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Gong Cha

106A - 303 Centre Street SW Calgary AB T2G 2B9 · Food - General

Official record from Alberta →

Inspection summary

Gong Cha has been inspected 3 times by Alberta Health Services (Environmental Public Health) since September 10, 2025. The most recent inspection, on October 1, 2025, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: 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.

  • 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 10, 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 3 times across 3 separate inspections, most recently on October 1, 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.

3 inspections

  1. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A waffle maker was stored directly next to the hand washing sink. Please move the waffle maker or install a splash guard to protect it from contamination.
  2. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A waffle maker was stored directly next to the hand washing sink. Please move the waffle maker or install a splash guard to protect it from contamination.
  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A waffle maker was stored directly next to the hand washing sink. Please move the waffle maker or install a splash guard to protect it from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked tapioca pearls are being stored at room temperature and being discarded every 3-4 hours.Cooked tapioca pearls are perishable and must be either:a) kept under refrigeration (4C or below)b) kept in a hot holding unit (60C or above)c) held at room temperature but discarded every 2 hours If you choose to go with option (c) a system must be in place to be able to identify when the item was cooked and when it must be discarded.

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