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Fawn Meadows Golf and Country Club

1750 20 Street Delburne AB T0M 0V0 · Food - General

Official record from Alberta →

Inspection summary

Fawn Meadows Golf and Country Club has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 3, 2024. The most recent inspection, on May 15, 2026, found no infractions.

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

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.

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

  • 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 once on May 3, 2024. 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on May 7, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 May 3, 2024. 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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer was measured at 0 ppm at the time of inspection. The staff member was informed and a new solution was mixed and measured at 100 ppm. Please ensure that bleach sanitizer solutions are maintained at 100 ppm to ensure proper sanitizing of food contact surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine dishwasher was measured to dispense 0 ppm of bleach sanitizer in the final rinse cycle at the time of inspection. The operator will use the adjacent two-compartment sink for the sanitizing step for dishes and utensils until the dishwasher is repaired. Please ensure that the dishwasher is maintained in good working condition. Rinse concentrations of chlorine sanitizer should be at 100 ppm.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine dishwasher was measured to dispense 0 ppm of sanitizer in the final rinse cycle at the time of inspection. The operator was informed and the sanitizer line was primed. The chlorine sanitizer was then measured at 100 ppm after a couple of runs. Please ensure the dishwasher is primed and dispensing sanitizer at 100 ppm before use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired chlorine test strips were observed at the time of inspection.Please ensure that valid testing equipment is available and used to regularly monitor sanitizer concentrations.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A cup was observed a bulk flour container at the time of inspection.Please ensure that utensils are stored in manner that prevents the contamination of food.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach was measured to be greater than 200ppm at the time of inspection. A new solution was diluted to 100ppm. Please ensure that bleach sanitizer is kept at 100ppm to ensure safe food handling.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The bulk beef and chicken soup base containers were observed to have reused dipping cups for scooping. The cups were removed after a discussion with the operator.Please ensure that utensils are stored in a manner that prevents the contamintion of food.
    • 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?
      • Light was observed to be coming through the bottom edges of the backdoors of the kitchen facility. Please ensure that the weatherstripping for the noted areas are repaired or replaced to prevent the entry of pests.

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