Dream Tea House
2584 - 8882 170 Street NW Edmonton AB T5T 4J2 · Food - General
Inspection summary
Dream Tea House has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 15, 2024. The most recent inspection, on June 3, 2025, found no infractions.
1 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, Pests 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 3 times across 2 separate inspections, most recently on May 27, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 3 times across 3 separate inspections, most recently on May 27, 2025. 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?
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 January 3, 2025. 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 5 times across 3 separate inspections, most recently on February 19, 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 3 times across 2 separate inspections, most recently on May 27, 2025. 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.
6 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used, soiled cleaning cloths were being left on food contact surfaces. Ensure used cleaning cloths are being immersed in an approved sanitizer.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A hot plate used for cooking tapioca pearls was found plugged in and placed on the floor, which can lead to contamination of food and food-contact surfaces. Please ensure all equipment is placed on counters or tables, as discussed.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A fly light was found stored on top of boxes containing food, and dead flies were observed falling onto the food boxes. Please position fly lights away from food and food equipment to prevent contamination. Additionally, the device should be cleaned regularly to maintain proper sanitation.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Cleaned dishes were found in the sanitizing compartment of the 3-compartment sink, but no sanitizer was present in the sink. Proper sanitizing procedures were reviewed with staff, and chlorine sanitizer was added to the sanitizing sink.
- 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?
- Pest control reports were not available for review during the inspection. Please ensure that these reports are accessible to the inspector during all future inspections.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- **back wall in the front of house building up splatter**the fins of the front sliding door cooler accumulating up dust**the swinging door to enter the facility building up spills
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
1 infraction
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The food handling permit was not posted on public display.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Demand Inspection
7 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Both sliding door coolers were unsatisfactory temperature at 8 and 9 degrees Celsius. The ambient temperatures were measured using an IR thermometer and confirmed with a probe thermometer. Temperature readings were consistent with the facility's thermometers within the fridge.CDI: instructed staff to monitor the cooler temperature, if temperature does not decrease, add bags of ice to the cooler to bring the temperature down. Service if necessary.
- 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 expired on August 2015 which suggests infrequent use.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The soap dispenser was empty at the time of inspection. CDI: restocked at the time of inspection.PHI did observe staff washing her hands throughout the inspection after restocking the soap.
- 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?
- 2024-01-031. The facility was self-treating with household pesticides. Observed 2 can of Raid Max, 1 can of fly out, & 1 bottle of Ortho home defense insecticide.2. Significant small fly activity on sticky traps and fly lights.3. Signs of cockroach activity observed: cockroach on sticky trap, a dead cockroach behind the microwave, & frass behind the microwave.4. Movement observed under one of the upright freezers when shining a light in the vent below the door. Unable to confirm the source of the movement, potentially a mouse or cockroaches.4. The facility was not maintaining an environment conducive to pest control/monitoring:-Significant sanitation concerns-Some traps were very difficult to access - questionable if pest control is accessing them regularly-Clutter and poor organization in the facility____________________2024-04-15Several small flies observed around the 3-compartment sink
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The food handling permit was not posted on public display.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 2025-01-03Duct tape was still being used to repair equipment: the door of the three-compartment sink cabinet was repaired with three strips of duct tape._____________________2024-04-15duct tape being used on the counter top
- 23. Is the facility maintained in a clean and sanitary condition?
- 2025-01-031. The violations from 2024-04-15 had not been corrected. 2. Further sanitation concerns noted at the time of inspection:-General filth and debris observed under all equipment within the facility-General filth build-up along the baseboards throughout the facility-Food debris along the tracks of the sliding door coolers-General filth on the sides and interior of the stainless-steel shelving along the front counter-A dead cockroach and frass behind the microwave along the front counter-Splatter on the exterior of the garbage can-Significant dust build-up on out-of the-way surfaces throughout the facility, including the electrical outlet and wall in the back kitchen above where tapioca pearls were being boiled, on the wall by the hot water tank, on the vents of the upright freezers-Significant dirt build-up on flooring throughout the facility-Sugar was spilt on the floor next to the hot water tank-Mold, filth and splatter observed on the floor and walls under the three-compartment sink3. Poor organization within the facility: -A compressor, lotion, and cleaning supplies were stored on top and around food products/bins-Several shoes and clothing were stored among foods and food equipment in the back storage area-Staff personal keys were stored next to food products-An induction pan heating a pot of tapioca pearls was set up on top of a box of product (close to the ground). Some of the surfaces above and nearby were very dusty. __________________2024-04-15**Grime building up along the baseboards and under shelves in the back area**dust accumulating under the 3-compartments sink and in other hard to reach areas**Wall behind the 3-compartment sink is splattered
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 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?
- Several small flies observed around the 3-compartment sink
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- duct tape being used on the counter top
- 23. Is the facility maintained in a clean and sanitary condition?
- **Grime building up along the baseboards and under shelves in the back area**dust accumulating under the 3-compartments sink and in other hard to reach areas**Wall behind the 3-compartment sink is splattered
- 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?