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Three en One Coffee & Pastry - Event

13335 96 Street NW Edmonton AB T5E 4B5 · Food - Special Event

Official record from Alberta →

Inspection summary

Three en One Coffee & Pastry - Event has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 30, 2024. The most recent inspection, on August 30, 2025, found no infractions.

2 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. 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 3 times across 3 separate inspections, most recently on August 29, 2025. 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 2 separate inspections, most recently on August 30, 2024. 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 3 times across 3 separate inspections, most recently on August 29, 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?

  • 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 3 times across 2 separate inspections, most recently on August 30, 2024. For example: Is refuse being managed in a suitable manner?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on August 30, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?

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. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fifteen (15) full trays of Bibingka Muffins (determined to be high-risk based on the ingredients and final product) were stored in room temperature. The muffins were discarded during the inspection. There was no more fridge space available for storing high-risk food. Please ensure that all high-risk food is under proper temperature control (at or below 4°C or at or above 60°C).
    • 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 was not placed in a dispenser.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A surface sanitizer was not available.Prepare an approved sanitizer such as 100 ppm chlorine.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cases of bottled water were stored on the ground.Store foods including beverages at least 6 inches off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cupcakes topped with peaches were stored without temperature control. Food measured 24C.Store cupcakes with perishable ingredients at 4C or less under refrigeration.2) Cream and milk-based bubble teas measured 16C in the bar fridge.Foods were discarded. Store perishable foods at 4C or less under refrigeration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no sanitizer for dishwashing.Prepare an approved sanitizer such as 100 ppm chlorine.
    • 21. Is refuse being managed in a suitable manner?
      • Wastewater from the two-compartment sink was not draining into the wastewater collection system.The drainage hose was re-positioned to allow proper drainage.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Food service supplies and the display case were stored on a shelf that was constructed with untreated wood.Seal the unfinished wood so that the surface is smooth, non-absorbent to moisture and easy to clean.
  5. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer measured well above 200 ppm.100 ppm chlorine sanitizer was prepared during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cases of bottled water were stored on the ground.Store foods including beverages at least 6 inches off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cupcakes topped with peaches were stored without temperature control. Food measured 24C.Store cupcakes with perishable ingredients at 4C or less under refrigeration.
    • 16. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?
      • One of the sink compartments was backing up as the other compartment was being drained.The drainage hose was re-positioned to facilitate proper drainage. Ensure the end of the hose is not in contact with the wastewater in the collection system. Sinks were cleaned and sanitized.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Food service supplies and the display case were stored on a shelf that was constructed with untreated wood.Seal the unfinished wood so that the surface is smooth, non-absorbent to moisture and easy to clean.

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