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The Tea Place

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

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