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Golden Barbecue Ltd.

9611 107A Avenue NW Edmonton AB T5H 0Z6 · Food - General

Official record from Alberta →

Inspection summary

Golden Barbecue Ltd. has been inspected 6 times by Alberta Health Services (Environmental Public Health) since September 11, 2024. The most recent inspection, on September 15, 2026, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 3 times across 2 separate inspections, most recently on September 3, 2026. 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?

  • 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 once on September 3, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 3 separate inspections, most recently on September 3, 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?

  • 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 3 times across 3 separate inspections, most recently on September 15, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on September 3, 2026. 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.

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **September 15, 2026 - Violation was still outstanding.Several food items were observed on the floor of the walk in cooler. Please ensure all food products are stored on racks or shelving and placed at least 15cm off of the floor.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty wet cloths were observed on the countertop areas. Requested operator place cloths in a sanitizer pail. Please ensure all used wet cloths are placed in a sanitizer pail at all times to prevent the growth of pathogens.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several food items were observed on the floor of the walk in cooler. Please ensure all food products are stored on racks or shelving and placed at least 15cm off of the floor.
    • 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?
      • The insect screen for the side door was damaged and in disrepair. Please ensure screen is repaired/replaced and in good condition to prevent the entry of pests.
    • 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?
      • Pest control records were not being completed on a routine monthly basis and recent records were missing. Please ensure records are completed and up to date.
    • 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 exhaust hood cleaning and service was overdue. Please ensure exhaust hood is cleaned and serviced as per the regular frequency.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bowls were observed to be used for various dry stock good containers. Please ensure scoops are available onsite and in use for any dry stock ingredients to protect product from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk in freezer was overcrowded with food products and inaccessible. Please ensure area is organized and allows for access.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bowls were being used as scoops in food.Use proper scoops with a handle and store in a manner which ensure the handle does not touch food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff washroom opens into a food storage or prep area and is not self closing.By Dec 22, 2025 ensure that the washroom door is self closing.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 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 does not have an integrated pest management program in place. Pest control records were not up-to-date. No sticky traps were set to monitor for insect activity.ACTION REQUIRED: recommended to reach out to neighbouring business regarding 3rd party contractor providing regular services.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff washroom that opens directly into the food processing area was not equipped with a self-closing door. ACTION REQUIRED: install self-closing mechanism on the staff washroom door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust/grease build-up & clutter in the corner by the hand sink (walls & shelving). ACTION REQUIRED: Conduct deep clean in the above indicated area.

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