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Good Buddy Restaurant

1018 Northgate Centre NW Edmonton AB T5E 5R8 · Food - General

11 inspections

  1. Demand Inspection

    2 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?
      • Minor pest activity noted (a few cockroaches in traps and mouse activity)Operator working with pest control to resolve issues. Operator was instructed to be diligent with pest control as ongoing construction in the parking lot and change in weather may lead to increased mouse activity.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Spray foam used to seal gaps and crevices throughout the kitchen is not a smooth, cleanable surface. The operator was instructed to trim the spray foam and properly seal and finish the surface to ensure it is easy to clean.
  2. Demand Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer residual was measured during the rinse cycle. It was determined that the facility had run out of sanitizer. Dishwashing was halted, and the operator obtained additional sanitizer from another store. Afterward, the sanitizer was installed and primed, and the rinse cycle was measured at 100 ppm.
    • 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?
      • Minor pest activity noted (a few cockroaches in traps and mouse activity)Operator working with pest control to resolve issues. Operator was instructed to be diligent with pest control as ongoing construction in the parking lot and change in weather may lead to increased mouse activity.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Spray foam used to seal gaps and crevices throughout the kitchen is not a smooth, cleanable surface. The operator was instructed to trim the spray foam and properly seal and finish the surface to ensure it is easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives stored in between equipment. Operator instructed to discontinue this practice as areas in between equipment are not cleaned and sanitized appropriately
  3. Demand Inspection

    2 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?
      • Minor pest activity noted (a few cockroaches in traps and mouse activity)Operator working with pest control to resolve issues. Operator was instructed to be diligent with pest control as ongoing construction in the parking lot and change in weather may lead to increased mouse activity.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Spray foam used to seal gaps and crevices throughout the kitchen is not a smooth, cleanable surface. The operator was instructed to trim the spray foam and properly seal and finish the surface to ensure it is easy to clean.
  4. 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?
      • Minor pest activity noted (a few cockroaches in traps and mouse activity)Operator working with pest control to resolve issues. Operator was instructed to be diligent with pest control as ongoing construction in the parking lot and change in weather may lead to increased mouse activity.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Spray foam used to seal gaps and crevices throughout the kitchen is not a smooth, cleanable surface. The operator was instructed to trim the spray foam and properly seal and finish the surface to ensure it is easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • More detailed and regular cleaning required underneath and behind cooking equipment
  5. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -no sanitizer residual measured in sanitizer solution-cleaning cloths were not being store in sanitizer solution when not in use
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -Some food items in the refrigeration units were not covered, increasing the risk of contamination-Ducks were being hung in the walk-in cooler without a tray or similar equipment to prevent drips, posing a risk of cross-contamination with other food items
    • 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?
      • -mouse dropping noted in dry storage room and 2nd floor storage area-minor cockroach activity with cockroaches noted in sticky traps
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Spray foam used to seal gaps and crevices throughout the kitchen is not a smooth, cleanable surface. The operator was instructed to trim the spray foam and properly seal and finish the surface to ensure it is 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?
      • Exhaust canopy filter for the small canopy requires cleaning
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The old chopping block, used as a table, was in disrepair with a large section splitting, allowing for the accumulation of dirt and debris, which may serve as a harborage area for pests. Please remove the chopping block or repair and seal the crevices
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • No sanitizer detected during the rinse cycle in the chemical dishwasher; however, rinse water temperature was measured to be at 71C at the plate level. Operator was instructed to contact dishwasher company to repair unit as it should be dispensing sanitizer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Extra cleaning required underneath and behind cooking equipment, wall above hand sink, ceiling in kitchen, walls in dishwashing area (above and below table), and around large mixer.
  6. Risk Management Inspection

    1 infraction

    • 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?
      • A gap is observed at the bottom of the exit door where pests may potentially enter. Ensure that the indicated gap is sealed.
  7. Demand Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two scoops in the back dry storage area are observed to be stored on top of cans where they are prone to contamination. Ensure that scoops are stored inside clean containers, or inside the food product with the handle not touching the food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two lids for food storage containers are observed to be stored on the floor in contact with mouse droppings in the dry storage room. Ensure all food equipment is kept off of the floor to help prevent contamination. The operator cleaned and sanitized the indicated lids during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of sole fish is observed to be thawing at room temperature. Ensure food is thawed in the cooler, in the sink with running water, or as part of the cooking process. The operator placed the fish in the cooler during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is measured at 0ppm chlorine/bleach with chlorine/bleach test strips. Ensure that the dishwasher is maintained at 100ppm chlorine/bleach at all times. The operator provided a new bottle of Ultra San and the concentration of the sanitizer was measured at 100ppm chlorine/bleach 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 soap in a dispenser is observed at the handwashing sink in the middle food preparation area. Ensure all handwashing sinks are equipped with soap to facilitate effective handwashing. The operator provided a soap dispenser at 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?
      • The cold-water faucet on the handwashing sink beside the grill line is observed to be in disrepair. Ensure that the indicated faucet is repaired.
    • 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?
      • 1. A gap is observed at the bottom of the exit door where pests may potentially enter. 2. Mouse droppings are observed beneath shelving and in corners throughout the facility. 1. Ensure that the indicated gap is sealed. 2. Ensure that the mouse droppings area cleaned up to help assess for any new activity.
    • 20. Do food handlers at the facility have adequate food safety training?
      • More food safety certified staff required
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of food debris is observed on the exterior of food storage containers in the dry storage room. 2. A buildup of grime is observed on the exterior surfaces of upright cooler doors. 3. A buildup of mouse droppings is observed beneath shelving in the dry storage room, on top of the dishwasher and on the floor in the mechanical room. 4. A buildup of what appears to be mold is observed on the metal shelving in the walk-in cooler. 1-4. Ensure that the indicated areas are cleaned and sanitized.
  8. Demand Inspection

    2 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?
      • Low cockroach activity with a few cockroaches observed on sticky traps. Operator working with pest control company to manage pests.
    • 20. Do food handlers at the facility have adequate food safety training?
      • More food safety certified staff required
  9. Demand Inspection

    2 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?
      • Low cockroach activity with a few cockroaches observed on sticky traps. Operator working with pest control company to manage pests.
    • 20. Do food handlers at the facility have adequate food safety training?
      • More food safety certified staff required
  10. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • More food safety certified staff required
  11. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were not being stored in a sanitizer solution when not in use
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • dry goods in the dry storage area were not covered
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • knives were being stored in between chopping block and prep table
    • 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?
      • mouse droppings observed in dry storage area
    • 20. Do food handlers at the facility have adequate food safety training?
      • More food safety certified staff required
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • a few floor tiles in the kitchen were in disrepair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • exterior of ice machine, and doors of refrigeration units require cleaning
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bin used to store dry goods was in disrepair and needs to be replaced
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Extra cleaning required: -underneath and around cooking equipment-ceilings-wall underneath dishwashing tables-and other hard to reach areas