Golden River Restaurant
1804 20 Street Didsbury AB T0M 0W0 · Food - General
Inspection summary
Golden River Restaurant has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 18, 2025. The most recent inspection, on April 28, 2026, recorded 1 infraction.
3 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.
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.
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 4 separate inspections, most recently on December 15, 2025. 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 3 separate inspections, most recently on April 28, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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 once on March 18, 2025. For example:
Is solid and liquid waste being managed in a suitable manner?
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.
8 inspections
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls being used as makeshift lids were observed placed directly into prepared food, raising concerns of potential cross contamination.Spring rolls were observed being stored directly on a freezer shelf with significant frost build-up.Potential contamination sources corrected during inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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 gap was noted in between a portion of the wall and floor beneath the back 3-compartment sinks, rendering an area that would not be easily cleanable.Cover or seal gap between wall and floor to render surfaces smooth and easily cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cardboard containers are observed to be re-used for food and dishware storage. Cardboard containers are not suitable for these uses as they cannot be properly cleaned and sanitized.Remove or replace cardboard containers.
- 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 gap was noted in between a portion of the wall and floor beneath the back 3-compartment sinks, rendering an area that would not be easily cleanable.Cover or seal gap between wall and floor to render surfaces smooth and easily cleanable.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 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 edges of the counter directly adjacent to the cooking line was damaged or otherwise unfinished, rendering the surface difficult to clean.Cover or finish surface so that it is smooth and non-absorbent.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
0 infractions
- Initial 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 paper towel dispenser for the kitchen area does not suitably protect stored paper towel from potential contamination.There is no paper towel dispenser for the handwashing sink in the back food processing area. Acquire suitable paper towel dispensers for handwashing sinks.
- 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 light bulbs directly above the dishwashing area have been identified as being breakable, raising concerns of potential contamination of dishware due to breakage. Cover or replace lights with fixtures that are not breakable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Gaps have been identified in between wall plates along the cooking line. Gaps have been identified in between the baseboard plates and the walls/floors around the cooking line. The area behind the meat processing area has a gap between the wall and floor that would be difficult to clean as needed. Seal or cover indicated areas to ensure that areas prone to spillage or other contamination can be cleaned as needed.
- 24. Is solid and liquid waste being managed in a suitable manner?
- A dumpster or other suitable means of waste storage prior to disposal is not currently available onsite.Ensure access to a container suitable for secure waste disposal onsite.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?