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Tasty World Chinese Restaurant

4347 50 Street NW Edmonton AB T6L 7E8 · Food - General

Official record from Alberta →

Inspection summary

Tasty World Chinese Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 20, 2024. The most recent inspection, on August 31, 2026, recorded 3 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 3 times on September 16, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 September 16, 2025. 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 4 times across 3 separate inspections, most recently on August 31, 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 2 times across 2 separate inspections, most recently on August 31, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on June 20, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

6 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - The dry food in the food bins were uncovered.- The food in the cooler in the buckets were uncovered. Staff covered the food during inspection.Ensure food is always well protected/covered.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The hand sink was being used for food prep and not accessible during inspection. Ensure hand sink is only used for handwashing and accessible at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area need cleaning;1. Ceiling above the cook line2. Dry storage bin3. Rice cooker.4. Beneath the hand sink.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the main food preparation area was observed without paper towels in a dispenser. Ensure paper towels are available in a dispenser at the indicated handwashing sink.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No readily available food-contact surface sanitizer such as 100ppm bleach/chlorine was observed. Ensure a sanitizer is readily available at all times. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several used cleaning cloths were observed on the counters. Ensure used cleaning cloths are stored inside a sanitizer such as 100ppm bleach/chlorine or placed in the laundry after use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was measured at 0ppm bleach/chlorine sanitizer with bleach/chlorine sanitizer test strips. Ensure the indicated dishwasher is repaired to maintain a concentration of 100ppm bleach/chlorine.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the main food preparation area was observed without paper towels in a dispenser. Ensure paper towels are available in a dispenser at the indicated handwashing sink.
    • 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?
      • No written pest control record was observed to be maintained. Ensure a written pest control record is completed and maintained onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Buildup of grime on wall to the back exit door. 2. Buildup of food debris on back upright cooler. 3. Buildup of grime on front door near the handle. 4. A buildup of grime was observed on the large chest freezer near the exit door. 1-4. Ensure that the indicated areas are cleaned and sanitized.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease and food debris observed on and inside of food equipment (griddle, filters for the exhaust hood, interior and exterior of the food prep cooler, interior and exterior of the upright storage coolers).

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