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Stewart Creek Golf And Country Clubhouse

4100 Stewart Creek Road Canmore AB T1W 0A1 · Food - General

Official record from Alberta →

Inspection summary

Stewart Creek Golf And Country Clubhouse has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 7, 2024. The most recent inspection, on July 24, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 15 infractions recorded. The higher-risk findings here relate to: Pests, Chemicals and toxic substances and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on July 15, 2026. 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?

  • 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 2 times across 2 separate inspections, most recently on May 12, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 12, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on October 7, 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)?

  • 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 12 times across 5 separate inspections, most recently on July 24, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

5 inspections

  1. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a hole in the wall in the mop sink room with exposed insulation. Properly close off the hole. Was advised are still doing some work that requires the wall to be open.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are some chipped/damaged walls in the dry storage room (one with mopsink). Please repair the walls.
  2. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were boxes of food directly on the floor in the walk-in-freezer. Please store up off the floor.
    • 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?
      • There were a few mouse droppings again observed in corner of the garbage storage. Please remove droppings and clean and sanitize the area again.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a hole in the wall in the mop sink room with exposed insulation. Properly close off the hole. Was advised are still doing some work that requires the wall to be open.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are some chipped/damaged walls in the dry storage room (one with mopsink). Please repair the walls.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceilings have gotten dusty again around the vents. Please clean the ceiling again and do routinely.
  3. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were boxes of food directly on the floor in the walk-in-freezer. Please store up off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • Several spray bottles of sanitizer were un-labelled. Please label as to their contents. Most were labelled at time of inspection, but one in bar still needs to be labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler in the bar was at 7.5C; please ensure it gets down to 4C or less. Please also ensure it has a thermometer and the temperature is monitored daily.
    • 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?
      • There were a few mouse droppings observed in corner of the garbage storage room; it also appeared the rubber baseboard had been chewed in this area to make a hole. Please clean and sanitize area and repair baseboard. Please also locate a pest control device in this area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are some chipped/damaged walls in the dry storage room (one with mopsink). Please repair the walls.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a hole in the wall in the mop sink room with exposed insulation. Properly close off the hole. Was advised are still doing some work that requires the wall to be open.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were some spatulas in a drawer that needed cleaning. Corrected during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need cleaning:-floor around legs of some of the equipment where there is a bit of build-up-ceiling where dusty-floor where there is some build-up (e.g. under ice machine, counter with coffee maker)-sides of cooking equipment-floor under ice machine and glasswasher (bar area)Please clean these areas more thoroughly.
  4. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were boxes of food directly on the floor in the walk-in-freezer. Please store up off the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a hole in the wall in the mop sink room with exposed insulation. Properly close off the hole.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the bottom shelves in the trailer fridge is not 6" up off the floor; please raise shelf so foods will be 6" off the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the cutting boards stored in room with the mop sink are cracked. Please discard.Was advised new ones are on order.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is good, just the following areas need more thorough cleaning:-ceiling where dusty around vent-under shelves in walk-in-cooler (loading dock)
  5. Monitoring Inspection

    10 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foodhandler was storing cloth used to handle hot utensils on shoulder where it could easily become contaminated by hair. Please store in a clean manner. Corrected during inspection.Foodhandlers were not shutting off the taps with paper towel after handwashing. Please shut off taps with paper towel to prevent re-contaminating hands after washing them. Also need to use paper towel to dry hands, not a cloth that is re-used.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Jacket hanging on food storage shelf. Store separately; corrected during inspection.There were boxes of food directly on the floor in the walk-in-freezer. Please store up off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • There were unlabeled spray bottles of chemical in the kitchen and bar area. Please label.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat testing strips to test sanitizer in the spray bottles could not be located. Please find them or get new ones.
    • 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?
      • There were a couple of mouse droppings on the floor around the bait trap in the garbage bin room. Please remove the droppings.Doors to outside from kitchen were open. Please keep closed to prevent entry by rodents. Was advised was open as an order had just been received. Was closed during inspection.
    • 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?
      • Expired food permit was on public display. Please post current food permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a hole in the wall in the mop sink room with exposed insulation. Properly close off the hole.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the cutting boards stored in room with the mop sink are cracked. Please discard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the bottom shelves in the trailer fridge is not 6" up off the floor; please raise shelf so foods will be 6" off the floor.Some boxes of plastic wrap were being stored in the garbage room; please do not store any food/utensils in this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is good, just the following areas need more thorough cleaning:-ceiling where dusty around vent-wall by sinks where bit of food debris on walls-floor under dishwasher-in a couple corners where some food debris-under shelves in walk-in-cooler (loading dock)
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