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Han Jan Teapsy / Sam's on Whyte

10538 82 Avenue NW Edmonton AB T6E 2A4 · Food - General

Official record from Alberta →

Inspection summary

Han Jan Teapsy / Sam's on Whyte has been inspected 7 times by Alberta Health Services (Environmental Public Health) since August 13, 2024. The most recent inspection, on January 28, 2026, recorded 3 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing 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.

  • 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 14 times across 7 separate inspections, most recently on January 28, 2026. 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?

  • 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 August 28, 2024. 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 4 times across 4 separate inspections, most recently on August 28, 2024. 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 13 times across 4 separate inspections, most recently on August 28, 2024. 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 12 times across 5 separate inspections, most recently on January 21, 2026. 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.

7 inspections

  1. Risk Management 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?
      • *Pest control records were not available - ensure the AHS pest control checklist is filled out monthly if self-monitoring for pests.
    • 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?
      • Gap of light shining under in between doors for the back doors. Repair/replace weatherstripping so that there is no gap of light shining through.
    • 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?
      • Valid permit is not displayed to the public. Action required:-Please ensure that your permit is easily visible to the public.
  2. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Opened spices were stored below some electrical connections with dirt and debris build-up. Ensure dirt build-up is cleaned and spices covered.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink is in disrepair, staff indicated handwashing is being completed at the dishwashing sink and plumber has been contact.Ensure hand sink is repaired and maintained in good repair at all times.
    • 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 available - ensure the AHS pest control checklist is filled out monthly if self-monitoring for pests.
    • 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?
      • Gap of light shining under in between doors for the back doors. Repair/replace weatherstripping so that there is no gap of light shining through.
    • 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?
      • Valid permit is not displayed to the public. Action required:-Please ensure that your permit is easily visible to the public.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Opened spices were stored below some electrical connections with dirt and debris build-up. Ensure dirt build-up is cleaned and spices covered.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink is in disrepair, staff indicated handwashing is being completed at the dishwashing sink and plumber has been contact.Ensure hand sink is repaired and maintained in good repair at all times.
    • 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 available - ensure the AHS pest control checklist is filled out monthly if self-monitoring for pests.
    • 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?
      • Gap of light shining under in between doors for the back doors. Repair/replace weatherstripping so that there is no gap of light shining through.
    • 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?
      • Valid permit is not displayed to the public. Action required:-Please ensure that your permit is easily visible to the public.
  4. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Two sanitizer buckets measured at 0 ppm chlorine. Bleach was added to both buckets and measured at 100 ppm chlorine.2. Multiple used cleaning cloths were stored on surfaces when not in immediate use. These must be stored in sani buckets when not in immediate use. Corrected onsite.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Jug of milk was in the ice well with not enough ice. The ice well is also not deep enough to fully be able to cover the jug of milk properly in ice. It was discussed with the staff member that moving forwards, milk should be stored in the cooler and not in the ice well.
    • 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 available - ensure the AHS pest control checklist is filled out monthly if self-monitoring for pests.
    • 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?
      • Gap of light shining under in between doors for the back doors. Repair/replace weatherstripping so that there is no gap of light shining through.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility needs to remove and declutter items that are not used for the business (items in the back storage area).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility requires a daily/weekly/monthly written cleaning schedule/checklist.
  5. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple wet/used cleaning cloths were observed on food contact surfaces. These must be stored in a sanitizer bucket when not in immediate use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Flour is being stored directly on the floor. This must be stored at least 6 inches off the floor (for example, on top of a milk crate).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ensure there is a thermometer in every cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were unable to be located and are not being used to test the dishwasher daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One handwashing sink's paper towel was not in a dispensing unit.
    • 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 available - ensure the AHS pest control checklist is filled out monthly if self-monitoring for pests.
    • 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?
      • Gap of light shining under in between doors for the back doors. Repair/replace weatherstripping so that there is no gap of light shining through.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • It could not be confirmed when the last professional fume hood cleaning was conducted as the sticker was not available. Please forward the most recent invoice or sticker or schedule the cleaning if the cleaning hasn't been done for >6 months.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment requires cleaning:-interior of ice machine (build up of dust)-ventilation canopy filters
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required, including floors, walls, ceilings, inside coolers, and hard-to-reach areas (e.g., behind and underneath equipment).*Ensure that the facility is maintained in a clean and sanitary manner.Facility needs to remove and declutter items that are not used for the business (i.e. extra pots in the back, etc).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility requires a daily/weekly/monthly written cleaning schedule/checklist.
  6. Risk Management Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple wet/used cleaning cloths were observed on food contact surfaces. These must be stored in a sanitizer bucket when not in immediate use.
    • 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?
      • Facility was still serving beef Yukhoe (beef tartare) inari sushi without AHS approval and without safe food handling procedures in place (i.e. the outside of the beef is considered to be contaminated and is not being cooked/seared and trimmed). Owner is required to stop making this food item until procedures are reviewed and approved by AHS. Staff member indicated she will remove this from the menu screen as an option.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Flour is being stored directly on the floor. This must be stored at least 6 inches off the floor (for example, on top of a milk crate).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ensure there is a thermometer in every cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were unable to be located and are not being used to test the dishwasher daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One handwashing sink's paper towel was not in a dispensing unit.
    • 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 available - ensure the AHS pest control checklist is filled out monthly if self-monitoring for pests.
    • 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?
      • Gap of light shining under in between doors for the back doors. Repair/replace weatherstripping so that there is no gap of light shining through.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • It could not be confirmed when the last professional fume hood cleaning was conducted as the sticker was not available. Please forward the most recent invoice or sticker or schedule the cleaning if the cleaning hasn't been done for >6 months.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment requires cleaning:-interior of ice machine (build up of dust)-ventilation canopy filters
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required, including floors, walls, ceilings, inside coolers, and hard-to-reach areas (e.g., behind and underneath equipment).*Ensure that the facility is maintained in a clean and sanitary manner.Facility needs to remove and declutter items that are not used for the business (i.e. extra pots in the back, etc).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility requires a daily/weekly/monthly written cleaning schedule/checklist.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Facility expanded their menu and added a new business concept "Sam's on Whyte" without AHS approval.
  7. Monitoring Inspection

    15 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?
      • Facility is making beef Yukhoe (beef tartare) inari sushi without safe food handling procedures in place (i.e. the outside of the beef is considered to be contaminated and is not being seared and trimmed). Owner is required to stop making this food item until procedures are reviewed and approved by AHS.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat stored above cheese. Always store raw meat below ready to eat foods / produce.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Container of flour stored on floor.Store all food items and food equipment off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl is used to scoop flour. Only use scoops with handles and store the scoops upright.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2 coolers are missing thermometers. Ensure all coolers are equipped with a thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is not sanitizing. Repair so that it is dispensing 100 ppm chlorine. Facility does not have a 2 compartment sink as a back up for dishwashing and is required to close if the dishwasher is not working. Ensure the dishwasher is being tested daily.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were unable to be located and are not being used to test the dishwasher daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. One handwashing sink was missing paper towel - corrected.2. Another handwashing sink's paper towel was not in a dispensing unit.
    • 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?
      • Gap of light shining under in between doors for the back doors. Repair/replace weatherstripping so that there is no gap of light shining through.
    • 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 available - ensure the AHS pest control checklist is filled out monthly if self-monitoring for pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • It could not be confirmed when the last professional fume hood cleaning was conducted as the sticker was not available. Please forward the most recent invoice or sticker or schedule the cleaning if the cleaning hasn't been done for >6 months.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment requires cleaning:-interior of ice machine (build up of dust)-ventilation canopy filters
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility requires a daily/weekly/monthly written cleaning schedule/checklist.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required, including floors, walls, ceilings, inside coolers, and hard-to-reach areas (e.g., behind and underneath equipment).*Ensure that the facility is maintained in a clean and sanitary manner.Facility needs to remove and declutter items that are not used for the business (i.e. extra pots in the back, etc).
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Facility expanded their menu and added a new business concept "Sam's on Whyte" without AHS approval.

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