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Gold Fountain Restaurant

4710 50 Street Valleyview AB T0H 3N0 · Food - General

Official record from Alberta →

Inspection summary

Gold Fountain Restaurant has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 15, 2024. The most recent inspection, on April 9, 2025, found no infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

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 April 2, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on April 2, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 April 2, 2025. 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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Cleaning cloths were observed being held on the countertop, the cloths were sticky and soiled with food debris. - Cloths were present with an unpleasant odour in the dishwashing area- Sanitizer solution was not prepared for the cloths in the food handling area.Corrected during inspection:- a 200 ppm chlorine sanitizer solution bucket was prepared- cleaning cloths were replaced and held in the sanitizer solution bucket- Clean in place methods and cleaning cloth use demonstrated
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual and mechanical dishwashing procedure was not sufficient in the removal of food debris from dishes and utensils.- Dishes at the end of the demonstrated procedure were still dirty with food debris- Main dishwashing basin use overlapped with the hand hygiene- Metal soil sponges soiled with old food debris were observed to be in useCorrected during inspection:- Manual dishwashing procedure was demonstrated with mechanical dishwasher use- Designated hand-sink was reassigned for better flow and to prevent overlapping use- The soiled coil sponges were discarded- Wash, rinse, sanitize dishwashing procedure with scrape and pre-rinse were discussed
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand-sink in use was observed to overlap as the dishwashing basin.Corrected during inspection:- Primary designated hand-sink was adjusted to the single large basin sink beside the dishwashing area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were observed to required routine cleaning:- Soiled cleaning cloths were observed on the countertop- Chunks of old food debris were observed in the dishwashing basins- Food prep area microwave was observed with old food mess- Standing white refrigerator gasket and base were observed with food crumps, dried sauce, and food mess- Unwrapped bread crumps and pieces were observed at the back corner of the shelving underneath the microwaveCorrection:- Clean and sanitize the above mentioned areas- Routinely clean and sanitize food handling areas during use
  3. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Wrapped cheese product was observed to be in contact with ginger beef in the refrigeration unit.Corrected during inspection:- Wrapped cheese product was removed and placed into a designated container- Education provided
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