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Macao Imperial Tea - Events

2 - 100 Signal Road Fort McMurray AB T9H 5A3 · Food - Special Event

Official record from Alberta →

Inspection summary

Macao Imperial Tea - Events has been inspected 6 times by Alberta Health Services (Environmental Public Health) since July 12, 2025. The most recent inspection, on September 25, 2026, recorded 1 infraction.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 2 times across 2 separate inspections, most recently on September 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times on July 12, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on November 21, 2025. For example: Is refuse being managed in a suitable manner?

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.

6 inspections

  1. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The booth was observed storing empanadas, hot dogs, and spring rolls at room temperature. During the inspection, the operator immediately moved the empanadas and spring rolls to hot holding equipment and placed the hot dogs in a cooler to maintain proper temperature control.
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food items that need refrigeration were observed left at room temperature. Food items were placed in a cooler with ice.Ensure that high risk food items that require refrigeration are stored and displayed away from the temperature danger zone, between 4C-60C.
    • 21. Is refuse being managed in a suitable manner?
      • A loose plastic bag was observed hanging from a table was used for garbage. The booth operator obtained a garbage refuse container lined with a plastic bag. Ensure that during events, there is a suitable garbage container with a plastic liner in the booth for use.
  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items in boxes were stored on the ground. Booth operator moved the food items on tables and chairs.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Temporary hand sink was not set up in the beverage / bubble tea booth. Booth operator set up the temporary hand sink during the inspection.

Nearby inspected facilities

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