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Sweet Pea Cafe & Playhouse - Food

14238 85 Avenue NW Edmonton AB T5R 3Z2 · Food - General

Official record from Alberta →

Inspection summary

Sweet Pea Cafe & Playhouse - Food has been inspected 12 times by Alberta Health Services (Environmental Public Health) since November 15, 2023. The most recent inspection, on September 2, 2026, recorded 1 infraction.

4 of 12 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 16 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 3 times across 3 separate inspections, most recently on August 19, 2026. 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?

  • 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 August 19, 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 February 2, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 9 times across 7 separate inspections, most recently on September 2, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 August 19, 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.

12 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwasher not operating properly. Operator indicated currently being used a drying rack.
  2. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed a bag of flour and bag of onions stored directly on the floor in office space.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing being conducted. However, sanitizer solution measured <200PPM of Quats. Provided operator with chemical test papers and review manufacturer's spec on preparation.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats test papers expired Jan 2024. Please replace.
    • 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?
      • Possible mouse droppings noted: under desert display cooler nearest to the door and surrounding cupboard (one on far left). Discussed with operator to pull everything out in surrounding area for cleaning and inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwasher not operating properly. Operator indicated currently being used a drying rack.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rack across from dish area - several clear plastic inserts were observed to have signs of cracking. If any cracked, broken and non repairable please replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning required for following areas or item- White utensil container across from dishpit. Observed some accumulation of debris.- Wired racks in cook area: some accumulation of debris
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Demand 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?
      • Light covers required for fixtures in the kitchen.
  6. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require cleaning:Ventilation hood (interior, including the filters).
  7. 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?
      • February 13, 2026: New mouse droppings were observed in the coffee machine boiler cabinet. Please clean and sanitize the area thoroughly, ensure all food is protected from contamination, and implement all necessary pest control measures.______________________________________________________________________________Mouse droppings were observed in the coffee machine hot water tank cabinet and the dry storage shelf in the front service area. These areas must be thoroughly cleaned and sanitized to prevent contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require cleaning:Ventilation hood (interior, including the filters).
  8. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The dessert display cooler was measured at 12 °C using both the internal thermometer and an infrared thermometer. The manager moved all high-risk foods, including cream cheese and tofu wraps, to another cooler to maintain a temperature of 4 °C or below. Please ensure this cooler is repaired and not used to display high-risk foods until it maintains proper cold holding temperatures.
    • 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?
      • Mouse droppings were observed in the coffee machine hot water tank cabinet and the dry storage shelf in the front service area. These areas must be thoroughly cleaned and sanitized to prevent contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require cleaning:Ventilation hood (interior, including the filters).Storage shelf for the dough mixer
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require additional cleaning:Floor behind the garbage can in the dishwashing areaFloor under the dishwashing sinkFloor of the dry storage shelf (mouse droppings)Floor of the coffee machine hot water tank cabinet (mouse droppings)
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Additional cleaning for stainless steel surfaces of prep coolers in cook area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Additional cleaning for containers used to store clean small utensils on rack next to dish area.
  11. Risk Management Inspection

    0 infractions

  12. Initial Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two coolers are not maintaining temperatures below 4C. Sliding door cooler in the back behind the 3 compartment sink measured at 7-9C and cooler in front with the baked goods measured at 10-12C. Previous owner contacted refrigeration technician to repair.

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