10525 19 Avenue NW · KEHEEWIN
March 12, 2026
Pass*The flooring and side of the countertop where the new steam table was located was in disrepair (e.g. exposed wood). Repair. Ensure the flooring and side of the counter is in good condition to facilitate easy cleaning
Good Samaritan Wedman House And Village - Kitchen Main Building 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 7 times since September 11, 2024, with 7 passes and 0 closures on record.
*The flooring and side of the countertop where the new steam table was located was in disrepair (e.g. exposed wood). Repair. Ensure the flooring and side of the counter is in good condition to facilitate easy cleaning
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.
Lucky Lucky Food Store - Food
KEHEEWIN
*The flooring and side of the countertop where the new steam table was located was in disrepair (e.g. exposed wood). Repair. Ensure the flooring and side of the counter is in good condition to facilitate easy cleaning
*Cleaning and sanitizing required for the following equipment: , -fan above the dish washing table -dust accumulation , -table top mixer next to the cookline -dust accumulation
*Cross contamination found in a cooler. Raw eggs were stored directly on top of desserts. Reorganize and ensure raw items are stored below ready to eat food items to prevent cross contamination. Corrected: desserts were relocated to another cooler., , *Unwrapped Red Rose tea bags were observed stored in their original box without adequate protection from contamination. Revise the storage practice. Unwrapped tea bags must be kept in a clean container with a secure lid to prevent contamination. Ensure utensils are provided to allow staff/family to handle tea bags without direct hand contact.
*The flooring and side of the countertop where the new steam table was located was in disrepair (e.g. exposed wood). Repair. Ensure the flooring and side of the counter is in good condition to facilitate easy cleaning
*Improper scoops found in dry ingredients containers (e.g. soup bases). Single use condiment containers. Discussed proper scoop should be used to handle dry ingredients to prevent contamination of bulk ingredients. Remove scoops and change practice. Condiment containers were removed.
*Cleaning and sanitizing required for the following equipment: , -juice machine nozzles and hard to reach area behind the nozzles -buildup of sticky residue , -fan above the dish washing table -dust accumulation , -refrigerator located in the dining room -spilled juices, -condiment storage containers and cupboards – spilled condiments, -table top mixer next to the cookline -dust accumulation
*Mould like substance was present on the caulking material located on the wall at the dishwashing area. Replace caulking.
*Build up of debris and/or dust noted on equipment and storage areas. Clean and sanitize the following areas:, -Ventilation fan located by the dishwasher, -Equipment/utensil storage drawers and storage areas throughout the kitchen.
*No hand washing was observed prior to staff putting on gloves to make sandwiches. Discussed when to wash hands when using gloves. Review Guidelines on Glove Use document with all staff who participate in food handling. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf
*A scoop was found inside the jasmine rice dry ingredient container. Discussed proper scoop storage practice. If scoop is stored in the container, the handle should be up or in a holder to prevent contamination of the bulk ingredient. Corrected on site: scoop removed and placed into built holder in the container., *A single use container was being used as a scoop in the corn starch bin. Discussed to ensure proper scoop with a handle is used to contact dry ingredients to prevent contamination of the bulk ingredient. Corrected on site: container removed., *Bags of unopened basmati rice was found inside the basmati rice dry ingredient container. Immediately remove bags of rice to prevent contamination of the bulk ingredient. Corrected onsite: bags of rice were relocated to the dry storage shelf., *Aprons were stored directly on a container of wild rice. Immediately relocate apron ensure there is separation of food and non food items to prevent contamination of the bulk ingredient. Corrected on site: Aprons relocated away from food
*Cleaning required for the following areas as buildup of grime/debris, food crumbs noted. Hard to reach areas(under dishwasher, cookline etc.) front dining room cooler, bread room freezers, equipment/utensil drawers by the hot holding unit and toaster.