Tastebuds Takeout & Catering
5641 Riverbend Road NW Edmonton AB T6H 5K4 · Food - General
8 inspections
- Risk Management Inspection
0 infractions
- 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- 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.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A large pot of curd (measured at 20C) in the walk-in cooler was tightly covered prior to the cooling process being completed.- Do not tightly cover foods that are in the cooling process until a temperature of <4C is achieved. Corrected.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ceiling tiles around the kitchen air vents have heavy back buildup.- Cleaning required.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Containers of raw meat in the walk-in cooler were stored above and next to cooked foods and raw produce.- Raw meats/raw seafood must be stored below all other foods.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Several uncovered containers of food observed in the dry storage room.- All foods must be protected from possible contamination during storage.2. Bulk food dispensers without handles are being used and stored directly in the foods.- Use dispensers with handles and store in a holder or in a manner that the handle does not touch the food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Two smaller containers of cooked rice left on top of the microwave were measured at 28C and 31C. Food discarded.- High risk perishable foods must be held at >60c or <4C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Large pot of Chicken Biryani left out to cool at room temperature for approximately 8 hours. (Temperature measured at 14C). Food discarded.- High risk perishable foods must be cooled rapidly. Proper cooling practices reviewed with the staff.
- 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?
- Flies noted in the kitchen.- Install pest control abatement measures.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment requires cleaning: the tops of the chest freezers, the side of the deep fryer and fronts of the cooking equipment.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Clean utensil storage bins are visibly soiled with food particles and grease. - Send the storage containers for frequent washing.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?