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Golden Star Restaurant

10112 101 Avenue Grande Prairie AB T8V 0Y2 · Food - General

Official record from Alberta →

Inspection summary

Golden Star Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 20, 2023. The most recent inspection, on September 24, 2026, recorded 7 infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 3 separate inspections, most recently on September 24, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 6 times across 3 separate inspections, most recently on September 24, 2026. 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 5 times across 3 separate inspections, most recently on September 24, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 4 times across 2 separate inspections, most recently on September 24, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on September 24, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Several used cleaning cloths were noted on the counter 2. A sanitizer solution was measured at 50ppmStaff were instructed to store cleaning cloths in sanitizing solution when not in use and to prepare a new sanitizing solution
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Bulk food containers were not labelled with the date that they were prepared Staff labelled containers during the inspection
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of food are being stored directly on the walk-in freezer floorStaff elevated boxes off the ground ** Ensure all food is stored at least 6 inches of the ground
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bucket of ice was in the hand sink at the bar Bucket was removed by staff upon PHI request ** Ensure hand washing sinks are accessible at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several disposable containers are being used as food scoops and stored inside bulk food containers Disposable containers were removed during the inspection and proper scoops with handles used instead ** Ensure that scoops with handles are used and stored in a manner where the handle does not come into contact with the food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The drawer coolers under the food prep area were measured at 10CHigh risk food inside the coolers were moved to another cooler ** Do not use coolers to store food until they can maintain a temperature of 4C or below. Service as needed
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The wall behind the dishwashing area has a build-up of debris** Ensure area is cleaned and maintained in a sanitary condition
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several used cleaning cloths were noted on the cookline.Staff removed the used cleaning cloths, prepared a fresh sanitizing solution, and immersed new cleaning cloths.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several items in the refrigerating units were noted without lids.PHI instructed staff to cover the food items.Ensure that the food items are properly covered always to prevent cross contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher had a sanitizing concentration of 0ppm of chlorine sanitizer.Staff were instructed to switch to manual dishwashing using the three-compartment sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chopping boards on the cookline are heavily stained.Ensure to thoroughly clean and sanitize the chopping boards to remove the discoloration or get a replacement.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The refrigerator beside the fryer is not in good repair.Ensure the refrigerator is fixed or removed from the Kitchen.All equipment must be in a good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- The refrigerating units- The garbage bins- The trolleys- The ice machine- Ceiling above the exhaust hood- The fryer and areas surrounding the fryer.Ensure the following areas are kept clean and sanitary at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning checklists were not available for review.PHI will send templates for daily and weekly cleaning logs.Ensure the logs are filled out adequately and available for review.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of onion and cabbage heads are stored on the floor- Foods moved to be stored off the floorENSURE ALL FOOD AND FOOD PACKAGING IS BEING STORED OFF OF THE GROUND
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher chlorine sanitizer concentration measured at 0 ppm.- The sanitizer bucket was changed as it was empty- Unit chlorine sanitizer measured at 100 ppmENSURE THE SANITIZER CONCENTRATION OF THE DISHWASHER IS MEASURED DAILY TO BE AT 100 PPM
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel is not available at hand sink in the kitchen and washroomsENSURE HAND SINKS ARE SUPPLIED WITH HOT AND COLD RUNNING WATER, SOAP, AND PAPER TOWEL
    • 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 flooring is not in good repair in the basement areaREPAIR / REPLACE FLOORING AS NEEDED
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas in the basement require cleaning and/or organization- Shelves, walls and floors in the dry storage room- Food equipment is on the floor in the basement storage area- Sticky spill under the soda bag-in-box shelf CLEAN AND SANITIZE AS REQUIRED
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Mop sink has not been installed as per floor plan review requirement. Operator requested a 6 month extension.Ensure mop sink is installed within 6 months. Contact PHI for suitable location.

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