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Dream Tea House

2160 109 Street NW Edmonton AB T6J 7C1 · Food - General

Official record from Alberta →

Inspection summary

Dream Tea House has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 23, 2024. The most recent inspection, on May 20, 2025, found no infractions.

3 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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 4 times across 2 separate inspections, most recently on May 13, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 13, 2025. For example: Are chemicals stored and handled in a safe manner?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 2 separate inspections, most recently on May 13, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on May 13, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times on April 23, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Numerous used wiping cloths were observed on counters.- Immerse the wiping cloths in the sanitizer solutions after each use.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles of cleaning supplies are not labeled as to contents.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0 ppm chlorine detected in the dishwasher rinse cycle, needs to be at minimum 100 ppm chlorine.- Manually wash all dishware/utensils at the 2 compartment sink until the dishwasher is dispensing 100 ppm chlorine. Single use disposable customer utensils are used.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Black buildup noted on the back of the oven and grease accumulation noted on the exhaust hood filters. - Cleaning is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: dust accumulation noted on the ceiling above the front service counter, exteriors of the garbage cans have black buildup, the floor at the end of the cookline equipment, the wood platform in the kitchen is dirty and the paint has worn.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Black buildup along the wall edges and under/around the customer garbage counter.- Cleaning required2. Men's washroom toilet bowl and area are dirty.- More frequent cleaning is required.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    7 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?
      • No time labelling noted on the cooked tapioca balls being left at room temperature. This product can be held for a maximum of 2 hours at room temperature and then must be discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open food containers stored around the front area handwash sink exposing foods to possible contamination from splashes. - Keep the area around the sink empty.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0 ppm chlorine detected in the dishwasher rinse cycle, needs to be at minimum 100 ppm.- Staff had allowed the sanitizer bucket to run dry. A new solution was hooked up, the pump was primed and 100 ppm chlorine was then measured in the rinse cycle.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff are not testing the dishwasher sanitizer concentration on a daily basis.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Observed staff using the designated hand wash sink in the front food handling area for other purposes.- Designated handwash sinks are to be used solely for handwashing purposes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.Grease accumulation is noted on the side of the deep fryer and the back area of the flat top grill.2. Food particles noted around the wood pallet in the kitchen.3. The sliding door cooler door fronts and the microwave are greasy to the touch.- Cleaning required
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Re-usable stir spoons, scoops, ladles are being stored in a container of dirty water in between uses.- Proper storage practices reviewed.

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