operator that the caulking of the identified wall must be maintained free of black mold. Please fix (repair/replace) the caulking to the wall to remove the black mold.**OUTSTANDING (2023-10-03). The above were still not fixed, although attempts of cleaning the black mold growth was noticeable. Please remove the silicone/grout, clean the areas, and then regrout, as needed.

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