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Gen Tea

10 - 4302 50 Street Leduc AB T9E 6K8 · Food - General

Official record from Alberta →

Inspection summary

Gen Tea has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 27, 2023. The most recent inspection, on May 7, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 September 22, 2025. 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 once on January 13, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on September 22, 2025. 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer, in the chemical spray bottle, was 0ppm. This was corrected during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility did not have test strips to test the chlorine sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink at the back had run out of paper towels. This was paper towels were refilled during the inspection.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloths were observed on the front food preparation counters.2. No prepared sanitizer solution was observed available for use. A bucket of 100ppm chlorine sanitizer solution was prepared during inspection and cleaning cloths stored inside the solution. Please ensure a sanitizer solution is prepared daily for use. The solution must be changed at intervals to maintain the appropriate concentration. Use test strips available at the facility to measure the concentration.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of mixed chlorine sanitizer solution in the dishwashing sink was measured to be at 10ppm. The concentration was increased to 100ppm during inspection. Ensure 100ppm concentration is maintained for sanitizing utensils and/or equipment in the sink.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of cooked Pork Siomai in steamer was measure to be at 35C. The operator stated that the food was just cooked and will be left on the steamer for the day. The PHI observed that the steamer was turned off. The operator was advised to turn on the steamer during inspection and ensure the temperature is maintained above 60C.Please note that temperature of cooked food at hot holding must be maintained above 60C for extended period if it will not be sold out within 2 hours.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

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