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Gong Cha

10236 103 Street NW Edmonton AB T5J 0Y8 · Food - General

Official record from Alberta →

Inspection summary

Gong Cha has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 17, 2024. The most recent inspection, on December 15, 2025, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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 5 times across 3 separate inspections, most recently on September 25, 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 September 25, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 separate inspections, most recently on January 30, 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?

  • 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 2 times across 2 separate inspections, most recently on September 25, 2025. 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 September 25, 2025. 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The solution dispensed at the sink had 0ppm of quats. Staff provided another sanitizer bottle. Ensure sanitizer bottles are refiled or replaced as soon as it is empty.Sanitizer concentration should be tested everyday at the sink. Quat sanitizer should be maintained between 200-400ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Food in the coolers were not covered- Opened flour bag was stored on the ground.Ensure food in the cooler is covered and opened food bags should be stored at least 6inches above the ground, bags should be resealed or stored in bucket with lid.
    • 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?
      • Sept 25, 2025Repeat violation, - Recent pest monitoring records were observed.- Mice droppings were observed behind the ice machine, under the dishwashing sink, the edge of the two standing coolers in the service area.Ensure the indicated areas are cleaned, sanitized and pest control management is maintained.------------------------------------------------------------------------------Mice droppings was noted on the floor in the dry storage area.- Use bleach solution clean and dispose all mice droppings.- Store all foods in pest proof containers with covers to prevent pest contamination.- Set out traps in throughout the food premise.- Do not store food on the ground.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The coolers and the storage area beneath the prep sink in the front area needs to be cleaned.
  3. Risk Management Inspection

    3 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 record was available. Routine pest monitoring is required, and pest records are to be maintain onsite for inspection.
    • 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?
      • Mice droppings was noted on the floor in the dry storage area.- Use bleach solution clean and dispose all mice droppings.- Store all foods in pest proof containers with covers to prevent pest contamination.- Set out traps in throughout the food premise.- Do not store food on the ground.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A plumbing leak was noted in the back kitchen food prep area.Repair the plumbing leak noted in the kitchen.
  4. Risk Management Inspection

    5 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 record was available. Routine pest monitoring is required, and pest records are to be maintain onsite for inspection.
    • 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?
      • Mice droppings was noted on the floor in the dry storage area.- Use bleach solution clean and dispose all mice droppings.- Store all foods in pest proof containers with covers to prevent pest contamination.- Set out traps in throughout the food premise.- Do not store food on the ground.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A plumbing leak was noted in the back kitchen food prep area.Repair the plumbing leak noted in the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Container used to store dry food need cleaning.Store all open foods in pest proof containers with covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food particles, dirt and debris are present on the floor beneath dishwashing sink, food prep tables, refrigeration units and inside cabinets in the food premise.Clean the entire floor in the food premise including all cabinets in the front service area. Remove items from the wall if possible before cleaning the floor in the back kitchen area.

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