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Team Cafe

10858 97 Street NW Edmonton AB T5H 2M5 · Food - General

Official record from Alberta →

Inspection summary

Team Cafe has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 1, 2024. The most recent inspection, on September 29, 2026, recorded 2 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 26 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 7 times across 5 separate inspections, most recently on September 2, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 5 separate inspections, most recently on September 29, 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 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 November 25, 2025. 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 8 times across 6 separate inspections, most recently on September 29, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 8 times across 6 separate inspections, most recently on September 22, 2026. 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?

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

    2 infractions

    • 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?
      • **September 29, 2026 - Violation was still outstanding. **September 22, 2026 - Violation was still outstanding. No pest control records were available onsite for review. Please ensure documentation is completed and records available onsite. A few flies were also observed in the kitchen area. Please ensure corrective actions are taken.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **September 29, 2026 - Violation was still outstanding. **September 22, 2026 - Violation was still outstanding. The rear hallway leading to the outside was cluttered with various empty boxes and garbage bags. Please ensure items are discarded and hallway is accessible to allow for proper cleaning.
  2. Risk Management Inspection

    3 infractions

    • 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?
      • **September 22, 2026 - Violation was still outstanding. No pest control records were available onsite for review. Please ensure documentation is completed and records available onsite. A few flies were also observed in the kitchen area. Please ensure corrective actions are taken.
    • 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?
      • **September 22, 2026 - Violation was still outstanding. The posted food handling permit was expired. Please ensure a new valid food handling permit is posted onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **September 22, 2026 - Violation was still outstanding. The rear hallway leading to the outside was cluttered with various empty boxes and garbage bags. Please ensure items are discarded and hallway is accessible to allow for proper cleaning.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared in the facility. Requested staff prepare a valid sanitizer solution. Tested concentration was acceptable (100ppm). Please ensure a valid sanitizer solution is prepared prior to the start of operations.
    • 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 control records were available onsite for review. Please ensure documentation is completed and records available onsite. A few flies were also observed in the kitchen area. Please ensure corrective actions are taken.
    • 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?
      • The posted food handling permit was expired. Please ensure a new valid food handling permit is posted onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The rear hallway leading to the outside was cluttered with various empty boxes and garbage bags. Please ensure items are discarded and hallway is accessible to allow for proper cleaning.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    7 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Could not locate the chlorine test strips required to monitor sanitizing solution concentration.REQUIRED ACTION: obtain chlorine test strips for measuring a 100 ppm chlorine solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Nov. 26, 2025: the owner advised that staff use the public washroom and not the washroom at the back of the staff area. The public washroom is provided with soap and paper towel in dispensers. Owner was advised that if the staff washroom is accessible to staff, it must be provided with a functioning paper towel dispenser.Nov. 25, 2025: The paper towel dispenser in the staff washroom is jammed making it difficult to dispense paper towel.REQUIRED ACTION: Ensure the paper towel dispenser is fixed so that it dispenses paper towel properly.
    • 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?
      • Some mouse droppings were noted on the floor along the wall with the stove and two-compartment sink.Pest control records were not available for review during the inspection.REQUIRED ACTION: Clean and sanitize the affected areas. Implement additional monitoring devices in these areas. Ensure you are maintaining pest control records to document monitoring and control actions and have these records on-site for review at all times.
    • 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?
      • The current Food Handling Permit is not posted in the facility.REQUIRED ACTION: Print and post the current Food Handling Permit in the facility where the public will see it.
    • 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?
      • Re-useable customer dishes and utensils are present in the kitchen. The Food Handling Permit restricts this facility to single-use customer dishes and utensils, due to limited dishwashing equipment in the facility.REQUIRED ACTION: remove all re-useable customer dishes and utensils from the premises. You are restricted to using disposable/single-use dishes and utensils for customers. Obtain an adequate supply of single-use dishes and utensils for customers to use.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Raw wood surfaces are present along the framing used to expand the kitchen space.REQUIRED ACTION: all raw wood surfaces along the framing used to expand the kitchen must be finished so that they smooth, water-resistant, easy to clean and in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grease was noted on the floor underneath the two-compartment sink.REQUIRED ACTION: thorough cleaning of the floor and area beneath the two-compartment sink is required.
  6. Monitoring Inspection

    10 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A bag of onions was stored directly on the floor in the food preparation area.REQUIRED ACTION: foods must be stored up off of the floor to protect them from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Could not locate a probe-style thermometer for monitoring cooking, cooling and hot-holding temperatures of foods.REQUIRED ACTION: obtain a probe-style thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Could not locate the chlorine test strips required to monitor sanitizing solution concentration.REQUIRED ACTION: obtain chlorine test strips for measuring a 100 ppm chlorine solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser in the staff washroom is jammed making it difficult to dispense paper towel.REQUIRED ACTION: Ensure the paper towel dispenser is fixed so that it dispenses paper towel properly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the kitchen was covered with a cutting board at the time of inspection.REQUIRED ACTION: the hand sink is to remain free of all objects and must be accessible at all times. The cutting board must be moved and used in another location of the kitchen, and not over the hand sink.
    • 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?
      • Some mouse droppings were noted on the floor along the wall with the stove and two-compartment sink.Pest control records were not available for review during the inspection.REQUIRED ACTION: Clean and sanitize the affected areas. Implement additional monitoring devices in these areas. Ensure you are maintaining pest control records to document monitoring and control actions and have these records on-site for review at all times.
    • 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?
      • The current Food Handling Permit is not posted in the facility.REQUIRED ACTION: Print and post the current Food Handling Permit in the facility where the public will see it.
    • 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?
      • Re-useable customer dishes and utensils are present in the kitchen. The Food Handling Permit restricts this facility to single-use customer dishes and utensils, due to limited dishwashing equipment in the facility.REQUIRED ACTION: remove all re-useable customer dishes and utensils from the premises. You are restricted to using disposable/single-use dishes and utensils for customers. Obtain an adequate supply of single-use dishes and utensils for customers to use.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Raw wood surfaces are present along the framing used to expand the kitchen space.REQUIRED ACTION: all raw wood surfaces along the framing used to expand the kitchen must be finished so that they smooth, water-resistant, easy to clean and in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grease was noted on the floor underneath the two-compartment sink.REQUIRED ACTION: thorough cleaning of the floor and area beneath the two-compartment sink is required.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizing solution prepared and available for use during food handling at the time of inspection.Ensure that an approved sanitizing solution is always prepared and available for use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Could not locate chlorine test strips for monitoring sanitizing solution concentration. Obtain chlorine test strips and instruct staff on how to prepare a 100 ppm chlorine solution for use on food contact surfaces.
    • 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?
      • The current (2024-2025) Food Handling Permit is not displayed for the public to see.Locate, print and post your 2024-2025 Food Handling Permit in the front area where the public will see it.
  9. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizing solution prepared and available for use during food handling at the time of inspection.Ensure that an approved sanitizing solution is always prepared and available for use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of onions were sitting directly on the floor in the kitchen.Foods must be stored up off of the floor in order to prevent them from becoming contaminated.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Could not locate a probe-style thermometer for monitoring cooking, cooling and hot-holding temperatures of foods. Obtain a probe-style thermometer that can measure food temperatures in the range of 0-100C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Could not locate chlorine test strips for monitoring sanitizing solution concentration. Obtain chlorine test strips and instruct staff on how to prepare a 100 ppm chlorine solution for use on food contact surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was covered by a cutting board. The hand sink is designated for hand washing only, and must be accessible at all times for hand washing. Do not cover the hand sink.There was no liquid soap in a dispenser at the hand sink for handwashing. Upon request for hand soap, staff member pulled a bottle of soap out of the dishwashing sink.Ensure that liquid hand soap in a dispenser is always available at the hand sink.
    • 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?
      • The current (2024-2025) Food Handling Permit is not displayed for the public to see.Locate, print and post your 2024-2025 Food Handling Permit in the front area where the public will see it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grease and food debris noted on the floor and in the area below the double sink in the kitchen. A thorough cleaning and organizing of this area is required.

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