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Tea Bar Cafe

10640 98 Street NW Edmonton AB T5H 2N7 · Food - General

Official record from Alberta →

Inspection summary

Tea Bar Cafe has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 25, 2024. The most recent inspection, on April 23, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 4 times across 3 separate inspections, most recently on April 23, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 March 25, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 4 separate inspections, most recently on May 2, 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?

  • 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 once on April 24, 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?

  • 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 March 25, 2024. 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.

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The initial measured concentration of the bleach sanitizer spray bottle solution was 0ppm. Requested chlorine sanitizer solution to be remade. Retested concentration was acceptable (100ppm). Please ensure sanitizer concentrations are monitored and concentration are acceptable.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizing solution requires dilution prior to use. Ensure that you follow the product label and then verify the concentration is at 200ppm. Corrected during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • After making up the Quat sanitizing solution ensure that you verify with the appropriate test strip. Corrected during the inspection.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher tested at 0ppm following the rinse cycle.ACTION REQUIRED: use single service utensils only until the machine is repaired & tests at 100ppm chlorine following the rinse cycle.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flourescent lights in the dry storage area were not equipped with protective covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2025-05-02Further cleaning required on shelving, on top of equipment, and under equipment. ACTION REQUIRED: conduct a deep and thorough clean throughout the facility._____________________2024-04-08Required cleaning & organization completed. ______________________General sanitation unsatisfactory. The facility was cramped, dirty, and disorganized. Lighting is very dim making it difficult to assess general sanitation & structural integrity of surfaces. Current cleaning schedule is insufficient. Operator had several items not related to food production in the food storage areas. ACTION REQUIRED: conduct a deep, thorough clean throughout the facility. Remove any equipment/supplies that are not required for the operation of the food facility. Create very clear separation between food storage/equipment & personal items/other businesses.
  5. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel available at the hand washing station. CDI: loose roll of paper towel placed by the handwasing area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flourescent lights in the dry storage area were not equipped with protective covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2024-04-08Required cleaning & organization completed. ______________________General sanitation unsatisfactory. The facility was cramped, dirty, and disorganized. Lighting is very dim making it difficult to assess general sanitation & structural integrity of surfaces. Current cleaning schedule is insufficient. Operator had several items not related to food production in the food storage areas. ACTION REQUIRED: conduct a deep, thorough clean throughout the facility. Remove any equipment/supplies that are not required for the operation of the food facility. Create very clear separation between food storage/equipment & personal items/other businesses.
  6. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flourescent lights in the dry storage area were not equipped with protective covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2024-04-08Required cleaning & organization completed. ______________________General sanitation unsatisfactory. The facility was cramped, dirty, and disorganized. Lighting is very dim making it difficult to assess general sanitation & structural integrity of surfaces. Current cleaning schedule is insufficient. Operator had several items not related to food production in the food storage areas. ACTION REQUIRED: conduct a deep, thorough clean throughout the facility. Remove any equipment/supplies that are not required for the operation of the food facility. Create very clear separation between food storage/equipment & personal items/other businesses.
  7. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Coolers were not equipped with functional thermometers. No probe thermometer available.ACTION REQUIRED: ensure all coolers are equipped with refrigeration thermometers. Obtain a probe thermometer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tape was used throughout the kitchen facility to repair food equipment such as the fridge shelving etc. Tape is not a smooth and washable surface.ACTION REQUIRED: discontinue using tape to "repair" equipment. Create a budget/plan to replace broken equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation unsatisfactory. The facility was cramped, dirty, and disorganized. Lighting is very dim making it difficult to assess general sanitation & structural integrity of surfaces. Current cleaning schedule is insufficient. Operator had several items not related to food production in the food storage areas. ACTION REQUIRED: conduct a deep, thorough clean throughout the facility. Remove any equipment/supplies that are not required for the operation of the food facility. Create very clear separation between food storage/equipment & personal items/other businesses.

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