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Nuttea

8204 Gateway Boulevard NW Edmonton AB T6E 4B2 · Food - General

Official record from Alberta →

Inspection summary

Nuttea has been inspected 10 times by Alberta Health Services (Environmental Public Health) since March 12, 2024. The most recent inspection, on June 1, 2026, found no infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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 6 times across 4 separate inspections, most recently on May 19, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 6 times across 6 separate inspections, most recently on November 18, 2024. 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on May 28, 2026. For example: Are chemicals stored and handled in a safe manner?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on November 14, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 March 12, 2024. 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • The chemicals being used to prepare sanitizer contain other ingredients. Use concentrated chlorine without scent or fabric protection.
  3. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The chemicals being used to prepare sanitizer contain other ingredients. Use concentrated chlorine without scent or fabric protection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were available, but chlorine sanitizer was in use. Obtain chlorine test strips to test chlorine sanitizer daily.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 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 observed. Monthly records are required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2-compartment sink faucet is leaking - repair/replace faucet.
  6. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Observed cookies and scones from an unapproved source. All food must come from an approved/inspected source. Home-based businesses without a food permit are not an approved source and cannot be sold at a permitted food facility. Please remove these food products from the facility unless proof of food permit can be provided to the inspector.
    • 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 observed. Monthly records are required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2-compartment sink faucet is leaking - repair/replace faucet.
  7. Risk Management Inspection

    1 infraction

    • 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 observed. Monthly records are required.
  8. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility has a domestic dishwasher for washing utensils. Please remove the domestic dishwasher from the facility as these are not approved for commercial food facilities. The 2 compartment sink method must be followed for manual dishwashing.
    • 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 observed. Monthly records are required.
  9. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips are not available for the surface sanitizer - please purchase QUAT test strips to ensure the sanitizer is measuring at 200 ppm QUATs. Owner indicated they are arriving tomorrow.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility has a domestic dishwasher for washing utensils. Please remove the domestic dishwasher from the facility as these are not approved for commercial food facilities. The 2 compartment sink method must be followed for manual dishwashing.
    • 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 observed. Monthly records are required.
  10. Monitoring Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed staff member washing her hands under the handwashing sink without using soap or paper towel.Staff member indicated they use a rag for drying hands. Please note that rags are not permitted for drying hands, only single use paper towels are permitted.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tapioca pearls were being hot held at 50C. Tapioca pearls are required to be kept warm at 60C or higher, or kept cold at 4C or lower. A new hot holding unit may need to be purchased as this one does not appear to hold food warm at above 60C, and switching between cooking and warming is not ideal.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility is using a domestic dishwasher for washing utensils. Please remove the domestic dishwasher from the facility as these are not approved for commercial food facilities. The 2 compartment sink method must be followed for manual dishwashing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips are not available for the surface sanitizer - please purchase QUAT test strips to ensure the sanitizer is measuring at 200 ppm QUATs.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No single use paper towel at the handwashing sink. Please keep the dispenser stocked with paper towel.
    • 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 observed. Monthly records are required.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate not observed - please email a copy.

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