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Golden Capital

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

Official record from Alberta →

Inspection summary

Golden Capital has been inspected 10 times by Alberta Health Services (Environmental Public Health) since January 22, 2024. The most recent inspection, on October 14, 2026, recorded 13 infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 8 times across 3 separate inspections, most recently on October 14, 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 6 times across 4 separate inspections, most recently on October 14, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on March 3, 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?

  • 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 12 times across 7 separate inspections, most recently on October 14, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 9 times across 5 separate inspections, most recently on October 14, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

10 inspections

  1. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed on cutting boards and counters throughout the facility. Improper storage of wiping cloths may contribute to cross-contamination of food-contact surfaces. The operator was advised to store wiping cloths in sanitizer solution when not in use. The operator placed the cloths in sanitizer buckets upon request during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No prepared sanitizer was observed in the facility at the time of inspection. The operator was advised to prepare a fresh sanitizer solution and ensure it is available for use on food-contact surfaces and equipment. The operator prepared a fresh sanitizer solution upon request during the inspection.2. Chlorine sanitizer concentration was measured at 50 ppm. The operator was advised that the concentration was below the recommended level and to prepare a fresh sanitizer solution to achieve an appropriate concentration. The operator prepared a new solution during the inspection, which was re-tested and found to be 100 ppm chlorine.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A coffee cup was observed on a food preparation counter in the main kitchen area. Staff food and beverages must be stored and consumed only in designated areas to prevent contamination of food, equipment, and food-contact surfaces. PHI intervened and provided education regarding proper hand hygiene practices. The operator was advised to ensure staff do not consume food or beverages while working and that all staff receive refresher training on hand hygiene.
    • 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?
      • No recent food safety records were available for review at the time of inspection. The operator was advised to maintain records and ensure they are available upon request.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Frozen peas and cooked chicken balls were observed stored immediately adjacent to a handwashing sink in the main kitchen area. Food must be protected from potential contamination and should not be stored in areas where splashing from handwashing activities may occur. The operator was advised to store food away from handwashing sinks to prevent contamination. The frozen peas and cooked chicken balls were removed from the area during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen chicken was observed thawing at room temperature beside the two-compartment sink. Improper thawing of potentially hazardous foods may allow bacteria to multiply to unsafe levels. The operator was advised to thaw foods under refrigeration, under continuous cold running water, or using another approved thawing method such as microwave. The operator was informed of the risks associated with improper thawing and immediately relocated the chicken to the cooler during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding food was measured at 44°C using an infrared thermometer and 55.8°C using a probe thermometer. Food in the hot holding unit was not being maintained at 60°C or above. Inadequate hot holding temperatures may allow bacterial growth and increase the risk of foodborne illness. The operator was advised to adjust the hot holding unit settings to ensure foods are maintained at 60°C or higher at all times. The operator adjusted the temperature setting during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher sanitizer concentration was measured at 0 ppm after two consecutive cycles. Failure to achieve an adequate sanitizer concentration may result in dishes and utensils not being properly sanitized, increasing the risk of contamination. The operator contacted maintenance during the inspection to arrange repairs. In the interim, the operator was advised to manually sanitize dishes and utensils using an approved sanitizing method until the dishwasher has been repaired and is operating effectively.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were found to be expired (Exp: Dec. 1, 2024). The operator was advised to obtain valid test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. No soap was observed at the staff washroom handwashing sink.2. In the main kitchen, only a minimal amount of soap was available at the handwashing sink, and the soap dispenser was jammed. The handwashing sink basin was dry at the time of inspection, indicating that staff may not be washing their hands as frequently as required.The operator was advised to ensure that all handwashing stations are fully stocked and maintained with soap and paper towels at all times to facilitate proper hand hygiene. The operator provided soap for both handwashing sinks during the 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?
      • The food-contact surface was observed to be in poor repair, with open seams and gaps between the wooden boards. Food debris and moisture may accumulate within the gaps, impeding effective cleaning and sanitizing. The operator was advised to resurface, repair, or replace the table to maintain a smooth and cleanable food-contact surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor surface near the drain in main kitchen area was observed to be damaged, with portions of the floor covering missing. The damaged area may trap moisture and food debris, hindering effective cleaning and creating potential pest harborage. The operator was advised to repair the floor and maintain it in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Heavy grease and dust accumulation were observed on the air supply/exhaust vent, adjacent ceiling tiles, and overhead pipes in the kitchen. The accumulation was extensive and visible on multiple overhead surfaces. Failure to maintain these areas in a clean condition may result in contamination of food, equipment, and food-contact surfaces. The operator was advised to thoroughly clean the affected areas and implement a regular cleaning schedule to prevent further buildup.2. Food debris, grease, and grime accumulation were observed beneath equipment in the main kitchen area. Failure to maintain these areas in a clean condition may contribute to contamination and attract pests. The operator was advised to thoroughly clean beneath and around all equipment and ensure cleaning is completed on a routine basis to maintain the facility in a sanitary condition.3. Food debris and residue were observed accumulated within the door track/hinge area of the cooler. Additional debris and buildup were observed on the interior side surfaces that become exposed when the cooler door is opened. Food contact and non-food contact surfaces must be maintained in a clean and sanitary condition to prevent contamination and pest attraction. The operator was advised to thoroughly clean these areas and include them in the facility's routine cleaning schedule.
  2. Risk Management Inspection

    0 infractions

  3. 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.
  4. Risk Management Inspection

    0 infractions

  5. 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.
  6. 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.
  7. 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.
  8. Risk Management Inspection

    0 infractions

  9. 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.
  10. 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.

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