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Popping Dragon Tea House

7705 Flint Road SE Calgary AB T2H 1G3 · Food - General

Official record from Alberta →

Inspection summary

Popping Dragon Tea House has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 22, 2024. The most recent inspection, on April 17, 2026, recorded 1 infraction.

1 of 4 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: Cleaning and sanitizing and Food temperature control.

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.

  • 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 6 times across 3 separate inspections, most recently on April 17, 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 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 January 21, 2025. 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 April 8, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No drying rack on site for the air drying of dishes.Obtain a suitable drying rack. Placing the dishes on towels is not an acceptable method.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No prepared sanitizer on site at time of inspection.Ensure a fresh sanitizing solution is readily available and used on food contact surfaces frequently through the day.As regular bleach is available on site, use 1/2 tsp of bleach in 1L of water to prepare a 100ppm chlorine-based sanitizing solution.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A domestic dishwasher is being used to clean scoops, spoons and measuring cups used in the business.Domestic dishwasher is not approved for commercial use as it does not sanitize dishes.Wash, rinse and sanitize all dishes used in business operations in the two-compartment sink.This was relayed during the last routine monitoring inspection but had not been implemented.The two-compartment dish washing procedure sticker was provided to staff during today's inspection and the required procedure steps were explained.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No drying rack on site for the air drying of dishes.Obtain a suitable drying rack. Placing the dishes on towels is not an acceptable method.
    • 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 (bleach) test strips on site for checking concentration of chlorine-based sanitizing solutions.Obtained during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap or paper towel dispensers at either of the front sinks.One of the two sinks in the front food handling area must be designated as a handwash sink.This sink must be equipped with both soap and paper towel in suitable dispensers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both paper towel dispensers in back area were empty.Ensure paper towel dispensers are stocked / maintained.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cabinet cooler beside the ice cream machine in front of the house measured 7.6*C. - Operator moved the food to the different cooler. **Please repair the cooler. **High risk food stored in the cooler should be at 4*C or below at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temp dishwasher is only able to reach maximum of 65*C as per the manufacturer's instructions. **Please perform manual dishwashing for all the dishes in the facility. **Please follow proper 2-compartment dishwashing procedures. -Sink 1 should be used to wash with soap and rinse with water. - Sink 2 sanitize with 100 ppm bleach or 200 ppm QUATS sanitizer solution. Note: Manual dishwashing procedures sent to the facility.
  4. Monitoring Inspection

    0 infractions

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