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Golden Harbour Restaurant

5014 50 Street Ponoka AB T4J 1R5 · Food - General

Official record from Alberta →

Inspection summary

Golden Harbour Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 1, 2023. The most recent inspection, on March 24, 2026, found no infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 6 times across 4 separate inspections, most recently on October 30, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 4 separate inspections, most recently on April 24, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 October 30, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 separate inspections, most recently on October 30, 2025. For example: Do food handlers ensure that food is protected from contamination (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 2 times across 2 separate inspections, most recently on April 24, 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.

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Some food items were not being covered in both dry and cold storage areas.Corrective action: Please keep food items covered during storage to protect them from contamination.2. Food containers were stacked on top of each other in the cooler without a protective layer in between.Corrective action: Place a protective layer such as a lid or plastic wrap on food containers if you are going to stack them. Another option would be to spread out the food containers in the cooler so that they are not stacked one on top of the other.
    • 09. Are chemicals stored and handled in a safe manner?
      • Cans of fire starter were being stored next to food items in the dry storage area.Corrective action: Operator indicated that these chemicals are for personal use only and that they will be brought home. In the future, please store any chemicals away from food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken was observed thawing in the sink under running water. The surface temperature of the chicken was 14 degrees Celsius, but a probe thermometer indicated that the internal temperature of the chicken was 11 degrees Celsius. The temperature of the running water was approximately 16 degrees Celsius.The operator reported that the chicken had been thawing under running water for 30 minutes. I advised that the chicken should either be prepared/cooked immediately or placed in the cooler until use due to its internal temperature. The operator then placed the chicken in a cooler.In the future, please make sure that you are using one of the following approved thawing procedures (Food Retail and Food Services Code, 2020):1. Under refrigeration at 4 degrees Celsius2. Completely submerged in COLD running water3. As part of the cooking process (but only when thawing is taken into consideration in determining cooking time)4. By microwaving
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A mop was blocking access to the employee handwashing sink.Corrective action: Please remove any items that block access to the handwashing sink.
  3. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Used cleaning clothes are not being stored in sanitizer solution. Staff were notified and the cleaning clothes were immediately placed in the sanitizing solution to inhibit the growth of bacteria. The staff were also told to change the sanitizer solution regularly to maintain adequate concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Meat was seen thawing in the three-compartment sink without continuously running cold water. Staff were instructed to ensure cold water runs continuously when thawing meat in the sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - In the kitchen, mops are being stored in front of the handwashing sink, thus restricting easy access to handwashing. The staff were notified, and the mops were removed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - A rice cooker with a significantly cracked and damaged lid was removed from the kitchen. Staff were instructed to keep personal items like this in a separate area, such as the staff room, to avoid mixing them with kitchen equipment and food.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -The sanitizer used on food contact surfaces had a high concentration, with the bleach solution measuring over 800 ppm. Staff were informed about this high concentration, and a new solution was prepared. It is important to ensure that the bleach solution is diluted to 100 ppm. Having a concentration that is too high can result in chemical residue, increasing the risk of contaminating the food during preparation.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Observed frozen spring rolls uncovered in a chest freezer. The staff were notified, and the spring rolls were removed and properly packaged to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods in the storage such as flour is stored in non-food grade containers.Action* Ensure all foods are stored in food grade material containers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - Observed mopping supplies and shovels being stored beside the handwashing sink in the kitchen area, which was restricting easy access to handwashing. Staff were notified and asked to relocate the mopping supplies to ensure easy access to handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - It has been observed that multiple shelving units storing food products require cleaning due to an accumulation of food debris, which increases the risk of pest attraction. It is important to clean the shelving units used for food storage regularly to prevent pest attraction and food contamination.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Various cloths were observed around the cooking and preparation areas. Operator notes that these were used for cleaning and to hold hot handles on the grill.The 100ppm chlorine solution was located on the opposite end of the kitchen, near the dish area. Sanitizing solutions should be present at food preparation and cooking stations, and used frequently to sanitize surfaces when handling food. ACTION: please ensure that areas where food is prepared/cooked have sanitizing solutions with submerged cloths. Please ensure that these solutions are being used to frequently wipe surfaces, such as counters and food preparation surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods in the storage such as flour is stored in non-food grade containers.Action* Ensure all foods are stored in food grade material containers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher took several attempts to reach 100 ppm.Insufficient chlorine levels to disinfect dishes recorded several times before machine worked. *Action- Ensure dishwasher records indicate chlorine levels at the start and throughout the rest of the day.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Various cloths were observed around the cooking and preparation areas. Operator notes that these were used for cleaning and to hold hot handles on the grill.The 100ppm chlorine solution was located on the opposite end of the kitchen, near the dish area. PHI explained that sanitizing solutions should be present at food preparation and cooking stations, and used frequently to sanitize surfaces when handling food. Operator placed the bucket with submerged cloths in the food handling area.ACTION: please ensure that areas where food is prepared/cooked have sanitizing solutions with submerged cloths. Please ensure that these solutions are being used to frequently wipe surfaces, such as counters and food preparation surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The coolers by the back exterior door have unwrapped, whole leafy greens (cabbage, lettuce, etc) in direct contact with the shelves in the coolers.ACTION: please ensure that ALL food is stored protected from contamination. Food should be covered or wrapped, and off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bags and containers of deep-fried meat products observed to be at room temperature (12C infrared thermometer). Operator advised that these were frozen and are thawing. PHI discussed the proper thawing techniques and explained the risks of thawing high-risk foods at room temperature.PHI and operator discarded these food items.ACTION: Please thaw food in one of the following ways:-overnight in the cooler/fridge-in the microwave-as part of the cooking process-under continuously running cold water
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The coolers in the back room by the exterior door are not operational but as used for storage of some food, such as whole produce. Operator plans to repair.ACTION: please ensure that equipment is maintained in good repair.
  7. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the top of the prep cooler, there was a half cut bell pepper in direct contact with raw meat. PHI required operator to discard the bell pepper.Please protect food from cross contamination. Raw meats and their juices should not be contacting other food items in storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler across from grill was measured with a probe thermometer at 7-8C. Operators thermometer reflected a temperature below 4C. Operator replaced this thermometer with a new one that read the same temperature as PHIs thermometer.Operator reduced the temperature manually. PHI measured the temperature at 2-3C afterwards.Please ensure that coolers are maintained at less than 4C. Please ensure that thermometers are accurate.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top of the prep cooler had various containers of produce with a single piece of raw meat. This was measured with a probe thermometer at 9C. PHI required operator to discard this meat.Please ensure that coolers storing potentially hazardous foods are maintained below 4C at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • PHI observed raw meat and raw shrimp thawing at room temperature in the sink. Operator turned on the cold water faucet. PHI measured the water temperature at 6C. PHI discussed thawing in the cooler or thawing with running cold water that maintains temperature below 4C. Thawing foods were moved to the cooler.Please implement proper thawing techniques such as:1) thawing in the cooler2) thawing under cold running water3) thawing in the microwave4) thawing as part of the cook process

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