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Elbow Springs Golf Club - Clubhouse

240086 Lott Creek Drive Rocky View County AB T3Z 2V4 · Food - General

Official record from Alberta →

Inspection summary

Elbow Springs Golf Club - Clubhouse has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 24, 2024. The most recent inspection, on September 21, 2026, recorded 4 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 3 separate inspections, most recently on September 21, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 21, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 4 times across 3 separate inspections, most recently on September 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 4 times across 3 separate inspections, most recently on June 9, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • * Thermometers in the prep cooler by the cook line was missing. Please ensure all coolers/refrigeration units have thermometers in them.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • * No iodine, or Quat test strips available onsite. Please ensure test strips are available onsite for glass dishwasher sanitizer concentration and Quat sanitizer concentrations.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * Caulking at the hand sink in the kitchen by the dishwashing area was not in good repair. Please ensure it is repaired/replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • * Dust accumulation at the ceiling vents in the kitchen. * Grease built up at the exhaust canopy filters. Please ensure cleaning of the areas are completed.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bar: There was no barrier between the handwashing sink and open ice well.COMPLETE THE FOLLOWING:1. Install a barrier between the ice well and hand sink to protect customer ice from contamination when washing hands.
  4. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Main kitchen: Old food debris observed around the blade sharpener and hard to reach areas of the meat slicer.COMPLETE THE FOLLOWING:1. Ensure the meat slicer is cleaned and sanitized more thoroughly to protect food from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Main kitchen: a. Boxes of fresh peppers stored on floor in walk-in cooler.b. Boxes of fries stored on floor in walk-in freezer.2. Bar: There was no barrier between the handwashing sink and open ice well.3. Driving range concession:Ice scoop stored directly on ice. COMPLETE THE FOLLOWING:1. Do not store boxes directly on the floor.2. Install a barrier between the ice well and hand sink to protect customer ice from contamination when washing hands.3. Keep ice scoop stored in a container to protect ice from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Main kitchen:Inserts of garnishes for the mise en place stored in a hotel pan and measured 12*C - 14*C. There was a second hotel pan underneath that contained ice, but it did not provide adequate temperature control.COMPLETE THE FOLLOWING:1. Store the smaller inserts in ice water for better temperature control.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Main kitchen: The QUATS test strips expired in 2023. 2. Bar: Staff unable to locate the iodine test strips.COMPLETE THE FOLLOWING:1. Please purchase new 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?
      • 1. Clubhouse concession:The counter material behind the 2-compartment sink is coming off.COMPLETE THE FOLLOWING:1. Repair the material.
  5. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Located in the main kitchen:Scoops for bulk food items such as flour are not appropriate and do not have a handle. Please ensure all scoops have a handle and are stored with the handle side up to protect the bulk food from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Located in the main kitchen:Chicken being used for wraps, and chopped tomato were found at ambient temperature. Please ensure that high-risk food items are stored under proper temperature control when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Located in the main kitchen:Walk-in freezer temperature measured to be -8 and there was water on the ground. Food items were still frozen, however the freezer appeared to not be maintaining a cold enough temperature (i.e., ideal temperature of -18) Please repair freezer and ensure seal around the door is adequate.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Located in the main kitchenThe following areas need to be cleaned: - Top and sides of dishwasher have an accumulation of calcium and food debris.- ventilation hood & metal behind grill area had a buildup of grease.- Floors - Along the cookline and in between equipment (hard to reach spaces)
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