Tea Spot
205 - 16761 91 Street NW Edmonton AB T5Z 2X4 · Food - General
4 inspections
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Observed a wet, used cleaning cloth mounted on a countertop. Corrected during inspection. PHI directed staff onsite to remove wet cloth, clean and sanitize the affected area.Action Required:Please store wet, used cleaning cloths in approved sanitizer solutions when not in use, to prevent cross contamination of food contact surfaces.Resource:AHS guidelines on using wiping cloths-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf2. QUATs sanitizer was 400ppm and higher than the approved concentration of 200ppm. PHI coached staff onsite on mixing 200 ppm QUAT sanitizer.Action Required:Please ensure approved food contact surface sanitizers (100ppm Bleach, 200ppm QUATs, 12.5-25ppm Iodine) are readily available when in operation, to facilitate effective cleaning and sanitizing procedures.Resource:How to mix an approved sanitizing solution-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink basin was obstructed by multiple items (rubber gloves, test strips' container and sanitizer dispenser hoses). Corrected during inspection. PHI directed staff onsite to remove all items that were blocking the hand sink basin at the time of inspection.Action Required:Do not store any items in hand sink basins or around the hand sink, to ensure easy accessibility of the hand sink at all times, to promote handwashing.
- 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?
- 1. Pest control reports or program not available onsite at the time of inspection. Action Required:Please implement an effective integrated pest control program. Conduct routine pest control monitoring activities and complete related reports when in operation. Email PHI a copy of your most recent pest control report by April 2, 2026.2. No evidence of pest activity noted at time of inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A ceiling panel was missing by the emergency light close to the kitchen entrance.Action Required:Repair or replace missing tile by April 16, 2026. Email PHI when corrective actions are complete, to prompt an onsite inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Overdue Since Feb 19, 2024. Please correct immediately!1. A large hole in the wall was still present near the back handwashing sink. Action Required: Ensure that the hole is sealed to keep the surface smooth, moisture resistant and easy to clean. Please notify PHI when the sealed to prompt an onsite inspection.2. Shatter-proof bulbs had been installed where the ceiling light cover was missing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Observed a single-use, disposable plastic tumbler and a scoop stored in direct contact with bulk flour. Corrected during inspection. No visible contamination noted. Flour allowed to be out back into service. PHI directed staff to discard the single-use disposable tumbler and stop re-using disposable utensils.Action Required:Do not reuse empty food containers as scoops. Do not use bowls as scoops. Do not reuse, single-use disposable utensils and do not store utensils in food containers to reduce the risk of cross contamination of food.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ceiling surfaces throughout the kitchen had accumulated fuzz and dirt. Action Required: Thoroughly clean affected area by April 2, 2026.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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?
- 1. A large hole in the wall is observed near the back handwashing sink. 2. A ceiling light cover is observed to be missing. 1. Ensure that the hole is sealed to keep the surface smooth, moisture resistant and easy to clean.2. Ensure that a shatter-proof light cover and/or shatter-proof bulbs are installed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Two cloths in the front food service area are observed to be sitting on the counter when not in use. Ensure cleaning cloths are stored in a sanitizer when not in use to help prevent contamination. The operator placed the cleaning cloths in a 100ppm bleach/chlorine solution during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several scoops without handles are observed in the sugar and the milk powder storage containers. Ensure scoops with handles are used to help prevent contamination of the food. The operator removed the indicated scoops during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high-temperature dishwasher is in disrepair. Ensure that the dishwasher is repaired and/or replaced.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips were unknown where it was stored. Please inform all staff where test strips are stored for verification purposes. If using bleach, chlorine test strips are needed.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The back handwashing sink is observed with low water pressure. Ensure that the indicated handwashing sink is repaired to increase the water pressure for washing hands.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. A large hole in the wall is observed near the back handwashing sink. 2. A ceiling light cover is observed to be missing. 1. Ensure that the hole is sealed to keep the surface smooth, moisture resistant and easy to clean.2. Ensure that a shatter-proof light cover and/or shatter-proof bulbs are installed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The red plastic lids for the bins in the kitchen were cracked/broken. Replace the red lids and anything that is in poor repair.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The glass display cooler by the front hand sink had a digital reading of 54C and thermometer was >4C. Operator was asked to relocate food to another cooler should temperature not drop within 30 mins. Repair or replace cooler to ensure it is at 4C or less at all times.Hot holding for the tapioca pearls was at 60C. Good.Operator indicated that the chicken tenders come raw, a probe thermometer was present.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips were unknown where it was stored. Please inform all staff where test strips are stored for verification purposes. If using bleach, chlorine test strips are needed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Front hand sink was properly equipped and accessible.Back kitchen hand sink was inaccessible as pathway to sink was blocked with chemicals/products. There was also no paper towels present. Soap dispenser had low amount of soap left. Ensure hand sink is always accessible and fully equipped with supplies.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Both the back hand sink and the 2 compartment sink had to be manually turned on from the bottom. Owner indicated that parts were arriving on the weekend to be repaired. Hot and cold water needs to be readily available at all times without the use of special knowledge or tools.
- 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?
- It was unknown how often the self pest control monitoring was being completed. No records were present. Ensure records are kept onsite - will send template.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The red plastic lids for the bins in the kitchen were cracked/broken. Replace the red lids and anything that is in poor repair.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?