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Golden Cactus Mexican Grill

7 - 5315 17 Avenue SE Calgary AB T2A 0W2 · Food - General

Official record from Alberta →

Inspection summary

Golden Cactus Mexican Grill has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 14, 2024. The most recent inspection, on January 28, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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 2 times across 2 separate inspections, most recently on January 26, 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 2 times across 2 separate inspections, most recently on January 20, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 January 20, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 4 separate inspections, most recently on January 20, 2026. 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 on January 20, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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?
      • 1. Light observed at bottom of kitchen back door.COMPLETE THE FOLLOWING:1. Install a weatherstrip to seal the gap to prevent entry of pests into the facility.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Observed cleaning cloths not stored in sanitizer. A 100ppm bleach sanitizer was made during the inspection to store the cloths in. **Please ensure to keep cloths in sanitizer when not using them to clean counters.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Boxes of canned foods stored on floor under the table beside the cooking equipment.2. Front of house:Ice scoop was stored on top of the ice machine. COMPLETE THE FOLLOWING:1. Please keep all food stored off the floor to protect it from contamination, and so that the area is easy to clean.2. Keep ice scoop stored in a container to protect it from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Walk-in cooler:- Boxes of cheese and tomatoes stored on the floor. Boxes moved onto shelves during the inspection.- Egg flats stored on top shelf of wire rack shelving. Flats moved to bottom shelf during inspection.2. Phones stored on preparation table. Phones moved out of the food preparation area during the inspection.3. Utensils for serving hot food from the hot holding unit were stored in ambient temperature water. Water discarded and replaced with ice water during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Observed an opened can of evaporated milk that was left out at room temperature. Milk discarded during inspection.*Ensure to transfer canned foods to food grade containers after opening cans.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Front of house: a. There was no soap at the handwash station.b. The paper towel was not stored in an appropriate holder/dispenser. COMPLETE THE FOLLOWING:1. Ensure both soap and paper towel in proper dispensers are available at the handwash stations at all times so staff can properly wash their hands.
    • 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?
      • 1. Light observed at bottom of kitchen back door.COMPLETE THE FOLLOWING:1. Install a weatherstrip to seal the gap to prevent entry of pests into the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a buildup of grease on the ceiling vent grate in the middle of the kitchen.2. Men's washroom: - Dust noted on ceiling. COMPLETE THE FOLLOWING:1. Clean areas noted above thoroughly and more often to maintain them in a visibly clean condition.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall by the back door missing baseboard.- Install baseboard. Check all walls in the facility walls to ensure that baseboards are properly installed and sealed with floor and wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** The violation still exists**There was an accumulation of dirt and debris throughout on floors and walls under and/or behind the food equipment and in hard-to-reach areas. - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Mop bucket was store by the back door close to toaster.Keep the mop bucket in mop closet or in an enclosed room/away from food handling area.
  6. Demand Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Silicon caulking at two compartment sink and at hand washing sink appeared mold and peeling off.- Replace the seal.2. A layer was peeling from the stainless steel countertop/cutting table.- Ensure to repair the repair the countertop.3. A baseboard in the kitchen, behind the entrance door was peeling off.- Repair the baseboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dirt and debris throughout on floors and walls under and/or behind the food equipment and in hard-to-reach areas. - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • 1. Two garbage bags of empty bottles/cans were stored by the back door.Ensure to discard or store the garbage appropriately.2. Mop bucket filled with dirty water was store by the bak door close to toaster.Keep the mop bucket in mop closet or in an enclosed room/away from food handling area.
  7. Demand Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher dispensed 0ppm chlorine during rinse cycle.-The operator fixed the dishwasher during inspection and 100ppm chlorine was measured during final cycle.Ensure to check the operation of dishwasher daily and trained your staff how to operate the dishwasher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Silicon caulking at two compartment sink and at hand washing sink appeared mold and peeling off.- Replace the seal.2. A layer was peeling from the stainless steel counter top/cutting table.Ensure to repair the repair the countertop.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dirt and debris throughout on floors and walls under and/or behind the food equipment and in hard-to-reach areas. - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas.

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