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Joe Coffee & Tea

8907 112 Street NW Edmonton AB T6G 2C5 · Food - General

Official record from Alberta →

Inspection summary

Joe Coffee & Tea has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 30, 2025. The most recent inspection, on October 13, 2026, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 10 infractions recorded. 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 3 separate inspections, most recently on October 13, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on April 29, 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?

  • 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 April 29, 2026. 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 8 times across 6 separate inspections, most recently on October 13, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 May 13, 2026. For example: Do food handlers at the facility have adequate food safety training?

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

  1. Demand Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility did not have drain plugs to facilitate proper manual dishwashing procedures. ACTION REQUIRED: obtain drain plugs for the two-compartment dishwashing 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?
      • Broken/missing tiles are present in the back storage area. Repair.
  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Broken/missing tiles are present in the back storage area. Repair.
  3. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Proof of food safety certification not available. The manager who is typically onsite has not completed recognized training.ACTION REQUIRED: ensure someone in care and control has completed recognized food safety training. RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Broken/missing tiles are present in the back storage area. Repair.
  4. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Unable to locate thermometers in the following coolers: upstairs storage area coolers (2) and front display cooler.ACTION REQUIRED: ensure all coolers are equipped with thermometer. Check coolers at least daily to ensure they are maintaining temperature at or below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility did not have drain stoppers for the two-compartment sink.ACTION REQUIRED: obtain two drain stoppers.
    • 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?
      • Two mouse droppings observed in basement storage on the floor next to paint supplies.Pest control records were not observed at the time of inspection.ACTION REQUIRED: conduct a deep clean of the basement storage area. Have pest control records available for review at the re-inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Broken/missing tiles are present in the back storage area. Repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas:-The chest freezer (basement storage area) had melted berry juice all over the base. Uncovered blueberry bagels observed. Deep clean needed. Management stated they would be discarding all product in the freezer. -Debris behind the chest freezer (basement storage area) such as lotion containers/garbage-Dust and clutter in out-of-the-way/storage areasACTION REQUIRED: conduct a deep, thorough clean of the facility. Remove any stock/items that are no longer needed for the operation of the facility.
  5. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Broken/missing tiles are present in the back storage area. Repair.
  6. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No bleach/chlorine sanitizer test strips were observed. Ensure bleach/chlorine test strips are acquired.
    • 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?
      • Mouse droppings were observed behind the "Profile" cooler. Ensure that the indicated mouse droppings are cleaned up. Recommend using N95 mask, rubber gloves and bleach/chlorine sanitizer to soak the droppings before scooping them into the garbage can. Wash hands thoroughly afterward.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Broken/missing tiles are present in the back storage area. Repair.2. Part of the baseboard is missing in the back area. Repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two of the wooden shelving boards above the back dishwashing sink are observed to be in disrepair and are no longer smooth and easy to clean. Ensure that the indicated shelving is painted, removed or replaced with a material that is smooth, durable, resistant to moisture and easy to clean.

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