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Windermere Golf & Country Club - Clubhouse Kitchen

19110 Ellerslie Road SW Edmonton AB T6W 1A5 · Food - General

Official record from Alberta →

Inspection summary

Windermere Golf & Country Club - Clubhouse Kitchen has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 14, 2024. The most recent inspection, on May 22, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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 2 times on May 22, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on May 22, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 times across 2 separate inspections, most recently on June 5, 2025. 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. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solutions for the storage of wiping cloths and for the storage of utensils in between uses were measured at 500 ppm Quats.- The required concentration for Quats sanitizer is 200 ppm. Staff manually prepared 200 ppm quats solution and the manager will have the automatic dispenser recalibrated.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed a food handler use the cloth towel hanging from their apron ties to wipe surfaces in the cooking area.- Surfaces should only be wiped using a cloth that has been stored in a sanitizer solution in between uses.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles containing cleaning supplies were hanging above the milkshake blenders located in the bar area.- Store cleaning supplies below foods, food equipment and food contact surfaces
  2. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle labelled as Sanitizer had a cleaner in it. Corrected- Ensure all cleaning supplies are properly labelled as to contents.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk food dispensers stored with the handles in contact with the foods. Corrected- Store the bulk food dispensers in the bin holders or in such a manner that the handles do not touch the foods.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Visible food particles noted on the countertop slicer. Corrected. Slicer dismantled and thoroughly cleaned.
  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk food dispenses are being stored with the handles in contact with the foods. Also, some dispensers without handles are being used.- Use dispenses with handles and store in a manner that the handles do not touch the foods.

Nearby inspected facilities

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