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Golden Bowl

3013 - 130 Sierra Springs Drive SE Airdrie AB T4B 3G6 · Food - General

Official record from Alberta →

Inspection summary

Golden Bowl has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 27, 2025. The most recent inspection, on October 23, 2025, recorded 5 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 2 separate inspections, most recently on October 23, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on October 23, 2025. 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 once on October 16, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 3 separate inspections, most recently on October 23, 2025. For example: Do food handlers at the facility have adequate food safety training?

  • 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 October 23, 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. Risk Management Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *OUTSTANDING VIOLATIONChlorine sanitizer test strips were expired. Please ensure new ones are obtained.
    • 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?
      • Flies were observed in the kitchen throughout the inspection. *Do THE FOLLOWINGGet fly strips and place them in non-food prep areas to control the flies. Provide a pest control plan
    • 20. Do food handlers at the facility have adequate food safety training?
      • ***THIS IS AN OUTSTANDING VIOLATION FROM MARCH 20251. The operator has not completed their food safety training.COMPLETE THE FOLLOWING:1. Upon successful completion of the food safety training course, please send a copy of the certificate.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *OUTSTANDING VIOLATIONDishwasher was not reaching the required temperature of 71 degree Celsius. Observed temperature was 35-37 degrees Celsius.Please ensure the dishwasher is repaired.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • *OUTSTANDINGSome of the waste receptables did not lids. *DO THE FOLLOWINGProvide lids for the receptables. A number of flies were observed in the kitchen over the open receptacles.
  2. Demand Inspection

    12 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Owner was observed taking a sanitizer cloth and washing it in the same sink over thawing shrimp. This was corrected during the inspection and the shrimp was discarded. Do not wash utensils and equipment while food is thawing in the sink.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was observed uncovered and piled on top of each other in the prep cooler, and standing cooler. Old dry chicken was observed in the standing cooler without any protection. These foods were discarded during the inspection. Food must be kept in appropriate containers with lids and protected from any cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen meat products were observed thawing at room temperature. This was corrected during the inspection and operator placed the food in the cooler. Food can only be thawed under cold running water, in the cooler or in the microwave. Do not leave it at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not reaching the required temperature of 71 degree Celsius. Observed temperature was 35-37 degrees Celsius.Facility was asked to use the 3 compartment sink in until the dishwasher is fixed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips were expired. Please ensure new ones are obtained.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash sink in the back was blocked with boxes and equipment. This was corrected during the inspection. Handwash sink must be unobstructed at all times to allow for handwashing. Ensure that soap and paper towels are provided.
    • 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?
      • Flies were observed in the kitchen throughout the inspection. *Do THE FOLLOWINGGet fly strips and place them in non-food prep areas to control the flies. Provide a pest control plan
    • 20. Do food handlers at the facility have adequate food safety training?
      • ***THIS IS AN OUTSTANDING VIOLATION FROM MARCH 20251. The operator has not completed their food safety training.COMPLETE THE FOLLOWING:1. Upon successful completion of the food safety training course, please send a copy of the certificate.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Cut vegetables in the food prep cooler were stored in cut up, old vinegar containers. *DO THE FOLLOWINGEnsure these containers are removed as they can lead to physical contamination of the food. Please ensure that proper food grade containers are used.Soiled cardboard boxes were observed in the cooler. *DO THE FOLLOWINGensure these are all removed as they cannot be cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwasher was not reaching the required temperature of 71 degree Celsius. Observed temperature was 35-37 degrees Celsius.Please ensure the dishwasher is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Kitchen was cluttered and there was grime and debris all over. 2. Bulk food containers had spills and grime over them.3. Shelves in the walk-in cooler and freezer had grime. Areas under the shelves, in both the cooler and freezer, had debris. 4. Prep cooler had grime, debris and water spills in it.*DO THE FOLLOWING1. Ensure all these areas are thoroughly cleaned and sanitized. 2. Remove any equipment that is not being used and organize it in the back. 3. Provide a written cleaning schedule
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Some of the waste receptables did not lids. *DO THE FOLLOWINGProvide lids for the receptables. A number of flies were observed in the kitchen over the open receptacles.
  3. Initial Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • 1. The operator has not completed their food safety training.COMPLETE THE FOLLOWING:1. Upon successful completion of the food safety training course, please send a copy of the certificate.

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