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Russian Tea Room

10312 Jasper Avenue NW Edmonton AB T5J 1Y7 · Food - General

Official record from Alberta →

Inspection summary

Russian Tea Room has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 27, 2024. The most recent inspection, on September 28, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction 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 across 2 separate inspections, most recently on September 28, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 6 times across 3 separate inspections, most recently on September 16, 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.

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No prepared sanitizer solution seen on site. Operator made use of vinegar for sanitization. Operator was educated on how to prepare, test and store the correct bleach solution. Ensure a sanitizer solution is available at all time food handling is occurring.
  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are broken and disrepair floor tiles/flooring in the dishwashing area and the bar.Repair the floorings in the dishwashing area and the bar.
  3. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature dishwasher in the kitchen was measured at 0ppm of chlorine. Ensure dishwasher is serviced to dispense 100ppm of chlorine. Dishware should be sanitized in 100ppm of chlorine or 200ppm of quat using the sink after washing and drying until dishwasher is repaired. OR serve customers with single use dishes and utensils until dishwasher is repaired.OR glasswares should be cleaned in the kitchen hogh temeperature dishwasher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are broken and disrepair floor tiles/flooring in the dishwashing area and the bar.Repair the floorings in the dishwashing area and the bar.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lights in the back kitchen area were in disrepair. Ensure the kitchen is well lit to promote better sanitation.
    • 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 ventilation hood was due for professional maintenance in 2024. Ensure ventilation system is professionally serviced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The shelf and wall by the cook line needs to be cleaned.
  4. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are broken and disrepair floor tiles/flooring in the dishwashing area and the bar.Repair the floorings in the dishwashing area and the bar.

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