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Irma Golf Club

SE 34-45-09 W4 Irma AB T0B 0H0 · Food - General

Official record from Alberta →

Inspection summary

Irma Golf Club has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 19, 2024. The most recent inspection, on September 22, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on July 24, 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 July 24, 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)?

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. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • As discussed with the Manager, ensure all refrigeration and freezer units in the kitchen facility (including the domestic fridge, upright refrigeration unit and chest freezer) are equipped with accurate thermometers to monitor proper temperatures - 4 degrees C for the fridge and -18 degrees C for the chest freezer.JULY 24, 2026:Confirmed placement of a thermometer in the upright refrigeration unit only - did not see in the other units which are required.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Noted that the method of dishwashing is manual and is achieved with the 3 sinks located in the kitchen - however, there were no chlorine test strips available to test the concentration of the chlorine for the final sanitizing step (which must be minimum 100 parts per million).Subsequently, recommended to the Manager to order the above on-line (e.g. - Amazon).Noted that the middle sink is much smaller than the other two sinks are would be difficult to achieve complete immersion of a large utensil/bowl, etc.JULY 24, 2026:Could not find the chlorine test strip papers as previously required - also stopped in the Town of Irma Office to check with the CAO but she was unavailable.Moving forward, will reach out again to the Manager to confirm location of chlorine test strip papers.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • As discussed with the Manager, ensure all refrigeration and freezer units in the kitchen facility (including the domestic fridge, upright refrigeration unit and chest freezer) are equipped with accurate thermometers to monitor proper temperatures - 4 degrees C for the fridge and -18 degrees C for the chest freezer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Noted that the method of dishwashing is manual and is achieved with the 3 sinks located in the kitchen - however, there were no chlorine test strips available to test the concentration of the chlorine for the final sanitizing step (which must be minimum 100 parts per million).Subsequently, recommended to the Manager to order the above on-line (e.g. - Amazon).Noted that the middle sink is much smaller than the other two sinks are would be difficult to achieve complete immersion of a large utensil/bowl, etc.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

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