Skip to content
Loading map…

Good Buddy Restaurant

3026 Granville Drive NW Edmonton AB T5T 4V3 · Food - General

Official record from Alberta →

Inspection summary

Good Buddy Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 19, 2023. The most recent inspection, on November 24, 2025, recorded 2 infractions.

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

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.

  • 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 once on September 19, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on December 19, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on November 24, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 3 times across 3 separate inspections, most recently on November 24, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 times across 3 separate inspections, most recently on November 13, 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.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Loosely woven stainless-steel scrubbers located at wok cooking stations. Discontinue the use of metal scrubbers at cooking stations due to the risk of physical contamination of food items. Metal scrubbers may be used for cleaning utensils at the dishwashing area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -Knives are stored between two worktables. The areas between tables are not easy to clean and sanitize. Please store knives in a clean and easy to sanitize area.- One of the storage bin covers is broken and with duct tape. Replacing the damaged bin is required for ease of cleaning and sanitizing.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed stored in the flour container. Please ensure all scoops are stored outside of food to prevent contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • * The wooden chopping board used for vegetables requires thorough cleaning as well as resurfacing. Please resurface to prevent contamination of food.** A rusty knife was observed been used in cutting vegetables. Please replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The following areas in the facility required deep cleaning:a. Staff washroomb. Kitchen wall and ceilingc. Kitchen sink opposite the dishwasher.*** A cleaning schedule or record was not seen during the inspection. Please make a cleaning schedule and ensure all areas in the facility is thoroughly cleaned.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple food items were stacked one over the other. Food not covered. Please always cover food items when stored in the coolers.Please do not stack food one over the other to prevent potential contamination. Corrected during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The kitchen dishwashing machine is in good working.The glass washing machine in the front bar area is said to be not in use and not in good repair. Service is called for. Please do not use the glass washing machine until it is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Fine dust and dried food items are observed at multiple locations of the food facility's kitchen. Please have a general cleaning and sanitize the indicated area.
  5. Monitoring Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food Safety records are not maintained. Please have written food safety records and maintained up to date. Food safety records help to monitor, take corrective steps to ensure that food process is done in a manner that makes the food safe to eat, and a commercial food establishment must have written procedures designed to ensure its safe and sanitary operation and maintenance.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food racks are stacked one over the other. Please ensure all food stored in closed contaners and not stacked one over the other.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler in the front customer service area is above 4 C. Please adjust or call for service to ensure it is at or below 4C. Please move all potentially hing risk food items to a working cooler.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • For cleaning metal scrubber and a wooden brush used. Loosely woven stainless scourers and partly worn-out brush may create fragments which may likely to end up in the wok, physical contamination. Please discontinue use of metal scrubbers in between food preparation. - Ensure wok is thoroughly inspected prior to preparing food each time to ensure food safety.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape were used on the lid of food storage container. Please ensure the lid is changed for ease of cleaning and sanitization.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Fine dust and dried food items are observed at multiple locations of the food facility's kitchen. Please clean and sanitize the inicated area.

Nearby inspected facilities

Own this business? Add a badge to your website