Skip to content
Loading map…

Tastebuds Takeout & Catering

5641 Riverbend Road NW Edmonton AB T6H 5K4 · Food - General

Official record from Alberta →

Inspection summary

Tastebuds Takeout & Catering has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 21, 2024. The most recent inspection, on November 21, 2025, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times on November 14, 2025. 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 once on November 14, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 4 times across 2 separate inspections, most recently on November 14, 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 2 times across 2 separate inspections, most recently on November 14, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on November 14, 2025. For example: 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?

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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of diced cooked chicken on the counter was measured at 19C. The staff member on duty stated that this must of been left from the previous day. The chicken was discarded.- 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?
      • A probe thermometer was not available/could not be located.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff in the process of reheating cooked rice in the microwave. A temperature of only 62C was measured. The staff member on duty was not aware of the required minimum reheating temperature of 74C. Review this with all staff.
    • 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.
    • 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 posted expired at the end of September 2025.- Locate and display the current valid Permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Dirty metal trays from the previous day left on the shelf next to the Order Screen table. 2. Grease accumulation observed on the side of the deep fryer. 3. The exterior of the microwave is very greasy to the touch.4. Metal lids for the large pots are stored on top of a ladder - the ladder is dirty and the pot lid edges are also dirty. Do not store equipment on the ladder and ensure all equipment is properly cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/surfaces require cleaning.1. Dust accumulation observed on the walls in several areas of the kitchen. 2. The metal shelf below the main food preparation table is very greasy to the touch. 3. Newspaper tray liners and aluminum foil lining some shelves is visibly dirty. Discontinue the practice of lining surfaces Newspaper and foil are not surfaces that can be properly cleaned.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment/utensils require cleaning to remove food particle and/or grease accumulation: the back and side of the deep fryer, the top of the gas burners, the small mixer parts, the "clean" utensil storage bins located across from the cook line. Metal trays/lids noted stored on a dirty ladder.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The finish on the chest freezer lids has worn.- Requires repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Boxes of takeout packaging are stored directly on the floor behind the front service counter.- Store these items up off the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Tablecloths used to cover the table where orders are taken and unused equipment are dirty and worn.- Discontinue the use of cloth tablecloths in the kitchen.

Nearby inspected facilities

Own this business? Add a badge to your website