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Sirocco Golf Club - Food

210178 64 Street W Foothills No 31 AB T1S 5G5 · Food - General

Official record from Alberta →

Inspection summary

Sirocco Golf Club - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 21, 2024. The most recent inspection, on June 16, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 on June 21, 2024. 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 once on May 8, 2025. 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?

  • 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 7 times across 4 separate inspections, most recently on June 3, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 3 separate inspections, most recently on June 3, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on June 21, 2024. 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoop was stored directly in the ice bin in the halfway house with the handle touching the ice. **Do not store ice scoop directly in the ice bin.***CORRECTED DURING THE INSPECTION.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of dust was observed on the ceiling tiles in the main kitchen. **Clean.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Vegetables were stored in a bin directly on the walk in cooler floor without a lid. **Ensure there is a lid or move bin to at least 6 inches above the ground.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was missing in the halfway house. **Ensure there is paper towel available in the dispenser or on a paper towel stand.
    • 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?
      • A few mouse droppings were observed under the coffee/tea handwashing sink.**Do not sweep or vacuum when removing the mouse droppings. Clean and disinfect hard surfaces with a strong bleach solution. (1 part bleach in 9 parts water).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: 1) Ventilation canopy grills were observed to be greasy.
  4. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring mats in the halfway house concession were covered in an artificial grass turf. This material would be difficult to keep clean in an area where food handling is being conducted. Replace grass floor mats with a more suitable material which can be easily cleaned if needed, such as rubber.
  5. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quats sanitizer dispensed from the halfway house concession was measured at greater than 500ppm. Adjust sanitizer concentration to 200ppm quats.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for the iodine glasswasher in the bar were not available onsite. Acquire suitable iodine test strips to verify sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front cooking line did not have an accessible handwashing sink in its vicinity. The nearest two-compartment sink did not have available handwashing supplies. Provide liquid soap and paper towel in suitable dispensers near the compartment sink closest to the kitchen cooking line.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The halfway house concession did not have available hot water. Restore hot water to this concession.
    • 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 for this facility was not posted in an area that could be seen from the public. It was observed posted inside an office on a wall not readily visible from outside this room. Post this facility's food handling permit in a conspicuous place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring mats in the halfway house concession were covered in an artificial grass turf. This material would be difficult to keep clean in an area where food handling is being conducted. Replace grass floor mats with a more suitable material which can be easily cleaned if needed, such as rubber.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The outlet cover around the light switch in the walk-in cooler beside the freezer door was missing, creating a gap in the wall around the switch that would be difficult to properly clean. Replace light switch cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the top lids for one of the kitchen's prep coolers was missing a handle, which was replaced with tape. This is unsuitable as it cannot be properly cleaned. Replace cooler lid handle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The soda guns in the bar were found to have a buildup of residue. Clean indicated areas.

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