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The Gold Circle Inn breakfast room

5610 Street Lloydminster AB T9V 0B6 · Food Premises

Official record from Saskatchewan →

Inspection summary

The Gold Circle Inn breakfast room has been inspected once by Saskatchewan Health Authority, on June 17, 2026. The most recent inspection, on June 17, 2026, recorded 3 infractions.

In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times on June 17, 2026. For example: Manual Dishwashing

  • 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 June 17, 2026. For example: Maintenance & General Sanitation

About this data

These results come from Saskatchewan 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.

1 inspection

  1. Routine

    3 infractions

    • Maintenance & General Sanitation
      • Wiping cloths for cleaning tables and counters are not immersed in an approved sanitizing solution before each use. Refer to 4.6 of the Public Eating Establishment Standards.
    • Manual Dishwashing
      • Detergent for washing or chemicals for sanitizing tableware, utensils, and equipment are not provided. Refer to 3.1.1 of the Public Eating Establishment Standards.
      • Chlorine sanitizing solution concentration is not at least 100 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.ii of the Public Eating Establishment Standard.
      • Quaternary ammonium sanitizing solution concentration is not at 200 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.iii of the Public Eating Establishment Standard.
      • Iodine sanitizing solution concentration is not between 12.5 and 25 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.iv of the Public Eating Establishment Standard.
      • Tableware, utensils, and equipment is not being washed, rinsed, and sanitized using an appropriate 3-step manual dishwashing method as detailed in section 3.1 of the Public Eating Establishment Standards.
    • Dishwashing - General
      • Food facility is not equipped with a three-compartment sink or an approved (NSF-ANSI Std 3) mechanical dishwasher. Refer to 1.12.1 of the Public Eating Establishment Standards.

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