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Presotea

14119 23 Avenue NW Edmonton AB T6R 0G4 · Food - General

Official record from Alberta →

Inspection summary

Presotea has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 3, 2024. The most recent inspection, on February 9, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times on January 29, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 4 times across 3 separate inspections, most recently on February 6, 2026. 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?

  • 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 6, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 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?
      • Cooked tapioca pearls are being stored at room temperature for 4 hours. Operator has not obtained approval to hold this food past the 2 hour maximum hold time.- The food was discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walls behind the back preparation table and behind the garbage cans have dried food splashes. Black buildup noted around the exterior edges of the ice well. Food particles noted around the bulk food bins located in the back entrance area.- Cleaning is required.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used wiping cloths are being left on the counters instead of being returned to the sanitizer solutions.2. The Quat sanitizer solutions are measured at less than 100ppm, concentration needs to be at minimum 200 ppm.
    • 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 time label was present on the container of cooked tapioca pearls being stored at room temperature. Product can be held for up to a maximum 2 hours after which it must be discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizing step is not always occurring when staff are manually washing dishware at the 2 compartment sink.- Review proper manual dishwashing procedures with all staff.
    • 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 Food Handling Permit on display expired August 31, 2025.- Locate and post the current Permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walls behind the back preparation table and behind the garbage cans have dried food splashes. Black buildup noted around the exterior edges of the ice well. Food particles noted around the bulk food bins located in the back entrance area.- Cleaning is required.
  4. Initial Inspection

    2 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 time label was present on the cooked tapioca pearls sitting out on the counter.- Ensure this product is time labelled at all times as required by the "time as a public health control" approval.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Lights in the back kitchen are not equipped with covers/plastic sleeves to contain, in the event the bulbs shatter.- Install a cover, plastic sleeves or shatterproof bulbs.2. Section of rubber base boarding in the back kitchen is missing.- Repair.

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