11361 Jasper Avenue NW
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
10 août 2026
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.
Teddy's Palace se trouve dans le quartier WÎHKWÊNTÔWIN. WÎHKWÊNTÔWIN, Edmonton compte 229 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 20 août 2026, 186 (81%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Bua Thai restaurant
WÎHKWÊNTÔWIN
Ce restaurant a été inspecté 9 fois depuis le 15 octobre 2024, avec 1 conforme, 8 non conformes et 1 fermeture au dossier.
1 infraction
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.
2 infractions
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.
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.
1 infraction
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.
6 infractions
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.
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.
Aucune infraction
1 infraction
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.
4 infractions
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
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.
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
3 infractions
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.
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.
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 infractions
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.
The microwave in the server area had food buildup. Ensure that the microwave is kept clean and sanitary.
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.
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.
Pest control records were not available for review during inspection. Monthly pest control is required and records kept for review during inspection.
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.
Some personal items such as a speaker and a cell phone were placed on cutting boards, it was corrected during the inspection.
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.
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.
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.
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.
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.
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.
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.
The server area was dusty, especially around the trays with glassware. Please ensure that this area is cleaned.