EdmontonMILL WOODS TOWN CENTRE
512 - 2331 66 Street NW
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
27 mai 2026
1. the hose attached to the 3 compartment sink does not have a backflow preventor.
The 3 compartment sink is not appropriate for dishwashing as the basins are too small.
Teapsy se trouve dans le quartier MILL WOODS TOWN CENTRE. MILL WOODS TOWN CENTRE, Edmonton compte 54 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 20 juillet 2026, 48 (89%) 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.
Fresh N Fit
MILL WOODS TOWN CENTRE
Ce restaurant a été inspecté 9 fois depuis le 26 février 2024, avec 1 conforme, 9 non conformes et 1 fermeture au dossier.
2 infractions
1. the hose attached to the 3 compartment sink does not have a backflow preventor.
The 3 compartment sink is not appropriate for dishwashing as the basins are too small.
2 infractions
The 3 compartment sink is not appropriate for dishwashing as the basins are too small.
1. the hose attached to the 3 compartment sink does not have a backflow preventor.
2 infractions
The 3 compartment sink is not appropriate for dishwashing as the basins are too small.
1. the hose attached to the 3 compartment sink does not have a backflow preventor.
2 infractions
The 3 compartment sink is not appropriate for dishwashing as the basins are too small.
1. the hose attached to the 3 compartment sink does not have a backflow preventor.
4 infractions
The 3 compartment sink is not appropriate for dishwashing as the basins are too small.
Pest control records were not available uponn request.
1. the hose attached to the 3 compartment sink does not have a backflow preventor.
posted permit expired October 31, 2024. , , Please post a valid permit.
10 infractions
Staff are not adequately sanitizing equipement or food contact surfaces.
Sanitizer bucket was 0 ppm Chlorine or Quat. , , Multiple soiled wiping rags were left on the counter. , ,
1. South cooler and deli table was not working. Note: Using ice baths is not adequate. Do not use this cooler to hold perishable foods until it can maintain foods below 4C. , , Perishable items, including whipping cream and popping boba labeled "refridgerate after opening" were discarded. , , 2. Boba were being held in a slow cooker and were 35C. Do not store boba in the danger zone. Hold them below 4C or above 60C. , ,
10 infractions
A large dead cockroach was floating in the sanitizer pail.
Staff are not adequately sanitizing equipement or food contact surfaces.
1. South cooler and deli table was not working. Note: Using ice baths is not adequate. Do not use this cooler to hold perishable foods until it can maintain foods below 4C. , , Perishable items, including whipping cream and popping boba labeled "refridgerate after opening" were discarded. , , 2. Boba were being held in a slow cooker and were 35C. Do not store boba in the danger zone. Hold them below 4C or above 60C. , ,
11 infractions
Foods past their expiry date were observed on site. , , Do not use or keep expired foods.
Staff are not adequately sanitizing equipement or food contact surfaces.
1. South cooler and deli table was not working. Note: Using ice baths is not adequate. Do not use this cooler to hold perishable foods until it can maintain foods below 4C. , , Perishable items, including whipping cream and popping boba labeled "refridgerate after opening" were discarded. , , 2. Boba were being held in a slow cooker and were 35C. Do not store boba in the danger zone. Hold them below 4C or above 60C. , ,
11 infractions
Foods past their expiry date were observed on site. , , Do not use or keep expired foods.
Staff are not adequately sanitizing equipement or food contact surfaces.
1. South cooler and deli table was not working. Note: Using ice baths is not adequate. Do not use this cooler to hold perishable foods until it can maintain foods below 4C. , , Perishable items, including whipping cream and popping boba labeled "refridgerate after opening" were discarded. , , 2. Boba were being held in a slow cooker and were 35C. Do not store boba in the danger zone. Hold them below 4C or above 60C. , ,
1. Oven thermometers are being used in coolers. Note that these thermometers start at 50C and do not read the cooler temperatures.
Staff are not sanitizing dishes each time they do dishes. Staff indicate that only the night shift sanitizes items after the store closes, which is not adequate. , , The 3 compartment sink is not appropriate for dishwashing.
A designated hand sink is required in the front area where food handling is being done., , The hand sink in the back is too far and does not have clear access from the front area.
Cockroaches, beetles and silverfish were observed on glue trap indicators.
Pest control records were not available uponn request.
1. the hose attached to the 3 compartment sink does not have a backflow preventor.
1. A spigotted jug was being used to store ice. Staff were not sanitizing this equipment regularly or have a plan on how to do this as it did not fit in the sinks. Build up noted in the container. , , This container is leaking onto the floor, which may attract vermin. , , 2. Blenders are not being cleaned and sanitized adequately or at an appropriate interval. , , 3. Lid machines are dirty. , , 4. Coolers are dirty.,
1. Oven thermometers are being used in coolers. Note that these thermometers start at 50C and do not read the cooler temperatures.
A designated hand sink is required in the front area where food handling is being done., , The hand sink in the back is too far and does not have clear access from the front area.
Cockroaches were observed in the east cooler and behind equipment.
Pest control records were not available uponn request.
1. the hose attached to the 3 compartment sink does not have a backflow preventor.
1. A spigotted jug was being used to store ice. Staff were not sanitizing this equipment regularly or have a plan on how to do this as it did not fit in the sinks. Build up noted in the container. , , This container is leaking onto the floor, which may attract vermin. , , 2. Blenders are not being cleaned and sanitized adequately or at an appropriate interval. , , 3. Lid machines are dirty. , , 4. Coolers are dirty.,
1. A cleaning schedule was not available for review. , , - Please ensure the cleaning schedule includes:, * the frequency that food contact surfaces and sinks must be cleaned and sanitized. , * The frequency that blenders, stirring utensils, scoops, and food preparation equipment must be sanitized. , , 2. Inadequate cleaning is noted in the following areas:, , - Coolers are not clean. , - Sinks are not clean., - Ice maker has build up., , -
1. Oven thermometers are being used in coolers. Note that these thermometers start at 50C and do not read the cooler temperatures.
A designated hand sink is required in the front area where food handling is being done., , The hand sink in the back is too far and does not have clear access from the front area.
Cockroaches were observed in the east cooler and behind equipment.
Pest control records were not available uponn request.
1. the hose attached to the 3 compartment sink does not have a backflow preventor.
Staff onsite did not have adequate food safety training or knowledge. , , Staff did not know if anyone held a valid food safety certificate.
1. A spigotted jug was being used to store ice. Staff were not sanitizing this equipment regularly or have a plan on how to do this as it did not fit in the sinks. Build up noted in the container. , , This container is leaking onto the floor, which may attract vermin. , , 2. Blenders are not being cleaned and sanitized adequately or at an appropriate interval. , , 3. Lid machines are dirty. , , 4. Coolers are dirty.,
1. A cleaning schedule was not available for review. , , - Please ensure the cleaning schedule includes:, * the frequency that food contact surfaces and sinks must be cleaned and sanitized. , * The frequency that blenders, stirring utensils, scoops, and food preparation equipment must be sanitized. , , 2. Inadequate cleaning is noted in the following areas:, , - Coolers are not clean. , - Sinks are not clean., - Ice maker has build up., , -
1. Oven thermometers are being used in coolers. Note that these thermometers start at 50C and do not read the cooler temperatures.
A designated hand sink is required in the front area where food handling is being done., , The hand sink in the back is too far and does not have clear access from the front area.
Cockroaches were observed in the east cooler and behind equipment.
Pest control records were not available uponn request.
1. the hose attached to the 3 compartment sink does not have a backflow preventor.
Staff onsite did not have adequate food safety training or knowledge. , , Staff did not know if anyone held a valid food safety certificate.
1. A spigotted jug was being used to store ice. Staff were not sanitizing this equipment regularly or have a plan on how to do this as it did not fit in the sinks. Build up noted in the container. , , This container is leaking onto the floor, which may attract vermin. , , 2. Blenders are not being cleaned and sanitized adequately or at an appropriate interval. , , 3. Lid machines are dirty. , , 4. Coolers are dirty.,
1. A cleaning schedule was not available for review. , , - Please ensure the cleaning schedule includes:, * the frequency that food contact surfaces and sinks must be cleaned and sanitized. , * The frequency that blenders, stirring utensils, scoops, and food preparation equipment must be sanitized. , , 2. Inadequate cleaning is noted in the following areas:, , - Coolers are not clean. , - Sinks are not clean., - Ice maker has build up., , -