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Coulee Tea House 2023

404 Railway Avenue Donalda AB T0B 1H0 · Food - General

Official record from Alberta →

Inspection summary

Coulee Tea House 2023 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 18, 2024. The most recent inspection, on April 23, 2026, recorded 1 infraction.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Food temperature control and Cleaning and sanitizing.

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.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on April 23, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 June 18, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on June 18, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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.

3 inspections

  1. Monitoring Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Most foods are obtained from approved sources such as GFS, and Wholesale (high-risk foods transported in coolers). Meats are inspected and obtained from Read's Butcher Shop.However, eggs were noted to be obtained from Donalda Hutterite Colony, with no indication that they were inspected. Eggs were stored in unlabeled boxes and transferred to re-used cartons (some with old expiry dates, and some labelled uninspected), and placed in coolers for sale. As per the CFIA license registry, Donalda Colony does not appear to be a licensed facility for egg grading. Operators confirmed that eggs would be removed and taken home for personal use, and that inspected, graded eggs from approved sources would be obtained for future sale and use in the establishment. Please watch for required labels on egg packaging to verify an approved source (including a Canada A/Grade A label) and ensure that eggs are only sold within their original cartons going forward.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The one cooler on the north wall is at 6C and should be at 4C. Please check this 2 times a day and make sure its at 4C. It might be on defrost cycle right now.No thermometer in fridge a dedicated thermometer is required. Please purchase a dedicated thermometer and put it fridge and then send me a picture.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The staff were unable to locate the chlorine strips at the time of inspection. They need to be easy to find.I recommend putting up a separate container to hold the strips on the wall. The dishes are not being washed correctly. Sink one is wash Shink with detergent. Sink 2 is rinse sink to wash of soap. Sink three is disinfection sink with chlorine bleach at 100PPM one cap full of bleach per gallon of water. Then test water for chlorine concentration with test strips.Incorrect dishwashing process was being used.
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