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Kung Fu Tea

14259 23 Avenue NW Edmonton AB T6R 3E7 · Food - General

Official record from Alberta →

Inspection summary

Kung Fu Tea has been inspected 2 times by Alberta Health Services (Environmental Public Health) since August 26, 2025. The most recent inspection, on September 2, 2025, recorded 2 infractions.

None of the 2 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, Chemicals and toxic substances and Pests.

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 August 26, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 26, 2025. For example: Are chemicals stored and handled in a safe manner?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 26, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on September 2, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 26, 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.

2 inspections

  1. Risk Management Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Staff are using a container without a handle to scoop ice from the front ice bins into the blender/beverage containers.- Use dispensers with handles.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Observed the staff member wipe the exteriors of the beverage/bubble teas beverages once removed from the sealer with a reusable cloth that is being left on the counter. - If the beverage containers are being wiped due to spills then use a cloth that is stored in a sanitizer solution in between uses, designated for this purpose only.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths are being left on counters instead of being returned to the 100 ppm chlorine sanitizer solution after each use.- Review proper procedures with all staff.
    • 09. Are chemicals stored and handled in a safe manner?
      • Cleaning supplies were stored on the shelf below the back food prep counter next to food items.- Keep all cleaning supplies/chemicals completely separate from foods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizing step is not occurring when staff are manually washing dishware at the 2 compartment sink.- Proper manual dishwashing procedures are:1. Wash with warm soapy water then rinse in the first compartment. 2. Sanitize in the second compartment.3. Air dry
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control documentation is not available.- Maintain monthly records/documentation and have these available onsite for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Single use plastic beverage cups were noted on the "clean" dish storage shelves in the back kitchen area. Staff inform that these are being used by staff only. Containers discarded.2. The ice scoop was stored directly on top of the ice machine which is dusty. Store the scoop on a tray/in a container which can be sent for daily washing.3. Black buildup is noted in one area of the ice machine interior. Cleaning is required.

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