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Koi Fresh Fruits & Tea

9 - 1423 Centre Street NW Calgary AB T2E 2R8 · Food - General

Official record from Alberta →

Inspection summary

Koi Fresh Fruits & Tea has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 13, 2025. The most recent inspection, on May 27, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Protecting food from contamination.

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 3 times across 3 separate inspections, most recently on April 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on April 13, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on April 13, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 April 13, 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?

  • 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 once on August 13, 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • The operator stated some of their food items (fruit juices) were obtained from overseas. No invoices were provided. Food must be obtained from an approved source. Invoices must be provided to confirm food is obtained from an approved source. Maintain invoices of all purchased food products. The operator discarded the fruit juices at the time of the inspection.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Several custard food products were expired in 2021. Expired food products must not be used to serve to the public as they are no longer considered safe to eat. Ensure expiration dates for food products are regularly monitored and removed once expired. Follow the "first-in, first-out principle" by ensuring food items that were purchased first is also used first. The custard food product was discarded at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Not assessed during this visit - April 13, 2026*****Repeat violation**Pearls were at 26.2C, sago at 19.4C, and taro balls at 18.4C. Pearls were in a rice bowl-sized thermos-style container that did not appear to be powered.-Ensure perishable foods are stored either below 4C or above 60C--------Cooked pearls were stored in a metal container with no hot holding.-Maintain perishable foods <4C or >60C
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels at the time of the inspection. The hand sinks must be supplied with paper towels, soap, and hot/cold running water at all times to perform hand hygiene. Ensure paper towels are always available at the hand sink. The operator obtained paper towels at the time of the inspection.
  3. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the chest freezer, fruits were stored in small uncovered containers, and the containers were stacked on top of each other with the bottoms touching the fruit in the next containers.-Ensure food is protected from contamination with lids or plastic wrap
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Repeat violation**Pearls were at 26.2C, sago at 19.4C, and taro balls at 18.4C. Pearls were in a rice bowl-sized thermos-style container that did not appear to be powered.-Ensure perishable foods are stored either below 4C or above 60C--------Cooked pearls were stored in a metal container with no hot holding.-Maintain perishable foods <4C or >60C
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Canned foods not decanted after opening.-Ensure all canned foods are immediately decanted into food-grade containers2) Jacket found in box of food in the cabinet beneath the cooked pearls.-Ensure staff have an area away from food products to store personal belongings
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked pearls were stored in a metal container with no hot holding.-Maintain perishable foods <4C or >60C
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Chest freezer is caked with ice. Open food products are present in the freezer.-Defrost and clean the freezer2) Cup sealing machine parts near the cup lids are caked in debris.-Clean
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Sandwich boards not belonging to business are in the back food prep area.-Remove the sandwich boards2) Hard-to-reach areas such as the edges of the floors have an accumulation of debris.-Clean3) A dirty cardboard box was observed in the food prep area.-Remove cardboard boxes that are dirty

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