Kung Fu Tea
9176 Macleod Trail SE Calgary AB T2J 0P5 · Food - General
Inspection summary
Kung Fu Tea has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 22, 2024. The most recent inspection, on September 21, 2026, recorded 7 infractions.
None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 5 times across 3 separate inspections, most recently on September 21, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 3 times across 2 separate inspections, most recently on September 21, 2026. 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?
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 September 21, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 8 times across 4 separate inspections, most recently on September 21, 2026. 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?
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 August 22, 2024. For example:
Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
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
- Demand Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths were observed left on the front preparation line counter. The operator promptly prepared 100 ppm chlorine in a sani bucket and placed the cleaning cloths inside.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Two squeeze bottles containing condensed milk were observed stored at room temperature. The label on the condensed milk can states refrigerate after opening. This was shown and discussed with the operator. The operator promptly relocated the squeeze bottles to a cooler.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The chlorine test strips were expired in 2024. Please ensure new test strips are obtained.
- 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?
- The backdoor weather stripping is in disrepair. Please repair or replace the weather stripping.
- 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 records were not maintained at the facility.- Maintain monthly pest control records. AHS monthly pest control checklist will be emailed to operator.September 21, 2026The operator could not provide pest control records for review. The AHS pest control checklist template is provided to the operator with this report.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Ongoing Violation*Cloth divider between the front service area and the back was dirty. - All surfaces are to be smooth, non-porous, and easy to cleanSeptember 21, 2026The same was observed. The operator indicated that the divider is nailed to the wall and cannot be removed. The operator stated that they attempted to clean the divider with soap and water approximately three weeks ago without removing it.It was explained to the operator that the observed condition suggests the divider was either not cleaned thoroughly, is not being cleaned frequently enough, or is at a point where it can no longer be adequately cleaned. The operator was asked to thoroughly clean or replaced it. It was also recommended that hooks or a curtain rod be installed to allow the divider to be easily removed for regular cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- Buildup of debris was noted underneath front preparation line.- Thoroughly clean the area.September 21, 2026 update:Grime and debris accumulation was observed on the floor beneath the front preparation line. It was discussed with the operator that the preparation line is equipped with casters and should be pulled out routinely to allow for thorough cleaning of the floor underneath.In addition, some other areas require cleaning were identified, including:- Inside surface of the ice machine.- The shelf/surface used for storing cans of condensed milk.Please clean and sanitize these areas thoroughly.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A ready-to-use surface sanitizer was not provided in the food prep area. Operator prepared chlorine sanitizer during inspection and concentration was tested at 100 ppm.- Ensure to provide sanitizer solution at all stations where open foods are handled/prepared.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe or infrared thermometer was not available at the facility. - Obtain thermometer.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Operator was not able to demonstrate proper use of the 2-compartment sink. Dishwashing steps were performed in one compartment. Operator was informed on how to properly use the 2-comp sink for dishwashing:1) Sink 1 - wash with soap and rinse with warm water2) Sink 2 - sanitize with 100ppm bleach or 200ppm quat sanitizer for at least 2 minutes and then 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 records were not maintained at the facility.- Maintain monthly pest control records. AHS monthly pest control checklist will be emailed to operator.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cardboard liners used underneath the prep table and shelving rack were visibly soiled. Operator removed cardboard during inspection.- Ensure all surfaces are easily cleanable, durable, and impervious to moisture.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Ongoing Violation*Cloth divider between the front service area and the back was dirty. - All surfaces are to be smooth, non-porous, and easy to clean
- 23. Is the facility maintained in a clean and sanitary condition?
- Buildup of debris was noted underneath front preparation line.- Thoroughly clean the area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cloth divider between the front service area and the back was dirty. All surfaces are to be smooth, non-porous, and easy to clean
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishes were not being properly washed and sanitized.All dishes are to be scrubbed with hot, soapy water, rinsed, submerged in an approved sanitizer solution, and then let air dry
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- 1) Facility was deep frying contrary to permit restrictions2) Posted food handlilng permit was expired.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cloth divider between the front service area and the back was dirty. All surfaces are to be smooth, non-porous, and easy to clean
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Proper ventilation was not available for deep frying
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?