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Golden Cactus Mexican Grill - Events

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

Official record from Alberta →

Inspection summary

Golden Cactus Mexican Grill - Events has been inspected 14 times by Alberta Health Services (Environmental Public Health) since July 4, 2024. The most recent inspection, on July 19, 2026, recorded 1 infraction.

8 of 14 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control 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.

  • 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 3 times across 3 separate inspections, most recently on July 19, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 29, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times on July 6, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 2 times on July 19, 2024. For example: Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Facility had deep-fried pork stored in a hot-holding unit which was not turned on. The surface temperature of the pork was 28C, and the facility had only begun setup for the day.Operator immediately discarded the porn upon request as well as clean and sanitized the racks.
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sauces and food gravies were stored in polybags. Polybags are not intended for food storage. Food packaging and storage containers must be suitable for intended use of food storage.- Store food only in food-grade containers only.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Box of lemons was stored directly on the floor. Storing food directly on the floor may expose it to contamination from dirt, moisture, pests, and cleaning activities. Operator corrected during inspection by relocating the lemons onto shelving.- Store all food items at least 15 cm (6 inches) off the floor on approved shelving or pallets.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beef gravy in cooler measured at 12°C. The operator stated the gravy was prepared the previous day. The gravy was discarded during inspection.High-risk food stored above 4°C may allow rapid growth of pathogenic microorganisms, increasing the risk of foodborne illness.- Use ice baths and shallow pans to cool foods rapidly to 4°C before refrigeration. - Maintain cold-held high-risk food at or below 4°C, and ensure it is held for no more than 2 hours in temperature danger zone, that is between 4°C to 60°C.
  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution initially prepared was tested 10 ppm during inspection. - Operator prepared chlorine sanitizer and concentration was tested at 100 ppm.
  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the bleach sanitizer was 50 ppm. Violation corrected on site. New bleach solution tested 100 ppm.
  9. Demand Inspection

    0 infractions

  10. Demand Inspection

    0 infractions

  11. Risk Management Inspection

    0 infractions

  12. Demand Inspection

    2 infractions

    • 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water at the two-compartment and handwash sinksProvide hot water at the sinks.
    • 20. Is the facility maintained in a clean and sanitary condition?
      • Two- compartment and handwash sinks were dirty. Clean the sinks.
  13. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding chaffing dishes were not fully set up at time of approval inspection. Temperature was not >60C for hot holding. No food products were in hot holding unit.- Ensure hot holding units are >60C and ready for approval inspection.
  14. Risk Management Inspection

    0 infractions

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