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Onoway Curling Club

5507 Lac Ste. Anne Trail South Onoway AB T0E 1V0 · Food - General

Official record from Alberta →

Inspection summary

Onoway Curling Club has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 13, 2024. The most recent inspection, on March 3, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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.

  • 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 March 3, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on March 3, 2026. 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?

  • 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 March 2, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times across 2 separate inspections, most recently on March 2, 2026. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on March 2, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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

  1. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The VEVOR Hot Dog grill was not observed to be in a clean condition. Cleaning is especially important in facilities with long periods of non-use as food debris can attract pests and harbor bacteria.ACTION REQUIRED:Thoroughly clean AND sanitize the equipment with appropriate bleach sanitizer.
    • 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?
      • Mouse feces noted along the floor/wall behind the cabinet with the hot dog grill in the upstairs bar area.No evidence noted of mouse activity observed in the main floor kitchen. ACTION REQUIRED:Remove mouse droppings and thoroughly clean and sanitize the area. Pest monitoring and response plan should be discussed. If none is in place, please look to create and implement.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The VEVOR Hot Dog grill was not observed to be in a clean condition. Cleaning is especially important in facilities with long periods of non-use as food debris can attract pests and harbor bacteria.ACTION REQUIRED:Thoroughly clean AND sanitize the equipment with appropriate bleach sanitizer.
    • 09. Are chemicals stored and handled in a safe manner?
      • An unlabeled spray bottle was present in the main floor kitchen with bleach concentrate also available. The clear solution was tested using chlorine test strips and no active chlorine was present. This bottle should be labelled to indicate its contents. Note that when food prep is occurring, a proper sanitizer solution must be present and should be tested before use. Chlorine test strips are present in the main floor kitchen in a drawer on the far right of the wall with the sinks. ACTION REQUIRED:Label the spray bottle to indicate contents.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • A potable water sample for bacteriological testing had not yet been submitted for the current season. Hot water was available at sinks, and potable water quantity/pressure was adequate.ACTION REQUIREDSubmit a bacteriological water sample for routine testing. An arrangement to complete sampling the following day was discussed. Moving forward, it is best practice to submit this at the start of each operating season.
    • 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?
      • Mouse feces noted along the floor/wall behind the cabinet with the hot dog grill in the upstairs bar area. No evidence noted of mouse activity observed in the main floor kitchen. Pest monitoring and response plan should be discussed. If none is in place, please look to create and implement.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The Food handling permit was posted in the kitchen, but the posted version was outdated. The current permit was provided and displayed during the inspection. There is a current permit condition for “intermediate level food handling only” however there is a deep fryer present – no grease observed in unit. The health inspector will need to confirm the intended use of the equipment. If the facility wishes to have deep frying, they need to ensure that the ventilation equipment is inspected and professionally cleaned (in accordance with fire code guidelines) and the Food Handling Permit will need to be updated.If the deep fryer is not intended for use, please implement clear posted signage or another effective method to indicate that the equipment is not to be used.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Facility is not in operation at inspection. Please ensure water samples are routinely submitted for bacteria testing when in operation as per the conditions on the food handling permit to ensure the water is potable.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • At the time of inspection, the current food handling permit is not displayed. Ensure the current permit is available for public viewing.
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