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Gong Cha

111 - 920 36 Street NE Calgary AB T2A 6L8 · Food - General

Official record from Alberta →

Inspection summary

Gong Cha has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 13, 2025. The most recent inspection, on September 28, 2026, recorded 3 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times on September 17, 2026. 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 September 28, 2026. 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?

  • 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 2 times across 2 separate inspections, most recently on September 28, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **OUTSTANDING**1. The hot water tap at the kitchen handwash sink was not working.**September 28, 2026: staff stated a plumber would be in to repair the sink on Thursday.COMPLETE THE FOLLOWING:1. Repair the hot water tap so that both cold and hot water are available.
    • 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 water was turned off at the 3-compartment sink due to a leak at the faucet. COMPLETE THE FOLLOWING:1. Repair the leak. Both hot and cold water must be available at the dishwashing sink at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. The curtains between the front and back kitchen were dirtied. 2. Dirtied cardboard was being used to line shelves in the following areas:a. Standup cooler with the clear doors in the back kitchen.b. Shelf across from the cooler with the clear doors in the back kitchen.COMPLETE THE FOLLOWING:1. Clean the curtains. They need to be cleaned as often as necessary to maintain them in a visibly clean condition.2. Do not use cardboard to line shelves, because it is absorbent and not easy to clean. Surfaces in kitchens must be smooth, non-absorbent and easy to clean.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. There were several wet cleaning cloths left on counters. A bucket of 100ppm bleach sanitizer was made during the inspection and cloths put in sanitizer during the inspection.COMPLETE THE FOLLOWING:1. Ensure there is a bucket of 100ppm bleach sanitizer available whenever food preparation is occurring.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **CORRECTED**1. When asked to describe the 3-compartment dishwashing method staff stated they were not sanitizing dishes before air drying. Education provided during the inspection.COMPLETE THE FOLLOWING:1. Dishes must be washed in the following order:- 1st compartment: soap and warm water. - 2nd compartment: rinse in water.- 3rd compartment: immerse in 100ppm sanitizer for at least 2 minutes.- Air dry.
    • 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 hot water tap at the kitchen handwash sink was not working.COMPLETE THE FOLLOWING:1. Repair the hot water tap so that both cold and hot water are available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The curtains between the front and back kitchen were dirtied. 2. Dirtied cardboard was being used to line shelves in the following areas:a. Standup cooler with the clear doors in the back kitchen.b. Shelf across from the cooler with the clear doors in the back kitchen.COMPLETE THE FOLLOWING:1. Clean the curtains. They need to be cleaned as often as necessary to maintain them in a visibly clean condition.2. Do not use cardboard to line shelves, because it is absorbent and not easy to clean. Surfaces in kitchens must be smooth, non-absorbent and easy to clean.
  3. Initial Inspection

    0 infractions

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