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Teapsy

512 - 2331 66 Street NW Edmonton AB T6K 4B5 · Food - General

Official record from Alberta →

Inspection summary

Teapsy has been inspected 9 times by Alberta Health Services (Environmental Public Health) since February 26, 2024. The most recent inspection, on May 27, 2026, recorded 2 infractions.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 8 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 11 times across 8 separate inspections, most recently on March 27, 2026. 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 9 times across 5 separate inspections, most recently on February 27, 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?

  • 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 8 times across 4 separate inspections, most recently on May 31, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on March 6, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 6 times across 4 separate inspections, most recently on May 31, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. the hose attached to the 3 compartment sink does not have a backflow preventor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The 3 compartment sink is not appropriate for dishwashing as the basins are too small.
  2. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The 3 compartment sink is not appropriate for dishwashing as the basins are too small.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. the hose attached to the 3 compartment sink does not have a backflow preventor.
  3. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The 3 compartment sink is not appropriate for dishwashing as the basins are too small.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. the hose attached to the 3 compartment sink does not have a backflow preventor.
  4. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The 3 compartment sink is not appropriate for dishwashing as the basins are too small.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. the hose attached to the 3 compartment sink does not have a backflow preventor.
  5. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The 3 compartment sink is not appropriate for dishwashing as the basins are too small.
    • 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 available uponn request.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. the hose attached to the 3 compartment sink does not have a backflow preventor.
    • 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?
      • posted permit expired October 31, 2024. Please post a valid permit.
  6. Risk Management Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff are not adequately sanitizing equipement or food contact surfaces.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket was 0 ppm Chlorine or Quat. Multiple soiled wiping rags were left on the counter.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. South cooler and deli table was not working. Note: Using ice baths is not adequate. Do not use this cooler to hold perishable foods until it can maintain foods below 4C. Perishable items, including whipping cream and popping boba labeled "refridgerate after opening" were discarded. 2. Boba were being held in a slow cooker and were 35C. Do not store boba in the danger zone. Hold them below 4C or above 60C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Oven thermometers are being used in coolers. Note that these thermometers start at 50C and do not read the cooler temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff are not sanitizing dishes each time they do dishes. Staff indicate that only the night shift sanitizes items after the store closes, which is not adequate. The 3 compartment sink is not appropriate for dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A designated hand sink is required in the front area where food handling is being done.The hand sink in the back is too far and does not have clear access from the front area.
    • 15. Is the facility free of a pest infestation?
      • Cockroaches, beetles and silverfish were observed on glue trap indicators.
    • 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 available uponn request.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. the hose attached to the 3 compartment sink does not have a backflow preventor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A spigotted jug was being used to store ice. Staff were not sanitizing this equipment regularly or have a plan on how to do this as it did not fit in the sinks. Build up noted in the container. This container is leaking onto the floor, which may attract vermin. 2. Blenders are not being cleaned and sanitized adequately or at an appropriate interval. 3. Lid machines are dirty. 4. Coolers are dirty.
  7. Risk Management Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A large dead cockroach was floating in the sanitizer pail.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff are not adequately sanitizing equipement or food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. South cooler and deli table was not working. Note: Using ice baths is not adequate. Do not use this cooler to hold perishable foods until it can maintain foods below 4C. Perishable items, including whipping cream and popping boba labeled "refridgerate after opening" were discarded. 2. Boba were being held in a slow cooker and were 35C. Do not store boba in the danger zone. Hold them below 4C or above 60C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Oven thermometers are being used in coolers. Note that these thermometers start at 50C and do not read the cooler temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A designated hand sink is required in the front area where food handling is being done.The hand sink in the back is too far and does not have clear access from the front area.
    • 15. Is the facility free of a pest infestation?
      • Cockroaches were observed in the east cooler and behind equipment.
    • 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 available uponn request.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. the hose attached to the 3 compartment sink does not have a backflow preventor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A spigotted jug was being used to store ice. Staff were not sanitizing this equipment regularly or have a plan on how to do this as it did not fit in the sinks. Build up noted in the container. This container is leaking onto the floor, which may attract vermin. 2. Blenders are not being cleaned and sanitized adequately or at an appropriate interval. 3. Lid machines are dirty. 4. Coolers are dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A cleaning schedule was not available for review. - Please ensure the cleaning schedule includes:* the frequency that food contact surfaces and sinks must be cleaned and sanitized. * The frequency that blenders, stirring utensils, scoops, and food preparation equipment must be sanitized. 2. Inadequate cleaning is noted in the following areas:- Coolers are not clean. - Sinks are not clean.- Ice maker has build up.-
  8. Risk Management Inspection

    11 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Foods past their expiry date were observed on site. Do not use or keep expired foods.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff are not adequately sanitizing equipement or food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. South cooler and deli table was not working. Note: Using ice baths is not adequate. Do not use this cooler to hold perishable foods until it can maintain foods below 4C. Perishable items, including whipping cream and popping boba labeled "refridgerate after opening" were discarded. 2. Boba were being held in a slow cooker and were 35C. Do not store boba in the danger zone. Hold them below 4C or above 60C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Oven thermometers are being used in coolers. Note that these thermometers start at 50C and do not read the cooler temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A designated hand sink is required in the front area where food handling is being done.The hand sink in the back is too far and does not have clear access from the front area.
    • 15. Is the facility free of a pest infestation?
      • Cockroaches were observed in the east cooler and behind equipment.
    • 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 available uponn request.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. the hose attached to the 3 compartment sink does not have a backflow preventor.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff onsite did not have adequate food safety training or knowledge. Staff did not know if anyone held a valid food safety certificate.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A spigotted jug was being used to store ice. Staff were not sanitizing this equipment regularly or have a plan on how to do this as it did not fit in the sinks. Build up noted in the container. This container is leaking onto the floor, which may attract vermin. 2. Blenders are not being cleaned and sanitized adequately or at an appropriate interval. 3. Lid machines are dirty. 4. Coolers are dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A cleaning schedule was not available for review. - Please ensure the cleaning schedule includes:* the frequency that food contact surfaces and sinks must be cleaned and sanitized. * The frequency that blenders, stirring utensils, scoops, and food preparation equipment must be sanitized. 2. Inadequate cleaning is noted in the following areas:- Coolers are not clean. - Sinks are not clean.- Ice maker has build up.-
  9. Monitoring Inspection

    11 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Foods past their expiry date were observed on site. Do not use or keep expired foods.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff are not adequately sanitizing equipement or food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. South cooler and deli table was not working. Note: Using ice baths is not adequate. Do not use this cooler to hold perishable foods until it can maintain foods below 4C. Perishable items, including whipping cream and popping boba labeled "refridgerate after opening" were discarded. 2. Boba were being held in a slow cooker and were 35C. Do not store boba in the danger zone. Hold them below 4C or above 60C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Oven thermometers are being used in coolers. Note that these thermometers start at 50C and do not read the cooler temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A designated hand sink is required in the front area where food handling is being done.The hand sink in the back is too far and does not have clear access from the front area.
    • 15. Is the facility free of a pest infestation?
      • Cockroaches were observed in the east cooler and behind equipment.
    • 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 available uponn request.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. the hose attached to the 3 compartment sink does not have a backflow preventor.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff onsite did not have adequate food safety training or knowledge. Staff did not know if anyone held a valid food safety certificate.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A spigotted jug was being used to store ice. Staff were not sanitizing this equipment regularly or have a plan on how to do this as it did not fit in the sinks. Build up noted in the container. This container is leaking onto the floor, which may attract vermin. 2. Blenders are not being cleaned and sanitized adequately or at an appropriate interval. 3. Lid machines are dirty. 4. Coolers are dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A cleaning schedule was not available for review. - Please ensure the cleaning schedule includes:* the frequency that food contact surfaces and sinks must be cleaned and sanitized. * The frequency that blenders, stirring utensils, scoops, and food preparation equipment must be sanitized. 2. Inadequate cleaning is noted in the following areas:- Coolers are not clean. - Sinks are not clean.- Ice maker has build up.-

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