Taste Buds Restaurant
4818 50 Street Elk Point AB T0A 1A0 · Food - General
13 inspections
- Risk Management Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Ensure that once flour and sugar bags are opened - they are transferred in food grade storage containers that can be sealed to prevent pest entry.20-Feb-2026- Repeated violation - ensure this is corrected prior to re-inspection
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some broken tiles in the kitchen area. Ensure that tiles are replaced, floor is smooth, easy to clean and impervious to moisture. This will help facilitate sanitary condition in the kitchen area.Sept. 2025 - repeated violation - Ensure this is addressedDec. 2025 - repeated violation - Ensure this is addressedFeb. 2026 - repeated violation - Ensure this is addressed
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Ensure that once flour and sugar bags are opened - they are transferred in food grade storage containers that can be sealed to prevent pest entry.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cooked rice was left exposed in the walk-in cooler. Operator indicated rice was cooked 3-days ago and was not undergoing cooling.Please ensure that food is protected from contamination during storage.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen chicken was observed thawing at room temperature. Operator indicated it was removed from freezer 20min ago. Ensure that you thaw frozen food items using the following methods to prevent contamination:- In the refrigerator,- Cook immediately- Microwave- Under cold running water
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some broken tiles in the kitchen area. Ensure that tiles are replaced, floor is smooth, easy to clean and impervious to moisture. This will help facilitate sanitary condition in the kitchen area.Sept. 2025 - repeated violation - Ensure this is addressedDec. 2025 - repeated violation - Ensure this is addressed
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some broken tiles in the kitchen area. Ensure that tiles are replaced, floor is smooth, easy to clean and impervious to moisture. This will help facilitate sanitary condition in the kitchen area.Sept. 2025 - repeated violation - Ensure this is addressedDec. 2025 - repeated violation - Ensure this is addressed
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Three uncooked eggs were noted at 14C. Operator was unsure of how long it's been in cooler, which was at 17C. Therefore, operator asked to discard the eggs which he did.Ensure that eggs are at 7C or less at all times.
- 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/dispenser in the washroom - soap dispenser not working.Operator indicated that I will be fixed by end of the day.Ensure that hand wash sinks are fully equipped with soap, paper towel and warm running water at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some broken tiles in the kitchen area. Ensure that tiles are replaced, floor is smooth, easy to clean and impervious to moisture. This will help facilitate sanitary condition in the kitchen area.Sept. 2025 - repeated violation - Ensure this is addressed
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Kitchen standing fridge temperature was at 17C. Operator indicated that it was having problems and has asked the technician to come in to fix it.In the meantime, avoid storing high risk and perishable items in the fridge.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ensure that the following areas are kept clean and sanitary:- Kitchen floors - buildup of dirt and grease observed on the floors.- Cookline equipment - scrub surface of stainless steel to remove dirt and grease
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer at 200ppm chlorine.This was corrected and 100ppm chlorine was achieved.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Vent is due for maintenance - April 2025.Ensure maintenance is conducted to prevent fire hazard.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some broken tiles in the kitchen area. Ensure that tiles are replaced, floor is smooth, easy to clean and impervious to moisture. This will help facilitate sanitary condition in the kitchen area.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dirty knives were noted in the knife rack. Ensure that dirty knives are returned to the sink/dishwasher for washing and sanitation.This was corrected during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several used wiping cloths were noted on the food prep table. Ensure that used wiping cloths are returned to the sanitizer solution after each use to prevent cross contamination.This was corrected during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution was at 200ppm. Ensure that bleach solution is at 100ppm for sanitizing purposes to prevent contamination of food.This was corrected during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Improper cooling of cooked vegetable was noted. Coked vegetable was in a large bowlPotentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60C to 20C or less within two hours and then from 20C to 4Cor less within 4 hours.Large volume of cooked food takes longer to cool, therefore by reducing the volume of the food in an individual smaller container, the rate of cooling is dramatically increased and opportunity for pathogen growth is minimized.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some broken tiles in the kitchen area. Ensure that tiles are replaced, floor is smooth, easy to clean and impervious to moisture. This will help facilitate sanitary condition in the kitchen area.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Kitchen utensils were noted stored with business end facing upwards. Ensure that utensils are stored with business end facing downwards to prevent contamination. The handles are to be accessible to during storage.This was corrected during inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cooked rice and meat were noted uncovered in the walk-in cooler. Ensure that cooked items are covered during storage to prevent contamination, except when cooling.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Personal medications stored alongside food items in the refrigeration unit.Ensure that items not associated with food are stored away from food, especially personal items that could potentially contaminate food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer was missing from the standing fridge in the kitchen. Ensure you have an internal thermometer for temperature monitoring. This was replaced and corrected during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Above the hood vent requires cleaning with grease and dirt noted on the top. Ensure that this area is cleaned to prevent fire hazard. *Repeated violation 13-Dec-23*Repeated violation 25-Jan-2024*Repeated violation 13-Sept-2024This is a fire hazard - please clean and maintain.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution was at 0ppm. This was corrected during the inspection and 100ppm bleach solution was achieved.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Kitchen utensils and cutlery stored with business end facing upward. Ensure that the business end of the utensils are stored facing downward to prevent handling and contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- Above the hood vent requires cleaning with grease and dirt noted on the top. Ensure that this area is cleaned to prevent fire hazard. *Repeated violation 13-Dec-23*Repeated violation 25-Jan-2024
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloth noted on food prep counter. Ensure that used wiping cloths are returned to sanitizer solution after each use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Personal (winter jacket and bags) items noted on food. Ensure that items not associated with food are separated to prevent contamination. Do provide a separate place for personal 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?
- Pest control records are unavailable. Ensure pest is monitored monthly and results documented.
- 23. Is the facility maintained in a clean and sanitary condition?
- Above the hood vent requires cleaning with grease and dirt noted on the top. Ensure that this area is cleaned to prevent fire hazard. *Repeated violation 13-Dec-23*Repeated violation 25-Jan-2024
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Above the hood vent requires cleaning with grease and dirt noted on the top. Ensure that this area is cleaned to prevent fire hazard. *Repeated violation 13-Dec-23
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution at 0ppm chlorine. New bucket made and 100ppm chlorine solution achieved.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths noted on food prep counter. Ensure you return used cleaning cloths to sanitizer solution after each use to prevent cross contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Vegetable was observed soaked in water basin on the floor next to the washroom. Ensure that food items are stored off the floor and away from possible sources of contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- Above the hood vent requires cleaning with grease and dirt noted on the top. Ensure that this area is cleaned to prevent fire hazard.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloths noted on the food prep counter. Ensure that all used wiping cloths are returned to the sanitizer solution after each use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Plastic scoop handle in contact with food (Flour, Sugar). Ensure that items not associated with food are separated to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked rice noted in a large plastic container to be cooling at room temperature. Ensure you follow the appropriate cooling techniques by using smaller containers and place in the walk in cooler.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust and grease build up above the exhaust hood vent. Ensure that these area is cleaned and sanitized to prevent fire hazard.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?