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Tiger Sugar

10075 109 Street NW Edmonton AB T5J 0J7 · Food - General

Official record from Alberta →

Inspection summary

Tiger Sugar has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 23, 2025. The most recent inspection, on August 27, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 5 times across 3 separate inspections, most recently on April 9, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times across 3 separate inspections, most recently on August 27, 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 once on April 1, 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?

  • 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 once on May 23, 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?

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. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rehydrated boba is being left out in the danger zone for extended time periods. Operator was instructed to discontinue this practice immediately.
  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The tapioca balls measured around 35C in the hot holding unit. Staff decided to reheat the tapioca balls and they had been made about 20-30 min previously. This was noted at the routine inspection (hot holding <60C). Please ensure the tapioca balls are hot (>60C) when placed in the hot holding unit and that the hot holding unit is capable of maintaining them at 60C or higher. You may also need to place lids on top when the tapioca balls are not being used to help maintain temperature. Use the probe thermometer often to check the temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer water measured approx 0ppm chlorine
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer available onsite.Ensure a probe thermometer is available for checking temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Bubble tea balls measured approximate 34C and 55C for each insert in the hot holding unit.- Sago was stored in the counter at room temperature. Staff said it was just made. - Minced strawberries (partially frozen) were thawing at room temperature.Ensure foods kept hot are 60C or higher. Do not store high risk foods at room temperature. Thawing cannot be done at room temperature. Thawing is to be done in a cooler at 4C or less; submerged under cold running water; microwaved from frozen and cooked immediately afterwards; or cooked from frozen.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - Chlorine test strips expired June 2025.Please acquire new chlorine test strips.
    • 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 upon request.Monthly pest control reports are required. Ensure they are available upon request. If you are doing your own pest monitoring (ie. putting out mouse traps) then you may use this checklist - https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf Ensure no chemical or poison is placed inside the facility unless placed by a licensed pest control professional.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A couple of wet towels were seen sitting at room temperature without a sanitizing solution. Keep used towels in a sanitizing solution.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Retrain staff on the manual dishwashing method. Sanitizing must be in place.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chemical test strips for chlorine and Quat were not available during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Back end hand sink had no soap dispenser.

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