Royal Tea House
123 - 328 Centre Street SE Calgary AB T2G 4X6 · Food - General
Inspection summary
Royal Tea House has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 5, 2023. The most recent inspection, on February 25, 2026, recorded 5 infractions.
2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.
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 once on February 25, 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 February 25, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
Chemicals and toxic substancesHigher risk
Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.
Recorded once on October 10, 2024. For example:
Are chemicals stored and handled in a safe manner?
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 February 25, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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 once on February 25, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer spray bottle had 0 ppm chlorine. Staff struggled to make the correct concentration.-Ensure chlorine sanitizer is made at 100 ppm-Staff made a new bottle with inspector's oversight
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Cans of lychee and coconut milk were opened but not decanted.-Decant canned foods after opening2) Garlic and oranges were stored in an open basket beside the mop bucket.-Store foods away from potential contamination
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Different types of tapioca pearls were stored in containers at room temperature.-Maintain perishable foods <4C, >60C, or discard every 2 hours
- 20. Do food handlers at the facility have adequate food safety training?
- When asked who has a food safety certificate, operator provided a basic course certificate that does not meet section 31 of the Food Regulation.-Ensure at least one person in care and control of the facility has their food safety certification. Provided link to courses by email
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Base of waffle maker had tape on it.2) Food containers were stored in a cardboard box on top of the prep cooler.-Remove uncleanable materials from the kitchen
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 09. Are chemicals stored and handled in a safe manner?
- - During the inspection, an unlabeled sanitizer bottle was observed. Staff have since labeled the bottle.*Please ensure that all chemicals on the premises are properly labeled to prevent any potential mixing of substances.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
0 infractions