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Green Island Restaurant

5001 50 Avenue Castor AB T0C 0X0 · Food - General

Official record from Alberta →

Inspection summary

Green Island Restaurant has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 6, 2023. The most recent inspection, on October 1, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 16, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 times across 3 separate inspections, most recently on September 16, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times across 3 separate inspections, most recently on September 16, 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?

  • 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 once on September 16, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on October 3, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 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?
      • A bowl containing white rice was observed placed directly in the fried rice during hot holding. The exterior surface of the bowl may contaminate the food. Please store products in separate containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice was not being hot held at 60 C+.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator primed the pump while I was onsite and a satisfactory result was achieved. Please verifiy the sanitizer concentration each day.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hot holding unit containing fried rice was not maintaining the food at an internal temperature of 60°C or greater. As the unit is not adjustable, replacement of the equipment is required if it cannot consistently maintain food at a safe hot holding temperature.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An approved sanitizer must be used on tables between customers and in the kitchen for counter tops etc.
    • 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?
      • Steamed rice was observed in a bowl in the rice cooker and the rice cooker was emptied and had water in the bottom. The rice was not being held at 60 C+. During the inspection the operator discussed placing the steamed rice in the other cooker that has fried rice. As long as all the rice is being held at 60 C+ that would be acceptable.When foods are being thawed in the two compartment sink under cold running water, the other sink should not be utilized for dirty dishes. Please use the sink in the dishpit area that has a spray wand for rinsing dishes.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler out front was warm. Staff was going to move any high risk foods or refrigerate after opening foods to the white fridge as it was at a satisfactory temperature.The walk in cooler was warm at the time of inspection and I had staff place their digital probe thermometer in this cooler along with mine. After 5+ minutes both of our thermometers were reading above 4 C. Gravy was observed in a bowl and was at ~40 C. Discard. Ensure hot foods are held at 60 C+.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bleach was not at an adequate strength at the time of inspection. Operators test strips showed the same concentration as my test strips. The bleach was verified to be at an adequate strength.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The curtains leading to the kitchen were observed to be unclean.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 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?
      • Chicken breasts were observed thawing in the sink. As discussed, foods may be thawed in the cooler or under cold running water. Foods should not be left at room temperature to thaw. Please ensure gravy and other hot foods are reheated on the stove before transfering to the hot holding untis.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not dispensing adequate sanitizer at the time of inspection.
  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • - A mop bucket full of dirty water was present underneath the dishwashing area. - After the conversation with the operator, the dirty water was removed.
  8. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fried rice was not being held at 60 C.
  9. Monitoring Inspection

    0 infractions

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