115 - 10933 23 Avenue NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Good Taste Chinese Takeout & Delivery se trouve dans le quartier KEHEEWIN. KEHEEWIN, Edmonton compte 39 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 26 juin 2026, 34 (87%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Moonga Sashimi
KEHEEWIN
Ce restaurant a été inspecté 7 fois depuis le 6 février 2024, avec 3 conformes, 4 non conformes et 1 fermeture au dossier.
Aucune infraction
6 infractions
Containers of cooked pre-portioned beef being brought out to be left out at room temperature for the supper rush. Facility had just opened. The beef was relocated to the cooler., - High risk foods must be stored at less than 4C or greater than 60C.
Raw shrimp was being thawed in a container of water. , -Thaw high risk foods in the cooler or under cold running water. Shrimp was placed under cold running water.
Operator explained that the sanitizing step is occurring first when manually washing dishware., - Proper manual dishwashing procedures are to: 1. Wash with soapy water 2. Rinse with plain water 3. Sanitize 4. Air Dry. Review this procedure with all staff.
The designated handwash sink is being used to dump food containers, rinse utensils, etc. , - Designated handwash sinks are to be used only for handwashing purposes. Review this with all staff.
Open bags of bulk flour and rice are being stored in the back storage room., - All foods must be stored in sealed containers/bags to prevent possible contamination.
The following areas require cleaning to remove grease and/or dust accumulation: the white shelving above the dishwash sink area, the chest freezer lid, the front of the sliding door cooler, the wall at the end of the cookline equipment, the floor under the woks and the exhaust hood filters above the woks
Aucune infraction
5 infractions
Used cleaning cloths are being left on surfaces instead of being returned to the sanitizer solution. after each use. Corrected
Container of raw egg yolks and a container of raw pork stored above other foods in the cooler. Corrected., - Raw meats, raw eggs to be stored below cooked and/or ready to eat foods.
Staff purse, cell phones, beverages stored on the shelf above the main food prep table., - All staff personal belongings are to be stored away from food handling areas.
3 infractions
A sanitizer solution was prepared after staff observed the inspector enter the kitchen however, staff had already been conducting food handling activities. Corrected., - Sanitizer solutions are to be prepared prior to staff starting food handling activities and readily available at all times.
Numerous containers of raw and cooked meat (temperature measured between 10C-14C) are being brought out to work with and left on the counter., - Store high risk foods in the cooler until staff are ready to handle them. Corrected,
Pails are stored in front of the designated handwash sink., - Keep the space in front of the handwash sink empty at all times to allow easy access to the sink.
1 infraction
Feb 9/24: The chlorine sanitizer test papers onsite are damaged., - Obtain new test papers., , Feb 6/24: Chlorine sanitizer test papers could not be located., - Sanitizer test papers are required to adequately measure the sanitizer concentration.
10 infractions
Used wiping cloths were being left on counters and no readily available sanitizer solution was present., - Prepare an approved sanitizer solution prior to starting any food handling activities and immerse the wiping cloths in the solution after each use., - Staff prepared a 100 ppm chlorine solution.
Raw shrimp thawing in a container of standing water., - Thaw foods under cold running water on in the cooler.
Deep fried beef stored at room temperature was measured at 18C. Staff had left the food out for an extended period of time. Food discarded., - Perishable foods must be stored at <4C or >60C at all times.
The lighting level in the back area of the kitchen is inadequate., - Replace the burnt-out bulbs.
The following areas require cleaning to remove grease and/or dust accumulation: the floor under the cook line equipment, the wall between the upright cooler and deep fryers, the knobs and handles of the gas burner stove and exterior of the heat lamp.
Numerous containers of raw meat were left out at room temperature. External temperature , of the meats measured a at 9C - 12C. Only one cook was on duty at the time., - Smaller amounts of food are to be brought out at a time. Leave perishable foods in the cooler until staff are ready to handle them.
Access to the kitchen handwash sink was blocked by containers/items stored in front of it., - Staff were instructed to relocate the items and ensure that designated handwash sinks are easily accessible at all times.
Open bags of bulk flour and sugar noted in the dry storage room., - All foods must be properly protected from contamination while in storage.
Chlorine sanitizer test papers could not be located., - Sanitizer test papers are required to adequately measure the sanitizer concentration.
Monthly pest control documentation is not available.
The Food Handling Permit on display has expired., - Locate and post the current Permit.
The following areas require cleaning to remove accumulations of food particles and grease: - the exhaust hood filters and canopy, the shelving across from the cook line equipment, the floor in the dry storage room, the microwave stand and area under the dishwash sinks.