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Team Cafe

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

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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.
  3. 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.
  4. Risk Management Inspection

    0 infractions

  5. 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.
  6. 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.
  7. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A cutting board was sitting over top of the handwash sink. The handwash sink must be uncovered and accessible for handwashing at all times. Do not cover the handsink.
    • 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 invoice for the Food Handling Permit has not been paid. This payment was sent by email after the initial approval inspection that took place on January 11, 2023 and was due February 6, 2023. It is illegal to operate a food establishment without a valid Food Handling Permit. Payment is due immediately to avoid a Closure Order.