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Golden Fortune Bistro

X07 - 260300 Writing Creek Crescent Rocky View County AB T4A 0X8 · Food - General

Official record from Alberta →

Inspection summary

Golden Fortune Bistro has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 11, 2023. The most recent inspection, on June 5, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on June 5, 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 2 times across 2 separate inspections, most recently on July 24, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on November 21, 2024. 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 2 times across 2 separate inspections, most recently on June 5, 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.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in the spray bottle had a concentration of 0ppm. This was corrected during the inspection. Corrected concentration is 100ppm. DO THE FOLLOWING:1. Check the concentration of the sanitizer using the test strips and replace as needed. Chlorine sanitizer concentration must be maintained at 100-200ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Grease buildup noted in hood vent filters.COMPLETE THE FOLLOWING:1. Clean filters. They should be cleaned as often as necessary to maintain them in a visibly clean condition.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Cooking utensils stored in room temperature water. Bleach added to make a 100ppm sanitizer.2. Wet cleaning cloth stored on counter. A 100ppm bleach sanitizer made during the inspection and cloths stored in sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Cut onions and canned corn was on counter at room temperature. Both moved to cooler during the inspection.2. Cooked rice noodles on counter were in the process of cooling. Moved to fridge during the inspection so they would cool faster.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Grease buildup noted in hood vent filters.COMPLETE THE FOLLOWING:1. Clean filters. They should be cleaned as often as necessary to maintain them in a visibly clean condition.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Eggs stored above vegetables in cooler.COMPLETE THE FOLLOWING:1. Store eggs on plastic tray to protect food below from contamination in case eggs accidentally break.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Plastic containers stored in rice bin. Containers replaced with measuring cup with handle.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Tapioca pearls stored on counter at room temperature and had been out for under 2 hours.COMPLETE THE FOLLOWING:1. Keep tapioca pearls stored in fridge.
  4. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was found stored above cooked noodles and vegetables. The operator corrected this during the inspection, and moved the raw meat to the bottom shelf away from cooked food items.
  5. Monitoring Inspection

    0 infractions

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