The Club House
349 39 Avenue W Claresholm AB T0L 0T0 · Food - General
12 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 3/24/ 2026 - OUTSTANDING Chlorine and Quats test strips not available at the time of inspection. Ensure test strips are available to confirm sanitizing concentrations of both the dishwasher and the surface sanitizer**Please obtain test strips
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 3/24/ 2026 - OUTSTANDINGThe prep sink at the back was observed to be leaking***Please repair the leak
- 23. Is the facility maintained in a clean and sanitary condition?
- 3/24/ 2026 - OUTSTANDINGVentilation canopy was observed with a buildup of grease and dirt which can become a fire hazard and can contaminate the food below.**Please clean canopy regularly between servicing
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bucket quats sanitizer at the front counter was tested below 200 ppm. Sanitizer was refilled during the inspection and tested satisfactory
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bowl was found being used as a scoop. Using a bowl as scoop increases hand contact with food/ingredients and allows the bowl’s exterior to contact the product. Please stop the use of bowls as scoops to prevent contaminationBowl was removed from he food product during inspection. **Please obtain scoops with handles.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Prep cooler temperature measured at 19°C, which is within the Temperature Danger Zone (4 °C–60 °C). Cold-holding equipment must maintain food at 4 °C or below to prevent the growth of harmful microorganisms. Food items in the prep cooler were less than 2 hours out at room temperature and were placed walk in cooler, and products in the lower cooler longer than 2 hours were discarded.**Please use timer to monitor toppings and garnishes out at room temperature and use the walk-in cooler for storage. **Please get the unit to be serviced before use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 3/10/26 OUTSTANDING - cooler still reading temperatures of 12 degrees C. Discontinue storing high risk foods in this cooler The Pepsi cooler at next to the prep table area was measured at a temperature of 10C. Dairy products stored in this cooler were moved into alternate coolers. Adjust or repair cooler to ensure that it can maintain a temperature of 4C or lower.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine and Quats test strips not available at the time of inspection. Ensure test strips are available to confirm sanitizing concentrations of both the dishwasher and the surface sanitizer**Please obtain test strips
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hand sink close to the walk-in cooler and the prep sink at the back were observed to be leaking***Please repair the leaks
- 23. Is the facility maintained in a clean and sanitary condition?
- Ventilation canopy was observed with a buildup of grease and dirt which can become a fire hazard and can contaminate the food below.**Please clean canopy regularly between servicing
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The Pepsi cooler at the front service area was measured at a temperature of 10C. Dairy products stored in this cooler were moved into alternate coolers. Adjust or repair cooler to ensure that it can maintain a temperature of 4C or lower.
- 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 shelving above the back food prep area has raw wood sides, which would be difficult to clean.Seal or cover raw wood sections of shelving.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The Pepsi cooler at the front service area was measured at a temperature of 10C. Dairy products stored in this cooler were moved into alternate coolers. Adjust or repair cooler to ensure that it can maintain a temperature of 4C or lower.
- 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?
- The food handling permit for this facility is not posted. Post the food handling permit for this facility in a conspicuous place.
- 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 shelving above the back food prep area has raw wood sides, which would be difficult to clean.Seal or cover raw wood sections of shelving.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The Pepsi cooler at the front service area was measured at a temperature of 10C. Dairy products stored in this cooler were moved into alternate coolers. Adjust or repair cooler to ensure that it can maintain a temperature of 4C or lower.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel for the kitchen handwashing sink did not have a suitable dispenser. Provide paper towel in a suitable dispenser.
- 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?
- The food handling permit for this facility is not posted. Post the food handling permit for this facility in a conspicuous place.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety certification for at least one current member of staff is pending. Provide food safety certification for at least one member of staff.
- 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 shelving above the back food prep area has raw wood sides, which would be difficult to clean.Seal or cover raw wood sections of shelving.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Empty tin can used inside the flour bin for scooping.- Not food grade, cannot use. Removed.- Food grade scoop is present for use.
- 20. Do food handlers at the facility have adequate food safety training?
- Certification food safety course required for owner.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Prep knives being stored in slot between pieces of equipment.- Not a sanitary storage method.- Use wall or containers or similar that can maintain them clean.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- Certification food safety course required for owner.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
3 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- No quat testing strips located on site for surface sanitizer (146).The chlorine testing strips on the dishwasher are water damaged and not reading correctly.- Please have each kind of testing strip on site.
- 20. Do food handlers at the facility have adequate food safety training?
- Certification food safety course required for owner.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Storing cutting knife back of house in the slot between cooler and counter.- Not a sanitary way to store knives.- Corrected on site.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Initial Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- Certification food safety course required for owner.
- 20. Do food handlers at the facility have adequate food safety training?
- Initial Inspection
2 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- Certification food safety course required for owner.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning noted to operator
- 20. Do food handlers at the facility have adequate food safety training?