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New Club Cafe

124 Centre Street Vulcan AB T0L 2B0 · Food - General

Official record from Alberta →

Inspection summary

New Club Cafe has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 8, 2024. The most recent inspection, on November 19, 2025, recorded 5 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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 5 times across 4 separate inspections, most recently on November 19, 2025. 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 3 times across 3 separate inspections, most recently on November 19, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on October 7, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 November 19, 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 5 times across 4 separate inspections, most recently on November 19, 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.

5 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 11/19. The concentration of the bleach surface sanitizer by the bar was too strong and was bleaching out the test paper. A food safe concentration of bleach sanitizer is between 100ppm-200ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 11/19. There were raw meats stored above ready-to-eat food items in the walk-in cooler. All raw meats should be stored on the lower shelves below ready-to-eat food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 11/19. There was garlic butter prepared with fresh garlic that was left at room temperature. Garlic butter prepared with fresh garlic must be kept refrigerated.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 11/19. Food equipment need to be thoroughly cleaned and sanitized:- Meat slicer- Inside the standing freezers- Inside the prep cooler. - Inside the prep cooler near the back.- Floors of the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 11/19/2025. Outstanding**The facility needs to be deep cleaned. 10/17/2024. Violation Outstanding. The facility needs to be deep cleaned. Focus on the following areas:- High tough surfaces - Exterior of equipment- Floors- Around the dishwashing pit- Shelving unitsThe area around the dishwashing pit must be organized.
  2. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 10/17. Violation Outstanding. 10/7. There were clean utensils stored under the paper towel dispenser by the handwashing sink. Utensils must stored away from paper towel dispenser to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was bacon sitting out at room temperature. The bacon was discarded. Ensure all high risk foods are properly temperature controlled during storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 10/17. Violation Outstanding. The facility needs to be deep cleaned. Focus on the following areas:- High tough surfaces - Exterior of equipment- Floors- Around the dishwashing pit- Shelving unitsThe area around the dishwashing pit must be organized.
  3. Demand Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • There was a container on the prep counter which contents were unknown. Staff discarded this container at the time of the inspection. Ensure all foods are labelled and discarded when they are no longer fit for consumption.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were several food items stored without covers in the walk-in cooler. Ensure all food items are covered during storage in the cooler to prevent contamination. Food items were covered during time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were clean utensils stored under the paper towel dispenser by the handwashing sink. Utensils must stored away from paper towel dispenser to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were eggs stored at room temperature. The temperature of the eggs were 23.4C. The eggs were discarded at the time of the inspection. All eggs must be kept at temperature of 7C or lower.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature chlorine dishwasher was not dispensing any chlorine. Have the unit serviced and ensure it is dispensing 100ppm bleach/chlorine. In the meantime, the dishwasher can be used to clean and rinse dishes. Dishes must then be manually sanitized in the one-compartment sink with a 100ppm chlorine solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The women's washroom was low in paper towels. Refill paper towel dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility needs to be deep cleaned. Focus on the following areas:- High tough surfaces - Exterior of equipment- Floors- Around the dishwashing pit- Shelving unitsThe area around the dishwashing pit must be organized.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) There was no sanitizer solution prepared. Must have sanitizer solution prepared and accessible during service and when doing any food preparation/handling. A 100ppm bleach solution was prepared at the time of the inspection. 2) Cloths are not being stored in sanitizer solution. Ensure all cloths are stored in sanitizer solution when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2/8. 1) Violation Corrected. 2) There was no probe thermometer onsite. Please obtain probe thermometer to check temperature of meats. 1) There are food items in the top of the prep cooler across from the dough mixer that are stored in two containers (i.e., plastic container of food stored in the metal insert). Doubling up on containers does not allow the food to be properly cooled. Store all foods directly in the inserts to allow for proper refrigeration. 2) A probe thermometer is not available to check temperature of cooked food items.Obtain a probe thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler across from the dough mixer had an ambient air temperature of 10-11C. All food was moved to the walk-in cooler. The cooler must be serviced to ensure it can maintain a temperature of 4C or lower.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2/8. Cleanable cover for the shelving unit obtained to install on shelves. Violation (Outstanding): There was a metal shelving unit across from the cookline that was rusted. The shelving unit must be resurfaced (rust removed) or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2/8. General cleaning of the facility needs to be completed:- Under equipment- Walls around the prep coolers- Exterior of the standing freezer and walls around the standing freezer- All high touch surfaces.- White shelving in the walk-in coolerViolation (Outstanding): 1) There was a build-up of food debris and grease under the cookline. 2) There was a build-up of food debris under both prep coolers. 3) There was build-up of flour on the floors and walls around the dough mixer. 4) There was a build-up of food debris inside the two-door freezer next to the dough mixer. 5) There was a build-up of food debris inside the prep cooler across from the dough mixer. Clean listed areas.

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