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Golden Indian Kitchen

1439 Lafontaine Rd Golden BC V0A 1H3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Golden Indian Kitchen has been inspected 8 times by Interior Health Authority since August 20, 2018. The most recent inspection, on September 10, 2026, recorded 3 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 5 times across 4 separate inspections, most recently on September 10, 2026. For example: 7 Are foods protected from contamination?

  • 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 2 times across 2 separate inspections, most recently on September 10, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on November 26, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on August 20, 2018. For example: 2 Are proper pest control measures in place on the premises?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on November 26, 2025. For example: 1 Does the facility have proper monitoring supplies?

About this data

These results come from Interior Health Authority, 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.

8 inspections

  1. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Batches of soups/sauces were observed to be stored uncovered in the walk-in cooler. All foods must be stored properly and protected from contamination.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The surface sanitizer in spray bottle did not register any chlorine on EHO's test strips. Upon further investigation, it was noted that the liquid in the spray bottle smelled strongly of vinegar. Vinegar is not an approved sanitizer for use in food service/food prep areas. Please ensure you are using an approved sanitizer such as QUATS, Chlorine/bleach, or Iodine.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): One side of the prep sink in the back prep area was noted to be leaking water from its side. A bucket was observed to be placed underneath to catch the leaking water.
  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine sanitizer test strips were observed to be expired. These test strips are inadequate to be used for monitoring appropriate sanitizer levels.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. Low temperature dishwasher measured at 0ppm chlorine, even after multiple runs. Upon closer inspection, it was observed that the sanitizer bucket for the dishwasher was empty. 2. Windex and vinegar solutions were used to wipe down surfaces, including food contact surfaces. Windex and vinegar are not approved sanitizers for using with food contact surfaces. Windex can increase chemical contamination of food, and vinegar does not decrease microbial levels of contamination to below safe levels.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed build-up of grease and food debris underneath and around the cooking/grill lines. Heavy build-up of grease and food debris can increase the risk of food contamination and pest attraction.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No soap was available at the handwashing sink.
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Upon inspection, it was noted that spice storage areas above line cooler were littered with food debris.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): 1) Upon inspection, it was noted that the hand sink soap dispenser was empty.
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Upon inspection it was noted that no test strips were available for measuring Chlorine sanitizer during dishwasher operation.
  8. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Mice droppings found on the floor of the dry storage room. Ensure floor is adequately cleaned and sanitized and droppings discarded as discussed with the general manager. Additionally, the ceiling light should be repaired to help facilitate cleaning of the area. No evidence of food contamination at the time of the inspection.
      • F2.2C The premises must be maintained free of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Cutlery was being towel dried which can lead to re-contamination of the cleaned and sanitized cutlery. All dishes, equipment, and utensils must be air-dried after washing, rinsing, and sanitizing.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.

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