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Friendly Corner Store - Food

4 - 10645 97 Street NW Edmonton AB T5H 2L7 · Food - General

Official record from Alberta →

Inspection summary

Friendly Corner Store - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 26, 2026. The most recent inspection, on April 15, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 2 separate inspections, most recently on April 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on April 8, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on April 7, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on March 26, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The empty pot that will be used to hold the gravy for poutine only measured 43.5C using a probe thermometer when tested heating water. Please ensure corrective actions are taken and unit repaired or replaced and a minimum temperature of 60C is reached.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Drain plugs were not available for the two compartment to allow sink to fill and manual dishwashing procedures to be completed. Please ensure corrective actions are taken and drain plugs available onsite.
  3. Initial Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach was available onsite, but solution not prepared to test concentration of the sanitizer. Please ensure sanitizer solution is prepared and required acceptable concentration is met.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The empty pot that will be used to hold the gravy for poutine only measured 43.5C using a probe thermometer when tested heating water. Please ensure corrective actions are taken and unit repaired or replaced and a minimum temperature of 60C is reached.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The dial thermometer for the hot holding unit in the front counter area was not working and temperature gauge was not moving. Please ensure a working dial thermometer is available.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Drain plugs were not available for the two compartment to allow sink to fill and manual dishwashing procedures to be completed. Please ensure corrective actions are taken and drain plugs available onsite.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No completed pest control records were available onsite for the initial monitoring. Please ensure record is completed.
  4. Demand Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Operator was operating prior to approval.Operator has submitted a food handling permit application.

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