7 - 5315 17 Avenue SE
In Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
July 19, 2026
Facility had deep-fried pork stored in a hot-holding unit which was not turned on. The surface temperature of the pork was 28C, and the facility had only begun setup for the day., , Operator immediately discarded the porn upon request as well as clean and sanitized the racks.
Golden Cactus Mexican Grill - Events is in the FOREST LAWN INDUSTRIAL neighbourhood. FOREST LAWN INDUSTRIAL, Calgary has 72 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 24, 2026, there are 63 (88%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
This restaurant has been inspected 16 times since July 21, 2023, with 12 in compliance, 4 not in compliance, and 0 closures on record.
1 violation
Facility had deep-fried pork stored in a hot-holding unit which was not turned on. The surface temperature of the pork was 28C, and the facility had only begun setup for the day., , Operator immediately discarded the porn upon request as well as clean and sanitized the racks.
No violations
No violations
3 violations
Beef gravy in cooler measured at 12°C. The operator stated the gravy was prepared the previous day. The gravy was discarded during inspection., High-risk food stored above 4°C may allow rapid growth of pathogenic microorganisms, increasing the risk of foodborne illness., , - Use ice baths and shallow pans to cool foods rapidly to 4°C before refrigeration. , - Maintain cold-held high-risk food at or below 4°C, and ensure it is held for no more than 2 hours in temperature danger zone, that is between 4°C to 60°C.
Sauces and food gravies were stored in polybags. Polybags are not intended for food storage. Food packaging and storage containers must be suitable for intended use of food storage., , - Store food only in food-grade containers only.
Box of lemons was stored directly on the floor. Storing food directly on the floor may expose it to contamination from dirt, moisture, pests, and cleaning activities. Operator corrected during inspection by relocating the lemons onto shelving., , - Store all food items at least 15 cm (6 inches) off the floor on approved shelving or pallets.
No violations
1 violation
Sanitizer solution initially prepared was tested 10 ppm during inspection. , - Operator prepared chlorine sanitizer and concentration was tested at 100 ppm.
No violations
1 violation
The concentration of the bleach sanitizer was 50 ppm. , , Violation corrected on site. New bleach solution tested 100 ppm.
No violations
No violations
No violations
2 violations
No hot water at the two-compartment and handwash sinks, , Provide hot water at the sinks.
Two- compartment and handwash sinks were dirty. , , Clean the sinks.
No violations
1 violation
, Hot holding chaffing dishes were not fully set up at time of approval inspection. Temperature was not >60C for hot holding. No food products were in hot holding unit., - Ensure hot holding units are >60C and ready for approval inspection.,
No violations
3 violations
Both the cooler and two freezers were not plugged in at the beginning of the inspection. , , Staff plugged in all three and they could be heard running. By the end of the inspection the temperature was decreasing in the cooler and freezers but was not at an acceptable temperature. , , Please ensure the cooler and freezers are functioning properly and do not store food in them until they are at a satisfactory temperature. , , Photos of the cooler/freezers at an acceptable temperature were to be received within an hour after the inspection.
Inspections for vendors started at 9:30am. At 11:15am the operator was called by the PHI as no one was present at the booth and the event started at 11:00am and an inspection was required prior to operation. , , Vendors are required to be on-site and set up at least an hour prior to the event start time. , , The operator and staff arrived on-site at 11:45am.
Chlorine-based test strips were not available for testing the concentration of the chlorine surface sanitizer or chlorine sanitizing solution for dishwashing. , , Please obtain chlorine test strips and have them present in the booth at the event.