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Golden Bowl

12337 20 Avenue Blairmore AB T0K 0E0 · Food - General

Official record from Alberta →

Inspection summary

Golden Bowl has been inspected 14 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on May 19, 2026, found no infractions.

7 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 January 20, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 5 times across 4 separate inspections, most recently on November 15, 2024. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 January 20, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

14 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was out of sanitizer. Corrected.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff washroom had no paper towels. Corrected.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mar 14:Repairman did not show-up. Repairs planned next week.The dishwasher sanitizer did not feed automatically. Reportedly the machine was installed this way. The operator manually held the prime switch through all cycles to provide chlorine.
  6. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher sanitizer did not feed automatically. Reportedly the machine was installed this way. The operator manually held the prime switch through all cycles to provide chlorine.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The employee washroom did not have proper paper towel or hand drying. (The washroom was reportedly not used.) Paper towel provided during inspection.Discussed general handwashing practices.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required as follows.- Men's washroom floor was dirty. - Microwave door front was sticky.- Walkin cooler ceiling, walls, and refrigeration unit were mouldy.- Blades of the meat slicing machine appeared to have fat smears on them in hard-to-reach areas. These blades were difficult to clean.Discussed: utensils, glasses, and plates that are put on tables must be washed and sanitized before use again. Even if they were not used and appear clean. It is impossible to see germs on them.
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease build-up on grease traps of the ventilation system. Clean grease traps.*June 25* Ventilation company booked for July 10th.
  11. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Uncovered food items such as cut vegetables in walk-in cooler and prep cooler.2) Cut onions in prep cooler had a bowl stored directly on them. 3) Glass water bottle stored in ice machineFood must be protected from contamination. Items were covered, the bowl removed, and water bottle removed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease build-up on grease traps of the ventilation system. Clean grease traps.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and debris build-up in dry storage, on plastic containers and underneath shelving. Please clean dry storage area.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup of food debris in kitchen. - Under and beside the stoves- In the prep cooler- Microwave- All the floors. Please complete a deep clean.
  14. Risk Management Inspection

    0 infractions

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