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Tea Cup 2 Go

2960 Ellwood Drive SW Edmonton AB T6X 0A9 · Food - General

Official record from Alberta →

Inspection summary

Tea Cup 2 Go has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 31, 2024. The most recent inspection, on July 31, 2025, found no infractions.

4 of 9 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 2 times across 2 separate inspections, most recently on February 2, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 February 2, 2024. 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 February 4, 2025. 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 7 times across 5 separate inspections, most recently on July 28, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 5 times across 3 separate inspections, most recently on July 28, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - DO NOT store any food of any kind in the washroom or the room open to the washroom in the back. REPEAT VIOLATION. All foods including prepackaged foods must be stored in a clean and sanitary manner in also in a manner that prevents contamination of the food or the food packaging.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • ** - against permit restrictions: do not cook with grease laden vapours on the stove top. Use the approved air fryer.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food safety records are not maintained. Please have written food safety records andmaintained up to date. Food safety records help to monitor, take corrective steps to ensure that foodprocess is done in a manner that makes the food safe to eat, and a commercial food establishment musthave written procedures designed to ensure its safe and sanitary operation and maintenance.
    • 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?
      • No pest issues.No pest control is in place and no pet control record available at the time of inspection. Please have pest control program in place example appropriate pest trap boxes. A written record of the measures taken to control pests is to be available.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was not posted on public display. ACTION REQUIRED: post your current food handling permit on display.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2024-02-05Written cleaning schedule not yet developed. Discussed requirement for written cleaning schedule.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-intro-sanitation-program.pdf______________________2024-01-31General sanitation was not satisfactory. See details under item #22 (utensils & equipment). Current cleaning schedule is ineffective. Written cleaning schedule was not observed at the time of inspection.ACTION REQUIRED: deep, thorough clean required throughout the facility. Develop a written cleaning schedule.
  8. Risk Management Inspection

    8 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Poor food handling practices observed. Tapioca pearls were boiled in heavily soiled unsanitary pots.ACTION REQUIRED: ensure foods are prepared in clean & sanitary equipment.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Brown sugar syrup was stored under the dishwashing sinks with chemicals such as bleach & dishwashing soap. ACTION REQUIRED: Store all food products away from chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Small bar cooler was not maintaining adequate temperature (14C). Blueberry tapioca pearls were stored in this cooler. ACTION REQUIRED: ensure no high-risk foods are stored in this cooler. Repair or replace the cooler. 2) Thermometers not observed at the time of inspection. To be monitored at the re-inspection.ACTION REQUIRED: ensure your facility has a probe thermometer & refrigeration thermometers in each of the coolers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2024-02-02Drain plugs had been relocated. Dishwashing procedures were reviewed at the previous inspection.________________2024-01-31Facility is not following proper manually washing procedures.Operator was only able to find one drain plug for the three-compartment sink. Operator used a dirty spoon from the three-compartment sink to stir & pour tapioca that was mixed in with visibly dirty dishes. Dirty dishes were left in the sink overnight.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was not posted on public display. ACTION REQUIRED: post your current food handling permit on display.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exposed wood on shelving in the back for bubble tea supplies. ACTION REQUIRED: Finish exposed wood. All surfaces in a food facility should be durable, smooth, washable, & impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2024-01-31General sanitation continues to be very unsatisfactory. Food debris, grime, & grease noted throughout the facility. Areas of concern include but are not limited to:-Interior of refrigeration-Door handles of coolers/refrigeration-Walls in the back storage area-Interior of freezer-Exterior of freezer-Interior & exterior of microwaves-Stepping stool & shelving-Scoops used to scoop bubble tea powder-Flat top of the stove-Pots and strainers for cooking tapioca pearls-Rice cooker-Interior of air fryers-Plastic wrap container-Flooring around equipment-Basins of the dishwashing area-Entire domestic stove/ovenACTION REQUIRED: deep thorough clean of the facility is required. Sanitation is far below acceptable standards. Further non-compliance may lead to closure. Photos taken & provided with the inspection report.__________________________2019-07-15Additional cleaning is required for the entire kitchen (inside and outside of fridges and freezers, stove top, residential fume hood fans, walls, etc).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation was not satisfactory. See details under item #22 (utensils & equipment). Current cleaning schedule is ineffective. Written cleaning schedule was not observed at the time of inspection.ACTION REQUIRED: deep, thorough clean required throughout the facility. Develop a written cleaning schedule.
  9. Monitoring Inspection

    10 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Operator is not sufficiently washing hands. The hand sink was blocked with equipment & not stocked with soap suggesting the operator did not wash her hands when entering the kitchen. No handwashing observed throughout the inspection; two transactions occurred during the course of inspection.ACTION REQUIRED: review information from food safety training regarding personal hygiene & handwashing.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Poor food handling practices observed. Tapioca pearls were boiled in heavily soiled unsanitary pots.ACTION REQUIRED: ensure foods are prepared in clean & sanitary equipment.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Brown sugar syrup was stored under the dishwashing sinks with chemicals such as bleach & dishwashing soap. ACTION REQUIRED: Store all food products away from chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Small bar cooler was not maintaining adequate temperature (14C). Blueberry tapioca pearls were stored in this cooler. ACTION REQUIRED: ensure no high-risk foods are stored in this cooler. Repair or replace the cooler. 2) Thermometers not observed at the time of inspection. To be monitored at the re-inspection.ACTION REQUIRED: ensure your facility has a probe thermometer & refrigeration thermometers in each of the coolers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility is not following proper manually washing procedures.Operator was only able to find one drain plug for the three-compartment sink. Operator used a dirty spoon from the three-compartment sink to stir & pour tapioca that was mixed in with visibly dirty dishes. Dirty dishes were left in the sink overnight.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Equipment was stored in the hand sink. There was no soap at the hand sink.CDI: equipment was moved & hand soap was acquired from the back storage area. ACTION REQUIRED: Ensure the hand sink is always accessible & stocked with soap and paper towel.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was not posted on public display. ACTION REQUIRED: post your current food handling permit on display.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exposed wood on shelving in the back for bubble tea supplies. ACTION REQUIRED: Finish exposed wood. All surfaces in a food facility should be durable, smooth, washable, & impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2024-01-31General sanitation continues to be very unsatisfactory. Food debris, grime, & grease noted throughout the facility. Areas of concern include but are not limited to:-Interior of refrigeration-Door handles of coolers/refrigeration-Walls in the back storage area-Interior of freezer-Exterior of freezer-Interior & exterior of microwaves-Stepping stool & shelving-Scoops used to scoop bubble tea powder-Flat top of the stove-Pots and strainers for cooking tapioca pearls-Rice cooker-Interior of air fryers-Plastic wrap container-Flooring around equipment-Basins of the dishwashing area-Entire domestic stove/ovenACTION REQUIRED: deep thorough clean of the facility is required. Sanitation is far below acceptable standards. Further non-compliance may lead to closure. Photos taken & provided with the inspection report.__________________________2019-07-15Additional cleaning is required for the entire kitchen (inside and outside of fridges and freezers, stove top, residential fume hood fans, walls, etc).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation was not satisfactory. See details under item #22 (utensils & equipment). Current cleaning schedule is ineffective. Written cleaning schedule was not observed at the time of inspection.ACTION REQUIRED: deep, thorough clean required throughout the facility. Develop a written cleaning schedule.

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