Skip to content
Loading map…

Golden Leaf Chinese Food

1 - 4655 37 Street SW Calgary AB T3E 3C8 · Food - General

Official record from Alberta →

Inspection summary

Golden Leaf Chinese Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 27, 2024. The most recent inspection, on August 31, 2026, recorded 1 infraction.

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: Cleaning and sanitizing, Food temperature control 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.

  • 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 4 times across 3 separate inspections, most recently on January 15, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 3 times across 2 separate inspections, most recently on January 15, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 March 24, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 7 times across 6 separate inspections, most recently on August 31, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 2 separate inspections, most recently on March 24, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • **August 31, 2026 - Issues remain unresolved.**Additional cleaning is required behind the cooking area.shelvingstand up cooler doorall hard to reach areas. Duct tape used around floor panel.Clean noted areas.Remove duct tape and ensure surface is smooth and easily cleanable.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw eggs kept outside, measured at 23C. Eggs discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Upon discussion, it was noted that the staff was following wrong manual dishwashing method (mixing bleach with soap solution). Proper instructions provided during inspection, 2 comp. manual dishwashing method infographic will be shared along with the report.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required behind the cooking area.shelvingstand up cooler doorall hard to reach areas. Duct tape used around floor panel.Clean noted areas.Remove duct tape and ensure surface is smooth and easily cleanable.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Duct tape used around floor panel.Clean noted areas.Remove duct tape and ensure surface is smooth and easily cleanable.
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Floor dirty in hard-to-reach areas (i.e. under sinks).2. Duct tape used around floor panel.Clean noted areas.Remove duct tape and ensure surface is smooth and easily cleanable.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No prepared sanitizing solution on site.Ensure a fresh sanitizing solution is readily available and is used on food contact surfaces frequently throughout the day.A 100ppm chlorine based sanitizing solution was prepared at time of inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open cans being used to store various food items inside of cooler.Once a can is opened, store any leftover food in suitable food grade containers.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle not labelled.Ensure spray bottles are labelled to identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of pork dumplings sitting out at room temperature measured 11 degrees Celsius.Product moved to cooler during inspection.Ensure perishable foods are maintained at safe temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken thawing in sink filled with stagnant water.If thawing in the sink, the product must be under continuously running cold water.Addressed during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Floor dirty in hard-to-reach areas (i.e. under equipment).2. Glass doors of sliding door cooler dirty.3. Dirty/greasy cardboard used to line some shelves.4. Duct tape used around floor panel.Clean noted areas.Discard greasy cardboard.Remove duct tape and ensure surface is smooth and easily cleanable.
  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket was measured at over 1000 ppm.Fresh sanitizer solution was measured at 100 ppm.How to mix an approved sanitizer solution was sent to the operator.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Cardboard was used to line the lower surface underneath counter.Cardboard was removed.2. Canned food items and takeout bags were stored on the floor.Items were stored off the floor.All food and food items must be maintained a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.3. Containers without handles were stored in the bulk food bins.Containers were removed.Ensure scoops being used have handles.4. Opened canned of oyster sauce was left in the Coca Cola fridge.The opened oyster sauce was discarded.Store leftovers open canned food into a clean food grade container to prevent the oxidation of the metal leaching into the food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no chlorine test strips available.Obtain chlorine test strips to check the strength of the sanitizing solution.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel at the handwashing sink was not stored in a paper towel dispenser.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety certificate was available.
    • 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 exterior walls and floors of the walk-in cooler were dirty.Install baseboard to facilitate the cleaning of the indicated area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the cutting board and cutting blocks.Resurface or replace cutting board/blocks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The interior walls of the of the Coca Cola fridge had dirt build up on the surface.2. Underneath the cutting blocks area had grease and dirt build up.3. No written sanitation plan was available.

Nearby inspected facilities

Own this business? Add a badge to your website