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Let's Tea Talk - Events

A - 7121 50 Avenue Red Deer AB T4N 4E4 · Food - Special Event

Official record from Alberta →

Inspection summary

Let's Tea Talk - Events has been inspected 11 times by Alberta Health Services (Environmental Public Health) since June 1, 2024. The most recent inspection, on September 18, 2026, found no infractions.

9 of 11 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: Food temperature control.

The last 5 inspections in a row found no infractions. 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.

  • 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 2 times across 2 separate inspections, most recently on June 28, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

11 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Egg tart and empanadas were kept at room temperature for sale. Please do not sell these items at room temperature. Display only. Non-display items were relocated to cooler at time of inspection.
  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding temperature was not above 60 Celsius (one container of dumplings was at 40 C and pancit was at 50 C)The hot holding unit was not able to maintain a temperature of 60 C or hotter – metal insert trays with candles. Windy condition and inadequate heat transfer did not provide for proper hot holding temperature to be reached or maintained.Food items were taken to the store to be reheated to 74 C and then to be held at 60 C or hotter.Food items were moved to a steamer unit and reheated and then held above 60 C.Improved methods and better equipment will be needed for future events in order to achieve proper holding temperature for high risk foods.Metal stem thermometer to be purchased for checking internal cook and hot holding temperatures.
  10. Demand Inspection

    0 infractions

  11. Demand Inspection

    0 infractions

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