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Strome Community Curling Club

52 Street & 52 Avenue Strome AB T0B 4H0 · Food - General

Official record from Alberta →

Inspection summary

Strome Community Curling Club has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 19, 2025. The most recent inspection, on January 12, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, 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.

  • 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 3 times across 2 separate inspections, most recently on April 4, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 April 4, 2025. 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 April 4, 2025. 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 2 times across 2 separate inspections, most recently on April 4, 2025. 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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Please ensure all fridges that are used for food that require refrigeration have thermometers in them in order to monitor temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Please ensure you have chlorine test strips on site if using bleach as a sanitizer (e.g. for surfaces, equipment, or for manual dishwashing). Chlorine test strips are required in order to measure and monitor the strength of the chlorine bleach sanitizer solution. It should be in between 100 - 200 ppm.
    • 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?
      • Facility self monitors and manages pests. However, no pest control records are being maintained.An AHS Pest Control Document was provided. Please complete this once a month, and keep records for future reference.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation exhaust hoods were overdue for professional service.Please get them serviced as soon as possible, and ensure they get serviced on a routine basis moving forward.
  3. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Please ensure all fridges that are used for food that require refrigeration have thermometers in them in order to monitor temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher was unable to reach the required 71 C during the inspection.Please troubleshoot or get the dishwasher serviced so that it can reach the sanitizing temperature of 71 C.For now, please use the 3-compartment sink and bleach for manual dishwashing. The proper procedure is:1) Wash and clean with detergent (sink #1)2) Rinse with hot water (sink #2)3) Sanitize with bleach and hot water (sink #2)4) Air dryThe dishwasher can still be used for steps 1 and 2, but not as a sanitizer unless it can reach 71 C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Please ensure you have chlorine test strips on site if using bleach as a sanitizer (e.g. for surfaces, equipment, or for manual dishwashing). Chlorine test strips are required in order to measure and monitor the strength of the chlorine bleach sanitizer solution. It should be in between 100 - 200 ppm.
    • 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?
      • Facility self monitors and manages pests. However, no pest control records are being maintained.An AHS Pest Control Document was provided. Please complete this once a month, and keep records for future reference.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation exhaust hoods were last professionally serviced in 2020. Please get them serviced as soon as possible, and ensure they get serviced on a routine basis moving forward.
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