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Bubble Tea Brewers

209 - 800 Yankee Valley Boulevard SW Airdrie AB T4B 3Y2 · Food - General

Official record from Alberta →

Inspection summary

Bubble Tea Brewers has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 19, 2023. The most recent inspection, on June 11, 2026, recorded 2 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Food source, labelling and allergens.

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 7 times across 5 separate inspections, most recently on June 11, 2026. 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 5 times across 5 separate inspections, most recently on June 11, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on June 3, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 3 times across 3 separate inspections, most recently on August 20, 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?

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.

8 inspections

  1. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *** Repeat ViolationChlorine sanitizer was measured at 0 ppm. Operator prepared a new solution at 100 ppm. Prepare new sanitizer solution daily and as needed. Monitor concentration regularly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *** Repeat ViolationTapioca pearls prepared over 2 hours prior to inspection were stored in hot-holding unit measured at 35 degrees Celsius. Operator discarded the tapioca pearls during the inspection. Keep all perishable foods in hot-holding above 60 degrees Celsius. Otherwise, discard any unused foods after 2 hours.
  2. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Siu Mai was advertised for sale, but operator was unable to provide information on the source. Siu Mai was removed from the menu item. Provide district PHI information to confirm that all foods come from approved sources.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food-grade sanitizer was prepared to use in the food-preparation area. Operator prepared chlorine sanitizer at 100 ppm during the inspection. Keep sanitizer available during operation. Use test strips to monitor concentration regularly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked tapioca pearls are stored in a hot-holding unit that has been turned off. Operator stated that the tapioca pearls were prepared an hour prior to the inspection, and turned the hot-holding unit back on. Keep all perishable foods in hot-holding above 60 degrees Celsius, or discard after 2 hours.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Tea towel was hanging on oven door. Paper towels must be used for drying hands and dishes must be air dried. Wiping cloths must be stored in sanitizer solution when not in use. The tea towel was removed during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Display cooler with cakes and tarts and prep cooler at front did not have thermometers inside. Please ensure all fridges have thermometers inside to easily monitor temperature.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the prep cooler measured 13 degrees Celsius at time of inspection. The lid was closed. A photograph sent later in the day showed the temperature had decreased to 4 degrees Celsius. Ensure temperature is monitored continually and unit is maintaining 4 degrees Celsius or less.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Counter beside two compartment sink at back is damaged. Repair so that it is smooth, non-porous, and easy to clean.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Chlorine sanitizer in spray bottles measured greater than 200ppm. Ensure chlorine sanitizer is made to be 100ppm (1/2 teaspoon to 1L of water). 2. Contaminated cleaning cloths were stored on the counter. If cleaning cloths are re-used, they must be stored in sanitizer solutions.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler at front of house measured 12 degrees Celsius. The top was closed during the inspection and temperature began to decrease. Continue to monitor this cooler to ensure it maintains 4 degrees Celsius or lower and close top when not in use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • One compartment sink at front was being used for dishwashing. Dishes must be done using two compartment sink in back so that they can be properly washed and sanitized. A poster showing the proper two compartment sink method is attached.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Counter beside two compartment sink at back is damaged. Repair so that it is smooth, non-porous, and easy to clean.
  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution measured 0ppm. Staff stated it had not yet been made fresh for the day. Ensure a 100 ppm chlorine solution is available when food prep is occuring.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • One compartment sink at front of house was being used to wash dishes. Ensure all dishes are washed in two compartment sink in back and are properly santized.
    • 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. Tap at two compartment sink at back was leaking and had plastic wrap covering it. Remove plastic wrap and repair. 2. Arborite counter top was chipped in some areas around two compartment sink. Repair so that surface is easy to clean.

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