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Hi-Tea

B - 312 Centre Street SE Calgary AB T2G 2B8 · Food - General

Official record from Alberta →

Inspection summary

Hi-Tea has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 27, 2024. The most recent inspection, on September 4, 2025, recorded 2 infractions.

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: Cleaning and sanitizing and 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.

  • 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 across 2 separate inspections, most recently on August 22, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 August 22, 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 6 times across 3 separate inspections, most recently on September 4, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 3 times across 2 separate inspections, most recently on August 22, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

3 inspections

  1. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Mop sink less than 10 ft. away from a food preparation table.Mop sinks must be located at least 10 feet (3 m) away from a food preparation or storage area, unless the mop sink is located in a separate room or closet. Please enclose the mop sink to prevent contamination of food preparation areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Upright freezer in the back area is caked in ice.-Defrost and clean
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer bottles had 0 ppm.-Ensure chlorine sanitizer is made regularly. 1/2 tsp bleach in 1L water-Operator made this during inspection-Remove quat disinfectants as they require a rinse step
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Mop sink less than 10 ft. away from a food preparation table.Mop sinks must be located at least 10 feet (3 m) away from a food preparation or storage area, unless the mop sink is located in a separate room or closet. Please enclose the mop sink to prevent contamination of food preparation areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open can of evaporated milk stored in fridge.-Ensure canned food products are decanted after opening
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tapioca pearls were being hot held at room temperature. Once hydrated tapioca pearls are considered a perishable product and must be kept under temperature control (below 4C or above 60C). You may also submit a time as a public health control application if you wish to hold the tapioca pearls at a temperature between 4C and 60C for short period of time (4 hours of less). This application must be reviewed and approved by AHS-EPH prior to this activity being allowed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Back area handwashing sink basin had equipment in it, preventing its use.-Do not obstruct handwashing sink
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Upright freezer in the back area is caked in ice.-Defrost and clean
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen is cluttered and disorganized. Please organize the kitchen and remove any items not associated with food handling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Bubble waffle debris box is made of cardboard and grimy.-Remove all cardboard from food handling area2) Ventilation canopy is very dusty.-Clean3) Under the deep fryer is lots of oil-soaked newspaper.-Remove the newspaper and clean the tray
  3. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Mop sink less than 10 ft. away from a food preparation table.Mop sinks must be located at least 10 feet (3 m) away from a food preparation or storage area, unless the mop sink is located in a separate room or closet. Please enclose the mop sink to prevent contamination of food preparation areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tapioca pearls were being hot held at room temperature. Once hydrated tapioca pearls are considered a perishable product and must be kept under temperature control (below 4C or above 60C). You may also submit a time as a public health control application if you wish to hold the tapioca pearls at a temperature between 4C and 60C for short period of time (4 hours of less). This application must be reviewed and approved by AHS-EPH prior to this activity being allowed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facilities chlorine test strips expired in May of 2015. Please obtain new chlorine test strips to accurately test and verify the concentration of the sanitizer solutions.
    • 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 no paper towel in the staff washroom. Please re-stock the washroom with paper towel and ensure all hand sinks are always stocked with paper towel, liquid hand soap, and running hot/cold water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen is cluttered and disorganized. Please organize the kitchen and remove any items not associated with food handling.

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