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Okotoks Curling Club

99 Okotoks Drive Okotoks AB T1S 1E6 · Food - General

Official record from Alberta →

Inspection summary

Okotoks Curling Club has been inspected 3 times by Alberta Health Services (Environmental Public Health) since October 15, 2024. The most recent inspection, on September 12, 2025, found no infractions.

2 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions.

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 on October 15, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on October 15, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on October 15, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on October 15, 2024. For example: Do food handlers at the facility have adequate food safety training?

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.

3 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The spray bottle of quat sanitizer in the main kitchen and in the bar were not labeled.- Corrected during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese and bacon were being held in an ice well by the grill at 12C. The ice well contained bottles of ice but no water or ice were touching the inserts of perishable food items. - Corrected during inspection. Perishable food items were placed in an ice bath during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no functional thermometer present in the standing refrigeration unit across from the grill.- Functional thermometer to be available in the refrigeration unit to monitor temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not functional today. Informed that the dishwasher is broken. Site uses reusable customer utensils. - Informed that the dishwasher is being replaced today.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Proof of food safety training not provided at the time of inspection by the person in care and control of the food handling.- Food safety training certificate meeting Section 31 of the Food Regulation to be provided.

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