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Strathmore Golf Club

80 Wheatland Trail Strathmore AB T1P 1A5 · Food - General

Official record from Alberta →

Inspection summary

Strathmore Golf Club has been inspected once by Alberta Health Services (Environmental Public Health), on June 22, 2026. The most recent inspection, on June 22, 2026, recorded 6 infractions.

In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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.

  • 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 June 22, 2026. 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 June 22, 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?

  • 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 2 times on June 22, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 once on June 22, 2026. For example: Do food handlers ensure that food is protected from contamination (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 once on June 22, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

1 inspection

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of sanitizer in the spray bottles was measured at 0 ppm, indicating that no effective sanitizing solution was present.Ensure sanitizer solutions are prepared at the correct concentration according to manufacturer specifications. Regularly test sanitizer levels using appropriate test strips to confirm effectiveness and maintain proper sanitization of food-contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple food items were found stored uncovered in the walk-in cooler and freezer, posing a risk of cross-contamination.Ensure all food items are properly covered or stored in sealed containers at all times. Proper storage practices help prevent cross-contamination and maintain food safety standards.
    • 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 gap was observed under the west side exit door which could potentially allow pests to enter the facility.Ensure the gap under the door is properly sealed by repairing or installing appropriate weatherproofing. Maintaining tight-fitting doors will help prevent pest entry and support overall sanitation standards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A couple of tongs with plastic handles were observed to be damaged by heat/fire. The affected utensils were removed and discarded at the time of inspection. Ensure that only utensils in good condition are used, as damaged equipment cannot be effectively cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Unpacked straws were stored in the cabinet under the sink in the bar area, posing a risk of contamination. Issue was discussed with the operator and the straws were removed from the cabinet. Ensure that all single-use items such as straws are stored in a clean, dry location and remain properly packaged or protected to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed in the bar area walk-in cooler that1. Beverage cartons were stored directly on the floor, making it difficult to properly clean the floor and areas behind the cartons.2. Beverage dispensing lines and ceiling were visibly dirty, indicating a lack of proper cleaning and maintenance.Ensure that 1. All beverage cartons are stored at least 6 inches off the floor on appropriate shelving or racks, maintaining sufficient clearance for proper cleaning and sanitation.2. Implement a regular cleaning and maintenance schedule to keep them clean and free from buildup that could impact food safety.

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