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Golden Cinnamon Indian Cuisine

103 - 3 Stonegate Drive NW Airdrie AB T4B 0N2 · Food - General

Official record from Alberta →

Inspection summary

Golden Cinnamon Indian Cuisine has been inspected 17 times by Alberta Health Services (Environmental Public Health) since January 9, 2024. The most recent inspection, on August 17, 2026, recorded 6 infractions.

3 of 17 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 31 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 5 separate inspections, most recently on August 17, 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 7 times across 6 separate inspections, most recently on August 17, 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 26 times across 13 separate inspections, most recently on August 17, 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 11 times across 6 separate inspections, most recently on March 26, 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 5 times across 4 separate inspections, most recently on August 17, 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.

17 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of sanitizer available in the kitchen was measured at a concentration of 0ppm chlorine. Sanitizer was corrected to 100ppm during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of dairy was observed being stored without refrigeration. A container of minced garlic in oil was observed being stored without temperature controls. Some of the foods in the prep coolers were being stored above the inserts, making them improper for refrigeration. Foods were placed into suitable refrigeration during inspection. Ensure that foods requiring temperature control are suitably stored at safe food handling temperatures. Recommend keeping smaller amounts of food out at a time for use in food preparation.
    • 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 ceiling of the walk-in freezer is peeling and damaged at the gaps between surface panels, making areas difficult to clean and raising physical contamination concerns.Repair or otherwise seal indicated areas to render smooth durable surfaces.
    • 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 section of wall in the dishwashing area is damaged, making the area difficult to clean and susceptible to water infiltration. Repair wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside of the ice machine has a visible build-up of debris.Clean indicated food equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plastic containers were being stored inside of bulk food containers for use as food scoops. The plastic bucket being used to store a scoop for flour was peeling, raising concerns of physical contamination. Unsuitable utensil storage was removed during inspection.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some of the preparation coolers in the kitchen area do not have accurate display thermometers available. Provide accurate display thermometers in coolers to ensure refrigeration temperatures can be easily verified.*Thermometers on order. Advise once in place.
  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some of the preparation coolers in the kitchen area do not have accurate display thermometers available. Provide accurate display thermometers in coolers to ensure refrigeration temperatures can be easily verified.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-The lower shelves and floor of the walk-in cooler-The floor behind the counter near the stand mixerClean indicated areas.
  5. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloths used to wipe food contact surfaces were not being stored in suitable sanitizer solutions. Cloths were placed into sanitizer during inspection. Ensure that sanitizer remains available for use whenever food handling is being conducted, and that cloths are maintained in a sanitary state.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the shelving in the dry storage area is lined with cardboard that is visibly soiled. This material is not easily cleanable and not being replaced routinely to maintain clean and sanitary storage shelving. Remove or replace cardboard with a non-absorbent and easily cleanable surface.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bread dough was observed being covered with a garbage bag. This material is not suitable for direct food contact.Dough cover was replaced with suitable plastic food wrap during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some of the preparation coolers in the kitchen area do not have accurate display thermometers available. Provide accurate display thermometers in coolers to ensure refrigeration temperatures can be easily verified.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken was observed being thawed at room temperature. Chicken was placed into ice bath with cold running water during inspection. Ensure that meat products are thawed under refrigeration or under cold running water to maintain temperature at 4C or lower at all times.
    • 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 section of Stainless steel wall panel at the leftmost side of the cooking line is loose, forming a gap that makes the surface more difficult to properly clean. A gap is present between the Stainless steel panel and adjoining wall to the left of the cooking line. Repair wall to render surface smooth and easily cleanable.
    • 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 gaps in ceiling panels in the walk-in cooler and freezers were peeling, making these surfaces more difficult to properly clean and raising concerns of potential food contamination from loose material.Repair and seal these seams to render surfaces smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-The fan guard of the walk-in cooler-The lower shelves and floor of the walk-in cooler-The floor behind the counter near the stand mixerClean indicated areas.
  6. 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?
      • A section of stainless steel wall panel at the leftmost side of the cooking line is loose, forming a gap that makes the surface more difficult to properly clean. Repair wall to render surface smooth and easily cleanable.
    • 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 gaps in ceiling panels in the walk-in cooler and freezers were peeling, making these surfaces more difficult to properly clean and raising concerns of potential food contamination from loose material.Repair and seal these seams to render surfaces smooth and easily cleanable.
  7. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The shelving in the dry storage area has visibly soiled cardboard surfacing, making them difficult to thoroughly clean. Remove cardboard or replace with a material that is more easily cleanable.
    • 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 section of stainless steel wall panel at the leftmost side of the cooking line is loose, forming a gap that makes the surface more difficult to properly clean. Repair wall to render surface smooth and easily cleanable.
    • 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 gaps in ceiling panels in the walk-in cooler and freezers were peeling, making these surfaces more difficult to properly clean and raising concerns of potential food contamination from loose material.Repair and seal these seams to render surfaces smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted to require more frequent cleaning:-The wall behind the kitchen chest freezer-The floor behind the cooking stoves on the cooking line-The shelving in the dry storage area-The floor under the dishwashing areaClean indicated areas.
  8. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The shelving in the dry storage area has visibly soiled cardboard surfacing, making them difficult to thoroughly clean. Remove cardboard or replace with a material that is more easily cleanable.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar's mechanical dishwasher is out of service. Staff advised that glasses were manually washed in the bar's handwashing sink. Reusable customer glassware requires access to a three-compartment sink or mechanical dishwasher with suitable washing, rinsing, and sanitizing steps.Ensure that all reusable dishes and glasses are being mechanically washed and sanitized in available dishwasher. Discontinue usage of glassware that cannot be safely washed in kitchen dishwasher until bar glasswasher is repaired.*Remove unsuitable glassware no longer in use from the bar area to remove this violation.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A thermometer capable of measuring the temperature of the heat-sanitizing dishwasher was not available onsite at the time of inspection. Acquire suitable dishwasher-safe thermometer with a maximum temperature reading function.
    • 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 section of stainless steel wall panel at the leftmost side of the cooking line is loose, forming a gap that makes the surface more difficult to properly clean. Repair wall to render surface smooth and easily cleanable.
    • 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 gaps in ceiling panels in the walk-in cooler and freezers were peeling, making these surfaces more difficult to properly clean and raising concerns of potential food contamination from loose material.Repair and seal these seams to render surfaces smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting surfaces of the prep cooler has significant discolouration, making the surface more difficult to sanitize.Thoroughly scour and clean surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted to require more frequent cleaning:-The walls, floors, and shelving of the walk-in cooler-The wall behind the kitchen chest freezer-The floor behind the cooking stoves on the cooking line-The shelving in the dry storage area-The floor under the dishwashing areaClean indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Assorted seldom and unused food handling equipment is being stored below a side table used for food handling. The equipment has a build-up of debris due to its storage. Sufficiently cover stored equipment, or remove from the facility.
  9. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar's mechanical dishwasher is out of service. Staff advised that glasses were manually washed in the bar's handwashing sink. Reusable customer glassware requires access to a three-compartment sink or mechanical dishwasher with suitable washing, rinsing, and sanitizing steps.Ensure that all reusable dishes and glasses are being mechanically washed and sanitized in available dishwasher. Discontinue usage of glassware that cannot be safely washed in kitchen dishwasher until bar glasswasher is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted to require more frequent cleaning:-The walls, floors, and shelving of the walk-in cooler-The wall behind the kitchen chest freezer-The interior of the prep coolers-The floor around the boiler beside the cooking lineClean indicated areas.
  10. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine sanitizer available in the kitchen was measured at a concentration of 0ppm chlorine. Concentration was adjusted to 100ppm during inspection. Ensure that kitchen staff are verifying sanitizer level on a routine basis.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloths used to wipe countertops appeared visibly contaminated, and/or were not being stored in sanitizer after use.Ensure that sanitizing cloths are stored in appropriate sanitizer between uses, and that sanitizer is stored in a manner convenient for use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were observed to not be handwashing at an acceptable frequency.Ensure that staff are routinely washing hands when needed, such as after touching their face or hair and whenever replacing gloves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the food containers in the walk-in cooler were not covered, raising concerns of potential food contamination. Suitably cover foods that are being stored in the walk-in cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Peeled onions were observed stored directly on the floor in the kitchen.A bag of lentils was observed being stored directly on the floor in the dry storage room.Foods were moved off the floor during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A crate of cream containers was observed being stored outside of temperature control, being used as a weight for cheesemaking.Various foods requiring temperature control (minced garlic, cooked rice) was observed being stored on counters at large quantities. Utensils stored in visibly dirty water on the stove was measured at a temperature of 42C.Foods requiring temperature control were placed back into coolers during inspection. Ensure that foods are not stored outside of temperature controls for longer than two hours.Utensil storage temperature was increased during inspection. Ensure that equipment stored in water is either maintained at a temperature of 60C or greater, or are washed and sanitized at least every two hours.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar's mechanical dishwasher is out of service. Staff advised that glasses were manually washed in the bar's handwashing sink. Reusable customer glassware requires access to a three-compartment sink or mechanical dishwasher with suitable washing, rinsing, and sanitizing steps.Ensure that all reusable dishes and glasses are being mechanically washed and sanitized in available dishwasher. Discontinue usage of glassware that cannot be safely washed in kitchen dishwasher until bar glasswasher is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the seams between ceiling panels in the walk-in freezer were loose, creating areas that would be difficult to properly clean.Seal or otherwise repair uneven surfaces so that they are smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted to require more frequent cleaning:-The walls, floors, and shelving of the walk-in cooler-The wall behind the kitchen chest freezer-The interior of the microwave-The interior of the prep coolers-The wall behind the tandoor and large pot on the cooking line-The floor around the boiler beside the cooking lineClean indicated areas.
  11. 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?
      • The baseboard near the dishwashing area is damaged, creating a surface that would be difficult to clean.Repair baseboards to ensure smooth easily cleanable surfaces.
  12. Monitoring Inspection

    4 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?
      • The baseboard near the dishwashing area is damaged, creating a surface that would be difficult to clean.Repair baseboards to ensure smooth easily cleanable surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wire utensil being used in food handling was observed to be have signs of fraying and damage, raising concerns of food contamination. Damaged utensil was removed during inspection, and an alternate non-wire utensil was made available for use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed in the following areas:-Shelving of the walk-in cooler-Underneath cooking equipment on the cooking line-The area to the side of the cooking line nearest the hot water tank-Areas underneath countertops and prep coolers in the kitchen -Shelving and floors of dry storage areas-Stand mixer equipment-Shelving above stand mixer/prep tableClean indicated areas
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff washroom was not fully stocked with necessary sanitary equipment (toilet paper with suitable holder, liquid hand soap, paper towel in suitable dispenser).Operator indicated that staff washroom is seldom used to due alternate available customer washroom onsite. Staff washroom was designated as closed for use during inspection.
  13. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were observed being stored in between prep coolers.Cooking utensils were being stored in a pot of visibly soiled water at room temperature.Knives were moved to alternate storage during inspection.Utensil storage was brought up to hot holding temperature during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required on the walls, floors, and shelving of the walk-in cooler. Clean indicated area.
  14. Risk Management Inspection

    0 infractions

  15. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Knives were being stored between two prep coolers at the cook line. Knives were removed during the inspection. **Do not store any food utensils in this area, as it is not easily cleanable.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. The prep cooler across from the tandoor oven measured 11*C. Foods were located to walk in cooler, and raw fish and chicken were discarded during inspection. COMPLETE THE FOLLOWING:1. Monitor the cooler to ensure it can maintain temperatures at 4*C or below. If not, the cooler needs to be repaired.
    • 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. The ceiling in the walk-in cooler was in disrepair. 2. The tiles on the wall between the dishwashing sink and janitor closet are in disrepair. COMPLETE THE FOLLOWING:1. Repair ceiling so it is smooth, impervious to moisture and easily cleanable. 2. Repair/replace tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust observed on ceiling in walk-in cooler. COMPLETE THE FOLLOWING:1. Please clean area noted above more often.
  16. Risk Management Inspection

    0 infractions

  17. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Deli containers stored in dry ingredient bins. 2. Staff personal belongings stored on shelf in dry storage room. COMPLETE THE FOLLOWING:1. Do not store containers in dry ingredient bins. Replace with utensils that have handles and keep handles stored upright. 2. Designate a space for staff to store their personal belongings that is separate from the food area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Cleaning cloths stored on side of ice well. Cloths removed during the inspection. 2. Mango pulp stored in open can. Mango pulp was transferred to a food grade container during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **CORRECTED**1. Paper towel not available at handsink in kitchen. Paper towel was replaced during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a significant buildup of grease and food debris under the deep fryers. COMPLETE THE FOLLOWING:1. Clean this area more frequently.

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