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Ami Tea & Sub

101 - 128 2 Avenue SE Calgary AB T2G 5J5 · Food - General

Official record from Alberta →

Inspection summary

Ami Tea & Sub has been inspected 2 times by Alberta Health Services (Environmental Public Health) since November 19, 2024. The most recent inspection, on January 16, 2026, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on January 16, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on January 16, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on January 16, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 November 19, 2024. 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.

2 inspections

  1. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Colour comparator is not available for chlorine test strips.-Ensure colour comparator is available for chlorine test strips
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Back room white chest freezer labeled 'meat sausage shrimp' has an accumulation of frost, and food debris at the bottom.-Defrost and clean
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Cabinet shelf beneath red hot holding unit with many powdered products had an accumulation of debris.-Clean2) Shelf with microwave was lined with cardboard.-Ensure surfaces in the kitchen are non-absorbent. Remove the cardboard and replace (if necessary) with washable material
  2. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 19-NOV-2024: OUTSTANDING VIOLATION*PAPER TOWELS ARE NOT IN LOCATED AT EACH HANDSINK AND ARE NOT IN DISPENSERS**SEPT. 27TH: STILL NO PAPER TOWEL DISPENSER AT HANDSINK IN FAR BACK ROOM. EACH HANDSINK MUST BE SUPPLIED WITH PAPER TOWELS IN SUITABLE DISPENSERS*
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The front hand sink was leaking. Staff was aware, and the sink was not in use.*Please ensure all hand-washing sinks in the facility are in proper working condition.2) The two-compartment sink at the back of the front food prep area was not properly secured to the wall.*Ensure the sink is properly installed and securely fastened, and that proper caulking is applied to prevent mold growth.3) There is a hole in the wall beside the two-compartment sink.4) A ceiling tile is missing just above the coffee machine in the back area.*Ensure all walls, ceilings, and floors are smooth, non-absorbent, and easily cleanable. Additionally, fill any gaps to prevent the entry of pests.

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