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Golden Corner Diner

25232B Highway 651 Sturgeon County AB T0G 1L1 · Food - General

Official record from Alberta →

Inspection summary

Golden Corner Diner has been inspected 17 times by Alberta Health Services (Environmental Public Health) since March 6, 2024. The most recent inspection, on April 23, 2026, found no infractions.

7 of 17 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

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.

  • 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 2 separate inspections, most recently on November 12, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on November 12, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 November 12, 2024. 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 6 times across 5 separate inspections, most recently on March 26, 2025. 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 6 times across 4 separate inspections, most recently on March 24, 2025. 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.

17 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The concrete holding tank of the facility collapsed. The operator is in the process of replacing the tank.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. 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?
      • Exposed insulation was noted on the wall located underneath the hand washing sink. Please seal this area.
  6. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were noted to be stored on the floor in the walk-in-cooler and back storage area. Please be advised that all food items must be stored at least six inches above the floor. Please do not store food items on the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exposed insulation was noted on the wall located underneath the hand washing sink. Please seal this area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The mechanical dishwasher was not dispensing bleach at the time of inspection. The facility has a three-compartment dishwashing sink and following proper manual procedure. Please repair the dishwasher and ensure that the dishwasher is dispensing chlorine at 100 ppm.2. The ice machine of the facility requires cleaning. Please clean and sanitize the ice machine and ensure it is maintained in a clean and sanitary manner at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required underneath the dishwasher. Please clean the indicated area and ensure it is maintained in a clean and sanitary manner.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A hand soap dispenser was not observed at the hand washing station. Please acquire a hand soap dispenser.
    • 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. Bare wood was noted on one of the shelving units during the inspection. Please paint the shelving unit and ensure it is made of smooth, easy to clean and moisture resistant material. 2. Walls and ceiling of the walk-in-cooler was noted to be damaged. Please repair walls and ceiling of the walk-in-cooler.
  9. 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?
      • Walls and ceiling of the walk-in-cooler was noted to be damaged. Please repair walls and ceiling of the walk-in-cooler.
  10. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Box of moldy tomatoes was observed in the walk-in cooler. Tomatoes were taken out of the facility during inspection.Ensure only food/produce in good condition is used.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer in the bucket and the sink was at inadequate concentration.Fresh solutions were prepared at 100ppm during inspection,
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - The sugar in the bucket had no lid.- Opened flour bag.- Cup being used as scoop was found in the food.Ensure opened food is stored in a bucket with lids and keep scoop handles out of food,
    • 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. Small pellets looking like mice droppings were observed behind the oven and the dough mixer.Ensure the indicated areas are clean, sanitized and consult with a pest management professional as needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Low temperature dishwasher was measured at 0ppm of chlorine after 3 cycles. Staff indicated sanitizer shows after several cycles in the day.Dishwashing should be completed in the 3- compartment sink, using the 3 steps of washing, rinsing and sanitizing in chlorine solution at 100pppm.Ensure dishwasher is maintained at 100ppm of chlorine.
  11. Risk Management Inspection

    0 infractions

  12. Risk Management Inspection

    1 infraction

    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The facility is not connected to a proper operating sewage disposal system.Connect, operate, and maintain the sewage disposal system in good working condition so as not to improperly discharge any sewage or sewage effluent.
  13. Risk Management Inspection

    2 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • The facility was noted to be open and was in contravention of verbal closure order issued by an executive officer. The operator closed the facility during the inspection. Please comply with the written food closure order.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The facility is not connected to a proper operating sewage disposal system.Connect, operate, and maintain the sewage disposal system in good working condition so as not to improperly discharge any sewage or sewage effluent.
  14. Demand Inspection

    1 infraction

    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The facility is not connected to a proper operating sewage disposal system.Connect, operate, and maintain the sewage disposal system in good working condition so as not to improperly discharge any sewage or sewage effluent.
  15. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wiping cloths were noted to be on the prep counters. Please be advised that all wiping cloths must be stored in a sanitizing solution at all times. Please do not store wiping cloths on prep counter.2. A sanitizing solution was not observed at the time of inspection. Please ensure one of the approved sanitizing solutions are present in the facility to sanitize food contact surfaces at all times.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Hand hygiene is not being performed between tasks. Importance of hand washing was discussed with the operator during the inspection. Hands must be washed between tasks. Please wash hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bags of flour were noted to be stored on the floor at the time of inspection. Please be advised that all food items must be stored at least six inches above the ground. Please do not store food items on the floor. 2. A cardboard is being used to cover shelf of dry storage. Please be advised that cardboards cannot be cleaned and sanitized. Please do not use cardboards as a liner to cover storge shelves. 3. A floor broom was being used to sweep dry storage shelves. Please do not use contaminated broom to sweep food storage shelves. Please acquire a new broom for this purpose. The operator indicated that they will be using wiping cloth and chlorine solution to clean and sanitize dry storage shelves.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The concentration of chlorine was noted to be at 10 ppm at the time of inspection. Please repair the dishwasher and ensure it is dispensing chlorine at 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. A hand washing soap dispenser was noted to be empty at the time of inspection. The operator refilled the soap dispenser during the inspection. The operator was further advised to ensure that the hand washing sink remains fully stocked at all times. 2. A jug was noted to be stored inside the hand washing sink at the time of inspection making it inaccessible for food handlers to wash hands. This was moved during the inspection. Please do not use hand washing sink for storage purposes. 3. The paper towel dispenser was noted to be empty at the time of inspection. Please stock the paper towel dispenser and ensure it is kept fully stocked at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop was noted to be inside the ice machine. Please be advised that the ice scoop must be stored outside the ice machine in a container with lid. Please do not store ice scoop in the ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required. Please clean and sanitize the facility and ensure it is maintained in a clean and sanitary manner at all times.
  16. Risk Management Inspection

    0 infractions

  17. Initial Inspection

    0 infractions

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