14 - 430 Acadia Drive SE · ACADIA
25 mai 2026
Non conforme"Reoccurring violation", , Large volumes of cooked chicken/meat/pork in numerous large containers were stored at room temperature. , , -ensure cooked items are cooled quickly and properly. Use large/long baking sheets to cool foods quickly and then those items must be stored in the fridge at 4Celsius or less.
1. Open packages of dried noodles were stored in a tray under the prep counter, overflowing and coming into direct contact with the shelves., , - Ensure all food items are stored properly in food-grade containers with lids or in food-grade material (original packaging), fully enclosed., , 2.Carrots in plastic packaging were stored directly on the floor of the walk-in cooler., , - Ensure that all food items are stored at least 6 inches above the ground., , 3. Open cooked meat in bulk was stored in plastic containers inside the walk-in freezer., , - Ensure all food items are covered with lids or food-grade wrap to prevent environmental and surface contamination.
A gap observed under the back delivery screen door that could be an entry point for pest. , , -Please seal the gap.
1. The baseboard is missing in some areas (behind the dry storage area and the cleaned utensil section at the back)., , - Please repair the baseboard., , 2. An area of the floor tiles in the walk-in cooler was damaged., -Please repair to make the floor smooth, easily cleanable., , 3. Wooden shelves at the back dry storage area were worn out, surface was damaged. , -Please resurface/paint the shelves to make the surface smooth, easily cleanable, impervious to moisture.
In the cleaned utensil rack, some cleaned utensils were observed with rice/debris lodged in their crevices, and these utensils were stacked., , - Inspect utensils for cleanliness and ensure they are properly scrubbed and dishwashed before storage.
"Reoccurring violation", , 1. The dishwasher area, the dishwasher unit, under the dishwasher and all components were dirty and greasy. , 2. Accumulation of dirt was observed under the shelf close to the back door, 3. grease was observed on the exterior of the prep cooler., 4. Accumulation of grease was observed in the ventilation canopy. , 5. The walls all over the kitchen were dirty , 6. Accumulation of dust was observed on the ceilings. There was plastic, tape and homemade filters on the ceiling/ventilation. Remove all items that are not durable, and easily washable. If you want to use a filter to the ventilation, obtain the correct items that fit the ventilation unit. , 7. The cooking equipment had accumulation of grease, grime, old food debris/sauce, etc, , , , Action required: , Clean the entire food premises, but not limited to: hard to reach areas, under equipment, all cooking equipment, commonly touched surfaces like handles on doors/coolers, cooler shelves, walk-in cooler floor, ceiling, ventilation, dishwashing area, etc., , , **continuing infractions related to cleanliness**
"Reoccurring violations", , 1) The cleaning schedule was non existent and/or not followed., -Create a cleaning schedule; follow that cleaning schedule to ensure the kitchen is maintained in a clean and sanitary manner. Find templates at the website: ahs.ca/eph, -provide a cleaning schedule to the Inspector for review, , , 2) The front "dining room" has been turned into a storage room., -organize the area and ensure it is cleaned on a weekly basis.
Golden Gate Restaurant se trouve dans le quartier ACADIA. ACADIA, Calgary compte 123 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 5 juin 2026, 95 (77%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 2 fois depuis le 17 mars 2025, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
"Reoccurring violation", , Large volumes of cooked chicken/meat/pork in numerous large containers were stored at room temperature. , , -ensure cooked items are cooled quickly and properly. Use large/long baking sheets to cool foods quickly and then those items must be stored in the fridge at 4Celsius or less.
1. Open packages of dried noodles were stored in a tray under the prep counter, overflowing and coming into direct contact with the shelves., , - Ensure all food items are stored properly in food-grade containers with lids or in food-grade material (original packaging), fully enclosed., , 2.Carrots in plastic packaging were stored directly on the floor of the walk-in cooler., , - Ensure that all food items are stored at least 6 inches above the ground., , 3. Open cooked meat in bulk was stored in plastic containers inside the walk-in freezer., , - Ensure all food items are covered with lids or food-grade wrap to prevent environmental and surface contamination.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
ACADIA
A gap observed under the back delivery screen door that could be an entry point for pest. , , -Please seal the gap.
1. The baseboard is missing in some areas (behind the dry storage area and the cleaned utensil section at the back)., , - Please repair the baseboard., , 2. An area of the floor tiles in the walk-in cooler was damaged., -Please repair to make the floor smooth, easily cleanable., , 3. Wooden shelves at the back dry storage area were worn out, surface was damaged. , -Please resurface/paint the shelves to make the surface smooth, easily cleanable, impervious to moisture.
In the cleaned utensil rack, some cleaned utensils were observed with rice/debris lodged in their crevices, and these utensils were stacked., , - Inspect utensils for cleanliness and ensure they are properly scrubbed and dishwashed before storage.
"Reoccurring violation", , 1. The dishwasher area, the dishwasher unit, under the dishwasher and all components were dirty and greasy. , 2. Accumulation of dirt was observed under the shelf close to the back door, 3. grease was observed on the exterior of the prep cooler., 4. Accumulation of grease was observed in the ventilation canopy. , 5. The walls all over the kitchen were dirty , 6. Accumulation of dust was observed on the ceilings. There was plastic, tape and homemade filters on the ceiling/ventilation. Remove all items that are not durable, and easily washable. If you want to use a filter to the ventilation, obtain the correct items that fit the ventilation unit. , 7. The cooking equipment had accumulation of grease, grime, old food debris/sauce, etc, , , , Action required: , Clean the entire food premises, but not limited to: hard to reach areas, under equipment, all cooking equipment, commonly touched surfaces like handles on doors/coolers, cooler shelves, walk-in cooler floor, ceiling, ventilation, dishwashing area, etc., , , **continuing infractions related to cleanliness**
"Reoccurring violations", , 1) The cleaning schedule was non existent and/or not followed., -Create a cleaning schedule; follow that cleaning schedule to ensure the kitchen is maintained in a clean and sanitary manner. Find templates at the website: ahs.ca/eph, -provide a cleaning schedule to the Inspector for review, , , 2) The front "dining room" has been turned into a storage room., -organize the area and ensure it is cleaned on a weekly basis.
The food handler frying battered chicken was rinsing his hands in a bucket of water on the cooking line, then handling more battered chicken., -staff must wash their hands with warm water and soap. The bucket of water is not a sufficient method of handwashing or any sort of safe food handling protocol.
, Spray bottle was not labeled as to its contents
1) The cut chicken in batter was stored in a bin, in the dishwashing sink, next to the cooking area. That cut/battered chicken had an internal temperature of 29Celsius and a surface temperature of 29-30 Celsius. The owner stated the chicken was thawed under water 15-30 minutes prior to the inspection and was now being cooked., -all perishable foods must be thawed in the cooler, or under cold running water., -perishable foods must be stored at 4Ceslsius or below., , 2) The food handler cooking the above noted cut chicken, did not measure any internal temperatures to verify internal cooking temperatures were achieved., -cut chicken must reach 74Celsius and the food handler must verify that temperature is reached. , , 3) Large volumes of cooked chicken in numerous large containers were stored at room temperature., -ensure cooked items are cooled quickly and properly. Use large/long baking sheets to cool foods quickly and then those items must be stored in the fridge at 4Celsius or less.
1) The handwash sink in the staff bathroom was not accessible since ladders and other Equpment were blocking the sink. Staff use the handwash sink in the food handling area., -remove all items not associated to the safe operation of a food establishment., -remove any and all items that are blocking handwash sinks, -ensure the handwash sink has hot and cold running water, stocked with soap and paper towel in suitable dispensers., -all staff are required to use the handwash sink in the washroom and not the handwash sink in a food handling area after using the washroom as this adds more contamination to a food handling area
1. The dishwasher area, the dishwasher unit, under the dishwasher and all components were dirty and greasy. , 2. Accumulation of dirt was observed under the shelf close to the back door, 3. grease was observed on the exterior of the prep cooler., 4. Accumulation of grease was observed in the ventilation canopy. , 5. The walls all over the kitchen were dirty , 6. Accumulation of dust was observed on the ceilings. There was plastic, tape and homemade filters on the ceiling/ventilation. Remove all items that are not durable, and easily washable. If you want to use a filter to the ventilation, obtain the correct items that fit the ventilation unit. , 7. The cooking equipment had accumulation of grease, grime, old food debris/sauce, etc, , , , Action required: , Clean the entire food premises, but not limited to: hard to reach areas, under equipment, all cooking equipment, commonly touched surfaces like handles on doors/coolers, cooler shelves, walk-in cooler floor, ceiling, ventilation, dishwashing area, etc., , , **continuing infractions related to cleanliness**
1) The cleaning schedule was non existent and/or not followed., -Create a cleaning schedule; follow that cleaning schedule to ensure the kitchen is maintained in a clean and sanitary manner. Find templates at the website: ahs.ca/eph, -provide a cleaning schedule to the Inspector for review, , 2) The staff washroom was dirty, disorganized and cluttered with items blocking the handwash sink., -clean the staff washroom. Remove all items from the washroom. The washroom is not a storage room for equipment., , 3) The front "dining room" has been turned into a storage room., -organize the area and ensure it is cleaned on a weekly basis.