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Golden Sands - Food

9210 91 Avenue Lac La Biche AB T0A 2C0 · Food - General

Official record from Alberta →

Inspection summary

Golden Sands - Food has been inspected 11 times by Alberta Health Services (Environmental Public Health) since January 11, 2024. The most recent inspection, on July 14, 2026, found no infractions.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 3 times across 3 separate inspections, most recently on September 20, 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 2 times across 2 separate inspections, most recently on September 11, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 14, 2024. 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 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 September 11, 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?

  • 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 2 times across 2 separate inspections, most recently on June 16, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A leak was observed from a pipe at the bottom of the dishwasher, resulting in water accumulation on the floor. Staff indicated they were aware of the issue and that maintenance had been notified, with repairs expected within a week. Ensure the leak is repaired promptly and the area is kept clean and dry to prevent contamination and potential slip hazards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A noticeable accumulation of dust/debris (identified as pollen) was observed on the upper portion of the cooking equipment/hood above the stove. Ensure all food preparation and cooking areas, including overhead surfaces, are regularly cleaned and maintained in a sanitary condition to prevent contamination.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The food processor basket was cracked and held together by duct tape.A new food processor basket was onsite but was not engaging with the processor, possibly due to the safety mechanism not aligning.Ensure the food processor basket in use is in good repair.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge in Cottage C measured 8.4C-10.4C at various locations. The recording sheet indicated that the temperature readings have been >4C all week.Ensure fridges are maintained at 4C or less.High risk food that had recently been placed in the fridge was moved to an alternate cooler. Maintenance adjusted the temperature setting and temperature lowered to <4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sinks in Cottage A & Cottage B did not have paper towel in dispensers at handwashing sinks.Maintenance was immediately advised to come and refill dispensers.Ensure there is paper towel in dispensers at all times.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer spray bottle in the kitchenette in Cottage A measured 0 ppm quat.Test strips were not present in the room where the solution is dispensed.Spray bottle was emptied and refilled with 400 ppm quat solution.Test strips were located and placed at dispensing stations.Ensure test strips are used to verify sanitizer concentration each time a solution is prepared, and at least daily if solutions are used over multiple days. It is strongly recommended that sanitizer concentration be recorded.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The thermometer in the bar fridge in the dining area was not functioning during inspection and likely needs new batteries.Ensure there is a functional thermometer available in all cold holding units.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat strips are not being used consistently. The end of the strips was yellowed, indicating a lack of use.Ensure quat strips are used to verify sanitizer concentration each time a solution is prepared. If solutions are used over multiple days, verify concentration each day prior to use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A metal tray had been placed across the hand sink, blocking access.Ensure the hand sink is easily accessible for handwashing at all times.Tray was removed during inspection.
    • 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?
      • Pest control records were not available at the time of the inspection.Facility stated an external contractor conducts monthly inspections.Ensure a pest control inspection is conducted at least once per month. Records must be available for inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Ventilation system was last serviced in August 2023 and was due in Feb 2024.It was reported that the ventilation system is scheduled for servicing on Sunday, June 16.2. The ventilation filters had a buildup of grease and dust.Clean the ventilation filters regularly to prevent grease and dust buildup.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling around the vent was very dusty and requires cleaning.Facility plans to clean the ceiling this weekend.
  11. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A cleaning cloth was observed on the counter near the hand sink. The operator stated it was for wiping hands and counters.Cleaning cloths cannot be used for wiping hands. Hands must be properly washed with soap and dried with paper towel.Cleaning cloths must be stored in a sanitizer solution when not in active use. Cloths cannot be stored on the counter at any time.2. The quat sanitizing solution for cloths measured <100 ppm.The solution was replaced during inspection and measured 400 ppm quats.Ensure solutions are changed at least every 2 hours or as needed to maintain the solution at a minimum concentration of 200 ppm.Ensure solution concentration is verified with a test strip each time a solution is prepared.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A box of raw carrots was observed on the floor in the walk in cooler.A box of frozen buns was observed on the floor in the walk in freezer.Shipment was received yesterday.Ensure all food is stored at least 6 inches off the floor.
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