5641 Riverbend Road NW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Tastebuds Takeout & Catering is in the BRANDER GARDENS neighbourhood. BRANDER GARDENS, Edmonton has 14 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 30, 2026, there are 13 (93%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
This restaurant has been inspected 8 times since August 24, 2023, with 4 in compliance, 4 not in compliance, and 0 closures on record.
No violations
7 violations
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.
A probe thermometer was not available/could not be located.
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.
Chlorine sanitizer test papers could not be located.
The Food Handling Permit posted expired at the end of September 2025., - Locate and display the current valid Permit.
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.
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.
No violations
4 violations
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.
The finish on the chest freezer lids has worn., - Requires repair.
Boxes of takeout packaging are stored directly on the floor behind the front service counter., - Store these items up off the floor.
No violations
2 violations
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.
Ceiling tiles around the kitchen air vents have heavy back buildup., - Cleaning required.
No violations
7 violations
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.
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.
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.
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.
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.
Flies noted in the kitchen., - Install pest control abatement measures.
The following equipment requires cleaning: the tops of the chest freezers, the side of the deep fryer and fronts of the cooking equipment.,
Clean utensil storage bins are visibly soiled with food particles and grease. , - Send the storage containers for frequent washing., ,