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Gong Cha

502 - 261055 Crossiron Boulevard Rocky View County AB T4A 0G3 · Food - General

Official record from Alberta →

Inspection summary

Gong Cha has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 14, 2024. The most recent inspection, on March 5, 2025, recorded 2 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: Food temperature control and 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.

  • 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 on February 14, 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 once on March 5, 2025. 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 March 5, 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. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. The cloth sanitizer in the middle of the front prep area measured 0ppm chlorine. Another sanitizer was available beside the handwashing sink. Discussed with staff to check the solution every 2 hours and change if concentration is less than 100ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. The ice well used for customer drinks was kept open while staff were rinsing dishes in the sink located directly beside the ice well. Ice well closed and staff advised to keep it closed whenever drinks were not actively being made to protect ice from contamination by water droplets.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked tapioca pearls were being stored on the counter at room temperature. Please ensure that cooked tapioca pearls are being stored in the cooler. Staff member moved the tapioca pearls to the cooler during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The small silver cooler to the left of the hand sink was not maintaining a temperature at or below 4 degrees Celsius. Staff relocated the food items to a different cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was a dirty food container in the hand sink. The staff member on site removed the container from the hand sink during the inspection and brought it to the dish area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel at the hand sink is not in an enclosed dispenser. Please put paper towel in the dispenser to reduce the sink of cross contamination after washing hands.
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