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Oishi And Kawaii Tea

4919 50 Street Red Deer AB T4N 1X8 · Food - General

Official record from Alberta →

Inspection summary

Oishi And Kawaii Tea has been inspected 11 times by Alberta Health Services (Environmental Public Health) since January 2, 2025. The most recent inspection, on October 5, 2026, recorded 5 infractions.

2 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 15 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on August 5, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 13 times across 7 separate inspections, most recently on October 5, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 7 times across 5 separate inspections, most recently on October 5, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 2 times across 2 separate inspections, most recently on August 6, 2025. 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?

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. Risk Management Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were observed to be handling food while relying heavily on glove use. No handwashing was observed before donning gloves or after removing gloves. Additionally, staff were observed transitioning from dishwashing activities directly to food handling without washing their hands at a designated handwashing sink. In addition, a staff member was observed washing their hands in the dishwashing sink instead of a designated handwashing sink.Ensure food handlers wash their hands at a designated handwashing sink as often as necessary to prevent contamination of food and food areas, including before putting on gloves, after removing gloves, and when transitioning between food contact and non-food contact activities. Gloves are not a substitute for proper handwashing practices.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen handwashing sink was obstructed and not readily accessible for use by food handlers.Ensure all handwashing sinks remain accessible and free from obstructions at all times to allow convenient access for handwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the front service area was observed to be dripping when in the off position and only had access to warm water at the time of inspection. Ensure all handwashing sinks are maintained in proper operating condition and supplied with hot and cold running water at all times to facilitate effective handwashing by food handlers.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The conditions of the food handling permit restrict the facility to the use of single-service utensils due to limited dishwashing capabilities. During the inspection, staff were observed using reusable ceramic bowls for the preparation and service of ramen to customers, contrary to the permit conditions.Ensure the facility operates in accordance with all terms and conditions of the Food Establishment Permit. Reusable dishware must not be used unless approval has been obtained and adequate dishwashing facilities are available and maintained.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Noted Again: October 05, 2026The current food handling permit restricts deep frying and other extensive grease-producing activities. During the inspection, deep frying (spring roll) was observed occurring on the stove. A review of the menu also identified deep-fried items, including tempura and spring rolls, indicating that activities contrary to the permit conditions are being conducted.Ensure the terms and conditions of the food handling permit are complied with at all times. Discontinue deep frying and other restricted food preparation activities immediately. Remove deep-fried menu items from service until the appropriate equipment, approvals, and permit amendments have been obtained. If deep frying is proposed, consult with Safety Codes and provide an update to Environmental Public Health regarding any required approvals, alterations, or ventilation upgrades prior to commencing these activities.
  2. Risk Management Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were observed handling food while relying heavily on glove use. No handwashing was observed before donning gloves or after removing gloves. Additionally, staff were observed transitioning from dishwashing activities directly to food handling without washing their hands at a designated handwashing sink. In addition, a staff member was observed washing their hands in the dishwashing sink instead of a designated handwashing sink.Ensure food handlers wash their hands at a designated handwashing sink as often as necessary to prevent contamination of food and food areas, including before putting on gloves, after removing gloves, and when transitioning between food contact and non-food contact activities. Gloves are not a substitute for proper handwashing practices.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen handwashing sink was obstructed with garbage bin and not readily accessible for use by food handlers.Ensure all handwashing sinks remain accessible and free from obstructions at all times to allow convenient access for handwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the front service area was not supplied with running water at the time of inspection.Ensure all handwashing sinks are maintained in proper operating condition and supplied with hot and cold running water at all times to facilitate effective handwashing by food handlers.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The conditions of the Food Establishment Permit restrict the facility to the use of single-service utensils due to limited dishwashing capabilities. During the inspection, staff were observed using reusable ceramic bowls for the preparation and service of ramen to customers, contrary to the permit conditions.Ensure the facility operates in accordance with all terms and conditions of the Food Establishment Permit. Reusable dishware must not be used unless approval has been obtained and adequate dishwashing facilities are available and maintained.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Noted Again: October 05, 2026The current food handling permit restricts deep frying and other extensive grease-producing activities. During the inspection, deep frying (spring roll) was observed occurring on the stove. A review of the menu also identified deep-fried items, including tempura and spring rolls, indicating that activities contrary to the permit conditions are being conducted.Ensure the terms and conditions of the food handling permit are complied with at all times. Discontinue deep frying and other restricted food preparation activities immediately. Remove deep-fried menu items from service until the appropriate equipment, approvals, and permit amendments have been obtained. If deep frying is proposed, consult with Safety Codes and provide an update to Environmental Public Health regarding any required approvals, alterations, or ventilation upgrades prior to commencing these activities.
  3. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • No handwashing was observed between food contact and non-food contact activities during the inspection. Staff were observed to rely heavily on glove use, and no handwashing was observed during glove changes (donning and doffing).Ensure food handlers wash their hands as often as necessary to prevent contamination of food and food areas, including before putting on gloves, after removing gloves, and when transitioning between food contact and non-food contact activities. Gloves are not a substitute for proper handwashing practices.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both handwashing sinks were obstructed and not readily accessible for use by food handlers.Ensure all handwashing sinks remain accessible and free from obstructions at all times to allow convenient access for handwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the front service area was not supplied with running water at the time of inspection.Ensure all handwashing sinks are maintained in proper operating condition and supplied with hot and cold running water at all times to facilitate effective handwashing by food handlers.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The current food handling permit restricts deep frying and other extensive grease-producing activities. During the inspection, deep frying was observed occurring on the stove. A review of the menu also identified deep-fried items, including tempura and spring rolls, indicating that activities contrary to the permit conditions are being conducted.Ensure the terms and conditions of the food handling permit are complied with at all times. Discontinue deep frying and other restricted food preparation activities immediately. Remove deep-fried menu items from service until the appropriate equipment, approvals, and permit amendments have been obtained. If deep frying is proposed, consult with Safety Codes and provide an update to Environmental Public Health regarding any required approvals, alterations, or ventilation upgrades prior to commencing these activities.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken thighs and pork belly being held in a hot holding unit were measured to have an internal temperature of 57.4C.The owner was asked to increase the temperature of the hot holding unit and to reorganize the meat to allow for more even coverage of heat in the hot holding unit. Please ensure that all hot holding units are capable of rapidly heating and consistently maintaining high‑risk foods at an internal temperature of 60°C or higher.
  6. Risk Management Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food facility is operating in contravention to the restrictions set out by the food handling permit.No deep frying or extensive grease producing cooking is permitted for this facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation is not adequate for deep frying, as cited by safety codes officer.Please ensure that food is not being deep fried in this kitchen.
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility uses a bleach solution to sanitize equipment and surfaces. Bleach solution is stored in a spray bottle. Test strips are available onsite.Test strip was used and found the solution of the bottle to be at 25-50 ppm.Sanitizing solution was discarded, and a new chlorine solution was created and tested to be at an adequate concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk rice was being stored in its original paper packaging. Loose grains of rice were observed in the surrounding area.The operator took the bag of rice and placed it into an appropriate food grade container during the inspection. Bulk food items should not be stored in its original packaging to prevent being a pest attractant. and to protect the bulk supply from being contaminated.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food facility is operating in contravention to the restrictions set out by the food handling permit.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Most, if not all, handwashing stations were observed to be missing soap and/or paper towels. Some stations were restocked during the inspection.Please ensure that all handwashing stations are equipped with soap and paper towels to help ensure regular and proper hand hygiene.
  10. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Most, if not all, handwashing stations (including the facility washrooms) were observed to be missing soap and/or paper towels. Please ensure that all handwashing stations are equipped with soap and paper towels to help ensure regular and proper hand hygiene.
  11. Initial Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were observed to be missing in all temperature-controlled units at the time of inspection.Please ensure that monitoring thermometers are available in all temperature-controlled units to help ensure and confirm temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Most, if not all, handwashing stations were observed to be missing soap and/or paper towels. Some stations were restocked during the inspection.Please ensure that all handwashing stations are equipped with soap and paper towels to help ensure regular and proper hand hygiene.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ceiling tiles in the back prep area were observed to be displaced for some work in the ceiling.Please ensure that the ceiling tiles are replaced so that the ceiling is smooth, non-absorbent and easy-to-clean.

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