EdmontonSTRATHCONA INDUSTRIAL PARK
3761 Gateway Boulevard NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Goggi's Gully se trouve dans le quartier STRATHCONA INDUSTRIAL PARK. STRATHCONA INDUSTRIAL PARK, Edmonton compte 234 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 29 juillet 2026, 205 (88%) 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.
Ce restaurant a été inspecté 5 fois depuis le 15 août 2025, avec 2 conformes, 3 non conformes et 1 fermeture au dossier.
Aucune infraction
5 infractions
Cited July 21, 2026, ** - soy product with a creamy sauce was stored in the dough area at room temperature. Product clearly states to refrigerate after opening. External temperature was measured at 17'C. Should be stored cold at 4'C or less. Retrain staff. , ** - front counter cooler temperature was poor. Staff stated they know it is not working and a repairman called (stated needed a part). If the staff knew the cooler was not functioning, why was it full of high risk foods such as sauces, cooked and raw vegetables, and creamy foods? High risk foods must be stored at 4'C or less OR 60'C plus to prevent bacterial growth. , ________________, Cited July 16, 2026, ** - high risk foods were improperly stored above the fill line of counter coolers ie. Cooked chick pea and carrots., ** - Cut vegetables were stored at room temperature and not in a cooler along the dough line. Must be stored in the cooler or an ice bath to maintain a temperature of 4 degrees Celsius or less.
** - the back handwashing station was blocked and inaccessible for use with a pot/container. Do not block handwashing stations at any time
** - counter cooler showing error message along the front kitchen, interior temperature was 8'C. Staff unplugged it and plugged it back in, the cooler recovered to 4'C or less. Repairman was called to service the cooler.
** - sales labels were not removed from containers, pots, and other food equipment throughout the kitchen. Remove all single use disposable sales labels from all food equipment and thoroughly clean and sanitize the food equipment BEFORE being used for food handling or storage.
** - A build up of fuzz, grime, grease was observed on/in the following areas and require thorough cleaning that includes but is not limited to: cooking line shelf top/sides/underside, the ventilation canopy exterior, on the ceiling and the area around ceiling diffusers
13 infractions
** - no sanitizer was detected in the sanitizer cloth bucket by the washrooms, measured 0 ppm of QUAT
** - multiple incidents of no handwashing and poor hygiene were observed by the PHI such as touching faces, touching cell phones, not changing gloves
** - 2 containers of lentils were observed soaking in water on the dirty floor. Do not store food on the dirty floors., ** - vacuum implements were observed improperly stored on food. Must be stored away from food storage.
4 infractions
Used wiping cloths left on surfaces. No premade sanitizer solutions readily available in the food handling areas., - 200 ppm quat sanitizer solutions were prepared. Immerse the cloths in the solutions after each use.
A batch of dough is being stored in a black garbage bag and cloth is being used to cover several food containers in the cooler., - Foods discarded. Use food grade packaging/proper container lids to cover foods.
Foods under going the cooling process are being tightly covered., - Do not tightly cover foods undergoing the cooling process until a temperature of less than 4C is reached.
Aucune infraction
** - chemicals were improperly stored above foods in storage (near washrooms), ** - no labels were observed on chemical spray bottles to disclose the chemical contents within to prevent potential incident of mixing dangerous chemicals.
** - multiple areas of improper cooling observed such as pressure cookers filled with cooked potato, lids still on (x3), containers of cooked potato on the back counter, and another pot filled with a high risk sauce stored on the counter. Retraining required. Cool quickly and safely by conducting the following steps: 1. remove from cooking vessel 2. Divide into smaller amounts 3. Set timer 30 min 4. Place in fridge 5. Take out only what you need in small batches. DO NOT line up projects of high risk foods at room temperature.
** - high risk foods were improperly stored above the fill line of counter coolers ie. Cooked chick pea and carrots., ** - Cut vegetables were stored at room temperature and not in a cooler along the dough line. Must be stored in the cooler or an ice bath to maintain a temperature of 4 degrees Celsius or less.
** - 3 different handwashing stations were lacking the required supply of soap to conduct frequent and proper handwashing, ** - paper towel is not in dispenser or stored in a sanitary manner and is exposed to contamination.
** - used/dirty scoops were observed with the dirty high touch surfaces stored in direct contact with food ingredients in multiple containers of dry food ingredients.
Quat sanitizer and Iodine sanitizer test papers were not available onsite.
** - an outdoor bug zapper was installed within the kitchen and is not an approved indoor fly light. Please remove.
** - sales labels were not removed from containers, pots, and other food equipment throughout the kitchen. Remove all single use disposable sales labels from all food equipment and thoroughly clean and sanitize the food equipment BEFORE being used for food handling or storage.
** - counter cooler showing error message along the front kitchen, interior temperature was 8'C. Staff unplugged it and plugged it back in, the cooler recovered to 4'C or less. Repairman was called to service the cooler.
** - A build up of fuzz, grime, grease was observed on/in the following areas and require thorough cleaning that includes but is not limited to: cooking line shelf top/sides/underside, the ventilation canopy exterior, on the ceiling and the area around ceiling diffusers
Quat sanitizer and Iodine sanitizer test papers were not available onsite.