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Freshly Squeezed Bubble Tea

175 - 375 St. Albert Trail St. Albert AB T8N 3K8 · Food - General

Official record from Alberta →

Inspection summary

Freshly Squeezed Bubble Tea has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 31, 2024. The most recent inspection, on May 5, 2026, recorded 1 infraction.

2 of 7 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: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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 7 times across 4 separate inspections, most recently on March 1, 2024. 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 February 23, 2024. 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?

  • 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 February 23, 2024. For example: Are chemicals stored and handled in a safe manner?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 5 times across 4 separate inspections, most recently on March 1, 2024. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 3 separate inspections, most recently on May 5, 2026. 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.

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Operator confirmed that the hand-washing sink is being used for dumping the mop water. PHI provided education for not continuing this practice because dumping mop water into a handwashing sink particularly one located near dishwashing sink creates a significant cross‑contamination risk, interferes with proper hand hygiene, and compromises overall sanitation. This practice is inconsistent with food safety and public health requirements intended to protect both staff and the public.Dispose of mop water in a toilet designated for waste disposal or at a designated janitorial/custodial station within the mall.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***The cleaning cloths were discussed and are to be stored clean and dry not left hanging over the cupboard doors.
    • 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?
      • ***Written procedures were not in place for the equipment (blender food container/jar). Example: immediately after each use the blender jars are to be rinsed out and all physical product removed, they are to be stored upside down until used again, There is to be a timer present and every two hours the blender jar are to be washed rinsed and sanitized and allowed to air dry.
  5. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Acceptable food grade sanitizer is to be used. If bleach is used, there is to be no coloursafe, no fabric protection, no splashless and no scents, no additives.Appropriate test strips are required for the sanitizer that will be used.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Re-usable cloths are to be removed if no arrangements are made for them to be stored in sanitizer between uses.
    • 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?
      • ***Written procedures were not in place for the equipment. Example: immediately after each use the blenders are to be rinsed out and all physical product removed, they are to be stored upside down until used again, There is to be a timer present and every two hours the blender containers are to be washed rinsed and sanitized and allowed to air dry.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***Observed a used blender container being rinsed with potable water and not being cleaned and sanitized between uses. Ensure utensils coming into contact with foods are maintained in a clean and sanitary condition.
    • 09. Are chemicals stored and handled in a safe manner?
      • ***There were two unacceptable sanitizers present. One was Sanitol (DIN 02248470) not food grade and had to be left on the surface for an extended period of time and required a potable water rinse after use on food contact surfaces. The other was Purell multi surface sanitizer disinfectant (DIN 02469529). There were no test strips for checking the concentration for this sanitizer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***Facility was open in regular operation for more than 2 hours and staff had indicated that he had served two customers. There was no dishwashing set up this indicated that the blenders and utensils were not being properly sanitized between uses or rinsed between uses and sanitized every two hours.
    • 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 records were not being maintained. Discussed and they had blank self monitoring check sheets available and would complete one every month.
    • 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 current FHP was not posted. It had been paid for. Sent a current FHP with the instructions that is was to be posted where the public could see it.
  6. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There was no sanitizer made up for the wiping cloths. Discussed that the sanitizer is to be made up before food handling starts and the wiping cloths were to be stored in sanitizer between uses. Discussed that if spray bottles of sanitizer were used, either paper towels were to be sued for wiping or a bucket of sanitizer was also needed for storing the wiping cloths between uses. Link to guidelines for wiping cloths was provided upon request.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***Observed a used blender container being rinsed with potable water and not being cleaned and sanitized between uses. Ensure utensils coming into contact with foods are maintained in a clean and sanitary condition.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***Facility was open in regular operation for more than 2 hours and staff had indicated that he had served two customers. There was no dishwashing set up this indicated that the blenders and utensils were not being properly sanitized between uses or rinsed between uses and sanitized every two hours.
    • 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 records were not being maintained. Discussed and they had blank self monitoring check sheets available and would complete one every month.
    • 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 current FHP was not posted. It had been paid for. Sent a current FHP with the instructions that is was to be posted where the public could see it.
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There was no sanitizer made up at the time of inspection. Requested staff to make up a sanitizer solution. He did and the concentration was 100ppm chlorine.
    • 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 records were not being maintained. Discussed and they had blank self monitoring check sheets available and would complete one every month.
    • 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 current FHP was not posted. It had been paid for. Sent a current FHP with the instructions that is was to be posted where the public could see it.

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