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Garrison Curling Club

2288 47 Avenue SW Calgary AB T2T 2S2 · Food - General

Official record from Alberta →

Inspection summary

Garrison Curling Club has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on October 20, 2025, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 4 times across 2 separate inspections, most recently on October 14, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 October 14, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 3 separate inspections, most recently on October 14, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 once on October 14, 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution for sanitizing prep area in the facility. Operator prepared Quat sanitizer solution in bucket.-Ensure there is always sanitizing solution for sanitizing the prep areas
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Nonfood items were stored on prep. table.Ensure nonfood items are stored away from prep table to prevent cross contamination
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following potentially hazardous food were stored at ambient temperature for more than 2 hours:-salted butter at 25*C-potato chips at room temperatureOperator discarded salted butter and removed potato chips.-Store perishable foods away from the temperature danger zone (4 to 60C).-Store food only small quantity that would be consumed within 2 hours.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The concentration of the chlorine in the low temperature dishwasher was measured at 50ppm and temperature at 36.4*C. Operator was asked to use the 2-compartment sink for manual washing, rinsing and sanitizing of the dishes and utensils. -Repair dishwasher and ensure chlorine is maintained at 100ppm at all times.-Monitor chemicals used for dishwashing to ensure adequate washing and sanitizing of dishes
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Quats and Iodine test strips available had expired. -Ensure valid test strips are available for measuring the sanitizing agent concentration
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt and/ debris in the following areas in the storage area - floor beneath the dry storage shelves-on the surface of the soap dispenser beside the 2-compartment sinkClean the indicated area
  3. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of bulk foods were stored without cover at the entry of the kitchen. As discussed, ensure that all bulk food bags are sealed and/or stored in a closed container, off the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A leak was observed at the base of the handwash sink tap. The operator indicated that a plumber service was scheduled to fix the leak. Service the leak as discussed.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No quats sanitizer was prepared for use at the start of the walkthrough. The operator filled a container from a quats sanitizer dispenser for use. As discussed, ensure that a sanitizer solution is available for use in the kitchen at all times and its concentration is verified using chemical strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of bulk foods were stored without cover at the entry of the kitchen. As discussed, ensure that all bulk food bags are sealed and/or stored in a closed container, off the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A leak was observed at the base of the handwash sink tap. The operator indicated that a plumber service was scheduled to fix the leak. Service the leak as discussed.

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