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New Golden National Family Restaurant

7 - 112 Centre Street N High River AB T1V 1M4 · Food - General

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **Outstanding**The high temperature dishwasher is not being regularly tested to ensure it is operating properly. The dishwasher must be tested and test results recorded on a log. - The probe thermometer with a max/min function observed onsite must be used to test the dishwasher.Note: 1. The probe thermometer without max/min function observed onsite.2. Please acquire a probe thermometer without max/min function.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were expired since 2025. **Please acquire new chlorine test strips with a valid expiry date.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Corrected**Dirty wet cleaning cloth were observed on the food contact surfaces. - The staff removed all the cleaning cloths during inspection. **Please ensure that cleaning cloths remain submerged in the food grade sanitizer at all times if reusing or discarded after each use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Corrected**Container without handle was observed in the bulk food container. - The staff removed the container during the inspection.**Please use container with handle to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Corrected**Fork handle was in direct contact with the food stored in the stand-up cooler in the main kitchen. - The staff removed the fork handle during the inspection. **Ensure utensils such as forks are not stored inside the food items to prevent cross contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • **Corrected**Chlorine sanitizer solution measured at 1000 ppm. - The staff remade the chlorine sanitizer solution and retested at 100 ppm. **Ensure chlorine sanitizer solution is maintained at 100 ppm at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were expired since 2025. **Please acquire new chlorine test strips with a valid expiry date.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **Outstanding**The high temperature dishwasher is not being regularly tested to ensure it is operating properly. The dishwasher must be tested and test results recorded on a log. - The probe thermometer with a max/min function observed onsite must be used to test the dishwasher.Note: 1. The probe thermometer without max/min function observed onsite.2. Please acquire a probe thermometer without max/min function.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required underneath the stove and deep fryer in the cook line due to significant food debris and grease accumulation.**Please clean.
  4. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 4/9. Outstanding*The high temperature dishwasher is not being regularly tested to ensure it is operating properly. The dishwasher must be tested and test results recorded on a log. - The probe thermometer with a max/min function observed onsite must be used to test the dishwasher.
  5. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 4/9. There was beef thawing in water in the prep sink. The temperature of the water was 8C. Ensure that all food is thawed under cold running water. Cold water tap was turned on at the time of the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 4/9. Outstanding*The high temperature dishwasher is not being regularly tested to ensure it is operating properly. The dishwasher must be tested and test results recorded on a log. - The probe thermometer with a max/min function observed onsite must be used to test the dishwasher.
    • 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?
      • 4/9. 1) Mouse droppings were observed in the utility room and the dishwashing pit. Clean all mouse droppings. 2) A pest control checklist is not being maintained. Written record of monthly pest control must be kepy. 10/23. The mouse droppings in the listed areas were cleaned. There was a hole in the staff room that was filled with steel wool and traps were placed by the dishwashing pit and staff room. There areas must be monitored for any activity and monthly written records of pest control kept. There were mouse droppings observed under the dishwashing sink, in the staff room, and under the counter behind the bar. A pest control program must be put into place. A monthly written record of the pest control program must be kept for review. All mouse droppings need to be cleaned and sanitize these areas. - assess building for any openings or entry points for mice and seal these areas. - Set up traps or bait stations around the kitchen- do not vacuum mouse droppings. - Wear rubber gloves, and thoroughly soak droppings, nests and dead mice with a bleach/water solution (one part bleach to nine parts water) or a household disinfectant.- Let the bleach water solution sit for five minutes.- Mop up bleach-soaked droppings
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 4/9. There were a couple of light fixtures that were missing covers. - Above the dishwashing pit. - Above the food prep table by the cookline. Install covers or sleeves for both light fixtures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 4/9. The following areas require cleaning:- The floor under the prep cooler. - The floors and walls in the dry storage room. - The floors around the dishwashing pit. - All high-touch surfaces (i.e., cooler handles, light switches, etc.)
  6. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The high temperature dishwasher is not being regularly tested to ensure it is operating properly. The dishwasher must be tested and test results recorded on a log. - The probe thermometer with a max/min function observed onsite must be used to test the dishwasher.
    • 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?
      • 10/23. The mouse droppings in the listed areas were cleaned. There was a hole in the staff room that was filled with steel wool and traps were placed by the dishwashing pit and staff room. There areas must be monitored for any activity and monthly written records of pest control kept. There were mouse droppings observed under the dishwashing sink, in the staff room, and under the counter behind the bar. A pest control program must be put into place. A monthly written record of the pest control program must be kept for review. All mouse droppings need to be cleaned and sanitize these areas. - assess building for any openings or entry points for mice and seal these areas. - Set up traps or bait stations around the kitchen- do not vacuum mouse droppings. - Wear rubber gloves, and thoroughly soak droppings, nests and dead mice with a bleach/water solution (one part bleach to nine parts water) or a household disinfectant.- Let the bleach water solution sit for five minutes.- Mop up bleach-soaked droppings
  7. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The high temperature dishwasher is not being regularly tested to ensure it is operating properly. The dishwasher must be tested and test results recorded on a log. - The probe thermometer with a max/min function observed onsite must be used to test the dishwasher.
    • 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?
      • 10/23. The mouse droppings in the listed areas were cleaned. There was a hole in the staff room that was filled with steel wool and traps were placed by the dishwashing pit and staff room. There areas must be monitored for any activity and monthly written records of pest control kept. There were mouse droppings observed under the dishwashing sink, in the staff room, and under the counter behind the bar. A pest control program must be put into place. A monthly written record of the pest control program must be kept for review. All mouse droppings need to be cleaned and sanitize these areas. - assess building for any openings or entry points for mice and seal these areas. - Set up traps or bait stations around the kitchen- do not vacuum mouse droppings. - Wear rubber gloves, and thoroughly soak droppings, nests and dead mice with a bleach/water solution (one part bleach to nine parts water) or a household disinfectant.- Let the bleach water solution sit for five minutes.- Mop up bleach-soaked droppings
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were dirty paper egg cartons being stored on top of the grill. These egg cartons cannot be cleaned and must be discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 10/23. Cleaning of the floors around the dishwashing pit and cookline were completed. Deep cleaning of the facility must be completed. Cleaning of the following areas must be completed. - Floors and walls around the cookline, dishwashing pit, and dry storage area. - High touch surfaces- Ventilation canopy
  8. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was observed to be stored above ready-to-eat food items. All raw meat must be stored on the lower shelves below all ready-to-eat food items.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The high temperature dishwasher is not being regularly tested to ensure it is operating properly. The dishwasher must be tested and test results recorded on a log. - The probe thermometer with a max/min function observed onsite must be used to test the dishwasher.
    • 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?
      • 10/23. The mouse droppings in the listed areas were cleaned. There was a hole in the staff room that was filled with steel wool and traps were placed by the dishwashing pit and staff room. There areas must be monitored for any activity and monthly written records of pest control kept. There were mouse droppings observed under the dishwashing sink, in the staff room, and under the counter behind the bar. A pest control program must be put into place. A monthly written record of the pest control program must be kept for review. All mouse droppings need to be cleaned and sanitize these areas. - assess building for any openings or entry points for mice and seal these areas. - Set up traps or bait stations around the kitchen- do not vacuum mouse droppings. - Wear rubber gloves, and thoroughly soak droppings, nests and dead mice with a bleach/water solution (one part bleach to nine parts water) or a household disinfectant.- Let the bleach water solution sit for five minutes.- Mop up bleach-soaked droppings
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were dirty paper egg cartons being stored on top of the grill. These egg cartons cannot be cleaned and must be discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 10/23. Cleaning of the floors around the dishwashing pit and cookline were completed. Deep cleaning of the facility must be completed. Cleaning of the following areas must be completed. - Floors and walls around the cookline, dishwashing pit, and dry storage area. - High touch surfaces- Ventilation canopy
  9. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was observed to be stored above ready-to-eat food items. All raw meat must be stored on the lower shelves below all ready-to-eat food items.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The high temperature dishwasher is not being regularly tested to ensure it is operating properly. The dishwasher must be tested and test results recorded on a log. - The probe thermometer with a max/min function observed onsite must be used to test the dishwasher.
    • 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?
      • There were mouse droppings observed under the dishwashing sink, in the staff room, and under the counter behind the bar. A pest control program must be put into place. A monthly written record of the pest control program must be kept for review. All mouse droppings need to be cleaned and sanitize these areas. - assess building for any openings or entry points for mice and seal these areas. - Set up traps or bait stations around the kitchen- do not vacuum mouse droppings. - Wear rubber gloves, and thoroughly soak droppings, nests and dead mice with a bleach/water solution (one part bleach to nine parts water) or a household disinfectant.- Let the bleach water solution sit for five minutes.- Mop up bleach-soaked droppings
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were dirty paper egg cartons being stored on top of the grill. These egg cartons cannot be cleaned and must be discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning of the facility must be completed. Cleaning of the following areas must be completed. - Floors and walls around the cookline, dishwashing pit, and dry storage area. - High touch surfaces- Ventilation canopy
  10. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The high temperature dishwasher is not being regularly tested to ensure it is operating properly. The dishwasher must be tested and test results recorded on a log. - The probe thermometer with a max/min function observed onsite must be used to test the dishwasher.
  11. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher was run several times. The highest water temperature reached was 62.5C. Ensure that the dishwasher can reach a temperature of 71C at the plate level. Dishwasher must be serviced. - A manual dishwashing procedure must be used until the unit has been serviced. All dishwasher can be washed in the dishwasher and then left to soak in a 100ppm bleach sanitizer solution in the 1-compartment sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The high temperature dishwasher is not being regularly tested to ensure it is operating properly. The dishwasher must be tested and test results recorded on a log. - The probe thermometer with a max/min function observed onsite must be used to test the dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The staff washroom did not have any paper towel. Ensure all handwashing sinks are stocked with soap and paper towel. Paper towel placed in dispenser at the time of the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Violation (Outsanding)1) There was a build-up of food debris and grease under the cookline. 2) There was a build-up of dirt and grime on high touch surfaces, such as cooler handles. Clean under the cookline and all high touch surfaces.
  12. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Violation (Outstanding): The light fixture cover above the freezer and near the food preparation area was in disrepair. The light fixture cover must be replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a build-up of food debris and grease under the cookline. 2) There was a build-up of dirt and grime on high touch surfaces, such as cooler handles. Clean under the cookline and all high touch surfaces.
  13. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was meat being thawed in stagnant water. This is an unsafe thawing technique. Safe thawing techniques include:1. Under cold running water2. In the cooler overnight3. In the microwave4. Cook from frozen. The cold water was turned on during time of the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Violation (Outstanding): The measured water temperature for the high temperature dishwasher was 53C. The dishwasher must be serviced to ensure it can reach a water temperature of 71C at the plate level. The high-temperature mechanical dishwasher was run multiple times and the temperature did not exceed 68.6C. The dishwasher was run several times. Please have the dishwasher serviced to ensure it is sanitizing at 71C at the dish level. Until the dishwasher is repaired, please manually sanitize dishes in a 100ppm chlorine solution in one of the sinks.
    • 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?
      • There was a small amount of mouse droppings in the utility closet. Droppings were cleaned during time of the inspection. Actions: - Assess area for any entry points and fill any entry points- Keep record of monthly pest control https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Violation (Outstanding): The light fixture cover above the freezer and near the food preparation area was in disrepair. The light fixture cover must be replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a build-up of food debris and grease under the cookline. 2) There was a build-up of dirt and grime on high touch surfaces, such as cooler handles. Clean under the cookline and all high touch surfaces.