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Good Buddy Express

9959 82 Avenue NW Edmonton AB T6E 1Z1 · Food - General

Official record from Alberta →

Inspection summary

Good Buddy Express has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 23, 2024. The most recent inspection, on October 22, 2025, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 4 times across 4 separate inspections, most recently on October 9, 2025. 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?

  • 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 October 3, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 May 23, 2024. 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 7 times across 5 separate inspections, most recently on October 9, 2025. For example: Do food handlers at the facility have adequate food safety training?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 4 separate inspections, most recently on October 9, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 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?
      • Weather-stripping for the back door was in disrepair. Gaps in between the door and floor were noted. Ensure food establishment is constructed to prevent the entry of pests.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel dispenser in disrepair. Ensure paper towel dispenser is fixed and able to dispense paper. Ensure paper towel is protected from contamination.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Ensure at least one member is present onsite that has the advanced food safety training.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food equipment and several areas noted to be in poor sanitation with an accumulation of dirt, grime, and food debris including food storage bins, ventilation canopy filters, cooking equipment, dough mixers, microwave etc. Ensure cleaning records are maintained.Re-inspection: Cleaning was noted to have been started.
  3. Risk Management Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No available sanitizer was noted for the mechanical dish machine. 0 ppm chlorine was detected with chlorine test strips.
    • 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?
      • Weather-stripping for the back door was in disrepair. Gaps in between the door and floor were noted. Ensure food establishment is constructed to prevent the entry of pests.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Expired test strips were observed (May 2025). Ensure test strips are available to use onsite and ensure an approved sanitizer is available at all times.Paper towel dispenser in disrepair. Ensure paper towel dispenser is fixed and able to dispense paper. Ensure paper towel is protected from contamination.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Ensure at least one member is present onsite that has the advanced food safety training.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food equipment and several areas noted to be in poor sanitation with an accumulation of dirt, grime, and food debris including food storage bins, ventilation canopy filters, cooking equipment, dough mixers, microwave etc. Ensure cleaning records are maintained.Re-inspection: Cleaning was noted to have been started.
  4. Risk Management Inspection

    4 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?
      • Weather-stripping for the back door was in disrepair. Gaps in between the door and floor were noted. Ensure food establishment is constructed to prevent the entry of pests.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Expired test strips were observed (May 2025). Ensure test strips are available to use onsite and ensure an approved sanitizer is available at all times.Paper towel dispenser in disrepair. Ensure paper towel dispenser is fixed and able to dispense paper. Ensure paper towel is protected from contamination.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Ensure at least one member is present onsite that has the advanced food safety training.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food equipment and several areas noted to be in poor sanitation with an accumulation of dirt, grime, and food debris including food storage bins, ventilation canopy filters, cooking equipment, dough mixers, microwave etc. Ensure cleaning records are maintained.Re-inspection: Cleaning was noted to have been started.
  5. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bowls with food noted to be stored on top of fresh meat (without being protected from contamination). Ensure all food is protected from contamination (i.e. covered, labeled).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No available sanitizer was noted for the mechanical dish machine. 0 ppm chlorine was detected with chlorine test strips.
    • 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?
      • Weather-stripping for the back door was in disrepair. Gaps in between the door and floor were noted. Ensure food establishment is constructed to prevent the entry of pests.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Expired test strips were observed (May 2025). Ensure test strips are available to use onsite and ensure an approved sanitizer is available at all times.Paper towel dispenser in disrepair. Ensure paper towel dispenser is fixed and able to dispense paper. Ensure paper towel is protected from contamination.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Ensure at least one member is present onsite that has the advanced food safety training.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Strainer noted in disrepair. Loose metal pieces noted. Ensure all equipment is in good repair. This was corrected onsite by the operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food equipment and several areas noted to be in poor sanitation with an accumulation of dirt, grime, and food debris including food storage bins, ventilation canopy filters, cooking equipment, dough mixers, microwave etc. Ensure cleaning records are maintained.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One of the sanitizer buckets measured at 0 ppm chlorine - corrected onsite.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple wet/used cleaning cloths noted on food contact surfaces. Wet/used cleaning cloths must be stored inside sanitizer buckets when not in immediate use. Corrected onsite.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There is food storage (dry goods) in closets in both men's and women's customer bathrooms. Remove all food items and store them elsewhere so as to not pass food through a bathroom.
    • 09. Are chemicals stored and handled in a safe manner?
      • Observed multiple unlabeled spray bottles and sani buckets. All were labeled 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?
      • Paper towel at handwash station on the right of the cookline needs to be in a suitable dispensing unit (paper towel dispenser or paper towel holder).

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