Quickly Bubble Tea
13851 127 Street NW Edmonton AB T6V 1A8 · Food - General
Inspection summary
Quickly Bubble Tea has been inspected 8 times by Alberta Health Services (Environmental Public Health) since June 17, 2024. The most recent inspection, on April 1, 2026, found no infractions.
3 of 8 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 and Food temperature control.
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.
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 4 times across 3 separate inspections, most recently on March 26, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 June 17, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 3 times across 3 separate inspections, most recently on January 16, 2025. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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.
8 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high-temperature dishwasher measured 57.6–69.3 C at dish level after several runs. Please ensure the dishwasher reaches at least 71 C at dish level for satisfactory sanitation.Until repaired, please soak dishes and utensils in a 100 ppm chlorine bleach sanitizer solution after washing.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Purple Lysol without a DIN was being used as the primary sanitizer and is mixed with bleach. Do not mix Lysol with bleach. Please use a 100 ppm chlorine bleach solution for surface sanitation.Education was provided on proper sanitizer use. Issue corrected onsite, and an appropriate 100 ppm chlorine bleach sanitizer solution was prepared.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high-temperature dishwasher measured 57.6–69.3 C at dish level after several runs. Please ensure the dishwasher reaches at least 71 C at dish level for satisfactory sanitation.Until repaired, please soak dishes and utensils in a 100 ppm chlorine bleach sanitizer solution after washing.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring 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?
- The soap dispenser at the handwashing sink is observed to be empty. Ensure that the soap dispenser is maintained to be full to facilitate effective handwashing for staff. The operator filled the indicated soap dispenser during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- The provided proof Alberta Food Safey training does not meet AHS requirements. The completed training is a "basics" course, which is only intended for temporary facilities. ** Consult the provided list of approved food safety training in Alberta and complete the full course.** (https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf#search=health-recognized-food-safety-courses-alberta.pdf )
- 20. Do food handlers at the facility have adequate food safety training?
- Initial Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine sanitizer was measure at 0ppm and some sanitizing cloths were kept on counter tops. Once notified, a chlorine solution of 100ppm was measured, and the sanitizing cloths were kept in the bucket. ** Action required: Change the sanitizing solution routinely, and test strips should be used to monitor the concentration. If not for drying purposes, the sanitizing cloths must be kept in the chlorine solution to prevent the spread of pathogenic microorganisms on food contact surfaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- During the inspection the hot holding station was measured at 35°C, containing tapiocas. Operator attempted to adjust the temperatures, but was not successful during the inspection. Operator chose to hold tapiocas cold in a cooler achieving temperatures of 4°C and below instead. ** Please note that hot holding units must have the capacity to achieve temperatures of 60°C and above. The equipment should be easily adjustable as needed, to reach the required temperature.
- 20. Do food handlers at the facility have adequate food safety training?
- The provided proof Alberta Food Safey training does not meet AHS requirements. The completed training is a "basics" course, which is only intended for temporary facilities. ** Consult the provided list of approved food safety training in Alberta and complete the full course.** (https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf#search=health-recognized-food-safety-courses-alberta.pdf )
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?