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Tasty House

11113 87 Avenue NW Edmonton AB T6G 0X8 · Food - General

Official record from Alberta →

Inspection summary

Tasty House has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 3, 2024. The most recent inspection, on September 3, 2026, found no infractions.

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

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.

  • 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 3 times across 2 separate inspections, most recently on August 12, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on August 12, 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?

  • 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 2 times on August 12, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on August 12, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on September 25, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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 commercial dishwasher was tested for chlorine sanitizer, and the test strips read 0 ppm. While the pails were full, it appeared that the sanitizer was not making it properly into the lines and into the dishwasher itself.Please do not use any reusable dishes or utensils for customers (single-use only) until the dishwasher is repaired, and use the 2-compartment sink to clean any food preparation utensils, using the 3-step method (wash, rinse, sanitize with bleach/chlorine sanitizer at 100 ppm). Please contact a repair technician to repair the commercial dishwasher, and confirm that it is working by testing it with test strips so that chlorine sanitizer reaches 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand-washing sinks were not accessible, and had either large pots, bins or other cookware blocking them. When this was explained to the operator, they moved these items.Please ensure that hand-washing sinks are not blocked at all times and can be used for hand-washing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The cold-water knob of the hand-sink at the front area where bubble tea is made was missing, rendering the sink in disrepair.Please ensure this is fixed, and that the sink supplies both hot and cold running water.
    • 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?
      • The screen used on the door for receiving has an approximately 4-inch gap on the top of it that can allow for flying insects to enter when the main door is not closed. Please ensure a taller screen door is used, or else keep the door closed consistently when it is not in use to prevent flies from entering.The operator contracts a 3rd party pest control company, had pest control records on-site, and no recent pest activity was indicated.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exhaust ventilation area above the grills appeared visibly dirty with grease in some areas. While professional ventilation cleaning was occurring, the visible ventilation areas (grilles or baffle filters) must be cleaned on a frequent basis by the operator (such as on a weekly or twice-weekly basis). Action required:-Consistent cleaning is required alongside the 1-2 yearly professional maintenance.
  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several knives were observed to be stored in-between the wooden chopping counter and the prep cooler. Ensure utensils are stored in a clean manner such as in a container. The operator relocated the indicated knives into a clean container during the inspection.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used, soiled cleaning cloths are being stored on food surfaces. Operator to ensure all used cleaning cloths are being immersed in an approved sanitizer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is not adequately sanitizing. Maintenance has been called. Operator to use sinks to sanitize until repaired.

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