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Kung Fu Tea Calgary

564 64 Avenue NE Calgary AB T2K 6H9 · Food - General

Official record from Alberta →

Inspection summary

Kung Fu Tea Calgary has been inspected 2 times by Alberta Health Services (Environmental Public Health) since May 1, 2025. The most recent inspection, on May 30, 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: Food temperature control 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.

  • 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 once on May 1, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 May 1, 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?

  • 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 May 30, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on May 30, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on May 1, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ambient temperature of the prep cooler was measured at 8C.Please adjust or repair the cooler to ensure it consistently maintains a temperature of 4C or below, and implement regular monitoring to ensure proper temperature control.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dry storage area located at the back of the facility was observed to be dirty and covered with food debris.Please remove all pallets and wire racks to clean and sanitize the floors and store boxes and food items off the floor by at least 6 inches for visibility and accessibility.
  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the tapioca pearls were measured using a probe thermometer and read 48C. Perishable foods, such as tapioca pearls, must be kept out of the danger zone (4°C - 60°C), as harmful bacteria can double every 20 minutes and produce toxins in this environment. Food should not remain in the danger zone for more than 2 hours to prevent the risk of foodborne illness.Please adjust the hot holding unit to ensure the tapioca pearls are held above 60C at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink located on the service line was observed to be inoperable and unable to continuously supply hot/cold water.Please repair the handwash sink so it supplies hot/cold water and is fully stocked with liquid hand soap and paper towels to ensure proper hand hygiene practices among the staff.
    • 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 droppings were observed along the walls under the prep table where the induction stoves are stored.Please ensure that the mouse droppings are carefully cleaned by spraying them with a 1:9 chlorine solution and allowing it to sit for five minutes. Use appropriate personal protective equipment (PPE), including gloves and a mask, to minimize exposure to potential contaminants. Additionally, provide the three most recent pest control reports to the undersigned PHI. Please monitor the pest activity and adjust the frequency of treatment accordingly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Table mounted can opener was observed to be covered with syrup and food debris posing a risk of cross-contamination of food in contact with the surface of the blade.Please clean and sanitize the table mounted can opener.2) The ambient temperature of the prep cooler was measured at 8C.Please adjust or repair the cooler to ensure it consistently maintains a temperature of 4C or below, and implement regular monitoring to ensure proper temperature control.3) The seal around the right door of the prep cooler was observed to be damaged and was unable to create a seal for maintaining temperatures of 4C and below.Please repair or replace the seal.4) Leftover protective adhesive stickers were observed on the hot water dispenser/tea dispenser, ice machine, and the inside of the storage counters located on the service line. The adhesive was peeling and trapping contaminates, making it difficult to clean and sanitize.Please remove the adhesive and clean and sanitize the equipment.5) The tea dispensers and the countertop it is stored on were observed to be stained with tea.Please clean and sanitize the indicated areas.6) Used ice cream scoops were observed stored in stagnant room temperature water, creating the ideal environment for bacteria to grow.Please prepare an ice water bath for used ice cream scoops.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The walls and the floors throughout the facility was observed to be covered in stains from tea and syrups used to make beverages.Please pull out all kitchen equipment including but not limited to prep coolers, counters, and wire shelving units to clean and sanitize the walls and the floors.2) Mold and moisture were observed behind menus/recipes taped on the wall.Please remove the menus/recipes to clean and sanitize the documents and the areas underneath.3) Bundles of hair were observed on the floor along the edges of the baseboards.Please clean/remove the hair.4) The dry storage area located at the back of the facility was observed to be dirty and covered with food debris.Please clean and sanitize the floors and store boxes and food items off the floor by at least 6 inches for visibility and accessibility.

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