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Goggi's Gully

3761 Gateway Boulevard NW Edmonton AB T6J 5V5 · Food - General

Official record from Alberta →

Inspection summary

Goggi's Gully has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 15, 2025. The most recent inspection, on July 24, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 22 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 3 separate inspections, most recently on July 21, 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 4 times across 2 separate inspections, most recently on July 16, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 16, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 July 21, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 4 times across 2 separate inspections, most recently on July 21, 2026. 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 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.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - the back handwashing station was blocked and inaccessible for use with a pot/container. Do not block handwashing stations at any time
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - 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.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - 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.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - 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
  3. Demand Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - no sanitizer was detected in the sanitizer cloth bucket by the washrooms, measured 0 ppm of QUAT
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - multiple incidents of no handwashing and poor hygiene were observed by the PHI such as touching faces, touching cell phones, not changing gloves
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - 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.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - 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.
    • 09. Are chemicals stored and handled in a safe manner?
      • ** - 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.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - 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.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - 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.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer and Iodine sanitizer test papers were not available onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - 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.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • ** - an outdoor bug zapper was installed within the kitchen and is not an approved indoor fly light. Please remove.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - 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.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - 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.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - 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
  4. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 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.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 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.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 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.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer and Iodine sanitizer test papers were not available onsite.
  5. Initial Inspection

    0 infractions

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