Good Buddy Dim Sum Restaurant
128 - 11 Athabascan Avenue Sherwood Park AB T8A 6H2 · Food - General
15 inspections
- Risk Management Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution was observed during inspection. Cleaning cloths kept on counters/ prep stations.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bulk food storage, remove scoops and other dishes without handles inside storage.*ongoing violation
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sauces made in facility must be stored in cooler.Action: remove buckets of sauce to cooler*ongoing violation
- 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?
- Food permit posted expired in 2024*ongoing violation
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wooden cutting board block requires resurfacing. Ceiling has extensive buildup of debris.Action: clean ceiling and ventilation in ceiling.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Build up of grease debris on food equipment: fryers, stove, oven, shelving, various locations throughout facility.*ongoing violation.
- 23. Is the facility maintained in a clean and sanitary condition?
- Housekeeping is required to remove build up of debris in all kitchen area including under stove, under prep shelving, cooler areas, carts.*ongoing violation
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bulk food storage, remove scoops and other dishes without handles inside storage.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sauces made in facility must be stored in cooler.Action: remove buckets of sauce to cooler
- 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?
- Fruit/ drain flies were observed throughout kitchen facilityAction: with pest control company, remediate pests.
- 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?
- Food permit posted expired in 2024
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- prep station cutting board in disrepairAction: remove and replace cutting boardsCeiling have extensive buildup of debris.Action: clean ceiling and ventilation in ceiling.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Build up of grease debris on food equipment: fryers, stove, oven, shelving, various locations throughout facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- Housekeeping is required to remove build up of debris in all kitchen area including under stove, under prep shelving, cooler areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 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?
- No - the required updated annual Food Handling Permit has not been paid for yet (pending payment).
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- No - there were sections of baseboards in main kitchen in disrepair/damage requiring replacement or repair (as was discussed at time of inspection).
- 23. Is the facility maintained in a clean and sanitary condition?
- No - there were some baseboard and wall sections in disrepair in the main kitchen area adjacent to the large ice machine. There has been overall improvement in the sanitation of the main kitchen, food storage rooms, and staff washroom.Also, there was still accumulation of dust/soot on the ceiling tiles and on top of shelving in the main kitchen area (with more necessary regular cleaning of floors, walls, and ceilings in the food premises).
- 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?
- Risk Management Inspection
3 infractions
- 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 - there were some early 2024 monthly pest control records now available, and the operator was advised to ensure the most recent monthly reports were being kept on-site as well (as per the previous practise being followed at this food premises, with all licensed pest control company service reports kept on-site).Also, the issue of 'drain flies' in the food premises appears to be under control, with limited population observed only at the side corridor 2-compartment sink area (as staff washroom has been thoroughly washed). The operator is to continue monitoring fly activity and to continue using fly paper, as necessary.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- No - there were sections of baseboards in main kitchen in disrepair/damage requiring replacement or repair (as was discussed at time of inspection).
- 23. Is the facility maintained in a clean and sanitary condition?
- No - there were some baseboard and wall sections in disrepair in the main kitchen area adjacent to the large ice machine. There has been overall improvement in the sanitation of the main kitchen, food storage rooms, and staff washroom.Also, there was still accumulation of dust/soot on the ceiling tiles and on top of shelving in the main kitchen area (with more necessary regular cleaning of floors, walls, and ceilings in the food premises).
- 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?
- Risk Management Inspection
5 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- No - some staff were using gloves for food-handling and other activities, including washing of food equipment, etc., without washing hands before food-handling activities. All staff must properly wash hands at the designated hand-wash sinks in between activities and prior to all food-handling.
- 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 - there were no pest control records available and the operator was advised to ensure monthly reports/invoices were being kept on-site (as per the previous practise being followed at this food premises, with licensed pest control company service reports kept on-site).Also, there were numerous 'drain flies' in the food premises, most notably on the wall at the 2-compartment sinks in the side corridor, under the 2-compartment sinks in main kitchen corner food prep area, at the food storage area at rear exit doorway, and in the adjacent staff washroom (and including on fly-paper situated at various sections throughout main kitchen).
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- No - there were sections of the baseboards and walls in main kitchen and side corridor areas that were in significant disrepair/damage requiring replacement, repair, or renovation work.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- No - there were soiled disposable plastic containers being used for some dry food storage bins, and these must be replaced with 'washable' utensils/scoops with a handle (made of stainless steel, reusable food-grade plastic, or other similar material made for commercial use and repeated washing and sanitizing).Also, there were food prep refrigeration units (interior) soiled with food spillage, as well as accumulation of grime and food debris on the main kitchen dishwasher - with more regular and thorough cleaning requiring of this equipment in the main kitchen.
- 23. Is the facility maintained in a clean and sanitary condition?
- No - there were some baseboard and wall sections in disrepair in the food premises, and the main kitchen, food storage rooms, and staff washroom were not being maintained in a clean and sanitary condition (with overall inadequate sanitation). Also, there was accumulation of dust/soot on the ceiling tiles and on top of shelving in the main kitchen area (with more necessary, regular and thorough cleaning of floors, walls, ceilings, and shelving in the food premises).
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
9 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- No - some staff were using gloves for food-handling and other activities, including washing of food equipment, etc., without washing hands before food-handling activities. All staff must properly wash hands at the designated hand-wash sinks in between activities and prior to all food-handling.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- No - note that all food products must be stored at least six inches (15cm) off the floor and onto racks, shelves, or pallets (as there were food products being stored directly on the floor of the walk-in cooler and walk-in freezer units).
- 09. Are chemicals stored and handled in a safe manner?
- No - there was staff use of rodenticide poison bait in the dry food storage room, with open use/storage of the poison bait (20+ 'green cylindrical pellets') on the floor in the corner section of the food storage room, adjacent to the door. All such poison bait must be handled and applied by a licensed pest control technician, as improper use can result in contamination of food products (including 'indirect' contamination via insects or rodents tracking the poison bait through their movements in the food premises).
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Yes (corrected during inspection) - the main kitchen commercial dishwasher was functional, with wash-cycle water temperature of 60 degrees Celsius, with chlorine sanitizer rinse of 100ppm concentration (test strips provided). Note that the bar commercial dishwasher was non-functional with a measured chlorine sanitizer rinse of 0ppm (and the glassware from the bar would be 'bussed' to the main kitchen for all washing, rinsing, and sanitizing - until the bar dishwasher was repaired). Also, there was a set of large 3-compartment sinks for all manual washing, rinsing, and sanitizing.
- 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 - there were no pest control records available and the operator was advised to ensure monthly reports/invoices were being kept on-site (as per the previous practise being followed at this food premises, with licensed pest control company service reports kept on-site).Also, there were numerous 'drain flies' in the food premises, most notably on the wall at the 2-compartment sinks in the side corridor, under the 2-compartment sinks in main kitchen corner food prep area, at the food storage area at rear exit doorway, and in the adjacent staff washroom (and including on fly-paper situated at various sections throughout main kitchen).
- 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?
- No - the Food Handling Permit was posted at the front sales counter area but has not been updated (with expiry date of June 30, 2024) Operator is to ensure the updated Food Handling Permit is prominently posted in a conspicuous location, visible to the public, and that the annual fee is paid for at time of the expiry date.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- No - there were sections of the baseboards and walls in main kitchen and side corridor areas that were in significant disrepair/damage requiring replacement, repair, or renovation work.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- No - there were soiled disposable plastic containers being used for some dry food storage bins, and these must be replaced with 'washable' utensils/scoops with a handle (made of stainless steel, reusable food-grade plastic, or other similar material made for commercial use and repeated washing and sanitizing).Also, there were food prep refrigeration units (interior) soiled with food spillage, as well as accumulation of grime and food debris on the main kitchen dishwasher - with more regular and thorough cleaning requiring of this equipment in the main kitchen.
- 23. Is the facility maintained in a clean and sanitary condition?
- No - there were some baseboard and wall sections in disrepair in the food premises, and the main kitchen, food storage rooms, and staff washroom were not being maintained in a clean and sanitary condition (with overall inadequate sanitation). Also, there was accumulation of dust/soot on the ceiling tiles and on top of shelving in the main kitchen area (with more necessary, regular and thorough cleaning of floors, walls, ceilings, and shelving in the food premises).
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No - there was one hand-wash sink at the opposite end of the main kitchen that was in disrepair (i.e. cold water faucet was damaged and non-functional, with parts removed). Repairs are in progress - and the operator is to ensure hot and cold running water under pressure is available at all sinks.The other hand-wash sinks at the food prep area (adjacent to walk-in cooler), front bar, and staff and public washrooms were accessible and functional, with hot and cold running water under pressure, and a supply of liquid soap and paper towels.
- 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 - pest control records/invoices were not available during inspection. Operator to ensure records/invoices are kept on-site as paper copy or pdf computer file, available for review (to be kept on-site for a period of one year).
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- No - there were scoops used for dry food storage that were not acceptable, as circular bowls and similar plastic disposable type items are not the scoop or utensil to use for dry food storage. Staff are to only use utensils with a handle for all dry food storage - and material must be either stainless steel or other similar type washable and reusable material.
- 23. Is the facility maintained in a clean and sanitary condition?
- No - there was observed accumulation of oil/dirt/dust on the ceiling above the prep line and areas beneath and around the cook line, including required cleaning of filters in the smaller exhaust canopy (where there was significant accumulation of grease oil, with oil droplets on the inside hood and filters). Operator to ensure these areas are washed as often as necessary to maintain in a sanitary condition.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- High risk food in the hot holding unit was measured at 45C. Facility had just opened. Food was reheated rapidly, before storing in the hot holding unit. The hot holding unit was measured above 60C.Ensure food is cooked /reheated to adequate cook temperature. Hot holding unit is put on and measured above 60C, before storing hot food in it.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 2 of the handwashing sinks had no paper towels in their dispensers.Ensure the handwashing sink is fully equipped at all times.
- 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?
- Pest control records were not available during inspection. Ensure pest control records are maintained on site.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulated dirt and debris was observed on the ceiling above the prep line and areas beneath the cookline. Ensure the indicated areas are cleaned and maintained in a sanitary manner at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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?
- No permit posted, and permit dues unpaid.Ensure permit fees are paid and valid permit is
- 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?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls were being used as scoops and stored directly inside bulk food items. Scoops should have a handle and be stored in a way to protect food from contamination.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The wall in the back dry storage hallway was worn/damaged and no longer easy to clean and sanitize. Ensure surfaces are maintained in a condition that is smooth, non-porous and easy to clean.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
11 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solutions registered a chlorine residual greater than 200 ppm. New sanitizer solutions were created that measured a chlorine residual of 100 ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls were being used as scoops and stored in the bulk food items. Use a scoop with a handle and store in a way that protects bulk food from contamination.
- 09. Are chemicals stored and handled in a safe manner?
- Dishwasher chemicals were not labeled properly and were not connected to the appropriate hoses for the dishwasher.Hoses were flushed and placed in the appropriate container. Ensure hoses are labelled correctly so that they are correctly connected when changed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Strips of meat were being thawed in the preparation sink in standing water. Some of the meat strips were still frozen while other meat strips measured 15 degrees Celsius. All items must be thawed one of the following ways:- Under constant running cold water.- In the refrigerator, less than 4 degrees Celsius. - In the microwave directly prior to cooking. - As part of the cooking process with additional time added for thawing. The sink was completely filled and left running, and then food items were removed and placed in the walk in cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- An open sauce container was stored at room temperature when the container stated, "refrigerate after opening." Ensure that all manufactures instruction are followed. Sauce container was moved to the refrigerator.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher sanitizer residual was 0 ppm. Chemicals were not correctly connected to dishwasher machine. Operator properly flushed chemicals with water, primed the chemicals and then ensured dishwasher was producing a chlorine residual of 100 ppm.Inspector requested that all items that have been recently cleaned be re-sanitized.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Upon arrival it was discovered that dishwasher was not sanitizing dishes because chemicals were not properly connected. Ensure that dishwasher is tested daily, and that there is a chlorine residual on dishes after a cycle prior to use.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The wall beside the kitchen sink was beginning to wear and was no longer smooth and easy to clean. The wall in the back dry storage hallway was worn/damaged and no longer easy to clean and sanitize. Ensure surfaces are maintained in a condition that is smooth, non-porous and easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The light covers in the dishwashing area were missing.Ensure that all lights have a shatterproof cover or are shatter proof bulbs.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Damaged/cracked bins and utensils were observed during the inspection.Utensils were discarded upon request. Ensure that when an item becomes damaged that it is repaired so that it is easy to clean, and not likely to physcially contaminate food, or, discard the item.
- 23. Is the facility maintained in a clean and sanitary condition?
- High touch areas such as prep cooler handles had an accumulation of food debris. Ensure increased cleaning and sanitizing occur.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Some cleaning was completed but more work needs to be done:Grease build up was observed on the exhaust canopy filters along the wok area and the steaming table. Grease, grime, and food particle build up was observed under the cooking equipment and in hard to reach areas. Deep clean the above mentioned areas.
- 23. Is the facility maintained in a clean and sanitary condition?