Skip to content
Loading map…

Golden Chicken Sizzling BBQ Steaks & Rotisserie

130 - 5017 49 Street Red Deer AB T4N 1V4 · Food - General

Official record from Alberta →

Inspection summary

Golden Chicken Sizzling BBQ Steaks & Rotisserie has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 8, 2025. The most recent inspection, on April 8, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Pests.

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 2 times across 2 separate inspections, most recently on March 4, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on March 4, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 May 8, 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 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 4 times across 3 separate inspections, most recently on March 4, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 separate inspections, most recently on March 4, 2026. 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Unlabeled meat was found stored in the kitchen walk‑in freezer and in the cooler located in the dining area.The owner stated that these items were for personal consumption and was instructed to remove them from the premises by the end of the day.Please ensure that unlabeled meat is not stored onsite and is never used in the preparation or service of food for customers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Non-food grade containers was used to store bulk rice in the kitchen.Please ensure that all storage containers are approved for food use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen meat was observed being improperly thawed in a container of cold, standing water in the prep sink. The internal temperature of the meat was measured to be 8°C.The owner was advised that frozen food must be thawed under cold, continuously running water. The tap was turned on during the inspection to ensure proper flow.Please ensure that all frozen foods are thawed using approved methods in this facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen handwashing sink was cluttered with miscellaneous cleaning items and not accessible. Please ensure that all handwashing sinks accessible and well stocked with soap and paper towels to facilitate regular handwashing during food handling and cooking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Kitchen equipment, such as the microwave, was observed to have a minor buildup of food debris and oil.Please ensure that all equipment used in the kitchen is maintained to be clean and free of food debris, oil, dust, and other potential sources of contamination.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The sinks in the women's washroom were still noted to have varying pressures when turned on at the time of inspection. The operator had mentioned that they were looking for parts for the sink repair. Please ensure that the noted handwashing sinks repaired to encourage proper and regular hand hygiene.
  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked pork skewers were observed to be stored in a hot-holding unit that was not turned on. The operator was asked to reheat the skewers to 74C and to turn on the hot-holding unit. Please ensure that hot-held foods are held at 60C or greater. High-risk foods should be kept outside of the Danger Zone of 4-60C to prevent the growth of illness-causing pathogens.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was observed to have the cold water line turned off at the time of inspection. The operator had mentioned that the faucet was leaking when the cold water line was turned on. The sinks in the women's washroom were observed to have varying pressures when turned on at the time of inspection.The hand sink was also observed to be missing soap. A soap dispenser was acquired and a discussion was held with the operator.Please ensure that the handwashing sinks repaired/replaced and properly stocked to help ensure and encourage proper and regular hand hygiene.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils were observed to be stored in 19.2C water at the time of inspection. Bowls/containers were observed to be used as scoops in bulk food storage containers. The items were removed and a discussion was held with the operator.Please ensure that utensils are stored in a manner that ensures safe and sanitary food handling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A section of the wall and ceiling next to the fire suppression panel in the kitchen was observed to be dusty at the time of inspection.Please ensure that all areas of the facility are maintained in clean and sanitary condition.
  6. Risk Management Inspection

    0 infractions

  7. Initial Inspection

    4 infractions

    • 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?
      • The right corners of the kitchen side door were observed to have light coming through the weatherstripping.Please ensure that the weatherstripping is repaired or replaced to help prevent the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole was observed in the wall next to the grill/burners. The right sink in the women's washroom was observed to have poor water flow when turned on. Please ensure that walls/facility surfaces are smooth, non-absorbent, and easy-to-clean. Please also ensure that all facility plumbing is maintained in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A set of moldy cutting boards were observed at the time of inspection. The operator was informed and the cutting boards were discarded.Please ensure that food equipment is in good/sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in freezer fan covers were observed to be dusty at the time of inspection.Please ensure that all areas of the facility are maintained in a clean and sanitary condition.

Nearby inspected facilities

Own this business? Add a badge to your website