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Good Taste Chinese Takeout & Delivery

115 - 10933 23 Avenue NW Edmonton AB T6J 7B9 · Food - General

Official record from Alberta →

Inspection summary

Good Taste Chinese Takeout & Delivery has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 6, 2024. The most recent inspection, on February 18, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 6 times across 3 separate inspections, most recently on February 11, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 5 separate inspections, most recently on February 11, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on February 6, 2024. 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 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 4 separate inspections, most recently on February 11, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 separate inspections, most recently on February 11, 2026. 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. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open bags of bulk flour and rice are being stored in the back storage room.- All foods must be stored in sealed containers/bags to prevent possible contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Containers of cooked pre-portioned beef being brought out to be left out at room temperature for the supper rush. Facility had just opened. The beef was relocated to the cooler.- High risk foods must be stored at less than 4C or greater than 60C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw shrimp was being thawed in a container of water. -Thaw high risk foods in the cooler or under cold running water. Shrimp was placed under cold running water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator explained that the sanitizing step is occurring first when manually washing dishware.- Proper manual dishwashing procedures are to: 1. Wash with soapy water 2. Rinse with plain water 3. Sanitize 4. Air Dry. Review this procedure with all staff.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The designated handwash sink is being used to dump food containers, rinse utensils, etc. - Designated handwash sinks are to be used only for handwashing purposes. Review this with all staff.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning to remove grease and/or dust accumulation: the white shelving above the dishwash sink area, the chest freezer lid, the front of the sliding door cooler, the wall at the end of the cookline equipment, the floor under the woks and the exhaust hood filters above the woks
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths are being left on surfaces instead of being returned to the sanitizer solution. after each use. Corrected
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Container of raw egg yolks and a container of raw pork stored above other foods in the cooler. Corrected.- Raw meats, raw eggs to be stored below cooked and/or ready to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff purse, cell phones, beverages stored on the shelf above the main food prep table.- All staff personal belongings are to be stored away from food handling areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The lighting level in the back area of the kitchen is inadequate.- Replace the burnt-out bulbs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning to remove grease and/or dust accumulation: the floor under the cook line equipment, the wall between the upright cooler and deep fryers, the knobs and handles of the gas burner stove and exterior of the heat lamp.
  5. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was prepared after staff observed the inspector enter the kitchen however, staff had already been conducting food handling activities. Corrected.- Sanitizer solutions are to be prepared prior to staff starting food handling activities and readily available at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Numerous containers of raw and cooked meat (temperature measured between 10C-14C) are being brought out to work with and left on the counter.- Store high risk foods in the cooler until staff are ready to handle them. Corrected
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Pails are stored in front of the designated handwash sink.- Keep the space in front of the handwash sink empty at all times to allow easy access to the sink.
  6. 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)?
      • Feb 9/24: The chlorine sanitizer test papers onsite are damaged.- Obtain new test papers.Feb 6/24: Chlorine sanitizer test papers could not be located.- Sanitizer test papers are required to adequately measure the sanitizer concentration.
  7. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths were being left on counters and no readily available sanitizer solution was present.- Prepare an approved sanitizer solution prior to starting any food handling activities and immerse the wiping cloths in the solution after each use.- Staff prepared a 100 ppm chlorine solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open bags of bulk flour and sugar noted in the dry storage room.- All foods must be properly protected from contamination while in storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw shrimp thawing in a container of standing water.- Thaw foods under cold running water on in the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deep fried beef stored at room temperature was measured at 18C. Staff had left the food out for an extended period of time. Food discarded.- Perishable foods must be stored at <4C or >60C at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Numerous containers of raw meat were left out at room temperature. External temperature of the meats measured a at 9C - 12C. Only one cook was on duty at the time.- Smaller amounts of food are to be brought out at a time. Leave perishable foods in the cooler until staff are ready to handle them.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test papers could not be located.- Sanitizer test papers are required to adequately measure the sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Access to the kitchen handwash sink was blocked by containers/items stored in front of it.- Staff were instructed to relocate the items and ensure that designated handwash sinks are easily accessible at all times.
    • 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?
      • Monthly pest control documentation is not available.
    • 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?
      • The Food Handling Permit on display has expired.- Locate and post the current Permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning to remove accumulations of food particles and grease: - the exhaust hood filters and canopy, the shelving across from the cook line equipment, the floor in the dry storage room, the microwave stand and area under the dishwash sinks.

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