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Tealicious Blend

11A St. Anne Street St. Albert AB T8N 1E8 · Food - General

Official record from Alberta →

Inspection summary

Tealicious Blend has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 12, 2024. The most recent inspection, on July 21, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 3 separate inspections, most recently on July 21, 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 2 times across 2 separate inspections, most recently on March 2, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 November 20, 2024. 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 5 times across 2 separate inspections, most recently on July 7, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 2, 2026. 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.

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***The sanitizer concentration was <50ppm Quat sanitizer solution. Discussed with staff who checked the source bottle, changed it and made up a new sanitizer solution. This solution was 200ppm.Ensure that the sanitizer concentration is checked frequently enough to ensure that an effective solution is maintained.
  2. Demand Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ***Observed staff several times wiping gloves off when they were soiled. Discussed that when gloves were soiled they were to be changed and not wiped off.Good glove procedure starts with washing hands prior to putting the gloves on. Changing the gloves when soiled and not wiping them off. Glove resource will be provided with this report
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ***Observed staff washing her gloves at the hand sink after she removed the empty cream container. She then proceeded to food handling duties using the same gloves.Discussed proper glove use. Gloves are not to be washed but when they become soiled they are to be changed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***Noted that there was garbage present in the hand sink (an empty container of cream). It was removed during the inspection.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • ***Staff showed the box indicating multi use gloves. This means that the gloves are suitable for multiple types of usage. They are still disposable gloves that are to be discarded when soiled and not washed or wiped off. Education provided.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***warm cheese (41C) and onions were on the counter tempering. Discussed that the onions were thinly spread out and would probably cool quickly but the cheese was thick and the inserts had been filled and this created a larger block of warmness. Staff set up an ice bath to help the product cool quickly. They were aware of when the items had been cooked and set up a timer to help ensure that they went into the cooler in a timely manner.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***There was some discoloutation of the testing strips which may not provide accurate readings. This shows that the test strips are not used regularly. Discussed with staff and explained that when testing strips were not used regularly there could be extended exposure to the air and this can cause discolouration. Even though there is a mechanical dilution station, the sanitizer solutions should be checked regularly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Utensil storage was discussed, the handles were unavailable for the stored utensils forcing he staff to grab the business ends of the utensils. Staff put all (including the containers) in for washing and planned to use a see through container in the future so they could access the handles and see which tool they needed.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***There were expired test strips present. Discussed that they were discoloured and may not give accurate readings. Requested a picture of the new test strips.
    • 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?
      • ***Pest control records were not up to date. Discussed that records were to be competed monthly. - Education provided.
  6. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***The various flavourings were stored in open containers. Discussed and the lids were closed during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Reused utensils were being stored in standing water. Discussed options (clean each time, store in a sanitizer solution between uses, store in ice water (temperature controlled). They had the utensils stored in ice water before the end of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The perishable products (ie milk) were returned to the cooler during the inspection. ***there was perishable dressing stored in the dry storage area. Discussed that they were to be checked and stored according to manufacturer's instructions. The "Keep Refrigerated" product was moved to the cooler right away.

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