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Golden Rice Bowl

5365 Gateway Boulevard NW Edmonton AB T6H 4P8 · Food - General

Official record from Alberta →

Inspection summary

Golden Rice Bowl has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 10, 2025. The most recent inspection, on June 5, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 on June 2, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 June 5, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 June 2, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 3 separate inspections, most recently on June 5, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 June 2, 2026. 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.

3 inspections

  1. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Screen door for the back exit noted to be in disrepair and gaps noted between the screen and the frame. Ensure screen is in good repair to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall behind dishwasher needs to be fixed. Floor tiles missing in the front of the preparation/cooking area. Please repair.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No available food surface sanitizer was noted. Solution was made immediately at the time of the visit.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Equipment in disrepair (i.e. bowl, strains, storage equipment for bulk product). Ensure equipment is in good repair.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food at room temperature noted. Ensure food is always kept under refrigeration and outside of danger zone.Preparation cooler temperature was measured with a probe thermometer and noted to be at 5.9C. Ensure refrigeration temperatures are maintained under 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was run a few times to reach sanitizing temperature. temperature was measured with a probe thermometer to be around 56.5C.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training needed. It could not be confirmed if information about safe temperature keeping and dishwashing is known to the staff members.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several areas needed to be fixed/repair in order to render easily cleanable impervious to moisture surfaces:*Baseboard in disrepair in the washroom. *Wall behind dishwasher needs to be fixed. *Floor tiles missing in the front of the preparation/cooking area.*Ceiling appears to be leaking in the back storage area. Puddle of water noted in the dry storage area. Please investigate the source of water and ensure the source is fixed/repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedule/checklist is required that outlines all daily, weekly, monthly cleaning being conducted in the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall sanitation needs to be improved. Including the storage room area. Please ensure area as clean and organized at all times and no products/boxes are stored on the floor.Dirty dishes noted on the clean dish rack. Ensure all clean equipment is maintained in a food safe matter.
  3. Initial Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • One of the bulk food bin lids is cracked and in disrepair. Replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedule/checklist is required that outlines all daily, weekly, monthly cleaning being conducted in the facility.

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