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Plamondon Curling Club

9906 101 Avenue Plamondon AB T0A 2T0 · Food - General

Official record from Alberta →

Inspection summary

Plamondon Curling Club has been inspected 3 times by Alberta Health Services (Environmental Public Health) since December 14, 2023. The most recent inspection, on December 15, 2025, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 December 16, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 2 times across 2 separate inspections, most recently on December 16, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on December 14, 2023. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a case of bottled water and several jugs of cooking oil present on the floor.Ensure all food items including beverages are stored at least 6 inches off the floor.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Both chlorine and quat (AirX 44) were present.Chlorine test strips were available.Quat test strips were not available.Ensure test strips are available for each type of sanitizer used in the kitchen, capable of measuring:chlorine bleach: 100-200 ppmquaternary ammonium (quat) - 200-400 ppm.Test strips must be used to verify sanitizer concentration each time a solution is prepared.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Air X quat sanitizer measured 0 ppm during inspection.Solution was discarded during inspection.Ensure quat sanitizer solutions are maintained at 200-400 ppm. Quaternary ammonium (quat) test strips could not be located during inspection. Ensure quat test strips capable of measuring 200-400 ppm are available.Test strips must be used to verify sanitizer concentration prior to use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand soap dispenser was empty.Ensure hand soap in a dispenser is available at all times during food preparation activities.Paper towel was not present in a dispenser. There was a roll of paper towel on the counter and there was a countertop dispenser available but the two were not compatible.Ensure paper towel is present in a dispenser at all times during food preparation activities.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The popcorn machine had a buildup of food debris in the grooves at the bottom of the machine.Ensure the popcorn machine is thoroughly cleaned and sanitized after each use, including the hard to reach areas.

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