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PurrTea

A - 816 16 Avenue SW Calgary AB T2R 0S9 · Food - General

Official record from Alberta →

Inspection summary

PurrTea has been inspected 3 times by Alberta Health Services (Environmental Public Health) since October 10, 2024. The most recent inspection, on March 26, 2026, recorded 8 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 4 times across 2 separate inspections, most recently on March 26, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 March 26, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 10 times across 3 separate inspections, most recently on March 26, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 March 26, 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?

  • 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 once on March 26, 2026. 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.

3 inspections

  1. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The concentration of chlorine sanitizer solution in a bucket at the back preparation area was measured at 0 ppm.- Operator replaced the sanitizing solution and tested at 200 ppm.Ensure to change the solution at adequate intervals and verify the concentration of the sanitizer at 100 ppm with test strips. Low or no concentration of sanitizing solutions are ineffective in killing microorganisms.2. The concentration of chlorine sanitizing solution in a spray bottle at the front food preparation area exceeded 1000 ppm.- Operator instructed to dilute the concentrated solution to the required level of 100 ppm.Ensure to maintain a chlorine concentration of 100 ppm, as very high concentrations are not food safe. Mix 1/2 teaspoon of unscented household bleach per liter of water. Verify the solution using chlorine sanitizer test strips.3. Dirty cleaning cloths were observed on food-contact surfaces with no sanitizer residue detected in them/in sanitizing solution.- Operator discarded and replaced with new cleaning cloths.Ensure to only use clean cloths and place in buckets of sanitizer solution at the correct concentration between use to prevent the growth and spread of bacteria or have adequate sanitizing solution residue in them at all times during food processing to kill harmful microbes. Sanitizers should be changed every 2 hours or when visibly dirty.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A bowl containing syrup was observed beside the handwashing sink at the front preparation area.- Operator was instructed to remove and relocate the bowl.Ensure that food items are stored in such a manner that they are protected from contamination during handwashing or install a splash guard.2. Utensil (whisk) was observed to be stored in a container of room temperature water measured at 23.3 degrees Celsius on a food preparation table at the back.- Operator changed and placed utensil in ice.Ensure utensils are stored between uses in hot (60°C or greater)/ice water (4°C or less) or in sanitizing solution at the required concentration.3. Personal items such as phone and a bottle of water belonging to staff were observed placed on a food preparation table at the back.- Please designate a specific area/shelf for personal belongings and refrain from placing on food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two bowls containing tapioca pearls in the front preparation area were observed at room temperature for longer than 4 hours. Temperatures were measured at 26.0 and 27.3 degrees Celsius.- Operator discarded food items.Ensure to store at 4 degrees Celsius or less or 60 degrees Celsius or greater. Alternatively, provide a time tracking method to ensure that pearls do not sit at room temperature for more than 2-4 hours to prevent bacteria growth.
    • 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?
      • No food permit was posted.- Ensure to always have a valid permit displayed so patrons can easily see it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking was missing at the wall to the left of the food preparation sink.Caulk/fill the gap at the wall to prevent water from running down the wall.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - A corrugated plastic panel has been installed on the wall adjacent to the food preparation sink as an alternative to caulking.*Corrugated plastic is not an approved material for use as a non-absorbent, easily cleanable, and smooth surface due to concerns regarding hygiene, durability, water absorption, and structural integrity.**Please ensure to use approved materials.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An ice machine in the back preparation area had a missing cover, thus exposing ice to potential contamination.- Ensure to replace the cover so the food item (ice) is not contaminated.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • October 18, 2024: Moldy splash guard needed to be clean regularly or install a permanent splash guard.August 1, 2023:- Mouldy splash guard has been cleaned. Operator plans to have a permanent splash guard installed at this sink.July 18, 2023:A temporary splash guard had been placed to the left of the two compartment sink to help prevent splashing water from contaminating equipment beside. The splash guard was mouldy.Install a proper (permanent) splash guard.
  2. 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?
      • - A corrugated plastic panel has been installed on the wall adjacent to the food preparation sink as an alternative to caulking.*Corrugated plastic is not an approved material for use as a non-absorbent, easily cleanable, and smooth surface due to concerns regarding hygiene, durability, water absorption, and structural integrity.**Please ensure to use approved materials.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking was missing at the wall to the left of the food preparation sink.Caulk/fill the gap at the wall to prevent water from running down the wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • October 18, 2024: Moldy splash guard needed to be clean regularly or install a permanent splash guard.August 1, 2023:- Mouldy splash guard has been cleaned. Operator plans to have a permanent splash guard installed at this sink.July 18, 2023:A temporary splash guard had been placed to the left of the two compartment sink to help prevent splashing water from contaminating equipment beside. The splash guard was mouldy.Install a proper (permanent) splash guard.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Observed wet cleaning cloths not being stored in sanitizer solution bucket. Staff corrected the violation onsite.*Please make sure cleaning cloths are kept in the sanitizer, such as 100ppm bleach sanitizer while not in use to prevent the growth and spread of bacteria. Sanitizer should be changed every 2 hours or when its visibly dirty.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - The sanitizer concentration in the dishwashing sink was measured at 50 ppm of Chlorine.*The correct concentration was prepared, and the solution was adjusted to 100 ppm.**To effectively sanitize food contact surfaces and dishes, the Chlorine concentration must be maintained between 100-200 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - Improper sanitization of dishes was observed during inspection. A jug was soaked partially in the sanitizer solution. Staff submerged the dishes completely.*Partially submerged dishes were observed in the sink with the sanitizer solution. Partially submerged dishes cannot be sanitized entirely.**The correct procedure to wash and sanitize dishes are in the order of wash, rinse, sanitize and air dry.Steps in proper manual dishwashing are:- Scrape food particles from dishes.- Wash dishes with soapy water.- Rinse dishes with fresh water.- Sanitize dishes. If using the Chlorine-based food contact surface sanitizer available on site, use 100 ppm Chlorine.- Fully submerge dishes in the sanitizer solution for 2 minutes.- Air dry.
    • 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?
      • - Expired permit was posted.*Please ensure to post updated permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards were missing from the west and south wall of the front service area.Either install baseboards, or seal the gap at the wall/floor junction.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The bottom of the cupboard of the hand wash sink was water damaged.Remove water damaged material. Replace with new building materials that are smooth, non-absorbent to moisture, easy to clean, and intended for the purpose.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking was missing at the wall to the left of the food preparation sink.Caulk/fill the gap at the wall to prevent water from running down the wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • August 1, 2023:- Mouldy splash guard has been cleaned. Operator plans to have a permanent splash guard installed at this sink.July 18, 2023:A temporary splash guard had been placed to the left of the two compartment sink to help prevent splashing water from contaminating equipment beside. The splash guard was mouldy.Install a proper (permanent) splash guard.
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