2059 111 Street NW
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
28 octobre 2025
1. Several packages of ground pork stored above other foods on the metal storage rack. Meat relocated., - All raw meats are to be stored below cooked and or ready to eat foods, , 2. No drip tray was located below the whole ducks cooling/drying in the walk-in cooler.
There is a gap between the floor and walls in the janitor room., - The space needs to be sealed off.
Good Buddy Restaurant se trouve dans le quartier KEHEEWIN. KEHEEWIN, Edmonton compte 39 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 26 juin 2026, 34 (87%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Shell C44095 - Food
KEHEEWIN
Ce restaurant a été inspecté 8 fois depuis le 14 juillet 2023, avec 2 conformes, 6 non conformes et 1 fermeture au dossier.
2 infractions
1. Several packages of ground pork stored above other foods on the metal storage rack. Meat relocated., - All raw meats are to be stored below cooked and or ready to eat foods, , 2. No drip tray was located below the whole ducks cooling/drying in the walk-in cooler.
There is a gap between the floor and walls in the janitor room., - The space needs to be sealed off.
Aucune infraction
7 infractions
1. Several containers of raw meats were stored above other foods in the reach in coolers., - All raw meats must be stored below cooked and or ready to eat foods. The meats were relocated., , 2. Some stacking of uncovered food containers observed in the reach-in coolers., - All food containers must be properly covered to protect the foods from possible contamination.
1. A large amount of cut raw vegetables are being left at room temperature., - Store these foods in the cooler and bring out smaller amounts to handle at a time., , 2. Two containers of cooked diced chicken, a container of cooked shrimp and a container of cooked peas on the counter measured at 14C. Foods discarded., - High risk foods are being left out on the counter with no temperature control. High risk foods must be held at less than 4C or greater than 60C.
Aucune infraction
10 infractions
Cleaning cloths observed left on the counters instead of being returned to the 100 ppm chlorine sanitizer solutions that are present.
Observed a staff member carry out multiple activities with gloved hands and then go to resume food handling activities., - Review proper disposable glove use practices with all kitchen staff.
A large amount of cut raw vegetables are being left at room temperature. A large amount of raw meat was brought out to cut at one time., - Store these foods in the cooler and bring out smaller amounts to handle at a time.
1 infraction
Many shelves in the sliding door coolers are rusting. Replace or refinish the shelves.
7 infractions
1. Containers of portioned raw vegetables (to be cooked) stored below containers of raw meat in the prep cooler., 2. Whole chicken/duck hanging to dry in the walk-in cooler are located above boxes of produce., , All raw meats must be stored below other foods while in storage.
Container of frozen raw chicken noted on top of canned goods in the kitchen left to thaw. External temperature measured at 7C. Food relocated to the cooler., , High risk foods must be thawed under cold running water or in a cooler at <4 C., , ,
Cooked pork in the countertop hot holding unit was measured at 38C, needs to be at >60C. The heating element was not on. The meat was removed and sent to be reheated to >74C., , High risk foods must be held at >60C or <4C.
2 infractions
Many shelves in the sliding door coolers are rusting. Replace or refinish the shelves.
The white cutting board on top of the wood chopping block has heavy buildup in the cuts and grooves., , If the buildup cannot be removed then resurface or discard the cutting board.
The paper towel dispensers at the back of house handwash sink is jammed., - Repair and store the paper towel in the dispenser at this sink instead of on the counter.
A container of Hydrogen Peroxide was stored on the shelf above the food preparation sinks., - All staff personal belongings are to be stored out of the food handling areas.
The upright Pepsi cooler that is now being used to store "clean" containers/pans is dirty and rusty., - Remove this equipment from the facility as it cannot be properly cleaned.
Add more detail to the cleaning lists and ensure that staff are following required cleaning frequencies to adequately address the cleaning needs of the facility.
The following areas require cleaning: the dishwash area floors and walls have dried food splashes and grime buildup, the janitor room floor and the walk-in cooler floor have standing water, the walk-in freezer floor has black buildup on it, the floor in the back sauce storage area has buildup and dirt and dried food spills and metal shelving throughout the kitchen is greasy to the touch.
Rice in one of the rice cookers was measured at 38C and BBQ pork in a hot holding unit measured at 29C. The equipment was not plugged in., - High risk perishable foods must be stored at <4C or >60C. The food was discarded.
The sliding door cooler by the steamed foods area was measured at 9C, needs to be at <4C., - High risk perishable foods relocated until a temperature of 4C or colder can be maintained.
Mouse droppings noted on the floor under the dishwash counter., - Clean the area and monitor. Pest control abatement measures are in place.
The large white cutting boards have buildup in the cuts and grooves., - The boards require re surfacing.
The following equipment requires cleaning to remove dried food particles/grease, - exteriors of the rice cookers and handles, the exterior of the microwaves and toaster oven. the walk-in cooler floor around the door as well as this door interior, and the metal backsplash behind the cook line equipment.
There are numerous pieces of tape on the exterior of the ice machine cover and lid., - Remove the tape as it is a surface that cannot be properly cleaned and conduct the required repairs of the machine.
The following areas require cleaning to remove food particle buildup/grease/grime or dust accumulation:, - the area below the dishwash counters, the area by the back kitchen door, ceilings in the kitchen around the air vents, the exteriors of the garbage bins, the floor below the food prep sinks.
Staff personal beverages, lunch bag stored in various areas of the kitchen (above food equipment/on food contact surfaces). Corrected at time of inspection., , All staff personal belongings are to be stored away from foods, food equipment, food contact surfaces.
Many shelves in the sliding door coolers are rusting. Replace or refinish the shelves.
The following equipment requires cleaning to remove grease and food particle buildup; the exteriors of the cook line equipment where grease has built up, the metal storage rack by the food prep sink has dried food spills/particles, the exhaust hood canopy and filters.
The following areas require cleaning: dust accumulation noted on the ceiling around the air vents, the mop sink area, the area where the pails of sweet & sour sauce is stored has accumulation of dried spills, the area under the food prep sinks has accumulation of grime.