Ami Tea & Sub
1357 9 Avenue SE Calgary AB T2G 0T2 · Food - General
Inspection summary
Ami Tea & Sub has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on May 6, 2026, found no infractions.
3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
The number of infractions per inspection has stayed roughly the same over time.
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 5 times across 3 separate inspections, most recently on April 29, 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)?
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 July 30, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 4 times across 3 separate inspections, most recently on July 30, 2025. For example:
Do food handlers ensure that food is protected from contamination (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 on May 8, 2024. For example:
Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded once on April 29, 2026. For example:
Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
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.
7 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ***Outstanding - noted July 30, 2025******April 29, 2026*** Test strips for chlorine (bleach) were unavailable at the time of the inspection. Test strips are necessary to obtain to test the concentrations of the sanitizer solution to ensure surfaces are adequately cleaned and sanitized to remove contamination. Obtain chlorine test strips and test the sanitizer solution on a daily basis.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Staff washroom door, which opens directly into the food area, was standing open. This door must either remain closed at all times or be equipped with a self-closure device that will close the door properly every time.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach sanitizer solution measured >1000ppm. The concentration must be maintained between 100 to 200ppm to safely and effectively sanitize food contact surfaces. Mix half a teaspoon to a litre of water and refer to the guidance document that was provided from the previous visit.The operator remade the sanitizer solution during the inspection and it measured 200ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bag or onions and a bag of rice were stored directly on the floor. Food must be stored at least 6 inches above the floor to protect it from contamination. The operator placed the bag of onion and the bag of rice on the shelf at the time of the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Boba pearls measured 38C. The operator stated they cooked the boba pearls approximately 10 minutes ago. Boba pearls must be stored either at a temperature of less than 4C or greater than 60C to prevent the growth of bacteria. The operator placed the boba pearls in the warming unit at the time of the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ***Outstanding - noted July 30, 2025***Test strips for chlorine (bleach) was unavailable at the time of the inspection. Test strips are necessary to obtain to test the concentrations of the sanitizer solution to ensure surfaces are adequately cleaned and sanitized to remove contamination. Obtain chlorine test strips and test the sanitizer solution on a daily basis.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. The chlorine (bleach) sanitizer had a concentration over 1000ppm. The bleach solution should be maintained between 100 to 200ppm for safe usage on food contact surfaces. The operator remade the bleach solution at the time of the inspection. A document will be provided for guidance on how to mix a sanitizer solution.2. Wet cleaning cloths were stored on the counter and had no concentration of the bleach sanitizer.When cleaning cloths are not in use, place them inside a sanitizer bucket as this can create an ideal environment for bacteria to grow. The operator placed the cleaning cloths in the bucket at the time of the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. A bag of glutinous rice flour was stored on the floor in the back area. A bag of powdered creamer was stored on the floor in the front area. Please ensure all food is stored at least 6 inches above the floor to protect it from contamination as moisture can disintegrate the bottom of the bag when mopping. The operator placed the bag of glutinous rice flour and the powdered creamer on milk crates at the time of the inspection.2. Open can of red peppers were stored in the walk-in freezer. Open can of red beans were stored in the cooler below the toppings in the front area. The operator stated the cans have been open for several days. Open cans should not be kept for more than one day. Once opened, the food must be transferred to another container. Storing food in an open can for long periods may lead to corrosion and rust. The operator placed the red beans in another container at the time of the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips for chlorine (bleach) was unavailable at the time of the inspection. Test strips are necessary to obtain to test the concentrations of the sanitizer solution to ensure surfaces are adequately cleaned and sanitized to remove contamination. Obtain chlorine test strips and test the sanitizer solution on a daily basis.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several boxes of food in the kitchen and food handling area were stored directly on the floor. Ensure that all containers of food are stored at least 6 inches off the floor.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel at the hand sink near the ice cream freezer. Ensure that all hand wash stations are accessible and stocked with soap/single-use paper towel at all times. Corrected during inspection.
- 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 counter around the kitchen hand sink is worn and damaged. Repair and/or repaint the counter. Ensure that the surface is smooth, cleanable and impervious to moisture.2. The light bulb in the walk-in freezer does not work. Replace the light bulb. Ensure that there is a sufficient amount of light to ensure proper cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- An accumulation of grease, spilled food and/or grime was noted by the stove and in the corners of the floor in the kitchen. Thoroughly clean the floors in the kitchen.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions