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Macao Imperial Tea

310 - 9737 Macleod Trail Calgary AB T2J 0P6 · Food - General

Official record from Alberta →

Inspection summary

Macao Imperial Tea has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 6, 2023. The most recent inspection, on June 8, 2026, recorded 1 infraction.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food source, labelling and allergens.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 4 separate inspections, most recently on June 5, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 November 18, 2024. 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 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 May 2, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 2, 2025. 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 11 times across 8 separate inspections, most recently on June 8, 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?

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.

9 inspections

  1. 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?
      • "Not observed"Pallet in use to store pop bottles and cans was made of raw wood having rough surface.Requirement:All surfaces must be smooth, washable and non-absorbent.Refinish the pallet to have smooth surface.
  2. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temp dishwasher was measured at 65C final rinse at dish level. Machine was run several time, reading was still same.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water supply, maximum hot water reading was 27C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Pallet in use to store pop bottles and cans was made of raw wood having rough surface.Requirement:All surfaces must be smooth, washable and non-absorbent.Refinish the pallet to have smooth surface.
  3. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temp dishwasher was measured at 65C final rinse at dish level. Machine was run several time, reading was still same.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water supply, maximum hot water reading was 27C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Pallet in use to store pop bottles and cans was made of raw wood having rough surface.Requirement:All surfaces must be smooth, washable and non-absorbent.Refinish the pallet to have smooth surface.
  4. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temp dishwasher was measured at 65C final rinse at dish level. Machine was run several time, reading was still same.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water supply, maximum hot water reading was 27C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Pallet in use to store pop bottles and cans was made of raw wood having rough surface.Requirement:All surfaces must be smooth, washable and non-absorbent.Refinish the pallet to have smooth surface.
  5. Demand Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Pallet in use to store pop bottles and cans was made of raw wood having rough surface.Requirement:All surfaces must be smooth, washable and non-absorbent.Refinish the pallet to have smooth surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • White plastic film present on dishwasher and ice machine.Remove plastic film.Surfaces must be smooth and easily cleanable.
  6. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Cakes and deserts packaged onsite were missing labels located in the glass door cooler in front area.Requirement:Ensure that labels are provided on food packaged onsite to indicate name of the product, source (business name and address), packaging date, storage conditions (keep refrigerated/keep frozen), ingredients list.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of shelled raw eggs stored on the counter without temperature control was 27C.b) Internal temperature of tapioca pearls stored in the warmer was 44Cc) Internal temperature of cooked tapioca pearls stored on the counter without temperature control was 18CRequirement:a) Ensure that shelled raw eggs are stored at 7C or less.Eggs were discarded.b) Ensure that Tapioca pearls are stored 60 C or higher during hot holding.Tapioca pearls at 44 C were discardedc) Ensure that tapioca pearls are stored at 4C or less OR at 60 C and higher.Tapioca pearls at 18 C were discarded.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Pallet in use to store pop bottles and cans was made of raw wood having rough surface.Requirement:All surfaces must be smooth, washable and non-absorbent.Refinish the pallet to have smooth surface.
  7. Demand Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fly strip hung above dish pit.- Remove fly strip and refrain from hanging open fly strips in food prep, handling, or storage area.
    • 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?
      • Update November 6, 2024:- Spoke to new manager about the infraction and will send pest control self-checklist. Ensure checklist is completed at least once a month and kept aside for record keeping. No pest control records were available at the time of the inspection. Action required:Please create and implement a pest control monitoring program or hire a professional pest control company to carry out pest monitoring. Also ensure to always have the pest control record onsite.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff washroom opens into the food prep space and must have a self closing hinge.- Please install a self closing hinge for this washroom door.
  8. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fly strip hung above dish pit.- Remove fly strip and refrain from hanging open fly strips in food prep, handling, or storage area.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility only had lemon scented bleach at time of inspection used for food surface sanitizer and manual dishwashing.- When buying bleach, do not buy any scented bleach as it is an additive that is not food safe. Ensure facility uses regular non-scented bleach for food surface sanitizer and dishwashing measured to 100ppm.- Non-scented bleach was acquired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Pallet of eggs were stored in hand wash sink.- Refrain from storing anything inside hand wash sinks as they must be open and accessible at all times.- Items were removed from the sink during the inspection.
    • 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?
      • Update November 6, 2024:- Spoke to new manager about the infraction and will send pest control self-checklist. Ensure checklist is completed at least once a month and kept aside for record keeping. No pest control records were available at the time of the inspection. Action required:Please create and implement a pest control monitoring program or hire a professional pest control company to carry out pest monitoring. Also ensure to always have the pest control record onsite.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff washing opens into the food prep space space and must have a self closing hinge.- Please install a self closing hinge for this washroom door.
  9. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Back hand sink faucet was turned completely around. Staff indicated sink was not used. Soap dispenser at this hand wash station was empty. This sink is to be made operational and easily accessible for hand washing2. Paper towel dispenser was empty at the front hand wash stationEnsure all hand wash stations are equipped with hot/ cold running water, liquid soap, disposable paper towels, and garbage bin
    • 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?
      • No pest control records were available at the time of the inspection. Action required:Please create and implement a pest control monitoring program or hire a professional pest control company to carry out pest monitoring. Also ensure to always have the pest control record onsite.

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