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Coco Bubble Tea

311 - 999 36 Street NE Calgary AB T2A 7X6 · Food - General

Official record from Alberta →

Inspection summary

Coco Bubble Tea has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 9, 2023. The most recent inspection, on August 1, 2025, found no infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 3 times across 2 separate inspections, most recently on September 3, 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 September 3, 2024. 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 3 times across 2 separate inspections, most recently on September 3, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

3 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared for the kitchen area.- Provide each food handling area of the kitchen/front with sanitizer in a bucket or spray bottle for use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops for bulk items were stored in the containers, with handles covered in product.- Ensure all scoops are stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit temperature for pearls was tested between 50-55 degrees Celsius at the time of inspection.- Operator was instructed to increase the temperature of hot holding unit and regularly measure the temperature with the available probe thermometer.- Make sure hot holding temperature is maintained at 60 degrees Celsius or above.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff was not able to demonstrate proper use of the 3-compartment sink for dishwashing purposes. Proper sanitizing step was not followed, as required.- Operator was informed on how to properly use the sink for sanitization.- Ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine solution to sanitize.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The handwash sink in the kitchen was not easily accessible and blocked by cleaning equipment.- As discussed, keep the handwash sink free of all items and easily accessible at all times.2. Hand sink in the kitchen had no soap and paper towels. Paper towel dispenser was not installed at the sink.- Make sure all hand sinks are stocked properly with paper towels and soap at all times.- Ensure hand sink is exclusively used for handwashing.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The food-safe sanitizer in use showed no chlorine presence and was replaced during the walkthrough. As discussed, make a new sanitizer solution daily and confirm its concentration using testing strips. Provide each food handling area of the kitchen/front with sanitizer in a bucket or spray bottle for use. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink at the front counter area was obstructed and had cleaning equipment in the sink. As discussed, keep the handwash sink free of all items and easily accessible at all times. The handwash sink should only be in use for washing hands.

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