Inglewood Golf & Curling
19 Gosling Way SE Calgary AB T2B 3V7 · Food - General
Inspection summary
Inglewood Golf & Curling has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 15, 2024. The most recent inspection, on October 1, 2026, recorded 1 infraction.
None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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 2 times across 2 separate inspections, most recently on September 21, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 7 times across 4 separate inspections, most recently on October 1, 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?
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 September 21, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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
- 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?
- The rechargeable light in the walk-in cooler did not provide sufficient lighting.- Ensure the walk-in cooler is equipped with adequate lighting to maintain sufficient visibility at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A spray bottle quat sanitizer in the snack shack was measured over 500ppm. - Remixed a 200ppm quat sanitizer.Ensure the concentration is verified daily.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One of the light bulks was running low in battery in the walk-in fridge, that the walk-in fridge was too dark.- Operator was recharging the battery.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A sauce fridge in the kitchen was not able to maintain 40F during inspection, ambient temperature was 50F. Temperature check in the morning was 2C. - Do not keep perishable foods in the fridge.Repair the fridge to keep 4C and lower at all time
- 23. Is the facility maintained in a clean and sanitary condition?
- ****The following violation still exists during current inspection*******The following violations still exists during current inspection (Jul 15, 2024) *****The below violations were observed during inspection conducted on Sept 22, 2023****The below violations were observed during inspection conducted on Sept 21, 2026**Dishwasher top appeared dirty
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quats test strips were expired.- Ensure to get valid test strips to measure the concentration of food contact surfaces' sanitizing solution.
- 23. Is the facility maintained in a clean and sanitary condition?
- ****The following violation still exists during current inspection*******The following violations still exists during current inspection (Jul 15, 2024) *****The below violations were observed during inspection conducted on Sept 22, 2023**1) Accumulation of grease and debris under the deep fryer machines.2) Cleaning needed for the ventilation canopies.3) Dust accumulation on the ceiling vents above food prep areas.4) Dishwasher top appeared dirty.5) The floor underneath the dry food storage and behind the cooking equipment were dirty.- A thorough cleaning of above mention areas is required and enhance the cleaning frequency. Operator has prepared a deep cleaning for the Christmas break.
- 23. Is the facility maintained in a clean and sanitary condition?
- ** The violation sis still outstanding**The facility did not have cleaning schedule was not available.- Prepare the cleaning schedule, a blank copy/template of the cleaning schedule was sent via email.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility did not have cleaning schedule was not available.- Prepare the cleaning schedule, a blank copy/template of the cleaning schedule was sent via email.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***The following violations still exists during current inspection (Jul 15, 2024) *****The below violations were observed during inspection conducted on Sept 22, 2023**1) Accumulation of grease and debris under the deep fryer machines.2) Cleaning needed for the ventilation canopies.3) Dust accumulation on the ceiling vents above food prep areas.4) Dishwasher top appeared dirty.5) The floor underneath the dry food storage and behind the cooking equipment were dirty.- A thorough cleaning of above mention areas is required and enhance the cleaning frequency. Operator has prepared a deep cleaning for the Christmas break.
- 23. Is the facility maintained in a clean and sanitary condition?