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Gong Cha

130 - 945 St. Albert Trail St. Albert AB T8N 4K6 · Food - General

Official record from Alberta →

Inspection summary

Gong Cha has been inspected 7 times by Alberta Health Services (Environmental Public Health) since July 24, 2024. The most recent inspection, on April 24, 2026, found no infractions.

3 of 7 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: Food temperature control and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 2 times across 2 separate inspections, most recently on July 29, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 July 24, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 23, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on July 24, 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.

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff food items were noted on prep counter. These were moved during the inspection. The operator was further advised to designate an area to store staff personal food items.
  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler temperature was noted to be at 6.8 degrees C. Please repair the prep cooler.
  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler temperature was noted to be at 6.8 degrees C. Please repair the prep cooler.
  7. Initial Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizing solution was not observed at the time of inspection. The operator prepared fresh quat solution during the inspection. The operator was further advised to ensure that a quat solution at 200 ppm is present in the facility at all times.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands between tasks. Importance of hand washing was discussed with the operator during the inspection. Hand must be washed between tasks. Please wash hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dented cans were noted in the facility.These were discarded during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Food handlers were unaware of three compartment manual dishwashing procedures.Proper three compartment manual dishwashing procedures were discussed with the operator during the inspection. Please follow following procedures:- Wash with soap and water in the first sink, - Rinse with potable water in the second sink,- Prepare fresh quaternary ammonium solution at 200 ppm in the third sink. Leave clean dishes fully submerged in the quat solution for at least two minutes.- Air dry the dishes.
    • 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. Ceiling tiles were noted to be porous.Please replace the ceiling tiles with smooth, easy-to-clean and moisture resistant state. 2. The hand washing sink was not watertight with the counter. Please seal the countertop and sink and ensure it is watertight.3. A drain cover was noted to be missing from ice machine drain. Please install a drain cover.

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