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Golden Bell

101 - 1865 Dunmore Road SE Medicine Hat AB T1A 1Z8 · Food - General

Official record from Alberta →

Inspection summary

Golden Bell has been inspected 18 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on July 7, 2026, found no infractions.

9 of 18 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on July 2, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 separate inspections, most recently on July 2, 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?

  • 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 2 times across 2 separate inspections, most recently on April 15, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on December 7, 2023. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 11 times across 9 separate inspections, most recently on July 2, 2026. 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.

18 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 not kept in the sanitizer pail, and the chlorine sanitizer concentration was measured at 10–50 ppm. The operator prepared a new sanitizer solution with a chlorine concentration of 100 ppm and placed the cleaning cloths in the sanitizer pail.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers in the walk-in fridge were not covered. Operator promptly covered these food containers.
    • 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 available during the inspection.* Maintain written records of all pest control measures and ensure records are completed regularly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A floor mat with accumulated dirt/grime was observed in the food preparation area.* Remove the mat and ensure all floor surfaces are smooth, easily cleanable, and maintained in a sanitary condition.The following areas require cleaning:- Handles and exterior surfaces of refrigerators and freezers- Interior and exterior surfaces of the microwave- Lids of food storage containers
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer bucket with cleaning cloths measured approximately 10 ppm chlorine. A new solution was prepared measuring 100 ppm chlorine.
    • 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 weatherstripping at the back door is damaged.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: - spaces behind all the chest freezers - bar area where there is food debris buildup on the side of the counter - dust on the ceiling in the kitchen
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    2 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?
      • Several silverfish were observed in the staff washroom.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area underneath the pallets in the dry storage area has a buildup of debris and requires cleaning.The staff washroom is cluttered and requires organization. The floors in the staff washroom have a buildup of dirt and require cleaning.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- shelving in the walk-in cooler has a building of dust/debris.- floors underneath the prep coolers have a buildup of food debris/grime.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy was being reheated in a crock pot and measured 14 degrees C. The operator put it back in the cooler and said they would reheat it prior to dinner service.Potentially hazardous foods are to be reheated to 74 degrees C in a manner where they pass through the danger zone (4-60 degrees C) as quickly as possible. Hot holding equipment is not designed for the rapid reheating of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There are several areas requiring cleaning, mainly:- the accumulation of grease/debris underneath and beside the fryer equipment in the kitchen- the buildup of grease by the fryer (not in use) in the back storage area.- the shelving adjacent to the grill station in the kitchen.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A lid to bulk food items was dirty. It was removed by the operator (along with several other lids in the storage area) for cleaning.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher measures 0 ppm chlorine. The operator called a technician to service the dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of grease/grime on the floor by the chest freezers in the kitchen and underneath cooking equipment.
  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several bulk storage containers and lids have a buildup of debris and require cleaning.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy recently placed in the crockpot measured 36°C. The operator removed it for recooking to 74°C. Ensure reheated foods are first recooked to 74°C, and then held at 60°C or greater for the duration of service.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas of the facility require cleaning, mainly underneath the frying station and underneath the two-compartment sink beside the chest freezers in the kitchen. Office area's floors require cleaning.
  15. Risk Management Inspection

    0 infractions

  16. Monitoring Inspection

    4 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A metal ice scoop was cracked; it was discarded by the operator.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A cutting board in the kitchen is heavily knife-scarred and requires resurfacing or replacement.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Control panel for the blender at the bar was covered in a layer of debris. The area was cleaned by the operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back dry storage area and server area underneath the sink are cluttered and require organization as well as removal of obsolete/broken equipment so that the areas may be easily cleaned and prevent the harborage of pests.The following areas contain dirt/debris buildup and require cleaning: - condenser covers in the walk-in cooler - area underneath the server sink
  17. Risk Management Inspection

    0 infractions

  18. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Dented cans were found, and the operator immediately discarded them.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bundles of ramen were stored in buckets which were not properly covered. The outside of the buckets and lids also require cleaning.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Lid on the flour container was completely covered with flour. Operator replaced it with new, clean lid.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher rack and cutting boards have a visible thick layer of dirt on it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two of the scrub pads were found in deteriorated and soiled state, and the operator instantly disposed them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility requires a deep cleaning in the kitchen and storage areas including specifically:- Shelving/countertops- Above dishwasher- Floors, including underneath equipment- Hood vent filters- Area near the grill- Black refrigerator- Red cabinet area
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility is generally cluttered and not well-organized. Please ensure good organization and remove clutter so that the facility may be properly cleaned and prevent the harbourage of pests.

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