345 Main St N
In Compliance
No violations were found at the most recent inspection.
Source: the Saskatchewan Health Authority
This record comes from the Saskatchewan Health Authority, via the provincial Inspection InSite portal. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
SK inspections are recorded as In Compliance, Not in Compliance, or Closed. In Compliance means no violations were cited on the visit. Not in Compliance means issues were found and the operator must correct them, with a re-inspection scheduled. A closed order means the inspector required the place to stop serving customers until the issues were corrected.
Goldenlux Bar & Restaurant
This restaurant has been inspected 10 times since January 12, 2024, with 2 in-compliance results, 8 not-in-compliance results, and 0 closures on record.
No violations
10 violations
Manual Dishwashing: 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.
Maintenance & General Sanitation: A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
Ventilation: The ventilation system is not designed, installed and maintained to prevent contaminants from collecting on walls and ceilings and dripping onto food or onto food contact surfaces. Refer to 1.6 of the Public Eating Establishment Standards.
Temperature Control - Cooking, Reheating and Hot Holding: Potentially hazardous food is not kept at an internal temperature of 60°C (140°F) or greater for hot holding. Refer to clause 23(1)(a) of The Food Safety Regulations.
Handwashing: Hand wash basins are not being used for the sole purpose of hand washing in areas where food is handled or prepared. Refer to 1.11.1 of the Public Eating Establishment Standards.
Handwashing: Hand washing station is not equipped with single use paper towels in a dispenser. Refer to 1.11.2 of the Public Eating Establishment Standards.
Food Handler Habits, Hygiene & Health: Persons working in the food facility are not observing a high standard of personal cleanliness and proper hygiene. Refer to section 27 of The Food Safety Regulations, and 7.2.1 of the Public Eating Establishment Standards.
Food Handler Habits, Hygiene & Health: Persons working in the food facility are engaged in food handling practices that may lead to the contamination of food and/or food contact surfaces. Refer to section 27 of The Food Safety Regulations and 7.2.2 - 7.2.6 of the Public Eating Establishment Standards.
Food Handler Habits, Hygiene & Health: Food is being prepared, and served in the absence of a person who has successfully completed a course in food sanitation. Refer to subsection 26(1) of The Food Safety Regulations, and 7.1 of the Public Eating Establishment Standards.
Food Protection: Food or drink (including water and ice) is not prepared, stored, cooked, processed, dispensed, transported, served or sold in a sanitary manner or under sanitary conditions. Refer to clauses 19(1)(b) & 19(2)(b) of The Food Safety Regulations.
No violations
5 violations
Handwashing: Hand washing station is not equipped with hot and cold running water. Refer to 1.11.2 of the Public Eating Establishment Standards.
Temperature Control - Cooking, Reheating and Hot Holding: Potentially hazardous food is not kept at an internal temperature of 60°C (140°F) or greater for hot holding. Refer to clause 23(1)(a) of The Food Safety Regulations.
Pest Control: Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
Pest Control: The food facility does not maintain a written record of all pest control measures used in the food facility. Refer to subsection 20(4) of The Food Safety Regulations.
Ventilation: The ventilation system is not designed, installed and maintained to prevent contaminants from collecting on walls and ceilings and dripping onto food or onto food contact surfaces. Refer to 1.6 of the Public Eating Establishment Standards.
1 violation
Pest Control: Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
4 violations
Maintenance & General Sanitation: A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
Food Protection: Food and water is not protected against potential contamination. Refer to section 20 of The Food Safety Regulations.
Pest Control: Food facility is not designed, and/or maintained to prevent the entry of pests. Refer to subclause 13(a)(ii) of The Food Safety Regulations and 6.3 of the Public Eating Establishment Standards.
Pest Control: Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
4 violations
Pest Control: Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
Ventilation: The ventilation system is not designed, installed and maintained to prevent contaminants from collecting on walls and ceilings and dripping onto food or onto food contact surfaces. Refer to 1.6 of the Public Eating Establishment Standards.
Food Protection: Food and water is not protected against potential contamination. Refer to section 20 of The Food Safety Regulations.
Maintenance & General Sanitation: A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
5 violations
Food Protection: Food or drink (including water and ice) is not prepared, stored, cooked, processed, dispensed, transported, served or sold in a manner that prevents or minimizes the risk of illness, poisoning or injury to the public. Refer to clauses 19(1)(a) and 19(2)(a) of The Food Safety Regulations.
Maintenance & General Sanitation: A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
Ventilation: Food facility is not equipped with properly operating ventilation to prevent the accumulation of odours, fumes, steam, vapours, smoke or excessive heat. Refer to subclause 13(b)(iv) of The Food Safety Regulations.
Pest Control: Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
Pest Control: The food facility does not maintain a written record of all pest control measures used in the food facility. Refer to subsection 20(4) of The Food Safety Regulations.
2 violations
Mechanical Dishwashing: Dishwasher/glasswasher is not reaching a temperature of 71°C (160°F) at the washed item or 82°C (180ºF) measured at the booster. Refer to 3.1.1.c.i of the Public Eating Establishment Standards.
Handwashing: Hand washing station is not equipped with hot and cold running water. Refer to 1.11.2 of the Public Eating Establishment Standards.
2 violations
Maintenance & General Sanitation: Wiping cloths are used for purposes other than cleaning tables, and counters. Refer to 4.6 of the Public Eating Establishment Standards.
Mechanical Dishwashing: Dishwasher/glasswasher is not reaching a temperature of 71°C (160°F) at the washed item or 82°C (180ºF) measured at the booster. Refer to 3.1.1.c.i of the Public Eating Establishment Standards.