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Golden Delight

1 - 4164 Kepler Street Whitecourt AB T7S A03 · Food - General

Official record from Alberta →

Inspection summary

Golden Delight has been inspected 19 times by Alberta Health Services (Environmental Public Health) since January 4, 2024. The most recent inspection, on June 12, 2026, found no infractions.

8 of 19 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on December 10, 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 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 May 29, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on September 3, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 7 times across 7 separate inspections, most recently on September 3, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 September 17, 2024. 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.

19 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • It was observed that the sliding door cooler is not in proper working order. The operator has removed all foods from the cooler. A repair company has diagnosed the cooler repair and has ordered a new part. In the meantime, other means of food refrigeration shall occur. ie. Walk in freezer, ice etc.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • It was observed that the sliding door cooler is not in proper working order. The operator has removed all foods from the cooler. A repair company has diagnosed the cooler repair and has ordered a new part. In the meantime, other means of food refrigeration shall occur. ie. Walk in freezer, ice etc.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 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?
      • Evidence of former pest activity noted on the utility room floor, on the stainless-steel preparation table lower shelf and on the floor near the large plastic bins. Saturate the areas with 1000 ppm 5% bleach and water and allow to soak. Wear PPE while completing physical removal. No foods are contaminated,
  6. Risk Management Inspection

    0 infractions

  7. Monitoring 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)?
      • It was observed that the low temperature dishwasher had inadequate sanitizer levels when measured. During the inspection, a new sanitizer container was installed on the dishwashing system. The sanitizer pump was primed and the machine operated through a cycle. Approximately 100 ppm chlorine was measured on the washed/sanitized ware.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exterior top surface of the dishwasher requires cleaning. Please clean this area now and on a routine basis.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 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?
      • There is a large gap near the bottom of the back door. This is a potential pest entry point and it must be covered.An extension has been granted to correct this deficiency.
  10. Monitoring 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?
      • 1. A few mouse droppings were observed on the utility room floor. The mouse droppings are to be removed. Avoid sweeping or vacuuming, as this can create dust that may contain hantavirus. After soaking, pick up droppings with paper towels or mop, placing them in a sealed plastic bag for disposal. Thoroughly wash hands with soap and water before and after cleaning.2. There is a large gap near the bottom of the back door. This is a potential pest entry point and it must be covered.3. Monitor for pest activity. Place monitoring traps throughout the facility.No foods were observed to be contaminated.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed that cleaning is required on the freezer and cooler door exterior surfaces, the walk-in cooler flooring beneath the metal storage shelf, and the ceiling supply duct fixture. Please clean these areas now and on a routine basis.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed that a shelf on the wok equipment has organic build-up and requires cleaning. Please clean this area now and on a routine basis.
  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At the time of the inspection, a sanitizer solution had not been created. This task was completed during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • It was observed that the walk in cooler temperature was slightly elevated above four Celsius. Please adjust the temperature and monitor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. It was observed that the walk-in cooler floor requires cleaning. Please clean this surface now and on a routine basis.2. It was observed that the men's washroom had an odor. Please clean and sanitize all surfaces in the washroom and ensure the men's washout urinals are supplied with chemical odor control.
  15. Monitoring Inspection

    0 infractions

  16. Risk Management Inspection

    0 infractions

  17. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The top surfaces of the dishwasher require cleaning. An extension has been granted to complete this task.
  18. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • It was observed that the walkin freezer floor has a build-up of ice. Please remove all the ice from the floor. Please extend the evaporator drain hose to ensure water completely drains and is captured in the plastic container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required on the floor near the handsink, freezer door exterior surfaces, top surfaces of the dishwasher, and the ventilation food filters.
  19. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • As a reminder, cooling cooked foods have a max time frame of two hours to cool at room temperature and then must be moved to a refrigeration unit. After relocating to the refrigeration unit, a maximum of four hours is allotted to have the food temperature below four Celsius.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • It was observed that the walkin freezer floor has a build-up of ice. Please remove all the ice from the floor. Please extend the evaporator drain hose to ensure water completely drains and is captured in the plastic container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required on the floor near the handsink, freezer door exterior surfaces, top surfaces of the dishwasher, and the ventilation food filters.
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