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Golden Cottage

5021 50 Street Innisfail AB T4G 1S8 · Food - General

Official record from Alberta →

Inspection summary

Golden Cottage has been inspected 13 times by Alberta Health Services (Environmental Public Health) since November 29, 2023. The most recent inspection, on April 20, 2026, found no infractions.

5 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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 6 separate inspections, most recently on April 8, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 3 separate inspections, most recently on April 8, 2026. For example: Is the facility free of a pest infestation?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on October 15, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 separate inspections, most recently on April 8, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 May 22, 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.

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility had a chlorine spray bottle prepared and in use. It was measured to be 200 ppm, which is within the effective concentration range of 100–200 ppm. However multiple cleaning cloths were observed soiled, in use, and stored dry on counters. The operator prepared two Clean-in-Place (CIP) buckets with chlorine(bleach), measured at 200 ppm, and placed the cloths in the solution.---Please ensure all cleaning cloths in use are stored in an appropriate sanitizer solution between uses. When cloths are left out at room temperature, bacteria can easily grow on the food debris and moisture within the cloth. Using these cloths without proper sanitizer storage can spread bacteria to food contact surfaces and other areas of the facility, increasing the risk of contamination.
    • 15. Is the facility free of a pest infestation?
      • No signs of pests were observed. Exterior doors formed tight seals, preventing pest entry into the facility.Monthly pest control checks are performed by the facility. A mouse trap was observed under a fridge in the middle of the floor and not placed against the wall with the opening facing it as intended.The operator moved the trap to the correct position against the back wall. ---Traps should be placed against walls with the opening facing the wall, as mice tend to travel along edges, and this placement is necessary for the trap to be effective.
    • 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?
      • No monthly pest control records were available to confirm that routine pest control checks are being completed.A pest control record template was emailed to the operator.---Please ensure the template is printed, filled out every month, and maintained in a book or binder and stored on site, so pest control records are available for review during future inspections.
    • 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?
      • The valid permit was in a folder on the wall, tucked behind other paperwork.The operator removed the permit and taped it to the wall by the till counter, making it easily visible to customers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Vent filter plates had signs of black residue buildup.Please ensure vent plates are cleaned, restoring their original metal finish.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The final rinse temperature measured at 62 degrees C at dish level.**Please have the dishwasher repaired to ensure it can achieve adequate sanitizing temperatures of 71 degrees C or above at dish level.**Please revert to manual dishwashing procedures.**Please do not recommission the dishwasher for use until it has been verified by the PHI.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several missing ceiling tiles were observed in the dining area.**Please have the tiles replaced to prevent the entry of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors below the cookline, workstations and other hard to reach areas require cleaning.**Please have these areas cleaned and increase the overall frequency of cleaning for these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The filters for the fume canopy require cleaning.**Please have the filters cleaned.
  5. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer at the food prep area.**Ensure to have an approved sanitizer mixed to adequate concentrations available for use at all times.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several wet/soiled cleaning cloths were observed on counter tops in the kitchen.**Ensure soiled cleaning cloths are discarded after use or stored in sanitizer at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several staff personal items including mobile phones, lunches and drinking cups were observed on food prep counter and shelves.**Please ensure to have a designated area for staff activities and storage of personal items.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not sanitizing dishes adequately. The final rinse temperature measured at 44 degrees C at dish level.**Please have the dishwasher repaired to ensure it can achieve adequate sanitizing temperatures of 71 degrees C or above at dish level.**Please revert to manual dishwashing procedures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was obstructed by food items and utensils.**Please ensure the hand sink is used for hand washing purposes only and is kept unobstructed, and accessible for use 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?
      • Several missing light covers were observed in the kitchen area.**Please have the covers replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several missing ceiling tiles were observed in the dining area.**Please have the tiles replaced to 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?
      • Several shelves were lined with cardboard boxes in the kitchen area.**Please have the cardboard lining removed to ensure the shelves are cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors below the cookline, workstations and other hard to reach areas require cleaning.**Please have these areas cleaned and increase the overall frequency of cleaning for these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The filters for the fume canopy require cleaning.**Please have the filters cleaned.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The surface of the chopping block adjacent to the hand sink was observed to be in disrepair.**Please have the surface of the chopping block refinished and sealed to ensure it is smooth, impervious to moisture and cleanable.
  8. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several food containers in the chest freezer were uncovered. **Ensure all food items are stored in manner that protects them from contamination at all times.
    • 09. Are chemicals stored and handled in a safe manner?
      • Several spray bottles holding sanitizer were not adequately labeled.**Ensure all containers holding chemicals are adequately labeled to identify their contents.-The operator labeled the containers during the inspection.
    • 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?
      • Gaps were observed below the back exist door.**Please have weatherstripping installed to 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?
      • The lighting in the walk-in freezer was dim and inadequate.**Please have the lighting replaced to ensure it is of adequate intensity to allow for proper sanitation activities and prevent the contamination of food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following items require cleaning:1.The filters of the fume canopy.2. The bulk storage containers.Please have these items cleaned and increase the overall frequency of cleaning for these items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The surface of the chopping block adjacent to the hand sink was observed to be in disrepair.**Please have the surface of the chopping block refinished and sealed to ensure it is smooth, impervious to moisture and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor below the shelves in the walk-in freezer requires cleaning.**Please have this area cleaned and sanitized.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. One sanitizer bottle measured 0ppm bleach and another measured way too high. Make sure to mix up bleach sanitizer at least every 2 days and use the test strips to ensure bleach sanitizer is mixed to 100ppm. Test strips were available.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Some foods were uncovered in the walk in cooler. Make sure all foods are covered to prevent contamination.
    • 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. Cardboard was being used on top of the unused pizza oven to store food equipment. Do not use cardboard as a cover for storage shelves and space. All surfaces must be smooth, moisture proof and easily cleanable.
  11. Risk Management Inspection

    0 infractions

  12. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 2. Test strips were not available for a sanitizer. Purchase sanitizer test strips for the food surface sanitizer you choose to use.
  13. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There were no sanitizing cloths or sanitizing solution being used. A sanitizing solution must be available to sanitize all manner of food contact surfaces in the kitchen and restaurant.2. Test strips were not available for a sanitizer. Purchase sanitizer test strips for the food surface sanitizer you choose to use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. raw shell eggs were stored above ready to eat foods in the main cooler. Ensure raw eggs are not stored above ready to eat foods.Foods were observed to be stored, covered and organized in a manner to prevent contamination.Foods were stored off the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Paper towels were not held in dispensers in any of the bathrooms nor in the kitchen. Provide a dispenser for all areas where single use paper towel is used.
    • 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?
      • 1. There was no pest control service or activity being performed. There were no pest control records. Purchase or institute some form of regular pest control and maintain records of such.

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