Cork & Crate Estates - Tea House
10 - 32061 Range Road 21 Mountain View County AB T4H 4G1 · Food - General
Inspection summary
Cork & Crate Estates - Tea House has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 25, 2024. The most recent inspection, on August 25, 2026, found no infractions.
3 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
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 5 times across 4 separate inspections, most recently on August 11, 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 once on August 11, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 8 times across 6 separate inspections, most recently on August 11, 2026. For example:
Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
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 once on August 7, 2025. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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.
9 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe thermometer was not available onsite to verify food holding temperatures. Provide a suitable probe or infrared thermometer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The chlorine test strips available in the dishwashing area is not suitable for use in measuring sanitizing concentrations of chlorine, as they are intended for pool chlorine and do not have an available colour guide for concentration verification. Provide suitable chlorine test strips to verify chlorine concentration in prepared sanitizer.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The kitchen counter nearest the door has a gap between the work surface and backsplash, exposing a gap and damaged areas that would be difficult to properly clean.The side of the kitchen counter nearest the door has an exposed raw wood edge, making the surface difficult to clean as needed. Repair indicated areas to render surfaces smooth and easily cleanable.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The most recent bacteriological water sample was submitted in March of 2025. Monthly water sampling is a requirement of your food handling permit. Submit a routine bacteriological water sample for every month that this facility is in operation.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Risk Management 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)?
- Test strips to verify the concentration of food-grade sanitizer were not available onsite. Acquire suitable test strips (for chlorine and/or quats) to verify food grade concentrations.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A damaged section of wall was noted behind the coffee drink preparation area. Staff indicated that wall is undergoing renovation to install water line for espresso maker. Repair wall or otherwise cover damaged area to render surface smooth and easily cleanable.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A paper towel holder was not available for the tea house handwashing sink. Provide a holder for the sanitary dispensing of paper towel.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The most recent bacteriological water sample was submitted in March of 2025. Monthly water sampling is a requirement of your food handling permit. Submit a routine bacteriological water sample for every month that this facility is in operation.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips to verify the concentration of food-grade sanitizer were not available onsite. Acquire suitable test strips (for chlorine and/or quats) to verify food grade concentrations.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The most recent bacteriological water sample received from this facility was unsatisfactory.Submit a satisfactory bacteriological water sample from this site prior to conducting any future food handling.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A damaged section of wall was noted behind the coffee drink preparation area. Staff indicated that wall is undergoing renovation to install water line for espresso maker. Repair wall or otherwise cover damaged area to render surface smooth and easily cleanable.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The two-compartment sink in this facility do not have plugs or other observed means of producing basins for manual dishwashing. Manual dishwashing would be expected to some extent based on Chinaware used, and for any other dishware not suitable or practical for washing and sanitizing via the domestic dishwasher onsite.Acquire suitable plugs to hold water for two-compartment sink manual dishwashing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips to verify the concentration of food-grade sanitizer were not available onsite. Acquire suitable test strips (for chlorine and/or quats) to verify food grade concentrations.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The most recent bacteriological water sample received from this facility was unsatisfactory.Submit a satisfactory bacteriological water sample from this site prior to conducting any future food handling.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A damaged section of wall was noted behind the coffee drink preparation area. Staff indicated that wall is undergoing renovation to install water line for espresso maker. Repair wall or otherwise cover damaged area to render surface smooth and easily cleanable.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions