Golden Gate Restaurant
4825 50 Avenue St. Paul AB T0A 3A0 · Food - General
Inspection summary
Golden Gate Restaurant has been inspected 11 times by Alberta Health Services (Environmental Public Health) since January 17, 2024. The most recent inspection, on April 9, 2026, found no infractions.
3 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.
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.
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 9 times across 6 separate inspections, most recently on October 23, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
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 7 times across 5 separate inspections, most recently on February 12, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 2 times on January 17, 2024. 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 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 9 times across 4 separate inspections, most recently on October 23, 2025. 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 5 times across 3 separate inspections, most recently on February 12, 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.
11 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No Waterproof Probe thermometer available to test and verify dishwasher temperature.Ensure you have a thermometer available to verify temperature of dishwasher
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Single‑use disposable containers were observed removed from their original plastic packaging and stored on the food preparation counter, where they could be exposed to contamination.Please ensure that all single‑use disposable containers remain in their original protective packaging until they are ready for use to prevent potential contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- No written cleaning procedures were observed during the inspection. Cleaning procedures are required to ensure the facility is maintained in a clean and sanitary condition. Ensure that written cleaning procedures are available during re-inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
9 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops were observed in all bulk dry storage containers. Alls utensils that are used in food preparation or food contact are required to be cleaned and sanitized after use to prevent cross contamination. The operator removed, cleaned and sanitized the scoops.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- No lids were observed on the storage containers for bulk dry food items. All food must be stored in a way that protects from contamination. Ensure that lids are available during reinspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No probe thermometer was observed during the inspection. Thermometers are required to ensure adequate temperatures are met during reheating and cooking of food products to prevent bacterial growth. Ensure a thermometer is available during re-inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Custard dessert on cold side of buffet table was observed at 18 c. All high-risk foods are required to be stored below 4c or above 60c to prevent bacterial growth. Required the operator to discard the dessert and educated the operator on food safe temperatures.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Expired test strips were observed during the inspection. Test strips are required to ensure adequate chemical concentration of sanitizer to effectively sanitize surfaces. Ensure that chlorine test strips are available during re-inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Single use paper towels were not observed at the hand sink in the front of house service area. All hand sinks are required to be supplied with soap, running water, and single use towels to ensure proper handwashing. The operator immediately replaced the paper towel.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Tongs were observed with food debris and hanging off of the handle of the stove. All utensils that are used in food contact or food preparation are required to be cleaned and sanitized to prevent cross contamination. The operator immediately removed, cleaned, and sanitized the tongs.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Food process was observed in the back shelf by the fridge to have food debris build up. All utensils that are used in food contact or food preparation are required to be cleaned and sanitized to prevent cross contamination. The operator immediately removed, cleaned, and sanitized the food processor.
- 23. Is the facility maintained in a clean and sanitary condition?
- No written cleaning procedures were observed during the inspection. Cleaning procedures are required to ensure the facility is maintained in a clean and sanitary condition. Ensure that written cleaning procedures are available during re-inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Operator was noted handling food without proper hand washing in between task.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Pops were noted on the floor.Ensure that pops and other food stuff are stored off the floor to prevent contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floor and the walls next to the meat mixer was unclean, with food debris splattered all over the floor. Ensure that this is cleaned and sanitized to prevent food contamination.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Raw chicken was observed thawing at room temperature.Ensure that raw chicken is thawed using one of the following processes:- In the cooler- Under cold running water- In a microwave- cook immediatelyThis was corrected during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked rice was at 43C during hot holding.Operator indicated that it was brought out about an hour ago.The heat was turned back on and 60C was achieved.Ensure that hot holding unit is at 60C or higher for high-risk food.This was corrected during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was at 68C rinse temperature. Ensure that the dishwasher is at 71C (minimum) for effective sanitization of dishes and utensils. Continue to manually sanitize at 100ppm chlorine solution as discussed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used Wiping cloths noted on food prep table. Ensure that used wiping cloths are returned to sanitizer solution after each use to prevent cross contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Large basin of fried chicken was kept at room temperature for cooling purposes. This is not an accepted form of cooling hot food as this may encourage the growth of pathogenic microorganisms.Large food items take longer to cool because of the mass and volume from which heat must be removed. By reducing the volume of the food in an individual container, the rate of cooling is dramatically increased and opportunity for pathogen growth is minimizedCooked food can be cooled using the following method:- placed in the cooler or freezer- using an ice stick
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was at 68C rinse temperature. Ensure that the dishwasher is at 71C (minimum) for effective sanitization of dishes and utensils. Continue to manually sanitize at 100ppm chlorine solution as discussed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloth on food prep table. Ensure used wiping cloths are returned to sanitizer solution after each use to prevent cross contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cooking utensils were stored with business end facing upwards. This utensils can be contaminated when picking it up. This was corrected during inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- cooked chicken was noted underneath the cooling fan in walk in cooler uncovered. Ensure that food is covered to prevent contamination, except when cooling.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloths noted on food prep table. Ensure that used wiping cloths are returned to sanitizer bucket after each use to prevent cross contamination.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw shrimp was stored above cooked chicken in the walk in cooler. Ensure that raw food is placed at the bottom, while cooked food at the top to prevent cross contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Plastic scoop handle was in contact with food (sugar,salt). Ensure that items not associated with food are separated to prevent contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strip available for testing dishwasher and sanitizer solution. Ensure test strip is obtained to validate dishwashing & sanitizer efficacy.
- 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?
- Permit on display expired in September 2023.Ensure that valid food handling permit is on display at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- Following areas require cleaning and sanitization:- Behind the cookline equipment- Dishwashing sink area - walls and floors- Back storage area
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer at 50ppm. Ensure that sanitizer solution is at 100ppm chlorine solution, and sanitizer buckets are changed every 2hours. The two buckets was replaced and 100ppm achieved.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several wet wiping cloths found on food prep table. Ensure that used wipes are returned to sanitizer bucket after each use to prevent cross contamination of food prep surfaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen chicken was noted thawing at room temperature on the food prep table. Ensure that frozen high risk food is thawed using the following method: under cold running water, in the refrigerator or cooler, cook immediately. This was returned to the cooler for thawing.
- 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?
- Black rice like material noted at the back storage area. Ensure that live mouse trap are installed in the area and monitor for pest monthly.
- 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?
- Visible light noted at the back receiving door. Ensure that weatherstripping is in good condition to prevent pest entry.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dirty knives and kitchen utensils were returned with clean utensils. Ensure that dirty knives and other utensils are put away for washing and sanitizing to prevent cross contamination. These dirty utensils were put in the sink among dirty dishes to be washed and sanitized.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Clean spoons, forks and knives were stored with the business end facing upward. This could result in contamination of eating utensils. This was corrected during inspection
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?