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PurrTea

104 - 1851 Sirocco Drive SW Calgary AB T3H 4R5 · Food - General

Official record from Alberta →

Inspection summary

PurrTea has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 7, 2025. The most recent inspection, on June 11, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 once on June 11, 2026. 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 April 7, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 7 times across 4 separate inspections, most recently on June 11, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 2 separate inspections, most recently on April 9, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 times on April 7, 2025. 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.

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked tapioca pearls were being held at room temperature and were measured to be 21C. Since the restaurant had just opened, the pearls were presumed to be recently prepared.The Operator stated that pearls get reheated on a hot plate, but there is no method to track the elapsed time for how long pearls are left at room temperature.REQUIREMENT: Either leave cooked tapioca pearls at hot holding temperature or use a timing method to ensure batches of cooked pearls are not at room temperature for more than 2 hours.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The walls and floors and handwashing sink, particularly in the back kitchen area, had an accumulation of grease, residue, and debris.REQUIREMENT: Clean and sanitize this area.2) A cleaning and sanitation schedule was reportedly prepared but could not be located this inspection.REQUIREMENT: Ensure that the schedule is available and that a clear, comprehensive list of tasks is on the schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris accumulation in hard-to-reach areas (ie. under and in behind large equipment and shelving units)*Repeat violation also noted this inspection*
  2. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris accumulation in hard-to-reach areas (ie. under and in behind large equipment and shelving units)
  3. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Laminet cover for shelving above the sink in the front service area was peeling off exposing particle board.All surfaces are to be smooth, non-porous, and easy to clean
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Calcium and mildew build-up inside ice machine
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris accumulation in hard-to-reach areas (ie. under and in behind large equipment and shelving units)
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths left on the counter
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Slices of butter in the 4 door freezer was not covered
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cold water was turned off at the kitchen hand sink
    • 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 available at the back dishwashing hand wash station and at the front hand wash station
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Laminet cover for shelving above the sink in the front service area was peeling off exposing particle board.All surfaces are to be smooth, non-porous, and easy to clean
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Calcium and mildew build-up inside ice machine
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Large wooden spoon was splintered.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris accumulation in hard-to-reach areas (ie. under and in behind large equipment and shelving units)

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