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Golden Moon Chinese Food

1 - 1211 14 Street SW Calgary AB T3C 1C4 · Food - General

Official record from Alberta →

Inspection summary

Golden Moon Chinese Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 14, 2024. The most recent inspection, on December 9, 2025, recorded 4 infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on December 9, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 3 separate inspections, most recently on December 9, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 4 times across 3 separate inspections, most recently on December 9, 2025. 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 3 separate inspections, most recently on December 9, 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.

6 inspections

  1. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Bleach sanitizer was too high. - New sanitizer was made and measure at 100 ppm2. Wet reuseable cleaning cloth were on the food counter.- All wet cleaning cloths must be stored in sanitizer solution between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Boxes of cabbage was observed on the floor of the front walk in cooler. - All food product must be 6 inches off the ground.2. Used vinegar bottle is being used as container for bulk mushrooms, shrimps and baby corns and carrots. - Have the Vinegar bottle removed and get food graded container to store bulk foods.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bowls and stainer on the shelves above the 3 compartment sink had food debris.- Clean and sanitize
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The rack above the 3 comparment sink have food debris and grease buildup. - Have area cleaned and sanitize.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food contact surface sanitizer prepared initially.Bleach water was prepared during inspection. Concentration measured 100 pm. Ensure that food contact surface sanitizer is prepared and readily available for use at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An open can of miniature corn and an open can of oyster sauce were being stored in the food preparation cooler.Cans are not intended for food storage once open. Food was transferred into food grade storage containers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The stove had grease and food debris accumulation.Clean the stove and ensure this area is cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk food storage containers had grease accumulation on the outside.Clean the outside of bulk food storage containers and ensure they are cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation canopy filters and surfaces had grease accumulation.Clean ventilation canopy filters and surfaces and ensure these areas are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The stand up fan located by the hand wash sink had grease accumulation.Clean or remove/replace the fan.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap for the kitchen hand sink was not functional at the time of the inspection. Please repair the tap such that hot and cold water can be accessed at the hand sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A light cover was missing in the kitchen. Please install a light cover over the exposed light fixture to protect from contamination in the event a light bulb breaks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were being stored in the space between the wall and the preparation table. Do not store knives in this location as it is not cleanable and can contaminate the knives.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was accumulation of grease and food debris located on the floor and walls underneath behind the cookline and under the dishwashing sink.

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