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The Club House

349 39 Avenue W Claresholm AB T0L 0T0 · Food - General

Official record from Alberta →

Inspection summary

The Club House has been inspected 12 times by Alberta Health Services (Environmental Public Health) since January 18, 2024. The most recent inspection, on June 16, 2026, found no infractions.

2 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 4 separate inspections, most recently on March 10, 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 3 times across 2 separate inspections, most recently on March 24, 2026. 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 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 9 times across 7 separate inspections, most recently on March 10, 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 8 times across 6 separate inspections, most recently on March 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on November 12, 2024. For example: 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?

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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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
  3. 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
  4. 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.
  5. 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.
  6. 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.
  7. Risk Management Inspection

    0 infractions

  8. 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.
  9. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Certification food safety course required for owner.
  10. 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.
  11. Initial Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Certification food safety course required for owner.
  12. 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

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