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Goose Hummock Golf Resort - The Clubhouse & The Marsh

23210 Township Road 564 Gibbons AB T0A 1N0 · Food - General

Official record from Alberta →

Inspection summary

Goose Hummock Golf Resort - The Clubhouse & The Marsh has been inspected 7 times by Alberta Health Services (Environmental Public Health) since April 9, 2024. The most recent inspection, on May 6, 2026, recorded 6 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 6, 2026. 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 August 26, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 26, 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?

  • 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 18 times across 6 separate inspections, most recently on May 6, 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 3 times across 2 separate inspections, most recently on May 6, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

7 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A prepared sanitizer solution was not available for rags to soak in at time of inspection. This was corrected at the request of the PHI. Education provided on how to properly mix the concentration to ensure 200 ppm quats.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Rags were observed in use and out on various surfaces. All in use rags were moved to a bucket of prepared sanitizing solution at the request of the PHI.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A paper-towel dispenser is required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of the upper wall by the back exit door has holes and needs to be repaired and painted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Food items are being stored in a storage room in the basement. This room does not have finished floors, walls and ceilings. A suggestion was made to the operator to ensure all food and food-related items were restricted to being stored in this one room, and that the room would be finished. Any items which are no longer in use and are awaiting sale should be marked as such.
  2. 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?
      • Food items are being stored in a storage room in the basement. This room does not have finished floors, walls and ceilings. A suggestion was made to the operator to ensure all food and food-related items were restricted to being stored in this one room, and that the room would be finished. Any items which are no longer in use and are awaiting sale should be marked as such.
  3. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section has been built on the floor of the walk-in cooler to allow for items to be stored off the floor. This section was constructed of unfinished plywood and must be painted, sealed or covered in a way to ensure it is smooth, impervious-to-moisture, ad easy-to-clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Food items are being stored in a storage room in the basement. This room does not have finished floors, walls and ceilings. A suggestion was made to the operator to ensure all food and food-related items were restricted to being stored in this one room, and that the room would be finished. Any items which are no longer in use and are awaiting sale should be marked as such.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer dispenser is dispensing only 50 ppm. There are multiple visible air bubbles in the line. Prepared sanitizer solution tested was only 50 ppm, and was remade to the required 200 ppm as requested by the PHI.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of the floor in the Marsh remain unfinished under the deep fryer, stove and under other equipment.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of baseboard are missing behind the dishwasher and along the wall beside it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lower portion of the wall behind the bar is still unfinished and requires paint.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section has been built on the floor of the walk-in cooler to allow for items to be stored off the floor. This section was constructed of unfinished plywood and must be painted, sealed or covered in a way to ensure it is smooth, impervious-to-moisture, ad easy-to-clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Food items are being stored in a storage room in the basement. This room does not have finished floors, walls and ceilings. A suggestion was made to the operator to ensure all food and food-related items were restricted to being stored in this one room, and that the room would be finished. Any items which are no longer in use and are awaiting sale should be marked as such.
  5. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer dispenser was not dispensing adequately. Remade manually to proper concentration. Have dispenser calibrated and test any prepared sanitizer to ensure it meets required concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple items were being stored on the floor of the walk-in cooler. All items must be stored a minimum of 6 inches up of the ground to allow for proper cleaning.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A tray fo steaks were observed being thawed from frozen at room temperature. Temperature was 3-4C. Tray was moved to the fridge.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel roll was not installed in the dispenser. Roll was observed to have visible food debris on it. Roll was disposed of.
    • 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?
      • There is visible light at the side exit door. Please replace weather stripping.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of the floor in the Marsh remain unfinished under the deep fryer, stove and under other equipment.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of baseboard are missing behind the dishwasher and along the wall beside it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lower portion of the wall behind the bar is still unfinished and requires paint.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation canopy was due for maintenance August 17 2024.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Space to the right of the icemaker has become cluttered and can no longer be properly monitored for pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is visible food debris under the line with french fries and grease toward the back.
  6. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of the floor in the Marsh remain unfinished under the deep fryer, stove and under other equipment.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of baseboard are missing behind the dishwasher and along the wall beside it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lower portion of the wall behind the bar is still unfinished and requires paint.
  7. Initial Inspection

    0 infractions

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