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Macao Imperial Tea - Events

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

Official record from Alberta →

Inspection summary

Macao Imperial Tea - Events has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 30, 2024. The most recent inspection, on September 5, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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 3 times across 2 separate inspections, most recently on August 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 August 29, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sage pearls were initially left at room temperature following preparation. The operator was advised to reheat the product and transfer it to hot holding equipment to ensure it is maintained at a temperature of 60°C or above.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator was not able to demonstrate proper use of the 2-compartment sink for dishwashing purposes. - Operator was informed on how to properly use the 2-comp sink for sanitization. Wash and sanitize drink blenders and utensils out every 4 hours.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot-holding units, containing milk tea mix and pearls, were measured at 45°C. The mix was reheated then replaced in the unit, and the units were adjusted during the inspection. The inspector informed the staff/operator that hot-holding units must be maintained at or above 60°C at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A refrigeration unit, being the prep table inserts, was measured at 12°C. The inspector informed the staff/operator that all high-risk food items must be stored at or below 4°C. During the inspection, the unit was adjusted to bring the temperature down to 4°C. Please ensure to monitor all refrigeration units to be at or below 4°C.

Nearby inspected facilities

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