2059 111 Street NW · KEHEEWIN
October 28, 2025
Pass1. 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 is in the KEHEEWIN neighbourhood. KEHEEWIN, Edmonton has 38 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of March 30, 2026, there are 31 (82%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 5 times since November 5, 2024, with 5 passes and 0 closures on record.
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.
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
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.
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.
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.
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.