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Macao Imperial Tea

315 - 2555 32 Street NE Calgary AB T1Y 7J6 · Food - General

Official record from Alberta →

Inspection summary

Macao Imperial Tea has been inspected 3 times by Alberta Health Services (Environmental Public Health) since October 21, 2024. The most recent inspection, on October 2, 2025, recorded 8 infractions.

2 of 3 inspections on record found no infractions at all. 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 Food temperature control.

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 October 2, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 October 2, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 October 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 2 times on October 2, 2025. 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?

  • 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 October 2, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

3 inspections

  1. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Small plastic container was used as scoop for sugar container.* The plastic container was removed, and a scoop was placed.-Ensure that the scoops with handles are used for self-serve bulk food containers.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical bottles were labelled incorrectly.* The bottles were labeled correctly by the operator.-Label the bottles correctly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tapioca pearls were measured at 53 degrees C in a hot holding unit.* The tapioca pearls were discarded.-Ensure that the perishable food in the holding is maintained at 60 degrees C or greater.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper 3-compartment sink manual dishwashing procedures were being used in the facility. * The staff was not aware about correct way and were skipping the sanitizing step.The staff was made aware of the proper manual dishwashing procedures and were taught to prepare bleach for the sanitizing step.Bleach was tested at 100ppm.-Ensure that proper methods for manual dishwashing procedures are followed.1. Washing with detergent and water;2. rise with water;3. Completely submerging the utensils for at least 2 min inside the sanitizer solution.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available.-Obtain valid test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Raw wood shelf was used as storage shelf for bulk food and paper towels.-Ensure that raw wood is not used as it not a clean surface.-Ensure that the surfaces used can be easily cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils/ equipment were stored with business end up. (handle down).-Ensure that the utensils/equipment are stored business end down. (handles at the top).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Cardboard was used a liner for the cart used to store take away containers and utensils and the cart had dirt and debris underneath the cardboard liner.2) Dirt and debris were also noticed under the front hand wash sink.-Clean the above-mentioned areas.
  2. Monitoring Inspection

    0 infractions

  3. Initial Inspection

    0 infractions

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