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Bestea Bubble Tea and Snack Shop

601 6 Avenue SE Slave Lake AB T0G 2A3 · Food - General

Official record from Alberta →

Inspection summary

Bestea Bubble Tea and Snack Shop has been inspected 11 times by Alberta Health Services (Environmental Public Health) since January 3, 2024. The most recent inspection, on August 11, 2026, found no infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 across 3 separate inspections, most recently on January 13, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on July 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 July 28, 2026. 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 3, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 7 times across 4 separate inspections, most recently on July 28, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The following was observed to be uncovered: 1. Vegetable lumpia (spring rolls) on a sheet pan in the white chest freezer. 2. Sliced lemons in the white stand-up fridge Operator was able transfer the above noted items into sealed Ziploc bags when requested.Ensure that food items are stored in suitable containers and/or covered with a lid to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There are sections of the ceiling exposed without ceiling tiles in the back area where dry packaged food items are stored. This area has been designated for food storage only, and no food preparation is allowed.Ensure that all stored food items in this area are placed in storage containers with a lid to prevent contamination of stored food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There is a significant amount of non-food facility related clutter in the following areas: 1. The back of kitchen where the three compartment sink and food storage area are located2. Infront of the two large chest freezers in the food storage area in the back of the kitchen Remove everything not needed for daily food preparation, improving access for cleaning and reducing the risk of cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff's personal food items (A box of Domino's pizza and a bottle of Pedialyte) were observed to be stored in the reach in fridge in the dining area.Staff removed the Pedialyte bottle from the fridge and labeled the pizza box during the inspection when requested. Ensure that personal staff items not associated with the operation of the facility are stored separately and labeled that they are for staff use only to prevent accidental misuse/cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The thermometer equipped in the reach in fridge in the dining area was observed to be in disrepair. Ensure that all cold storage units (refrigerators and freezers) are equipped with a functional thermometer at all times to verify that safe food storage temperatures (4 degrees C or lower) are being maintained. **Note: Fridge temperature was verified at a temperature of -2.6 degrees C with Public Health Inspector's thermometer at the time of inspection.
    • 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?
      • Weather stripping/door sweep on the back exterior door is observed to be in disrepair. Daylight can be seen from the outside through the visible gap at the bottom of the door. Exterior openings must be properly sealed/pest proofed to deter/prevent the entry of pests.Ensure the weather stripping/door seal is repaired/replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixtures on the ceiling in the following areas are observed without protective coverings:1. Back of kitchen where the three compartment sink and food storage area are located2. Back dry food storage area where kitchen utensils and two large chest freezers are located Operator was unable to verify if the bulbs in the above noted areas are shatter proof. Ensure that all light fixtures have shatter proof bulbs OR protective coverings installed to protect food storage and handling areas from contamination in the event that a bulb breaks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A grey bin of sugar under the food preparation table contained a ceramic ramekin stored directly in the food product. Operator removed the ramekin from the sugar bin when requested. Public Health Inspector provided education on the use of proper scoops for bulk food products and to ensure that scoops are stored in an upright position (handle facing up).Ensure that scoops used to dispense bulk foods have a handle and are properly stored (with the handle facing up) to prevent contamination. A scoop that is made of a more durable and suitable food grade material shall be used (metal or plastic).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are cluttered and disorganized: 1. The back of kitchen where the three compartment sink and food storage area are located2. The dry food storage area where kitchen utensils and two large chest freezers are locatedEnsure the areas noted above are organized and decluttered to improve access for cleaning and to provide kitchen staff with sufficient space to move safely and efficiently throughout the kitchen.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine (bleach) test strips in the facility were observed to have expired (EXP: 10/2025). Ensure that new test strips are obtained to accurately test and verify the concentration of sanitizer solutions for effective sanitization of food contact surfaces and food equipment.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A clear spray bottle of water was observed to be unlabeled. Operator labeled the container appropriately during the inspection.All bottles/containers must be labeled to easily identify their contents and prevent accidental misuse.
  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer solution bucket within the kitchen was tested and measured at a concentration of 50 ppm. Operator was able to make a new bleach solution, which was tested and measured at a concentration of 100 ppm. Ensure that sanitizer solutions are prepared at adequate concentrations and monitored regularly throughout operation with a chemical testing device (test strips). Sanitizer solutions must be remade as required for effective sanitization of food contact surfaces and equipment.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Food Safety Certificate was observed to be expired (Expired in June 2024). Operator is currently retaking a course in Food Safety and is in progress of having in completed.In a commercial food establishment where there are 5 or fewer food handlers working on the premises, at least one individual must hold a valid certificate in food hygiene and sanitation. Ensure to send a picture of certificate of completion to PHI once obtained.**Update (Jan. 17, 2024): During the inspection, operator stated they have completed required course modules and only has to complete the final exam. Operator verbally told PHI they would complete the course by Monday January 20.
  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer solution bucket within the kitchen was tested & measured between 10 - 50 ppm. Operator was able to make a new bleach solution, which was tested & measured between 100 - 200 ppm. Ensure that all sanitizer solutions are prepared at adequate concentrations and monitored regularly with a chemical testing device (test strips) for effective sanitization of food contact surfaces & equipment.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food Safety Certificate was observed to be expired (Expired in June 2024). Operator is currently retaking a course in Food Safety and is in progress of having in completed.In a commercial food establishment where there are 5 or fewer food handlers working on the premises, at least one individual must hold a valid certificate in food hygiene and sanitation. Ensure to send a picture of certificate of completion to PHI once obtained.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Three plastic spatulas (two red & one blue) were observed in disrepair. All three utensils were discarded during the inspection. Ensure that all food equipment and utensils are maintained in a good working condition so they can be properly cleaned and sanitized.
  9. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food preparation was noted in the back area with sections of the ceiling exposed without ceiling tiles. This area has been designated for food storage only, and no food preparation is allowed. Operator moved all items used for cooking to the front kitchen space during the inspection.Ensure that all cooking and re-heating of foods are done in the front area where ceiling surfaces are covered with tiles in good repair to prevent contamination of foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • One bulk storage container in the dry storage area had a plastic bowl inside for scooping. Operator removed the bowl during the inspection.Utensils used for dispensing bulk food products should have handles of sufficient length so as to prevent the portion of the utensil that is handled by food service people from coming in contact with the bulk food supply.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food preparation was noted in the back area with sections of the ceiling exposed without ceiling tiles. This area has been designated for food storage only, and no food preparation is allowed.Ensure that all cooking and re-heating of foods are done in the front area where ceiling surfaces are covered with tiles in good repair to prevent contamination of foods.
    • 09. Are chemicals stored and handled in a safe manner?
      • One spray bottle was noted to be without adequate labelling to identify the content. Operator corrected the violation during inspection.Ensure that all spray bottles are properly labelled to prevent misuse of hazardous chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The gravy in hot holding unit was measured at 55 degrees Celsius. Operator turned the unit back on to increase the temperature during inspection.Ensure that all foods in hot holding are kept at or above 60 degrees Celsius.

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