Golden Barbecue

1. Bleach sanitizer was 800pm and above the approved concentration of 100ppm. Corrected during inspection. PHI coached Manager onsite on mixing a 100ppm Bleach sanitizer solution., , Action Required:, Ensure food grade sanitizers are not higher than approved concentrations (100ppm Bleach or 200ppm QUATS or 12.5-25ppm Iodine to prevent contamination of food contact surfaces but allow for adequate cleaning and sanitizing procedures., , 2. Observed multiple wet, used cleaning cloths mounted on countertops. Corrected during inspection. PHI directed Manager onsite to remove the cloths, clean and sanitize the affected areas with 100ppm Bleach., , Action Required:, Ensure wet, used cleaning cloths are stored in approved sanitizer solutions when not in use, to prevent contamination of food contact surfaces.

A functional probe thermometer was available onsite. However, all products in the hot holding unit (roast pork, pork sausage, whole duck and tripe) were being improperly hot held below 60C. Hot holding temperatures were 43C to 48C instead of 60C or hotter as measured by PHI's calibrated probe thermometer. Corrected during inspection. PHI directed Manager onsite to increase the temperature setting hot holding unit and reheat all the affected products to 74C followed by hot holding them at 60C or hotter., , Action Required:, Ensure cold foods are kept cold at 4C or colder and hot foods hot at 60C or hotter to prevent rapid and progressive growth of pathogenic bacteria and subsequently foodborne illnesses., , Resources:, Important Temperatures for Safe Food Handling Poster emailed with inspection report., -https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf

Observed a water jug obstructing the basin of the hand sink located below the wall where the food handlign permit was posted. Corrected during inspection. PHI directed Manager to remove the water jug., , Action required:, Do not store any items in hand sink basins or around the hand sink to ensure easy accessibility of the sink, to promote handwashing.

Chlorine test strips color reference chart was not available onsite at time of inspection., , Action required:, Please have in place a concentration/color reference chart to verify the color change of your test strips and concentration of your Chlorine sanitizer. Email PHI photo or video evidence by February 12, 2026.

Observed multiple cardboard boxes lining the floor. Corrected during inspection. PHI directed Manager onsite to remove the boxes at time of inspection., , Action required:, Remove and do not use cardboard as a surface liner. Ensure all surfaces within the restaurant are made of material that is smooth, durable, impervious, and easily cleanable to facilitate effective cleaning procedures and to prevent conditions that may promote harborage of pests.

Observed two knife handles covered by soiled cloths secured by strings. Corrected during inspection. PHI directed Manager onsite to remove and discard the cloths and strings, wash and sanitize both knives., , Action required:, Ensure all utensils, food equipment and food contact surfaces are maintained in a clean and sanitary manner to allow sanitary food handling and prevent foodborne illnesses.

General sanitation was satisfactory. However written sanitation records were not available onsite at time of inspection., , Action Required:, Please have in place written sanitation procedures to ensure effective cleaning and sanitizing procedures and email PHI a copy by February 24, 2026.