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Stewart Creek Golf And Country Clubhouse - Concessions

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

Official record from Alberta →

Inspection summary

Stewart Creek Golf And Country Clubhouse - Concessions has been inspected 3 times by Alberta Health Services (Environmental Public Health) since October 10, 2024. The most recent inspection, on July 24, 2026, recorded 5 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 12 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

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 2 times across 2 separate inspections, most recently on July 24, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on July 24, 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?

  • 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 3 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?

  • 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 5 times across 3 separate inspections, most recently on July 24, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 July 15, 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.

3 inspections

  1. Risk Management Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foodhander had long, painted fingernails. Nails need to be short and gloves worn if have nailpolish.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The self-serve condiment fridge was at 11C (air temperature, no food was in it yet) despite digital readout of 2C on fridge itself. Ice packs will be added to help keep the high-risk foods (cut lettuce, tomato) at 4C or less and smaller inserts used so these foods are not in the cooler for an extended period of time.
    • 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 some mouse droppings in the corner of the beverage storage room in the concession and on one of the shelves. Remove droppings, clean and sanitize area and ensure pest control devices in these areas are functional.There was a gap under the door into the concession. Close off gap to prevent rodent entry.
    • 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 burger shack itself should be made more easily cleanable and more enclosed (e.g. screens installed) as it is a permanent structure that is used for several months each year and currently walls, floors, ceiling (in cooking area) is un-sealed wood. The ceiling in the cooking area of the burger shack should particularly be done as the rafters are difficult to clean and tend to accumulate dust and grease; also chipping; as well as the floor in the room where the fridges are stored as there are gaps between boards and debris can accumulate between the cracks and on the floor underneath.
    • 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 top surface of some of the white shelving in the concession is worn. Please repair.The bottom of one of the white shelving cabinets is raw wood. Please cover or seal so that it is impervious to moisture and easily cleanable.
  2. Monitoring Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foodhander did not have hair tied back, was wearing bracelets and had long, painted fingernails. Hair tied back and bracelets removed during inspection but nails need to be short and gloves worn if have nailpolish.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were some canned beverages stored on the floor in the concession storage room. Store up off the floor to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The foods in the self-serve condiment fridge were at 14C. Was advised a large group had recently come through so the lid was open for several hours. During inspection the temperature did start to decrease but interior of cooler still measured above 4C; did not go below 7C. Most foods in condiment fridge are pickled/shelf-stable but please ensure cut lettuce, tomato, onion are replaced every 2 hours until cooler can maintain them at 4C or less.
    • 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 some mouse droppings in the corner of the enclosed food storage room at the burger shack and in the corner of the beverage storage room in the concession and on one of the shelves. Remove droppings, clean and sanitize area and ensure pest control devices in these areas are functional.There was a gap under the door into the concession. Close off gap to prevent rodent entry.
    • 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 top surface of some of the white shelving in the concession is worn. Please repair.The bottom of one of the white shelving cabinets is raw wood. Please cover or seal so that it is impervious to moisture and easily cleanable.
    • 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 burger shack itself should be made more easily cleanable and more enclosed (e.g. screens installed) as it is a permanent structure that is used for several months each year and currently walls, floors, ceiling (in cooking area) is un-sealed wood. The ceiling in the cooking area of the burger shack should particularly be done as the rafters are difficult to clean and tend to accumulate dust and grease; also chipping.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice scoop was being stored on top of machine. Store in a manner that will keep it clean e.g. in clean container/clean tray.
  3. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foodhandler did not have her hair tied back. Corrected during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Rack of chips on front of handsink so not easily accessible for handwashing. Corrected during inspection->rack moved.
    • 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 burger shack itself should be made more easily cleanable and more enclosed (e.g. screens installed) as it is a permanent structure that is used for several months each year and currently walls, floors, ceiling all un-sealed wood and no part of it is fully enclosed.
    • 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 edges of some of the white shelving in the concession is damaged/coming off. Please repair.An area of the concession countertop is damaged. To be repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling rafters in the BBQ area need to be cleaned (dusty and some grease). Please clean this area.
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