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Oopo Bubble Tea

101 - 4910 50 Avenue Cold Lake AB T9M 0G1 · Food - General

Official record from Alberta →

Inspection summary

Oopo Bubble Tea has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 24, 2025. The most recent inspection, on September 28, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 once on August 12, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on August 12, 2026. 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on September 28, 2026. For example: 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on September 28, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 across 2 separate inspections, most recently on August 12, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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

    2 infractions

    • 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?
      • 1. The establishment was operating contrary to the terms and conditions of its Food Handling Permit, which restrict operations to minimal food handling and single-service customer utensils due to limited dishwashing. Multiple electric grills and presses were present, and the menu advertised grilled cheese, avocado provolone grilled chicken panini, and chipotle roasted beef panini. Immediately discontinue preparing or offering cooked and grilled food items and remove the cooking equipment from service unless and until written approval is granted and the Food Handling Permit is amended by Alberta Health Services Environmental Public Health.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bubble-tea mixing spoons and other in-use utensils were stored in a container of visibly cloudy and soiled standing water. The operator advised that the water was changed approximately three times during the 11:00 a.m. to 7:00 p.m. operating day. Discontinue storing in-use utensils in standing water. Between uses, store utensils in a clean, dry and protected location. As the establishment does not have approved facilities for washing and sanitizing these utensils onsite, provide a sufficient supply of properly washed and sanitized utensils so they can be replaced at least every two hours and whenever visibly soiled or contaminated. Keep used utensils separate from clean utensils and do not return them to service until they have been properly washed and sanitized using a method and at a location approved by Alberta Health Services Environmental Public Health.
  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The double-glass-door cooler did not have an accurate thermometer available for monitoring its operating temperature. Provide the cooler with an accurate, readily visible thermometer and routinely monitor the temperature to ensure high-risk foods are maintained at 4°C or colder.
    • 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-fly activity was observed around the waste and recycling station near the entrance. Syrup and other organic residue had accumulated on and around the station, and portions of the surface finish were lifting, creating areas that are difficult to clean and may contribute to fruit-fly activity. Thoroughly clean and maintain the station and surrounding area, remove spills and organic residue as often as necessary, and repair or refinish the lifting surfaces so they are smooth, intact and easily cleanable. Implement effective pest-control measures and eliminate conditions that may support fruit-fly breeding.
    • 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?
      • 1. The food establishment was operating without a valid Food Handling Permit. The permit displayed at the establishment expired on July 31, 2025. Contact Alberta Health Services Environmental Public Health immediately and obtain and maintain a valid Food Handling Permit.2. The establishment was operating contrary to the terms and conditions of its Food Handling Permit, which restrict operations to minimal food handling and single-service customer utensils due to limited dishwashing. Multiple electric grills and presses were present, and the menu advertised grilled cheese, avocado provolone grilled chicken panini, and chipotle roasted beef panini. Immediately discontinue preparing or offering cooked and grilled food items and remove the cooking equipment from service unless and until written approval is granted and the Food Handling Permit is amended by Alberta Health Services Environmental Public Health.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bubble-tea mixing spoons and other in-use utensils were stored in a container of visibly cloudy and soiled standing water. The operator advised that the water was changed approximately three times during the 11:00 a.m. to 7:00 p.m. operating day. Discontinue storing in-use utensils in standing water. Between uses, store utensils in a clean, dry and protected location. As the establishment does not have approved facilities for washing and sanitizing these utensils onsite, provide a sufficient supply of properly washed and sanitized utensils so they can be replaced at least every two hours and whenever visibly soiled or contaminated. Keep used utensils separate from clean utensils and do not return them to service until they have been properly washed and sanitized using a method and at a location approved by Alberta Health Services Environmental Public Health.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The public washroom required cleaning at the time of inspection, including the toilet and adjacent floor, the handwashing sink, and the door and handle area. Thoroughly clean these areas and maintain the public washroom in a clean and sanitary condition at all times.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Please ensure all food in bulk is stored off the floor.
  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Evaporated milk was stored in its original container after opening. All food from canned products must be transferred to food-grade containers after opening to minimize the risk of chemicals from the can liner leaching into the food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The fans in the glass-door fridge are visibly dirty, please clean.2. The shelves in the glass-door fridge are visibly dirty, please clean.3. The sink in the public washroom was visibly dirty, please clean.

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