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The Tea Place

13671 St. Albert Trail NW Edmonton AB T5L 5E7 · Food - General

Official record from Alberta →

Inspection summary

The Tea Place has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 15, 2024. The most recent inspection, on April 22, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 15 infractions recorded. The higher-risk findings here relate to: Food temperature control 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 5 times across 3 separate inspections, most recently on April 7, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 April 7, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 6 times across 3 separate inspections, most recently on April 7, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on March 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Outstanding - The front display cooler was not equipped with an internal monitoring thermometer. Please install an internal monitoring thermometer to monitor and verify temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Outstanding - The high-temperature dishwasher was not reaching required sanitation temperature (71 C); measured at 64 C after several runs.Please repair the dishwasher. Ensure the high-temperature dishwasher is functioning properly and reaches 71 C at dish level and 82 C at the manifold. Operators were instructed to temporarily sanitize dishes/utensils using one of the two-comp sinks.April 2026 - Please continue to sanitize food preparation utensils in two-comp sink. The facility will temporarily use disposable dishes/cups.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention: - Stand cooler bottom door track - Corrected- Ice machine - residue noted inside machine and around tape. Please remove tape and clean ice machine surface.- Surfaces of syrup and sauce containers in the coolers - Corrected.Please clean and maintain in a sanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding - The following equipment require attention:- Door seal of display cooler- Dishwasher doorPlease repair. Ensure all food equipment is maintained in good repair.- Ice buildup noted in the small fruit freezer - please clean.
  3. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Outstanding - The front display cooler was not equipped with an internal monitoring thermometer. Please install an internal monitoring thermometer to monitor and verify temperatures.March 26/26 - Cake was measured at 4.8C using a probe thermometer. Please repair the display cooler and install an internal monitoring thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Repeat violation - Jellies and cooked tapioca pearls were being held at room temperature. Jellies with a 'refrigerate after opening' label must be held at 4C or below. Cooked perishable food must not be left out at room temperature for >2 hrs.If jellies and cooked tapioca pearls are kept at room temperature, they must be monitored using timers or written logs to ensure they are discarded after 2 hours. Ice can also be added to keep jellies cold. The operators timed the cooked pearls and added ice to the jellies.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Outstanding - The high-temperature dishwasher was not reaching required sanitation temperature (71 C); measured at 64 C after several runs.Please repair the dishwasher. Ensure the high-temperature dishwasher is functioning properly and reaches 71 C at dish level and 82 C at the manifold. Operators were instructed to temporarily sanitize dishes/utensils using one of the two-comp sinks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention: - Stand cooler bottom door track - improvement noted.- Ice machine - residue noted inside machine and around tape. Please remove tape.- Surfaces of syrup and sauce containers in the coolers - improvement noted.Please clean and maintain in a sanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- Door seal of display cooler- Dishwasher doorPlease repair. Ensure all food equipment is maintained in good repair.- Ice buildup noted in the small fruit freezer - please clean.
  4. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front display cooler was not equipped with an internal monitoring thermometer. Please install an internal monitoring thermometer to monitor and verify temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Cheesecakes and peanut butter balls were stored in the front display cooler at 13-17C. Ensure that perishable foods under refrigeration are maintained at or <4C at all times. Desserts were moved to a cooler<4C.- Jellies and cooked tapioca pearls were measured at 15–24 C. Operators stated the jellies had been out of the cooler for <2 hrs and the tapioca pearls were cooling. Perishable foods must not be held at room temperature; high‑risk foods kept between 4–60 C for >2 hrs must be discarded.If jellies and cooked tapioca pearls are kept at room temperature, they must be monitored using timers or written logs to ensure they are discarded after 2 hours. The operators labelled the containers with discard times. Education was provided.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher was not reaching required sanitation temperature (71 C); measured at 64 C after several runs.Please repair the dishwasher. Ensure the high-temperature dishwasher is functioning properly and reaches 71 C at dish level and 82 C at the manifold. Operators were instructed to temporarily sanitize dishes/utensils using one of the two-comp sinks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- Door seal of display cooler- Dishwasher doorPlease repair. Ensure all food equipment is maintained in good repair.- Ice buildup noted in the small fruit freezer - please clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention: - Stand cooler bottom door track - Ice machine - residue noted inside machine and around tape. Please remove tape. - Surfaces of syrup and sauce containers in the coolersPlease clean and maintain in a sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- Floor corners/edges in the main prep area- Gap/floor between freezer and ice machinePlease clean and maintain in a sanitary condition.
  5. Initial Inspection

    0 infractions

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