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Golden Fountain Restaurant

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

10 inspections

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  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?
      • 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.
  8. 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.
  9. 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.
  10. 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.