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Golden Fountain Restaurant

4905 49 Street Athabasca AB T9S 1C5 · Food - General

Official record from Alberta →

Inspection summary

Golden Fountain Restaurant has been inspected 12 times by Alberta Health Services (Environmental Public Health) since February 15, 2024. The most recent inspection, on August 28, 2026, found no infractions.

1 of 12 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Chemicals and toxic substances 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.

  • 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 May 19, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 May 19, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on February 15, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 10 times across 8 separate inspections, most recently on September 23, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 4 times across 4 separate inspections, most recently on August 18, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please ensure following area cleaned: 1. Walls and ceiling along wok service areas.2. Food and grime noted along flooring by dishwasher area.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please ensure following area cleaned: 1. Walls and ceiling along wok service areas.2. Food and grime noted along flooring by dishwasher area.
  4. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Some unknown food items were noted to be expired or rotten. This was discarded at time of inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled chemical bottles were observed at time of inspection. Please ensure all chemicals are properly labeled and stored away from food items.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap available at handwashing area.
    • 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?
      • Expired food handling permit observed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please ensure following area cleaned: 1. Walls and ceiling along wok service areas.2. Food and grime noted along flooring by dishwasher area.
  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in cooler beginning to wear and tear and subject to moisture damage. Please ensure the door is re-sealed in a manner that renders it impervious to moisture and facilitate ease of cleaning.
  6. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in cooler beginning to wear and tear and subject to moisture damage. Please ensure the door is re-sealed in a manner that renders it impervious to moisture and facilitate ease of cleaning.
  7. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing basin was not accessible.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in cooler beginning to wear and tear and subject to moisture damage. Please ensure the door is re-sealed in a manner that renders it impervious to moisture and facilitate ease of cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Handsink basin noted with grime along backsplash. 2. Food build-up observed along wall surfaces by woks. 3. Dust and crumbs beneath the grill area. 1-3. Please ensure the following areas are cleaned regularly.
  8. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in cooler beginning to wear and tear and subject to moisture damage. Please ensure the door is re-sealed in a manner that renders it impervious to moisture and facilitate ease of cleaning.
  9. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in cooler beginning to wear and tear and subject to moisture damage. Please ensure the door is re-sealed in a manner that renders it impervious to moisture and facilitate ease of cleaning.
  10. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in cooler beginning to wear and tear and subject to moisture damage. Please ensure the door is re-sealed in a manner that renders it impervious to moisture and facilitate ease of cleaning.
  11. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in cooler beginning to wear and tear and subject to moisture damage. Please ensure the door is re-sealed in a manner that renders it impervious to moisture and facilitate ease of cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Non-food grade scoopers observed in bulk rice supply.Please ensure food grade scoopers are used to prevent cross contamination.
  12. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher temperature measured at 68C. Please ensure the dishwasher temperature is at 71C minimum at the dish level.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in cooler beginning to wear and tear and subject to moisture damage. Please ensure the door is re-sealed in a manner that renders it impervious to moisture and facilitate ease of cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Non-food grade scoopers observed in bulk rice supply.Please ensure food grade scoopers are used to prevent cross contamination.

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