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Good Buddy Restaurant

2059 111 Street NW Edmonton AB T6J 4V9 · Food - General

8 inspections

  1. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Several packages of ground pork stored above other foods on the metal storage rack. Meat relocated.- All raw meats are to be stored below cooked and or ready to eat foods2. No drip tray was located below the whole ducks cooling/drying in the walk-in cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a gap between the floor and walls in the janitor room.- The space needs to be sealed off.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Several containers of raw meats were stored above other foods in the reach in coolers.- All raw meats must be stored below cooked and or ready to eat foods. The meats were relocated.2. Some stacking of uncovered food containers observed in the reach-in coolers.- All food containers must be properly covered to protect the foods from possible contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container of Hydrogen Peroxide was stored on the shelf above the food preparation sinks.- All staff personal belongings are to be stored out of the food handling areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A large amount of cut raw vegetables are being left at room temperature.- Store these foods in the cooler and bring out smaller amounts to handle at a time.2. Two containers of cooked diced chicken, a container of cooked shrimp and a container of cooked peas on the counter measured at 14C. Foods discarded.- High risk foods are being left out on the counter with no temperature control. High risk foods must be held at less than 4C or greater than 60C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispensers at the back of house handwash sink is jammed. - Repair and store the paper towel in the dispenser at this sink instead of on the counter.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The upright Pepsi cooler that is now being used to store "clean" containers/pans is dirty and rusty.- Remove this equipment from the facility as it cannot be properly cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Add more detail to the cleaning lists and ensure that staff are following required cleaning frequencies to adequately address the cleaning needs of the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: the dishwash area floors and walls have dried food splashes and grime buildup, the janitor room floor and the walk-in cooler floor have standing water, the walk-in freezer floor has black buildup on it, the floor in the back sauce storage area has buildup and dirt and dried food spills and metal shelving throughout the kitchen is greasy to the touch.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths observed left on the counters instead of being returned to the 100 ppm chlorine sanitizer solutions that are present.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed a staff member carry out multiple activities with gloved hands and then go to resume food handling activities.- Review proper disposable glove use practices with all kitchen staff.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large amount of cut raw vegetables are being left at room temperature. A large amount of raw meat was brought out to cut at one time.- Store these foods in the cooler and bring out smaller amounts to handle at a time.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice in one of the rice cookers was measured at 38C and BBQ pork in a hot holding unit measured at 29C. The equipment was not plugged in.- High risk perishable foods must be stored at <4C or >60C. The food was discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sliding door cooler by the steamed foods area was measured at 9C, needs to be at <4C.- High risk perishable foods relocated until a temperature of 4C or colder can be maintained.
    • 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 noted on the floor under the dishwash counter.- Clean the area and monitor. Pest control abatement measures are in place.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The large white cutting boards have buildup in the cuts and grooves.- The boards require re surfacing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment requires cleaning to remove dried food particles/grease- exteriors of the rice cookers and handles, the exterior of the microwaves and toaster oven. the walk-in cooler floor around the door as well as this door interior, and the metal backsplash behind the cook line equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There are numerous pieces of tape on the exterior of the ice machine cover and lid.- Remove the tape as it is a surface that cannot be properly cleaned and conduct the required repairs of the machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning to remove food particle buildup/grease/grime or dust accumulation:- the area below the dishwash counters, the area by the back kitchen door, ceilings in the kitchen around the air vents, the exteriors of the garbage bins, the floor below the food prep sinks.
  6. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Many shelves in the sliding door coolers are rusting. Replace or refinish the shelves.
  7. Demand Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Containers of portioned raw vegetables (to be cooked) stored below containers of raw meat in the prep cooler.2. Whole chicken/duck hanging to dry in the walk-in cooler are located above boxes of produce.All raw meats must be stored below other foods while in storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal beverages, lunch bag stored in various areas of the kitchen (above food equipment/on food contact surfaces). Corrected at time of inspection.All staff personal belongings are to be stored away from foods, food equipment, food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of frozen raw chicken noted on top of canned goods in the kitchen left to thaw. External temperature measured at 7C. Food relocated to the cooler.High risk foods must be thawed under cold running water or in a cooler at <4 C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked pork in the countertop hot holding unit was measured at 38C, needs to be at >60C. The heating element was not on. The meat was removed and sent to be reheated to >74C.High risk foods must be held at >60C or <4C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Many shelves in the sliding door coolers are rusting. Replace or refinish the shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment requires cleaning to remove grease and food particle buildup; the exteriors of the cook line equipment where grease has built up, the metal storage rack by the food prep sink has dried food spills/particles, the exhaust hood canopy and filters.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: dust accumulation noted on the ceiling around the air vents, the mop sink area, the area where the pails of sweet & sour sauce is stored has accumulation of dried spills, the area under the food prep sinks has accumulation of grime.
  8. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Many shelves in the sliding door coolers are rusting. Replace or refinish the shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The white cutting board on top of the wood chopping block has heavy buildup in the cuts and grooves.If the buildup cannot be removed then resurface or discard the cutting board.