Skip to content
Loading map…

Golden Market - Food

4 - 454 8 Avenue SE Calgary AB T2G 0L7 · Food - General

Official record from Alberta →

Inspection summary

Golden Market - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 18, 2024. The most recent inspection, on May 14, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Cleaning and sanitizing and Food temperature control.

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.

  • 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 2 times across 2 separate inspections, most recently on February 18, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 July 18, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on July 18, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on February 18, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Windex stored on the shelf beside uncovered onions. Chemicals should be stored in a separate area away from food to prevent contamination. Ensure chemicals and food are stored separately.The operator removed the windex and stored it underneath the sink at the time of the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand soap at the designated hand wash station. Ensure the designated hand wash station is equipped with soap at all times to perform sufficient hand hygiene. The operator placed soap at the time of the inspection.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was prepared
    • 09. Are chemicals stored and handled in a safe manner?
      • Lemon scented bleach in use.- Obtain original bleach to avoid non-food safe additive.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A display cooler full of samosa was measured at 15C, internal temperature 16C. The samosa were delivered the night before from Nooren Samosa. - Removed samosa from the store. Repair the fridge and ensure high risk food are kept below 4C. A bag of cooked donair meat was found thawing at the handwashing sink, internal temperature at 19.8C. - Discarded, reviewed proper thawing procedures.
Own this business? Add a badge to your website