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Ami Tea

D1 - 8330 Macleod Trail SE Calgary AB T2H 2V2 · Food - General

Official record from Alberta →

Inspection summary

Ami Tea has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 29, 2024. The most recent inspection, on December 8, 2025, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 4 separate inspections, most recently on December 8, 2025. 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?

  • 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 once on January 29, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on January 29, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on December 8, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 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?
      • No pest control report available. Operator stated the pest control company came last year and operator used chemical bait also.-Ensure monthly pest control service/check is done.-Do not use chemical bait without professional service.-Pest control checklist emailed to operator
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The food items in the standup coolers and freezers appeared not well arranged.-Arrange food items2. Accumulation of debris/dust observed in the following areas:i. Under and around 2-compartment sink at the kitchenii. Hard to reach areas under shelve at the kitcheniii. Ceiling and vent hood at the kitcheniv. Microwave at the kitchen5. Wall behind the 2-compartment sink and tapioca pearls hot holding pot at the front area.-Clean the indicated area
  2. Monitoring Inspection

    2 infractions

    • 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?
      • Update, November 1, 2024:Last pest control service was in August. Dead cockroaches observed under back hand sink. Juvenile cockroaches and dead mouse observed in glue traps behind refrigeration unitsUpdate, January 6, 2025:Last pest control service was in November 2024. Moderate cockroach activity noted on pest control report. Dead mouse observed under wire shelving. Mouse droppings observed in cupboard under front service counterEnlist in the services of a professional pest control company to address pest issues.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of debris observed in the following areas:- Under and around 2 compartment sink- Hard to reach areas ie. in between shelving units- In between base boards and walls
  3. Demand Inspection

    2 infractions

    • 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?
      • Cockroaches and cockroach droppings observed inside paper towel dispenser in the back kitchen. Droppings also observed under sinks and inside cupboardsUpdate, November 1, 2024:Last pest control service was in August. Dead cockroaches observed under back hand sink. Juvenile cockroaches and dead mouse observed in glue traps behind refrigeration unitsEnlist in the services of a professional pest control company to address pest issues.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of debris observed in the following areas:- Under and around 2 compartment sink- Hard to reach areas ie. in between shelving units
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surface sanitizer available. Corrected during inspection
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Small bag of frozen Korean pork thawed in the microwave - Surface temperature of pork measured 14C
    • 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?
      • Cockroaches and cockroach droppings observed inside paper towel dispenser in the back kitchen. Droppings also observed under sinks and inside cupboards
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of debris observed in the following areas:- Under and around 2 compartment sink- Hard to reach areas ie. in between shelving units

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