Skip to content
Loading map…

Buddy Wonton Seafood Restaurant

10415 80 Avenue NW Edmonton AB T6E 1V1 · Food - General

Official record from Alberta →

Inspection summary

Buddy Wonton Seafood Restaurant has been inspected 13 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on September 21, 2026, recorded 1 infraction.

1 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 15 times across 8 separate inspections, most recently on September 9, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 7 times across 7 separate inspections, most recently on September 9, 2026. 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?

  • 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 3 times across 2 separate inspections, most recently on September 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 17 times across 9 separate inspections, most recently on September 9, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 13 times across 6 separate inspections, most recently on September 9, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

13 inspections

  1. Risk Management 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?
      • Food permit posted is expired from 2025- please post a copy of the updated food permit.
  2. Risk Management 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?
      • Food permit posted is expired from 2025- please post a copy of the updated food permit.
  3. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No readily available food-contact surface sanitizer was observed. Ensure a sanitizer such as 100ppm bleach/chlorine is readily available at all times during food preparation. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several used cleaning cloths were observed to be sitting on the counter when not in use. Ensure cleaning cloths are stored in a sanitizer such as 100ppm bleach/chlorine when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice noted at room temperature (approx. 25C). Chopped veggies noted at room temperature (approx.9C).Ensure food is maintained outside of the temperature danger zone (4-60C),
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher had no detergent. Alarm was on. Please ensure dishes are washed and sanitized.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Outstanding from a previous inspection:No bleach/chlorine test strips were observed. Ensure bleach/chlorine test strips are acquired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel at kitchen handsink. Paper towel dispenser is out of batteries.
    • 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?
      • AHS Pest Control checklist isn't being maintained monthly for the self-monitoring of 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 is expired from 2025- please post a copy of the updated food permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several food storage container was observed with several cracks that make the surface rough and difficult to clean. Ensure equipment is maintained to be smooth and easy to clean. The operator discarded the indicated container during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding from previous inspection:The storage room beside the front washrooms was observed to be disorganized. Ensure that the indicated storage room is organized to help facilitate effective cleaning and sanitizing.In addition, several areas noted to be needing sanitation. Areas discussed onsite.
  4. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No bleach/chlorine test strips were observed. Ensure bleach/chlorine test strips are acquired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The storage room beside the front washrooms was observed to be disorganized. Ensure that the indicated storage room is organized to help facilitate effective cleaning and sanitizing.
  5. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No readily available food-contact surface sanitizer was observed. Ensure a sanitizer such as 100ppm bleach/chlorine is readily available at all times during food preparation. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several used cleaning cloths were observed to be sitting on the counter when not in use. Ensure cleaning cloths are stored in a sanitizer such as 100ppm bleach/chlorine when not in use. The operator placed the indicated cleaning cloths in a 100ppm bleach/chlorine sanitizer during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several scoops without handles were observed in dry product such as flour and sugar in the back dry storage room. Ensure scoops with handles are acquired to help prevent contamination of the food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No bleach/chlorine test strips were observed. Ensure bleach/chlorine test strips are acquired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several knives were observed to be stored on a wall-mounted metal knife storage rack that was observed with a buildup of grime. Ensure utensils are stored in a clean manner to help prevent contamination. The operator placed the indicated knives in the dishwasher during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A blue plastic food storage container was observed with several cracks that make the surface rough and difficult to clean. Ensure equipment is maintained to be smooth and easy to clean. The operator discarded the indicated container during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of grime was observed on the floor beneath the grill line. 2. A buildup of grime was observed on the soap dispenser at the handwashing sink near the grill line. 3. The wall beside the handwashing sink near the grill line was observed with a buildup of grime. 4. A buildup of grime and/or food debris was observed on the upright cooler door handles. 5. A buildup of food debris was observed on the wall mounted metal knife storage holder. 6. In the staff washroom, a buildup of grime was observed on the floor. 7. Several unused upright coolers were observed with a buildup of grime. 8. The storage room beside the front washrooms was observed to be disorganized. 1-7. Ensure that the indicated areas are cleaned and sanitized. 8. Ensure that the indicated storage room is organized to help facilitate effective cleaning and sanitizing.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips are required to measure surface sanitizer (100 ppm required).
  8. Risk Management Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls are used to scoop bulk dry goods (flour, etc). Only use scoops with handles and store them upright.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips are required to measure surface sanitizer (100 ppm required).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel at kitchen handsink. Paper towel dispenser is out of batteries.
    • 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?
      • AHS Pest Control checklist isn't being maintained monthly for the self-monitoring of 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 is expired from 2020 - please post a copy of the updated food permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two light fixtures are missing light covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility requires a deep clean, including but not limited to the following areas:-cook lines (cooking equipment, floors, walls)-grease traps-interior and exterior of most coolers-exterior of bulk dry good bins-ceiling tiles
  9. Risk Management Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls are used to scoop bulk dry goods (flour, etc). Only use scoops with handles and store them upright.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips are required to measure surface sanitizer (100 ppm required).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel at kitchen handsink. Paper towel dispenser is out of batteries.
    • 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?
      • AHS Pest Control checklist isn't being maintained monthly for the self-monitoring of 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 is expired from 2020 - please post a copy of the updated food permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two light fixtures are missing light covers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fume hood canopy is overdue for professional cleaning (was due Dec 2024). Please schedule this.Grease trap in closet area is dirty/greasy - grease trap servicing recommended.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility requires a deep clean, including but not limited to the following areas:-cook lines (cooking equipment, floors, walls)-grease traps-interior and exterior of most coolers-exterior of bulk dry good bins-ceiling tiles
  10. Risk Management Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw food is stored above produce and/or ready to eat foods inside of several coolers. Ensure raw food is always stored below produce/ready to eat food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls are used to scoop bulk dry goods (flour, etc). Only use scoops with handles and store them upright.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips are required to measure surface sanitizer (100 ppm required).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel at kitchen handsink. Paper towel dispenser is out of batteries.
    • 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?
      • AHS Pest Control checklist isn't being maintained monthly for the self-monitoring of 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 is expired from 2020 - please post a copy of the updated food permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two light fixtures are missing light covers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fume hood canopy is overdue for professional cleaning (was due Dec 2024). Please schedule this.Grease trap in closet area is dirty/greasy - grease trap servicing recommended.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility requires a deep clean, including but not limited to the following areas:-cook lines (cooking equipment, floors, walls)-grease traps-interior and exterior of most coolers-exterior of bulk dry good bins-ceiling tiles
  11. Monitoring Inspection

    15 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several wet/used cleaning cloths observed on food contact surfaces when not in use. Ensure these are stored in a sani bucket when not in immediate use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sani bucket not prepared in back kitchen - corrected.Sani bucket in front area measured 0 ppm chlorine - corrected.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Two pairs of disposable gloves were stored on the table. Ensure disposable gloves are not being reused.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw food is stored above produce and/or ready to eat foods inside of several coolers. Ensure raw food is always stored below produce/ready to eat food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls are used to scoop bulk dry goods (flour, etc). Only use scoops with handles and store them upright.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A cooler was missing a thermometer - corrected onsite.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Processed (cut/sliced/chopped) vegetables including carrots, celery and sprouts were out at room temperature. Ensure cut vegetables are stored under 4C (in a cooler or ice bath). The vegetables were moved into the walk-in cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips are required to measure surface sanitizer (100 ppm required).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel at kitchen handsink. Paper towel dispenser is out of batteries.
    • 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?
      • AHS Pest Control checklist isn't being maintained monthly for the self-monitoring of 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 is expired from 2020 - please post a copy of the updated food permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two light fixtures are missing light covers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fume hood canopy is overdue for professional cleaning (was due Dec 2024). Please schedule this.Grease trap in closet area is dirty/greasy - grease trap servicing recommended.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No paper towel in staff bathroom and men's bathroom - corrected onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility requires a deep clean, including but not limited to the following areas:-cook lines (cooking equipment, floors, walls)-grease traps-interior and exterior of most coolers-exterior of bulk dry good bins-ceiling tiles
  12. 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?
      • There is a gap underneath the back door in the 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?
      • A light cover above the dish area is missing.
  13. Risk Management 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?
      • There is a gap underneath the back door in the 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?
      • A light cover above the dish area is missing.

Nearby inspected facilities

Own this business? Add a badge to your website