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Onoway Golden Club

5023 49 Avenue PO Box 1162 Onoway AB T0E 1V0 · Food - General

Official record from Alberta →

Inspection summary

Onoway Golden Club has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 13, 2024. The most recent inspection, on June 30, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food source, labelling and allergens.

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 4 times across 2 separate inspections, most recently on June 30, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on June 30, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

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

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Home prepared food, in the form of deviled eggs, pickled beets and cucumbers, and muffins were observed in the kitchen. Discussed with operator on-site who indicated this is all food brought in by members to share. All food in a permitted food establishment must come from an approved source that is subject to inspection by the Government of Alberta or Canada.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer spray bottle was measured to be above appropriate concentration (>200ppm), as the solution bleached the test strip. A new solution was diluted with the operator on-site and was measuring appropriately.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility did not have chlorine test strips on-site. A sample supply of chlorine test strips was provided to the operator. Operator to purchase a supply of chlorine test strips for the purpose of monitoring chlorine sanitizer solution strength.
  2. Monitoring Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Observation:Unlabeled home canned pickled products observed in re-used Cheez Whiz jars.Discussion:Permitted food establishments must obtain all food from a source that is subject to inspection by the Government of Canada or Alberta or by an agency of either. Homemade products are not permitted. Action taken: The health inspector was informed that the products in there were quite old and were not used. They will be discarded.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution bleached the test strip (concentration too high). A new bleach solution at the proper concentration was prepared during the inspection.Please ensure that the concentration of all sanitizer solutions is appropriate to avoid any potential chemical contamination of food contact surfaces.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A sample supply of chlorine test strips was provided to the operator. Operator will purchase additional chlorine test strips for the purpose of monitoring chlorine sanitizer solution strength.

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