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Teddy's Palace

11361 Jasper Avenue NW Edmonton AB T5K 0L9 · Food - General

Official record from Alberta →

Inspection summary

Teddy's Palace has been inspected 10 times by Alberta Health Services (Environmental Public Health) since October 15, 2024. The most recent inspection, on August 31, 2026, found no infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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.

  • 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 6 times across 3 separate inspections, most recently on July 28, 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 5 times across 3 separate inspections, most recently on August 5, 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?

  • 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 5 times across 3 separate inspections, most recently on July 28, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 separate inspections, most recently on December 2, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 5 times across 2 separate inspections, most recently on October 29, 2024. 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand 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?
      • A ceiling tile above the bar area upstairs had what appeared to be water damage and multiple ceiling tiles were also missing.Source of water leak should be identified and damaged/missing ceiling tiles replaced.
  3. 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?
      • Evidence of mice activity was observed at the facility. Mice droppings were observed at the following areas: - On top and underneath shelves in the dry storage room- At hard-to-reach corners in the dry storage room. * Clean all observed mice droppings observed at the facility with bleach water.* Contact a pest control company to eliminate the mice activity. Implement all recommendations provided by the pest control company, including closing all potential entry points for mice in the facility. * All food items must be stored in containers with tight fitting lids and at least 6 inches above the floor.* Remove items not in use that can create pest harborage to facilitate proper pest control.Aug 05, 2026: The required cleaning had not been completed. Mice drippings were still observed at some areas.
    • 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 for review during inspection. Monthly pest control is required and records kept for review during inspection.Aug 05, 2026: Pest control reports were still not available for review.
  4. Risk Management Inspection

    1 infraction

    • 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 for review during inspection. Monthly pest control is required and records kept for review during inspection.Aug 05, 2026: Pest control reports were still not available for review.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1 No approved sanitizer was prepared for use at the time of inspection.2. Used wet cleaning cloths were not being stored in a sanitizer solution. Multiple cleaning cloths were observed on food preparation surfaces.100ppm chlorine sanitizer solution was prepared during inspection and cleaning cloths stored in the solution. Ensure an approved sanitizer is prepared for use daily and the concentration monitored and measured using appropriate test strips. Used cleaning cloths must be stored in a sanitizer solution when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen beef, bacon and seasoned chicken were left at room temperature in the kitchen area to thaw. The operator moved the products to the walk-in cooler during inspection.Note that potentially hazardous food items can be thawed properly submerged in cold running water or inside the cooler. Do not thaw food at room temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large quantity of eggs were observed at room temperature on the kitchen counter. The staff advised that the eggs were brought out from the cooler for food preparation less than 2 hours before inspection, and was instructed by the PHI to move the eggs back to the cooler.Only bring out eggs from the cooler in small quantities so they do not stay at room temperature for more than 2 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken breast (at 20 degrees C) and Minced meat (at 17 degrees C) were left on the kitchen counter for prep by the kitchen staff. The staff advised the products were brought of the cooler less than 2 hours before inspection. The staff appeared not ready to prep at the time of inspection and was instructed to move the meat products back to the cooler and only bring them out when ready to complete the required prepping.
    • 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 for review during inspection. Monthly pest control is required and records kept for review during inspection.
    • 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?
      • Evidence of mice activity was observed at the facility. Mice droppings were observed at the following areas: - On top and underneath shelves in the dry storage room- At hard-to-reach corners in the dry storage room. * Clean all observed mice droppings observed at the facility with bleach water.* Contact a pest control company to eliminate the mice activity. Implement all recommendations provided by the pest control company, including closing all potential entry points for mice in the facility. * All food items must be stored in containers with tight fitting lids and at least 6 inches above the floor.* Remove items not in use that can create pest harborage to facilitate proper pest control.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The bar was missing a handwash sink still. Operator was observed to be handling cash at the till then proceeded to place a lemon wedge on a cooler bottle. Ensure a hand sink is installed in the area and equipped with soap and paper towels with plumbed hot and cold running water.The hand sink soap dispenser in the server/coffee area was almost empty. Please refill dispenser.
  8. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some personal items such as a speaker and a cell phone were placed on cutting boards, it was corrected during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front condiment cooler was at 15C, there was no thermometer inside the unit. Operator was instructed to discard all items inside the unit except for shelf stable items. Ensure the cooler is at 4C or less before use. Also, the cooler needs to be equipped with a thermometer. Hot holding was at >60C. Leftovers would be discarded. Two bags of chicken wings and a package of beef were observed to be thawing in the two compartment sink without cold running water.Bar cooler was at 4C
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glasswasher was equipped with iodine; however, the detergent jug was empty. Staff were made aware. Iodine concentration was at 25ppm.Mechanical dishwasher was equipped with detergent and a chlorine concentration of 100ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The bar was missing a handwash sink. Please install a hand sink as there appears to be some food handling (ie. cut fruits) Once installed, there needs to be hand soap and paper towels nearby. Both the kitchen and the server area hand sinks were equipped with soap and paper towels
  9. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen back hand sink had no paper towels in the dispenser at the time of inspection. Operator was instructed to obtain a new roll.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The server area cooler was not in use at the time. Ensure the cooler is at 4C or less before it can be used to store perishable foods again.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The baskets of cutlery were still stored underneath the soap and paper towel dispensers in the server area. It is important to relocate it to prevent cross contamination from wet hands. Please relocate to a safe and sanitary area.
  10. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Sanitizer was not detected in the sanitizer bottle. It contained a mixture of bleach, hand sanitizer gel (alcohol) and water. The operator prepared a new sanitizer solution. Chlorine was measured at 200 ppm. The operator was instructed to label the bottle.2. Used cleaning cloths were not being soaked in a sanitizer solution. The operator prepared a sanitizer solution and transferred the cloths into a bucket with appropriate sanitizer solution. Chlorine was measured above 200 ppm. The operator was instructed to dilute the solution.Ensure only approved sanitizers are used for food contact surfaces such as chlorine, QUAT or iodine. Hand sanitizer gel is to be used for hands only. Prepare new solutions on a daily basis and keep used towels stored in sanitizer solution during the hours of operation.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The microwave in the server area had food buildup. Ensure that the microwave is kept clean and sanitary.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items such as cell phone, keys, wallet were found on the meat slicer and cutting board table. Ensure personal items are stored separately from food contact surfaces and away from food. There should be a designated area for staff storage only.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs in the kitchen were measured at 28 degrees Celsius. The operator indicated that it was out for lunch rush only and transferred the eggs to the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in the cooler in the server area measured above 4 degrees Celsius. The operator was instructed to move all high-risk foods into another cooler. Unit was not equipped with a thermometer.Ensure that all high-risk foods in the cooler are stored at a temperature of 4 degrees Celsius at all times.Please ensure all coolers are equipped with thermometers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer was not detected in the low temperature dishwasher. The dishwasher was only washing and not sanitizing. No chlorine was detected at dish level. The operator was instructed to use the two- compartment sink to wash dishes. Ensure chlorine is at 100ppm at the dish level. It is important to check concentrations on a daily basis especially before opening.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The condiment cooler beside the coffee machine is not in proper working order. The cooler temperature was measured at 12C. Do not store high risk foods in this cooler until it has been fixed and it is maintaining a temperature of 4C or less.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Knives and other utensils were being improperly stored between walls and prep cooler/tables. The operator removed the utensils from the gaps.2. Used ladle and scoop were sitting out at room temperature for a prolonged period. The operator took the utensils for cleaning.3. A worn strainer was found in the storage area. The operator discarded the strainer.4. Scoops in the dry ingredient's bins were touching the product. Ensure the handles do not touch the ingredients, store upright or use once then send for cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. An unsanitary ice cream scoop was left out near the server area. Ensure that the ice cream scoop is kept clean and sanitary when not in use.2. Two baskets of spoons and knives were being stored under the soap and paper towels dispensers. Relocate the baskets of cutlery to an area away from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The server area was dusty, especially around the trays with glassware. Please ensure that this area is cleaned.

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