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Golden Guns & Tackle Ltd.

209 10 Street Beaverlodge AB T0H 0C0 · Food - General

Official record from Alberta →

Inspection summary

Golden Guns & Tackle Ltd. has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 20, 2025. The most recent inspection, on August 26, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on October 14, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on August 26, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 October 14, 2025. 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.

3 inspections

  1. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floors are scuffed, and some sections near the kitchen are carpeted, and the carpet is in disrepair. Repair or replace the floors and ensure the floors are smooth, durable, and easily cleanable.New floors are on order but are delayed due to shipping.*****AT TIME OF INSPECTION, THE OWNER HAS INDICATED THAT THE INCORRECT FLOORING WAS DELIVERED AND IS AWAITING NEW FLOORING BUT IT IS NOT CLEAR ON EXACTLY WHEN IT WILL BE DELIVERED TO THIS SITE. THEREFORE, THIS ISSUE REMAINS PENDING COMPLETION.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer is noted to be 0 ppm. Ensure the bleach sanitizer is at a minimum concentration of 100 ppm. Verify the concentration daily during operations and document the result. To mix a bleach sanitizer: -mix 1/2 tsp of bleach in one liter of water. PHI demonstrated how to mix the bleach sanitizer during the inspection. The concentration is noted at 200 ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floors are scuffed, and some sections near the kitchen are carpeted, and the carpet is in disrepair. Repair or replace the floors and ensure the floors are smooth, durable, and easily cleanable.New floors are on order but are delayed due to shipping.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A pair of wooden utensils are noted in the kitchen. Wood is absorbent and uncleanable.Ensure utensils are made from food safe materials and easily cleanable.The utensils were removed at the time of the inspection.
  3. Initial Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floors are scuffed, and some sections near the kitchen are carpeted, and the carpet is in disrepair. Repair or replace the floors and ensure the floors are smooth, durable, and easily cleanable.New floors are on order but are delayed due to shipping.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wooden knife holder is noted in the kitchen. Wood is difficult to clean. Ensure all knife holders are smooth, durable, and easily cleanable.The operator removed the wooden knife holder at the time of the inspection.

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