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Golden City Bistro

5044 47 Avenue Bon Accord AB T0A 0K0 · Food - General

Official record from Alberta →

Inspection summary

Golden City Bistro has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 11, 2023. The most recent inspection, on August 4, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 5 times across 3 separate inspections, most recently on July 14, 2026. 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?

  • 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 3 times across 3 separate inspections, most recently on July 14, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 April 7, 2025. 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 13 times across 5 separate inspections, most recently on August 4, 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 8 times across 4 separate inspections, most recently on July 14, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

6 inspections

  1. 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?
      • Carpet is currently covering the floor in the ice cream service area. This must be removed to ensure all surfaces in a food handling area are smooth, impervious to moisture and easy to clean.
  2. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A large amount of personal effects were being stored throughout the facility. The Operator was shown examples and it was explained very clearly how proper separation is to be moving forward.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was found to be operating with a chlorine residual of 50 ppm. Container of chorine sanitizing solution appeared to be quite old and has likely broken down. Operator was told to purchase a new one.
    • 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?
      • A gap was observed underneath the side door of the facility. Replace the missing weather stripping to prevent the entry of pests.
    • 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 newly constructed ice cream service window does not have an interior roof and thus is permitting the entry of insects into the facility. A roof or insect screen must be installed.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Sewage smell was still noted in the women's washroom. The smell was not as strong as before. Address the sewage smell.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Carpet is currently covering the floor in the ice cream service area. This must be removed to ensure all surfaces in a food handling area are smooth, impervious to moisture and easy to clean.
    • 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 hood ventilation system is past due for maintenance since October 2025. A large buildup of grease and debris was visible.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice cream scoops were being stored in room temperature stagnant water. Operator informed these must be single use, stalled in the freezer when not in use, or a dipper well must be installed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors throughout the facility require deep cleaning. Special attention is required for the cooking line; both underneath and behind, as there is a large buildup of grease and food debris.
  3. Risk Management Inspection

    2 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?
      • A gap was observed underneath the side door of the facility. Replace the missing weather stripping to prevent the entry of pests.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Sewage smell was still noted in the women's washroom. The smell was not as strong as before. Address the sewage smell.
  4. Monitoring Inspection

    16 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Unopened cans of tomato sauce and a container of peanuts were observed to be stored on the ground. The food items were moved immediately upon request. Ensure all food items are stored at least 6 inches above the ground.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several utensils and scoops were stored directly in the bulk product/ingredients with the handles directly touching the bulk product/ingredients. The scoops were removed and washed upon request. Ensure scoops and utensils are stored separately and that the handle does not touch the bulk product/ingredients.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of whole onions were observed to be beside the garbage area. The onions were moved immediately. Ensure food items are stored separately and away from garbage bins/storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Chili sauce was observed to be stored in its original tin container. The chili sauce was transferred over to a food safe container upon request. Ensure food items are not stored in tin containers after opening to prevent leaching.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler measured between 7°C and 10°C throughout the inspection. All food items were immediately transferred to the walk-in cooler. No high risk food items are to be stored in the prep cooler until it has been repaired and can maintain 4°C or lower.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature chemical dishwasher measured 10 to 50ppm chlorine at dish level. The concentration was adjusted during the inspection and afterwards was measured to be 100ppm chlorine. Ensure regular testing is completed for adequate concentration.
    • 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 monitoring was not completed monthly. Ensure pest monitoring is completed monthly and records are kept.
    • 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?
      • A gap was observed underneath the side door of the facility. Replace the missing weather stripping to prevent the entry of pests.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A strong sewage smell was noted in the women's washroom. Investigate and remediate the sewage smell.
    • 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 exhaust system was indicated to be due for cleaning in January 2024. Contact a service professional and schedule a cleaning.
    • 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 water drippage was observed from the ceiling by the cook line and prep cooler. Investigate and repair any water leakage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several utensils and scoops had food build up and was visibly dirty. All utensils and scoops were removed and washed immediately upon request.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler measured between 7°C and 10°C throughout the inspection. All food items were immediately transferred to the walk-in cooler. Repair the prep cooler and ensure it can maintain 4°C or lower.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • This violation has been carried over from the previous inspection report:***Ensure to include cleaning of hard reaching areas on your monthly cleaning schedule.Dec 11. 2023: Please add hard to reach areas on your cleaning schedule. Ensure all areas in the facility are cleaned on routine basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt, grease, and food debris build up was observed along hard to reach areas of the facility. Areas included along the walls and corners, and underneath the cook line. Food debris build up was also observed along food storage bins. Clean the above mentioned areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Soiled cardboard was observed on top of the grease trap and by the cookline. The cardboard was discarded upon request.
  5. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cooked chicken balls were left open in the walk-in cooler. The operator covered the food items during inspection.Please ensure all food items in the facility are always covered to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes and packs of meat were being stored on the floor in the walk-in freezer. Please move all food items in the walk-in freezer to at least 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing was observed during inspection. Packs of meat were left to thaw in the food preparation sink without cold running water. The operator moved the meat packs into the walk-in cooler.Please note that food can be properly thawed under cold running water or inside the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature dishwasher was not working properly. 0ppm chlorine sanitizer solution was measured after the sanitizing cycle of the dishwasher. The operator was advised to contact a service technician immediately and ensure all dishware, utensil or equipment washed in the dishwasher are sanitized in the dishwashing sink with 100ppm bleach/chlorine solution until the dishwasher is fixed.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit displayed in the facility was expired. Obtain a valid food handling permit and display in the facility.Dec 11, 2023: Expired food handling permit was still displayed in the facility. Please replace permit with a valid food handling permit.
    • 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 lighting in the walk-in freezer did not appear sufficient. The light bulb had burnt out.Please replace the light bulb to help facilitate proper cleaning and food handling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lids of two dry goods containers were noted in disrepair. The broken edges of the lids were covered with duct tape.Replace the lids of containers.Dec 11, 2023: Dry storage containers lids still appeared damaged and not closing properly. Please replace the lids.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Ensure to include cleaning of hard reaching areas on your monthly cleaning schedule.Dec 11. 2023: Please add hard to reach areas on your cleaning schedule. Ensure all areas in the facility are cleaned on routine basis.
  6. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes and packs of meat were being stored on the floor in the walk-in freezer. Please move all food items in the walk-in freezer to at least 6 inches above the floor.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit displayed in the facility was expired. Obtain a valid food handling permit and display in the facility.Dec 11, 2023: Expired food handling permit was still displayed in the facility. Please replace permit with a valid food handling permit.
    • 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 lighting in the walk-in freezer did not appear sufficient. The light bulb had burnt out.Please replace the light bulb to help facilitate proper cleaning and food handling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lids of two dry goods containers were noted in disrepair. The broken edges of the lids were covered with duct tape.Replace the lids of containers.Dec 11, 2023: Dry storage containers lids still appeared damaged and not closing properly. Please replace the lids.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Ensure to include cleaning of hard reaching areas on your monthly cleaning schedule.Dec 11. 2023: Please add hard to reach areas on your cleaning schedule. Ensure all areas in the facility are cleaned on routine basis.

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