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Stettler Golf & Country Club

4701 61 Street Stettler AB T4K 1E2 · Food - General

Official record from Alberta →

Inspection summary

Stettler Golf & Country Club has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 20, 2024. The most recent inspection, on May 27, 2026, found no infractions.

3 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on May 26, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sandwich cooler and the domestic cooler in the kitchen had elevated temperatures. These were turned colder during the inspection. Please monitor temperatures daily and record. These must be capable of holding foods at 4 C or colder.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

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