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Friends & Neighbours

10834 82 Avenue NW Edmonton AB T6E 2B3 · Food - General

Official record from Alberta →

Inspection summary

Friends & Neighbours has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 29, 2024. The most recent inspection, on December 10, 2025, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 4 times across 3 separate inspections, most recently on December 8, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on December 8, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on January 29, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 6 times across 3 separate inspections, most recently on December 8, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on January 29, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet wiping cloths were observed on the counter. The operator was instructed to store them in the sanitizer solution, and education was provided. Store used wiping cloths in a sanitizer solution between uses and keep dirty cloths awaiting cleaning in a designated bin for soiled linens.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops without handles were observed stored directly in food bins. The operator replaced them with handled scoops during the inspection. Scoops must have handles and be stored with the handles positioned upward to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several food containers were observed uncovered in the upright cooler located in the main kitchen. Food must be kept covered at all times to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bean sprouts stored in water were measured at 10 °C, and cut lemons and limes stored on the counter were at 11 °C. Ice was added to the bean sprouts, and the cut lemons and limes were moved to the cooler to ensure they are maintained at 4 °C or below.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach/chlorine sanitizer in the sanitizer bucket near the grill line was measured at 0ppm with bleach/chlorine test strips. Ensure that bleach/chlorine sanitizer is maintained at 100ppm. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several large pieces of packaged beef were observed to be thawing in water in the two-compartment sink with no running water to help the thawing process. Approved thawing methods: (1) In a cooler at 4C or less (2) Under cold running water with food fully submerged (3) Microwave and then cook immediately afterwards (4) Cooked from frozen. The operator turned on cold running water during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The bleach/chlorine test papers were not observed to be working properly as there was no color change occurring on the test strip when dipped into the bleach/chlorine sanitizer. Ensure new bleach/chlorine test strips are acquired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Onion scraps were observed inside the front handwashing sink. Ensure handwashing sinks are easily accessible and only used for washing hands. The operator removed the onion scraps from the indicated sink during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No proper dispensers for soap and paper towels were observed at the handwashing sink near the two-compartment sink. Ensure that soap and paper towels are provided in dispensers at the indicated handwashing sink.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A used bottle of soy sauce was found to be expired on Dec 2018. Operator indicates it is used to cook the foods for staff members. All food in the facility is to be safe for consumption, regardless of whether it is for staff or the public.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were being stored on top of counters while not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bags of onions and carrots are being stored directly on the floor in the stairway.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A black garbage bag is being used to cover the clean cups in storage. All bags used for food or food equipment is required to be food grade.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards on the cook line are worn and no longer easy to clean. Repair or replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deli meat slicer is unclean, with food debris present inside of the blades.

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