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Macao Imperial Tea

3444 99 Street NW Edmonton AB T6E 5X5 · Food - General

Official record from Alberta →

Inspection summary

Macao Imperial Tea has been inspected 7 times by Alberta Health Services (Environmental Public Health) since September 20, 2024. The most recent inspection, on March 13, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 3 separate inspections, most recently on March 6, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on September 28, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times across 2 separate inspections, most recently on September 28, 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?

  • 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 March 6, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times across 3 separate inspections, most recently on March 6, 2026. 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - bowls were used as scoops then left with the dirty high-touch surfaces in direct contact with the food ingredient. Do not use bowls as scoops. Do not store scoops with the dirty high-touch surfaces in direct contact with the food ingredient (rice).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - improper thawing was observed of meats at room temperature
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - improper manual dishwashing was observed.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - scoops were stored with the dirty high-touch surfaces in direct contact with the food ingredient.
    • 09. Are chemicals stored and handled in a safe manner?
      • ** - chemical spray bottles were not labeled to disclose the contents within to prevent potentially hazardous accidental mixing of chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - cooked rice was not reheated properly - needs to be reheated to an internal temperature of 74'C BEFORE being placed in hot holding at 60'C. PHI asked if the rice was left in the pot overnight at room temperature - owner stated no. Please ensure staff are NOT leaving cooked rice in the rice cooker overnight. Retrain 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?
      • ** - fruit flies were observed along the front counter
    • 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?
      • ** - facility was in violation of the Food Handling Permit restrictions and class 2 level of food handling designation. Facility was found to be purchasing and/or storing and/or providing unapproved foods for the public.
  5. Demand Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - scoops were stored with the dirty high-touch surfaces in direct contact with the food ingredient.
    • 09. Are chemicals stored and handled in a safe manner?
      • ** - chemical spray bottles were not labeled to disclose the contents within to prevent potentially hazardous accidental mixing of chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - cooked rice was not reheated properly - needs to be reheated to an internal temperature of 74'C BEFORE being placed in hot holding at 60'C. PHI asked if the rice was left in the pot overnight at room temperature - owner stated no. Please ensure staff are NOT leaving cooked rice in the rice cooker overnight. Retrain staff.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - pork and ube filled pastries were stored at room temperature (prepackaged) without a lab test to demonstrate shelf stability.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - handwashing sink was not supplied with paper towel (corrected during 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?
      • ** - fruit flies were observed along the front counter
    • 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?
      • ** - facility was in violation of the Food Handling Permit restrictions and class 2 level of food handling designation. Facility was found to be purchasing and/or storing and/or providing unapproved foods for the public.
  6. Risk Management Inspection

    0 infractions

  7. Initial Inspection

    0 infractions

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