2910 Ellwood Drive SW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Mi Casa Market se trouve dans le quartier ELLERSLIE INDUSTRIAL. ELLERSLIE INDUSTRIAL, Edmonton compte 129 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 21 mai 2026, 109 (84%) 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.
Tea Cup 2 Go
ELLERSLIE INDUSTRIAL
Ce restaurant a été inspecté 6 fois depuis le 28 février 2025, avec 3 conformes, 1 non conforme et 3 fermetures au dossier.
Aucune infraction
Aucune infraction
17 infractions
** - A mold-like substance was observed on the bread located within the cupboards.
** - A large quantity of wet, dirty, used cleaning cloths were observed mounded on countertops, laid out wet to dry on customer reusable drinking mugs, hanging over top of hot cooking surfaces, and stuffed into glass jars still wet. The wet, dirty, used cleaning cloths were not stored in sanitizer when not in use.
** - Sanitizing solution made after the Public Health Inspector/Executive Officer arrived was improperly made:, • The bucket of foamy chlorine and water solution also contained soap, improperly mixing opposing chemicals. , • The bucket of sanitizer was measured and verified as over 200 ppm of chlorine and not the required 100ppm of chlorine required for a food-grade concentration.
** - The staff member conducting food handling was observed touching multiple dirty surfaces with gloves on – no changing of the contaminated gloves or handwashing was observed.
17 infractions
** - A mold-like substance was observed on the bread located within the cupboards.
** - A large quantity of wet, dirty, used cleaning cloths were observed mounded on countertops, laid out wet to dry on customer reusable drinking mugs, hanging over top of hot cooking surfaces, and stuffed into glass jars still wet. The wet, dirty, used cleaning cloths were not stored in sanitizer when not in use.
** - Sanitizing solution made after the Public Health Inspector/Executive Officer arrived was improperly made:, • The bucket of foamy chlorine and water solution also contained soap, improperly mixing opposing chemicals. , • The bucket of sanitizer was measured and verified as over 200 ppm of chlorine and not the required 100ppm of chlorine required for a food-grade concentration.
17 infractions
** - A mold-like substance was observed on the bread located within the cupboards.
** - A large quantity of wet, dirty, used cleaning cloths were observed mounded on countertops, laid out wet to dry on customer reusable drinking mugs, hanging over top of hot cooking surfaces, and stuffed into glass jars still wet. The wet, dirty, used cleaning cloths were not stored in sanitizer when not in use.
** - Sanitizing solution made after the Public Health Inspector/Executive Officer arrived was improperly made:, • The bucket of foamy chlorine and water solution also contained soap, improperly mixing opposing chemicals. , • The bucket of sanitizer was measured and verified as over 200 ppm of chlorine and not the required 100ppm of chlorine required for a food-grade concentration.
2 infractions
One of the compartments of the dishwashing sink is used for drying utensils. Please use drying racks to prevent potential cross contamination and ensure the sink is free for dishwashing.
Handwashing sink was not easy to access as it was filled with bags and other items. Please ensure the handwashing sink is always free from obstruction and is easy to access to encourage hand hygiene.
** - Both food and food equipment were not stored in a sanitary manner, in a manner that prevents contamination, or were already contaminated by debris, blood and other substances, namely: , • A bowl without a handle was stored with the dirty high touch surface in direct contact with the food ingredient. Example: flour. , • Food and/or food equipment was stored on the dirty floors., • Utensils were stored with the business end/food touch surface exposed and/or subject to contamination from hands. , • Raw meat boxes wet with blood were processed and left stored next to cooked pork and cooking devices in the back room/warehouse.
** - Food and/or food equipment was stored with chemicals and not stored separately., ** - Chemical spray bottles were not labelled to disclose the contents to prevent accidental and potentially dangerous mixing of chemicals.
** - Several bags of various cooked meats were observed improperly thawing at room temperature in a hand sink. The temperature on the exterior of the meat was measured at +18-20⁰C.
** - Several oversized containers of cooked pork were improperly cooling at room temperature in the back warehouse room. The temperature on the exterior of the meat was measured at 25⁰C.
** - Improper manual dishwashing procedures were practiced by staff:, • The two compartment sinks were not large enough to properly wash and sanitize food equipment: some equipment and utensils would not fit and be rotatable inside of the basin to fully submerge into a sanitizing solution., • Sink facilities/dishwashing equipment installed were inadequate to allow for re-usable customer utensils, plates, cups/mugs, etc.
** - Improper manual dishwashing procedures were practiced by staff:, • The required sanitizing step for proper manual dishwashing was not observed while staff were dishwashing or in practice., • Many of the observed food storage containers and a pot lid still exhibited the paper label indicating proper thorough dishwashing has not occurred before food use.
** - The designated handwashing sink was not accessible for proper or frequent handwashing as bags of meat were improperly stored within.
** - Personal items, writing utensils, etc. were stored with clean lids and other food equipment without proper separation or in a manner that prevented the contamination of the food equipment/take out dishes.
** - The food facility was in violation of the posted Food Handling Permit restrictions namely:, • Cooking of raw meat and the use of fat on griddles to cook food was observed which is in violation of the Permit restriction that states: “No deep frying or extensive grease producing cooking. “, • Reusable plates, bowls, mugs, cups, etc. were observed in use onsite which is in violation of the Permit restriction that states “Single service customer utensils only due to limited dishwashing.”
** - The facility was cooking using fat/grease in a manner that generated grease laden vapours on multiple flat top griddles with inadequate domestic ventilation canopies lacking fire suppression.
** - Evidence of raw meat processing and cooked food open food handling was occurring in the warehouse/back room that was not constructed or approved for open food handling: , • No handwashing sink was installed within the room to conduct open food handling; the nearest designated food handling handwashing sink was 2 rooms away., • The walls, floors, and ceiling were not constructed in a manner that was smooth, cleanable, non-absorbent, or durable. The walls were open wood studs, the floors unfinished concrete, no ceiling was installed.
** - Both food and food equipment were not stored in a sanitary manner, in a manner that prevents contamination, or were already contaminated by debris, blood and other substances, namely: , • Take out containers were contaminated by liquid food spills in the back warehouse., • A roll of single-use disposable bags were contaminated with what appears to be blood from raw meat. The bags were located next to empty raw meat boxes still wet with blood., • Many of the re-usable customer dishes that were stored below the griddles were covered in food, spills, debris and were otherwise not maintained in a clean and sanitary condition.
** - Areas throughout the facility exhibited poor sanitation with an accumulation of dirt, grime, and handprints which includes but is not limited to: , • The customer washroom door and sink were dirty – a buildup of grime and deposits was observed. , • Doors within the facility exhibited filth around doorknobs and door edges from a lack of handwashing. Clear handprints were observed on the door between the back warehouse and the customer eating area.
** - The staff member conducting food handling was observed touching multiple dirty surfaces with gloves on – no changing of the contaminated gloves or handwashing was observed.
** - Both food and food equipment were not stored in a sanitary manner, in a manner that prevents contamination, or were already contaminated by debris, blood and other substances, namely: , • A bowl without a handle was stored with the dirty high touch surface in direct contact with the food ingredient. Example: flour. , • Food and/or food equipment was stored on the dirty floors., • Utensils were stored with the business end/food touch surface exposed and/or subject to contamination from hands. , • Raw meat boxes wet with blood were processed and left stored next to cooked pork and cooking devices in the back room/warehouse.
** - Food and/or food equipment was stored with chemicals and not stored separately., ** - Chemical spray bottles were not labelled to disclose the contents to prevent accidental and potentially dangerous mixing of chemicals.
** - Several bags of various cooked meats were observed improperly thawing at room temperature in a hand sink. The temperature on the exterior of the meat was measured at +18-20⁰C.
** - Several oversized containers of cooked pork were improperly cooling at room temperature in the back warehouse room. The temperature on the exterior of the meat was measured at 25⁰C.
** - Improper manual dishwashing procedures were practiced by staff:, • The two compartment sinks were not large enough to properly wash and sanitize food equipment: some equipment and utensils would not fit and be rotatable inside of the basin to fully submerge into a sanitizing solution., • Sink facilities/dishwashing equipment installed were inadequate to allow for re-usable customer utensils, plates, cups/mugs, etc.
** - Improper manual dishwashing procedures were practiced by staff:, • The required sanitizing step for proper manual dishwashing was not observed while staff were dishwashing or in practice., • Many of the observed food storage containers and a pot lid still exhibited the paper label indicating proper thorough dishwashing has not occurred before food use.
** - The designated handwashing sink was not accessible for proper or frequent handwashing as bags of meat were improperly stored within.
** - Personal items, writing utensils, etc. were stored with clean lids and other food equipment without proper separation or in a manner that prevented the contamination of the food equipment/take out dishes.
** - The food facility was in violation of the posted Food Handling Permit restrictions namely:, • Cooking of raw meat and the use of fat on griddles to cook food was observed which is in violation of the Permit restriction that states: “No deep frying or extensive grease producing cooking. “, • Reusable plates, bowls, mugs, cups, etc. were observed in use onsite which is in violation of the Permit restriction that states “Single service customer utensils only due to limited dishwashing.”
** - The facility was cooking using fat/grease in a manner that generated grease laden vapours on multiple flat top griddles with inadequate domestic ventilation canopies lacking fire suppression.
** - Evidence of raw meat processing and cooked food open food handling was occurring in the warehouse/back room that was not constructed or approved for open food handling: , • No handwashing sink was installed within the room to conduct open food handling; the nearest designated food handling handwashing sink was 2 rooms away., • The walls, floors, and ceiling were not constructed in a manner that was smooth, cleanable, non-absorbent, or durable. The walls were open wood studs, the floors unfinished concrete, no ceiling was installed.
** - Both food and food equipment were not stored in a sanitary manner, in a manner that prevents contamination, or were already contaminated by debris, blood and other substances, namely: , • Take out containers were contaminated by liquid food spills in the back warehouse., • A roll of single-use disposable bags were contaminated with what appears to be blood from raw meat. The bags were located next to empty raw meat boxes still wet with blood., • Many of the re-usable customer dishes that were stored below the griddles were covered in food, spills, debris and were otherwise not maintained in a clean and sanitary condition.
** - Areas throughout the facility exhibited poor sanitation with an accumulation of dirt, grime, and handprints which includes but is not limited to: , • The customer washroom door and sink were dirty – a buildup of grime and deposits was observed. , • Doors within the facility exhibited filth around doorknobs and door edges from a lack of handwashing. Clear handprints were observed on the door between the back warehouse and the customer eating area.
** - The staff member conducting food handling was observed touching multiple dirty surfaces with gloves on – no changing of the contaminated gloves or handwashing was observed.
** - Both food and food equipment were not stored in a sanitary manner, in a manner that prevents contamination, or were already contaminated by debris, blood and other substances, namely: , • A bowl without a handle was stored with the dirty high touch surface in direct contact with the food ingredient. Example: flour. , • Food and/or food equipment was stored on the dirty floors., • Utensils were stored with the business end/food touch surface exposed and/or subject to contamination from hands. , • Raw meat boxes wet with blood were processed and left stored next to cooked pork and cooking devices in the back room/warehouse.
** - Food and/or food equipment was stored with chemicals and not stored separately., ** - Chemical spray bottles were not labelled to disclose the contents to prevent accidental and potentially dangerous mixing of chemicals.
** - Several bags of various cooked meats were observed improperly thawing at room temperature in a hand sink. The temperature on the exterior of the meat was measured at +18-20⁰C.
** - Several oversized containers of cooked pork were improperly cooling at room temperature in the back warehouse room. The temperature on the exterior of the meat was measured at 25⁰C.
** - Improper manual dishwashing procedures were practiced by staff:, • The two compartment sinks were not large enough to properly wash and sanitize food equipment: some equipment and utensils would not fit and be rotatable inside of the basin to fully submerge into a sanitizing solution., • Sink facilities/dishwashing equipment installed were inadequate to allow for re-usable customer utensils, plates, cups/mugs, etc.
** - Improper manual dishwashing procedures were practiced by staff:, • The required sanitizing step for proper manual dishwashing was not observed while staff were dishwashing or in practice., • Many of the observed food storage containers and a pot lid still exhibited the paper label indicating proper thorough dishwashing has not occurred before food use.
** - The designated handwashing sink was not accessible for proper or frequent handwashing as bags of meat were improperly stored within.
** - Personal items, writing utensils, etc. were stored with clean lids and other food equipment without proper separation or in a manner that prevented the contamination of the food equipment/take out dishes.
** - The food facility was in violation of the posted Food Handling Permit restrictions namely:, • Cooking of raw meat and the use of fat on griddles to cook food was observed which is in violation of the Permit restriction that states: “No deep frying or extensive grease producing cooking. “, • Reusable plates, bowls, mugs, cups, etc. were observed in use onsite which is in violation of the Permit restriction that states “Single service customer utensils only due to limited dishwashing.”
** - The facility was cooking using fat/grease in a manner that generated grease laden vapours on multiple flat top griddles with inadequate domestic ventilation canopies lacking fire suppression.
** - Evidence of raw meat processing and cooked food open food handling was occurring in the warehouse/back room that was not constructed or approved for open food handling: , • No handwashing sink was installed within the room to conduct open food handling; the nearest designated food handling handwashing sink was 2 rooms away., • The walls, floors, and ceiling were not constructed in a manner that was smooth, cleanable, non-absorbent, or durable. The walls were open wood studs, the floors unfinished concrete, no ceiling was installed.
** - Both food and food equipment were not stored in a sanitary manner, in a manner that prevents contamination, or were already contaminated by debris, blood and other substances, namely: , • Take out containers were contaminated by liquid food spills in the back warehouse., • A roll of single-use disposable bags were contaminated with what appears to be blood from raw meat. The bags were located next to empty raw meat boxes still wet with blood., • Many of the re-usable customer dishes that were stored below the griddles were covered in food, spills, debris and were otherwise not maintained in a clean and sanitary condition.
** - Areas throughout the facility exhibited poor sanitation with an accumulation of dirt, grime, and handprints which includes but is not limited to: , • The customer washroom door and sink were dirty – a buildup of grime and deposits was observed. , • Doors within the facility exhibited filth around doorknobs and door edges from a lack of handwashing. Clear handprints were observed on the door between the back warehouse and the customer eating area.