Golden Roots Curry House
4735-44 Street Lloydminster SK S9V 0G5 · Food Premises
Inspection summary
Golden Roots Curry House has been inspected 2 times by Saskatchewan Health Authority since February 11, 2026. The most recent inspection, on August 6, 2026, recorded 1 infraction.
None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.
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 August 6, 2026. For example:
Dishwashing - General
Protecting food from contaminationHigher risk
This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.
Recorded once on February 11, 2026. For example:
Food Storage & Equipment
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 February 11, 2026. For example:
Finishing Materials
About this data
These results come from Saskatchewan Health Authority, 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.
2 inspections
- Routine
1 infraction
- Dishwashing - General
- Maximum registering or paper thermometers are not available to ensure the required sanitizing temperatures are met. Refer to section 3.2(1) of the Food Facility Standards.
- Dishwashing - General
- Routine
3 infractions
- Finishing Materials
- Ceilings in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
- Food Storage & Equipment
- Freezer is not capable of maintaining frozen food at the recommended temperature of -18°C (0°F) or lower. Refer to 1.10 and 2.2.2 of the Public Eating Establishment Standards.
- Dishwashing - General
- Testing equipment, such as sanitizer test strips, is not available for checking the concentration of chemical sanitizers. Refer to 3.1.2 of the Public Eating Establishment Standards.
- Maximum registering or paper thermometers are not available to ensure the required sanitizing temperatures are met. Refer to 3.2.2 of the Public Eating Establishment Standards.
- Finishing Materials