St. Albert Curling Club - Upper Floor Prep & Bar Area
3 Tache Street St. Albert AB T8N 2S3 · Food - General
Inspection summary
St. Albert Curling Club - Upper Floor Prep & Bar Area has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 12, 2024. The most recent inspection, on January 19, 2026, recorded 1 infraction.
None of the 4 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances 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 4 times across 3 separate inspections, most recently on January 9, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
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 April 12, 2024. For example:
Are chemicals stored and handled in a safe manner?
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 April 12, 2024. 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?
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 on December 18, 2025. 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 January 19, 2026. 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.
4 inspections
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***There was a knife block present. Discussed the uncleanable areas and it was removed during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Jan 9, 2025Picture of Quat test strips was received.***Test strips are required so the staff present can ensure that the sanitizer concentrations are being maintained. Quat for the surface sanitizers (done) and iodine for the glass washer and Chlorine for the manual dishwashing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***The ice scoop was being stored under the ice. Staff person indicated that was not proper and removed it during the inspection.
- 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 are required so the staff present can ensure that the sanitizer concentrations are being maintained. Quat for the surface sanitizers and iodine for the glass washer and Chlorine for the manual dishwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ***There was no paper towels present. Corrected by staff during the inspection. Ensure soap and paper towels are available at the hand sink in the proper dispensers at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***The source bottle of Quat sanitizer was expired. The contact time for effective sanitizing was 10 minutes. Ensure that the manufacturers instructions are known and followed. It is recommended that a shorter contact time sanitizer is used.
- 09. Are chemicals stored and handled in a safe manner?
- ***Sanitizer was a Quat solution and was >400ppm. Corrected by adding more water during the inspection. Use test strips regularly to ensure proper concentration is maintained.
- 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 are required so the staff present can ensure that the sanitizer concentrations are being maintained. Quat for the surface sanitizers and iodine for the glass washer and Chlorine for the manual dishwashing.
- 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?
- ***Pest control records were not being maintained. Ensure pest control records are completed monthly and maintained onsite for review. Link to template will be provided with this report.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- ***The compressed gas canisters were not secured, it knocked over they could become damaged and dangerous.
- 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 expired FHP was posted. Current FHP will be sent with this report.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?