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Golden Capital

180 - 1020 Sherwood Drive Sherwood Park AB T8A 2G4 · Food - General

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No prepared sanitizer solution was observed at the time of inspection. 100ppm chlorine sanitizer solution was prepared by the staff during inspection.2. Used wet cleaning cloths were observed on food preparation counter. The cleaning cloths were stored in a chlorine sanitizer solution during inspection. Please ensure used cleaning cloths are stored in a sanitizer solution when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of food such as salt were stored on the floor at the back area. The staff moved the bags to the shelf during inspection.Ensure food items are always stored at least 6inches above the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required at hard to reach corners/areas. Dirt and debris accumulation were observed at the following locations:- Underneath counters and shelves.- Underneath and behind stand up freezer at the kitchen area.- Beside and behind the cooking equipment at the kitchen area.Clean these areas and ensure the entire facility, including hard to reach corners are maintained in a sanitary condition.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No approved sanitizer solution was prepared for use in the kitchen during inspection. 2. Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloth was observed on the kitchen counter.100ppm chlorine sanitizer solution was prepared by the operator during inspection and cleaning cloths stored in the solution.Ensure an approved sanitizer is prepared for use each day and monitored to ensure it is maintained at the appropriate concentration. Used cleaning cloths must be stored in the solution when not in use.
    • 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?
      • Temperature log was not observed.Check temperature of coolers, freezers and hot holding (at least twice daily) and keep records. A template will be provided with this report.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items such as meat stored in coolers were not covered. The operator was instructed to cover all food items during inspection.Ensure food is covered and protected from contamination during storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of potentially hazardous food items stored in a small prep cooler at the kitchen was measured to be between 7.7C - 10C. The cooler temperature was also measured to be at 8.4C.The following food items were discarded.- A small bowl of chopped beef at 9C.- 2 small pieces of meat at 8C and 9.3C.- Small quantity of chopped beef at 10C.- Small bowl of chopped chicken at 8.8C.- Chopped ready to eat vegetables at 8.8C and 7.7C.- 4 small plates of milk based shrimp sauce at 9.3C.- Chopped pineapple at 9.1C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0ppm chlorine sanitizer solution was measured from the low-temperature dishwasher after the sanitizing cycle.Contact your service technician for repairs. As discussed, all washed utensils, dishware or equipment must be sanitized in the dishwashing sink using 100ppm chlorine solution until the dishwasher is repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The dishwasher sanitizer concentration was not being tested.Test the dishwasher sanitizer concentration after running a cycle (at least once a day) and keep records.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap was available for use at the handwashing sink located in the kitchen. Soap was provided by the staff during inspection.Ensure hand washing sinks are always supplied with soap, paper towels, hot and cold running water.
    • 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 observed. A checklist was provided during inspection.Implement and maintain monthly pest control. Ensure traps are placed around the facility for proper monitoring. Records must be kept for review during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One exhaust fan located on the wall, above the office enclosure has been decommissioned and wrapped with a plastic garbage bag. Remove the fan and provide a proper washable surface for the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An ice scoop was placed on top of the ice machine. The operator moved the scoop to the dishwashing sink for washing/sanitizing during inspection. A clean container was provided by the operator for storing the ice scoop moving forward.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A small prep cooler at kitchen was not working properly. The internal temperature was measured to be at 8.4C while the digital temperature display was showing 1C.Please repair the cooler including the digital temperature display. No food that requires temperature control should be stored in the cooler until it is repaired and capable of maintaining the temperature of food at or below 4C. Place an additional thermometer inside to the cooler for proper temperature monitoring.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Wall and ceiling area around the exhaust fan located in the kitchen was soiled. This fan was no longer in operation and a plastic bag was covering the fan. remove the fan and provide a proper permanent cover. Clean the described area.
  5. Monitoring Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Men's washroom- sewer odour emanating from floor drain, likely due to a dried out plumbing trap. Determine source of odour and repair as required.The following areas required cleaning due to soiling:Wall and ceiling area around the exhaust fan
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One exhaust fan located on the wall, above the office enclosure has been decommissioned and wrapped with a plastic garbage bag. Remove the fan and provide a proper washable surface for the wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Wall and ceiling area around the exhaust fan located in the kitchen was soiled. This fan was no longer in operation and a plastic bag was covering the fan. remove the fan and provide a proper permanent cover. Clean the described area.
  6. Demand 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?
      • One exhaust fan located on the wall, above the office enclosure has been decommissioned and wrapped with a plastic garbage bag. Remove the fan and provide a proper washable surface for the wall.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A bowl was being used as a scoop for bulk cooked rice. The bowl was removed. Facility requested to use a scoop with a handle and store in a way that protects bulk food from contamination. 2. Bag of sugar were stored on the floor of the office.Store all foods off the floor, especially those in permeable bags. 3. A container of food was stacked on top of cooked food that was uncovered. Do not stack food on top of uncovered food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bowl of pork was sitting out thawing over night and measured 10 degrees Celsius. Pork ball was sitting on top of lettuce.Lettuce and pork were discarded.
    • 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. There were missing electrical outlet covers on the wall above the prep sinks. 2. There was a missing baseboard on the wall adjacent to the handwashing sink.
  9. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bowls were being used as scoops and stored directly inside bulk-food items. 'Use scoops with a handle and store in a way that protects bulk food from contamination.2. Bulk food was being stored directly under cook line hand sink. Food was moved to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cut containers are being used to store food. Use a container that can be properly washed rinsed and sanitized.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large amounts of pork had been thawed in hot water. The internal temperature of the pork was 10-13 degrees Celsius. 10 large cuts of pork were discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food was being left at room temperature and time was not being actively monitored.Food must be refrigerated at all times; food must be kept refrigerated at all times. If food is not being actively monitored (time Stamped, or timer) it will be discarded.Please complete a food safety plan, or keep food refrigerated.
    • 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. There were missing electrical outlet covers on the wall above the prep sinks. 2. There was a missing baseboard on the wall adjacent to the handwashing sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on the fan covers of the walk-in cooler. Clean area noted above.
  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?
      • Repairs required:-Replace the leaking grease capture collector, mounted on the side of the grill. This collector required replacement due to leakage onto the floor area.
  11. Risk Management Inspection

    2 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?
      • Repairs required:-Replace the leaking grease capture collector, mounted on the side of the grill. This collector required replacement due to leakage onto the floor area.-2 electrical covers were loose and/or missing on the wall located above the pot sink. Repair/return/replace the covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Surfaces of fire suppression system (canister and gas supply piping) and wall surface of this area.-Wall surface of area that houses the emergency lighting system and electrical panel.-Wall surface and fan located above back entrance door.-Ceiling and wall surfaces in areas of the kitchen where dust is still visible.
  12. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surfaces of all standing equipment in the main kitchen was soiled and required cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor surfaces were soiled below all standing equipment in the main food prep area and required cleaning. throughout the kitchen was soiled and required cleaning.Floor surfaces was soiled below utility sing and grease trap area.Screen located on the back entrance door was excessively soiled and required cleaning and or replacement.Counter and wall surfaces located behind the meat slicer were soiled and required cleaning.