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Macao Imperial Tea

2028 - 2060 Symons Valley Parkway NW Calgary AB T3P 0M9 · Food - General

Official record from Alberta →

Inspection summary

Macao Imperial Tea has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 27, 2024. The most recent inspection, on September 3, 2026, recorded 3 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, 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.

  • 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 3 times across 3 separate inspections, most recently on September 3, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 3 separate inspections, most recently on September 3, 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 3 times across 3 separate inspections, most recently on September 29, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on September 3, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 separate inspections, most recently on September 29, 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.

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Repeat violation cited on September 3, 2026:Food packs containing cookies and sausages were not labelled to identify their contents. The operator indicated that the food was prepared in the store.Label the food containers to identify their contents, date it was prepared, and best before date.Previous violation:Additional stickers were available and the owner was advised to label the food containers to identify their contents.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer spray bottle measured above 200 ppm.Fresh sanitizer spray bottle was prepared and measured 100 ppm.
    • 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?
      • Repeat violation cited on September 3, 2026:Gap was noticed on the bottom of the front door.Install weatherstripping to seal gapPrevious violation:Gap was noticed on the bottom left of the exit door.-Fix the gap.
  2. Monitoring Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1. Food items such as frozen (2) Papaitan and (1) Pork Isaw (large intestine skewers) were stored in the freezer at the front service area.The food items were being held as the source have not been verified.2. Unlabelled crinckles cookies were stored on top of the counter.Additional stickers were available and the owner was advised to label the food containers to identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Crate of uncooked white eggs were sitting on the prep counter with an internal temperature of 22.7°C.2. Two packs of egg crates were stored on the prep counter with an internal temperature of 22.8°C.The eggs were discarded.The owner was advised to bring egg in small quantity and use immediately.3. Hopia Batangas were stored on the top of the counter at the front service area.The food items have fillings and appear to be perishable.The food items were being held and not allowed to be sold to customers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. A pot was stored in the handwashing sink at the back kitchen area.Ensure handwashing sink is accessible at all times for hand washing.2. The paper towel dispenser at the back handwashing sink was empty.Equip the paper towel dispenser with paper towel.
    • 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?
      • 1)Install a sticky glue board inside of the mouse tin cat and keep monthly record.AHS pest control checklist was sent to the operator.2) Gap was noticed on the bottom left of the exit door.-Fix the gap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cracked floor tiles were noted in the back kitchen. Fix or replace the floor tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop was stored in a container on top of the freezer. Only a flavour of ice cream is served in the store.Ice scoop was washed immediately.Store ice scoop in the freezer
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The written sanitation and records were not updated and maintained.The last entry was showing updated in July.-Ensure that the written sanitation procedures and records are maintained daily.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Mango boxes and food containers were stored on the floor.-Ensure that the food/food containers are stored at least 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Boxes of eggs were stored in the dry storage area.The internal temperature of the eggs was measured at 19 degrees C.The boxes of eggs were discarded by the operator.-Ensure the whole raw shell poultry eggs are maintained the temperature of 7 degrees C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Dirty utensils were being stored in the hand sink at the front.-Ensure that hand sink is not blocked and is easily accessible for hand washing.
    • 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?
      • 1)Pest control records were not available.-Ensure that the Pest control records are maintained.2) Gap was noticed on the bottom left of the exit door.-Fix the gap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The written sanitation and records were not updated and maintained.The last entry was showing updated in July.-Ensure that the written sanitation procedures and records are maintained daily.
  4. Demand Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A complaint was received regarding the making of food from the owner's home, with photos/videos on their social media page. The inspector informed the operator that all food products in the restaurant must be from an approved source only, meaning facilities that are routinely inspected by a regulatory body.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Photo/video on their social media page showed high-risk food items being stored at room temperature. The operator also mentioned that they store certain high-risk food items at room temperature in the front while waiting for the food to be picked up/purchased. The inspector informed the operator that all high-risk food items must be stored at or below 4°C (in a cooler) or at or above 60°C at all times (in a warmer/hot-holding unit).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients. The scoops were removed.
  5. Initial Inspection

    0 infractions

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