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Red Diamond Restaurant

507 9 Ave N Golden BC V0A 1H0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Red Diamond Restaurant has been inspected 13 times by Interior Health Authority since January 22, 2014. The most recent inspection, on January 19, 2026, recorded 3 infractions.

6 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • 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 6 times across 5 separate inspections, most recently on January 19, 2026. For example: 7 Are foods protected from contamination?

  • 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 4 separate inspections, most recently on January 23, 2018. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 once on December 1, 2016. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 4 separate inspections, most recently on January 23, 2018. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 January 19, 2026. For example: 1 Does the facility have proper monitoring supplies?

About this data

These results come from Interior 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.

13 inspections

  1. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed raw eggs being stored above fresh produce in the walk-in cooler. Storing raw food products above fresh produce items can increase the risk of cross-contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No test strips were available for chlorine sanitizer. Test strips ensure that chlorine sanitizer concentrations are able to be monitored and maintained at appropriate concentrations.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Build-up of food debris and grease observed along the cook lines and on the baffles of the range hood.
  2. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): 1) Upon inspection, it was noted that containers of cooked rice were left uncovered in the main cooler.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): 1) Upon inspection, it was noted that raw meats stored in main walk in cooler were left uncovered.
  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): ***Re-occurring infraction*** Low temperature dishwasher did not dispense chlorine sanitizer after 5 cycles. A sanitizer must be used to ensure equipment, utensils and tools achieve adequate pathogen reduction. Ensure the dishwasher is functioning as intended with the minimum concentration of 50ppm chlorine.
      • F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): There is an accumulation of excess clutter within the kitchen. This creates conditions suitable for the harbourage of pests. Discard any equipment or materials that are not required for food-related operations.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F3.4E - Equipment or materials not required for food related operations must be removed from the premises.
  8. Monitoring

    3 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Low temperature dishwasher measured ~10ppm chlorine at the time of the inspection. Ensure the dishwasher is functioning as intended with the minimum concentration of 50ppm chlorine.
      • F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Floors and walls underneath stoves and deep fryers require more adequate cleaning and sanitizing.
      • F2.4A - The operator must ensure that all food on the premises is protected from contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): There is still an accumulation of excess clutter within the kitchen and surrounding areas - particularly underneath and above the dishwasher, and in the stand-up, non-operational refrigeration units. Please continue to discard any food, equipment or materials that are NOT required for food-related operations.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F3.4K - The premises must be maintained to prevent harbourage of pests.
  9. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Frozen shrimp was being thawed in a bucket of standing water at room temperature. Thawing must occur under cold running water or in the refrigerator at <4°C
      • F1.4D - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Low temperature dishwasher measured ~10ppm chlorine at the time of the inspection. A sanitizer, at the recommended concentrations, must be used to ensure equipment, utensils and tools achieve adequate pathogen reduction. Ensure the dishwasher is functioning as intended with the minimum concentration of 50ppm chlorine.
      • F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): ***Re-occurring infraction*** There is an accumulation of excess clutter within the kitchen. This creates conditions suitable for the harbourage of pests. Please discard any equipment or materials that are not required for food-related operations. (1) The operator was advised that the walk-in freezers and cooler must be accessible at all times with product not stored on the floor. (2) A designated recycling station should be established or recycling must be taken out regularly to prevent the accumulation of used containers and cardboard in the kitchen aisles.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F3.4K - The premises must be maintained to prevent harbourage of pests.
  10. Monitoring

    3 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher was not able to reach 72°C internally (i.e. at the dish) after 5 cycles. Manifold temperature was also observed to be well under 82°C. Repair/replace dishwasher so that it can reach a minimum of 72°C internally (82°C at the manifold).
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): The ice scoop was stored in an unclean and dusty container. All food and equipment must be protected against contamination. Ensure the ice scoop is stored in a manner protected from contamination.
      • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): There is an accumulation of excess clutter in the within the kitchen. This creates conditions suitable for the harbourage of pests. Discard any equipment or materials that are not required for food-related operations.
      • 14.5 - Equipment or materials not required for food related operations must be removed from the premises.
  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

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