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Korean Ricecake & Tea House

6605 99 Street NW Edmonton AB T6E 3P7 · Food - General

Official record from Alberta →

Inspection summary

Korean Ricecake & Tea House has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 31, 2024. The most recent inspection, on February 26, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests.

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.

  • 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 February 19, 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?

  • 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 3 times across 3 separate inspections, most recently on February 19, 2026. 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 once on February 19, 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?

  • 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 once on February 6, 2025. 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?

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

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Yes (corrected during inspection) - note that the kitchen area hand-wash sink was obstructed and valves shut off. The hand-wash sink must be accessible and functional, with hot and cold running water under pressure, and supplies of liquid soap and paper towels at all times. This was corrected at time of inspection.
    • 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?
      • No - there were observed 'old' rodent (mouse) droppings (total 40+) and food spillage/flour along the baseboard sections in behind chest freezers in the main kitchen area, as well as under the hand-wash sink and in the far southwest corner of the store behind the chest freezer. The operator is to pull out the chest freezers / equipment and wash and sanitize the floor sections along all baseboard sections in the main kitchen and front food storage and prep areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - more regular and thorough washing of floors is required in behind equipment in the main kitchen and front food prep and storage areas, with better adherence to the set cleaning schedule (as there was accumulation of flour, dirt, dust, and rodent droppings in behind equipment in main kitchen area and front food prep and storage areas).
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 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?
      • No - the operator was not keeping adequate records of the daily monitoring of food safety temperatures, with required use of checklists/logs (the AHS template copy will be provided to operator via email). This record-keeping is to be conducted daily, with records kept for a period of 90 days.
    • 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?
      • No - there was evidence and observation about 20+ rodent (mouse) droppings along the baseboards in behind chest freezers in the main kitchen area. Also, the operator is to repair the damaged sections of baseboards behind chest freezers, behind the above-ground grease interceptor under the 3-compartment sinks, and at shelving near the rear exit doorway.Also, the operator did not have copies of pest control service reports (and copies must be kept on-site, available for review, for a period of one year). A copy of the AHS 'monthly pest control checklist' will be sent to the operator by email, for review and use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - there was accumulation of dust, food spillage, bits of litter, and some mouse droppings along baseboards in behind chest freezers and some other large equipment in main kitchen area. The operator is to ensure these hard-to-reach areas are more regularly cleaned, with the area organized to allow ease of cleaning and inspection (with the cleaning schedule to be once per week or once per month for these areas, and as often as is necessary to maintain a sanitary condition).
  5. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Operation was required to clean walk-in cooler door and mixer area.

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