Golden Gate Restaurant

14 - 430 Acadia Drive SE Calgary AB T2J 0B2 · Food - General

4 inspections

1. Demand InspectionSep 11, 2026

   2 infractions

   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • 1. Open packages of dried noodles were stored in a tray under the prep counter, overflowing and coming into direct contact with the shelves.- Ensure all food items are stored properly in food-grade containers with lids or in food-grade material (original packaging), fully enclosed.2.Carrots in plastic packaging were stored directly on the floor of the walk-in cooler.- Ensure that all food items are stored at least 6 inches above the ground.3. Open cooked meat in bulk was stored in plastic containers inside the walk-in freezer.- Ensure all food items are covered with lids or food-grade wrap to prevent environmental and surface contamination.September 11 update:At the time of the inspection, it was observed that:- No open packages of dried noodles were observed under the prep counter.- A bag of carrots was stored on top of a bucket, off the floor.- No open cooked meat was observed in the walk-in freezer. However, raw chicken was stored uncovered on a tray inside the walk-in freezer. The operator indicated that the raw chicken was prepped first and then placed in the freezer on a tray for shaping. It was discussed with the operator that raw meat should be covered immediately after preparation and before being placed in the freezer.In addition, it was observed that several food items stored in the preparation cooler, including cut produce and char siu, were not covered. Please ensure that food should items are covered during storage to protect them from potential contamination.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • "Reoccurring violation"1. The dishwasher area, the dishwasher unit, under the dishwasher and all components were dirty and greasy. 2. Accumulation of dirt was observed under the shelf close to the back door3. grease was observed on the exterior of the prep cooler.4. Accumulation of grease was observed in the ventilation canopy. 5. The walls all over the kitchen were dirty 6. Accumulation of dust was observed on the ceilings. There was plastic, tape and homemade filters on the ceiling/ventilation. Remove all items that are not durable, and easily washable. If you want to use a filter to the ventilation, obtain the correct items that fit the ventilation unit. 7. The cooking equipment had accumulation of grease, grime, old food debris/sauce, etcSeptember 11 update:Of these items, the following have been addressed:- The floor beneath the shelving unit near the back door was observed to be clean.- The ventilation canopy appeared to have been recently cleaned. This may be attributable to the recent servicing and cleaning of the exhaust hood system. The operator was asked to add this to their cleaning schedule.- The kitchen walls were observed to be clean.- The ceiling tiles were observed to be clean.- The grill located on the left side of the cooking line had black-coloured debris present. The operator indicated that this grill is not in use, as it is not located beneath the ventilation canopy. All other cooking equipment was observed to be clean.Only Items 1 and 3 remain outstanding. The dishwasher area and the prep cooler were reviewed with the operator.Several areas that are difficult to access or are commonly overlooked were also identified and discussed with the operator. These areas include the light switch near the kitchen entrance and the flooring around corners and table legs.The facility is closed on Tuesdays. It was discussed with the operator that routine deep cleaning should be scheduled on Tuesdays.
2. Monitoring InspectionMay 25, 2026

   7 infractions

   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • 1. Open packages of dried noodles were stored in a tray under the prep counter, overflowing and coming into direct contact with the shelves.- Ensure all food items are stored properly in food-grade containers with lids or in food-grade material (original packaging), fully enclosed.2.Carrots in plastic packaging were stored directly on the floor of the walk-in cooler.- Ensure that all food items are stored at least 6 inches above the ground.3. Open cooked meat in bulk was stored in plastic containers inside the walk-in freezer.- Ensure all food items are covered with lids or food-grade wrap to prevent environmental and surface contamination.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • "Reoccurring violation"Large volumes of cooked chicken/meat/pork in numerous large containers were stored at room temperature. -ensure cooked items are cooled quickly and properly. Use large/long baking sheets to cool foods quickly and then those items must be stored in the fridge at 4Celsius or less.
   • 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?
     • A gap observed under the back delivery screen door that could be an entry point for pest. -Please seal the gap.
   • 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. The baseboard is missing in some areas (behind the dry storage area and the cleaned utensil section at the back).- Please repair the baseboard.2. An area of the floor tiles in the walk-in cooler was damaged.-Please repair to make the floor smooth, easily cleanable.3. Wooden shelves at the back dry storage area were worn out, surface was damaged. -Please resurface/paint the shelves to make the surface smooth, easily cleanable, impervious to moisture.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • In the cleaned utensil rack, some cleaned utensils were observed with rice/debris lodged in their crevices, and these utensils were stacked.- Inspect utensils for cleanliness and ensure they are properly scrubbed and dishwashed before storage.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • "Reoccurring violation"1. The dishwasher area, the dishwasher unit, under the dishwasher and all components were dirty and greasy. 2. Accumulation of dirt was observed under the shelf close to the back door3. grease was observed on the exterior of the prep cooler.4. Accumulation of grease was observed in the ventilation canopy. 5. The walls all over the kitchen were dirty 6. Accumulation of dust was observed on the ceilings. There was plastic, tape and homemade filters on the ceiling/ventilation. Remove all items that are not durable, and easily washable. If you want to use a filter to the ventilation, obtain the correct items that fit the ventilation unit. 7. The cooking equipment had accumulation of grease, grime, old food debris/sauce, etcAction required: Clean the entire food premises, but not limited to: hard to reach areas, under equipment, all cooking equipment, commonly touched surfaces like handles on doors/coolers, cooler shelves, walk-in cooler floor, ceiling, ventilation, dishwashing area, etc.**continuing infractions related to cleanliness**
   • 23. Is the facility maintained in a clean and sanitary condition?
     • "Reoccurring violations"1) The cleaning schedule was non existent and/or not followed.-Create a cleaning schedule; follow that cleaning schedule to ensure the kitchen is maintained in a clean and sanitary manner. Find templates at the website: ahs.ca/eph-provide a cleaning schedule to the Inspector for review2) The front "dining room" has been turned into a storage room.-organize the area and ensure it is cleaned on a weekly basis.
3. Monitoring InspectionMar 17, 2025

   6 infractions

   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • The food handler frying battered chicken was rinsing his hands in a bucket of water on the cooking line, then handling more battered chicken.-staff must wash their hands with warm water and soap. The bucket of water is not a sufficient method of handwashing or any sort of safe food handling protocol.
   • 09. Are chemicals stored and handled in a safe manner?
     • Spray bottle was not labeled as to its contents
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1) The cut chicken in batter was stored in a bin, in the dishwashing sink, next to the cooking area. That cut/battered chicken had an internal temperature of 29Celsius and a surface temperature of 29-30 Celsius. The owner stated the chicken was thawed under water 15-30 minutes prior to the inspection and was now being cooked.-all perishable foods must be thawed in the cooler, or under cold running water.-perishable foods must be stored at 4Ceslsius or below.2) The food handler cooking the above noted cut chicken, did not measure any internal temperatures to verify internal cooking temperatures were achieved.-cut chicken must reach 74Celsius and the food handler must verify that temperature is reached. 3) Large volumes of cooked chicken in numerous large containers were stored at room temperature.-ensure cooked items are cooled quickly and properly. Use large/long baking sheets to cool foods quickly and then those items must be stored in the fridge at 4Celsius or less.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • 1) The handwash sink in the staff bathroom was not accessible since ladders and other Equpment were blocking the sink. Staff use the handwash sink in the food handling area.-remove all items not associated to the safe operation of a food establishment.-remove any and all items that are blocking handwash sinks-ensure the handwash sink has hot and cold running water, stocked with soap and paper towel in suitable dispensers.-all staff are required to use the handwash sink in the washroom and not the handwash sink in a food handling area after using the washroom as this adds more contamination to a food handling area
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1. The dishwasher area, the dishwasher unit, under the dishwasher and all components were dirty and greasy. 2. Accumulation of dirt was observed under the shelf close to the back door3. grease was observed on the exterior of the prep cooler.4. Accumulation of grease was observed in the ventilation canopy. 5. The walls all over the kitchen were dirty 6. Accumulation of dust was observed on the ceilings. There was plastic, tape and homemade filters on the ceiling/ventilation. Remove all items that are not durable, and easily washable. If you want to use a filter to the ventilation, obtain the correct items that fit the ventilation unit. 7. The cooking equipment had accumulation of grease, grime, old food debris/sauce, etcAction required: Clean the entire food premises, but not limited to: hard to reach areas, under equipment, all cooking equipment, commonly touched surfaces like handles on doors/coolers, cooler shelves, walk-in cooler floor, ceiling, ventilation, dishwashing area, etc.**continuing infractions related to cleanliness**
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1) The cleaning schedule was non existent and/or not followed.-Create a cleaning schedule; follow that cleaning schedule to ensure the kitchen is maintained in a clean and sanitary manner. Find templates at the website: ahs.ca/eph-provide a cleaning schedule to the Inspector for review2) The staff washroom was dirty, disorganized and cluttered with items blocking the handwash sink.-clean the staff washroom. Remove all items from the washroom. The washroom is not a storage room for equipment.3) The front "dining room" has been turned into a storage room.-organize the area and ensure it is cleaned on a weekly basis.
4. Monitoring InspectionFeb 1, 2024

   5 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • - Dirty cleaning cloths were stored on the counter.Action required:-Do not store used cleaning cloths on the counter-Store cleaning cloths in an approved sanitizing solution (i.e. 100PPM chlorine or 200PPM quats)
   • 09. Are chemicals stored and handled in a safe manner?
     • Spray bottle was not labeled as to its contents
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Large volume of fried chicken balls were left out at room temperature. Properly cool hot foods on shallow pans and place in the cooler
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Rice scoop and other cooking utensils stored in a bucket of stagnant water. Store utensils in a bucket of ice water
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1. The dishwasher area, the dishwasher unit, under the dishwasher and all components were dirty and greasy. 2. Accumulation of dirt was observed under the shelf close to the back door3. grease was observed on the exterior of the prep cooler.4. Accumulation of grease was observed in the ventilation canopy. 5. The walls all over the kitchen were dirty 6. Accumulation of dust was observed on the ceilings.7. Stairs going outside the back door was dirt with grime.Action required: Ensure to clean the dishwasher, the dishwasher area, prep cooler, under the shelf, ventilation canopy, ceilings, walls and stairs thoroughly. February 1, 2024: This is a repeat infraction from previous inspections