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Dream Tea - Restaurant

5065 Ellerslie Road SW Edmonton AB T6X 1X2 · Food - General

Official record from Alberta →

Inspection summary

Dream Tea - Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 17, 2025. The most recent inspection, on February 27, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 January 16, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on January 16, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • sanitizer solution was not prepared. Please ensure that Services or sanitize prior to starting work.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • jellies labelled keep refrigerated are being stored at room temperature throughout the day. Please keep refrigerated at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A sanitizer step is not being conducted during dishwashing. Please, in sure the dishes are washed with soap, rinsed with plain water, and then sanitized for two minutes and 100 ppm chlorine..Note: sign says to add 2 caps of bleach to sink. this was measured to be less than 10ppm Chlorine, or not measurable.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • sanitizer solution was not prepared. Please ensure that Services or sanitize prior to starting work.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • jellies labelled keep refrigerated are being stored at room temperature throughout the day. Please keep refrigerated at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A sanitizer step is not being conducted during dishwashing. Please, in sure the dishes are washed with soap, rinsed with plain water, and then sanitized for two minutes and 100 ppm chlorine..
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked Boba pearls were being held at room temperature. Please ensure cooked boba are not held in the danger zone 4-60C after cooking.

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