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Taste Buds Restaurant

4818 50 Street Elk Point AB T0A 1A0 · Food - General

Official record from Alberta →

Inspection summary

Taste Buds Restaurant has been inspected 12 times by Alberta Health Services (Environmental Public Health) since November 3, 2023. The most recent inspection, on February 20, 2026, recorded 2 infractions.

1 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 7 times across 5 separate inspections, most recently on May 14, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 4 separate inspections, most recently on January 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 January 25, 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?

  • 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 13 times across 11 separate inspections, most recently on February 20, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 8 times across 6 separate inspections, most recently on February 20, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

12 inspections

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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.
  6. 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.
  7. 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.
  8. 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
  9. 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
  10. 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
  11. 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.
  12. Risk Management Inspection

    0 infractions

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