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Lois + Ani Tea Shop

10 3 Avenue W Drumheller AB T0J 0Y0 · Food - General

Official record from Alberta →

Inspection summary

Lois + Ani Tea Shop has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 28, 2024. The most recent inspection, on March 4, 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: Food temperature control and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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.

  • 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 March 18, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on March 14, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 March 14, 2025. 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.

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the prep cooler was at 4 C.Functional thermometers available in the equipment as shown in the photo sent by the owner at 11:09 am and 2:48 pm on March 18, 2025.
  4. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Some of the cut fruits stored in the bins in the upper chamber of the prep cooler appeared unwholesome. Staff onsite mentioned that the odour perceived was due to the power outage that occurred at the early hours of Friday, March 14, 2025.All the fruits in the bins were discarded during the inspection.Ensure foods serve in the facility are fit for human consumption.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. In-line cooler: (upper bins)- 9.4 C; 7.8 C (lower bin).2. There is no thermometer in the cooler- Fix the cooler to ensure food items are stored at or below 4C during cold holding.- Provide functional thermometers for to enable easy monitoring of the equipment working condition as the temperature gauge may not give accurate readings.Double door cooler was 1.8 CChest freezers in the basement: -25 C and -26 C
    • 20. Do food handlers at the facility have adequate food safety training?
      • The personnel onsite do not hold certificate in food sanitation, thus not adequately trained.* Provide staff working in the facility with adequate training to ensure personnel have the necessary knowledge and skills to process and handle food in a safe and sanitary manner.
  5. Monitoring Inspection

    0 infractions

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