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Royaltea

1820 4 Street SW Calgary AB T2S 0C9 · Food - General

Official record from Alberta →

Inspection summary

Royaltea has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 27, 2024. The most recent inspection, on February 26, 2026, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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 5 times across 5 separate inspections, most recently on January 20, 2025. 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 February 26, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 December 17, 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 5 times across 5 separate inspections, most recently on February 26, 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?

  • 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 once on December 17, 2024. 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.

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator does not measure chlorine sanitizer when making the dishwashing sanitizing solution. Ensure chlorine solution is 100-200ppm and dishes are soaked for at least two minutes before air drying. Measure with test strips to confirm concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. No soap at front hand sink. Ensure all sinks are equipped with hand washing supplies. CDI2. Hand sink in back prep area was blocked. CDI3. Paper towel not in the dispenser.
  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe or infrared thermometer was not available onsite to confirm heating and holding temperatures for tapioca pearls and prepared cream topping. Acquire suitable thermometer.
  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe or infrared thermometer was not available onsite to confirm heating and holding temperatures for tapioca pearls and prepared cream topping. Acquire suitable thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hot water available at the back hand wash sink.Have the hand wash sink serviced/repaired to restore the hot water.
  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe or infrared thermometer was not available onsite to confirm heating and holding temperatures for tapioca pearls and prepared cream topping. Acquire suitable thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hot water available at the back hand wash sink.Have the hand wash sink serviced/repaired to restore the hot water.
  5. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The bleach available and being used to sanitize food contact surfaces was floral scented bleach.Scented bleach is not safe for use on food contact surfaces. It contains non-food safe fragrance that can be transferred to food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe or infrared thermometer was not available onsite to confirm heating and holding temperatures for tapioca pearls and prepared cream topping. Acquire suitable thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hot water available at the back hand wash sink.Have the hand wash sink serviced/repaired to restore the hot water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The storage located by the back facility door was cluttered/disorganized.Declutter the storage by the back door. Reorganize the area so that area is easy to clean and easy to inspect for pest activity.
  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe or infrared thermometer was not available onsite to confirm heating and holding temperatures for tapioca pearls and prepared cream topping. Acquire suitable thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash sinks did not have available paper towel in suitable dispensers. Paper towel was replenished during inspection.
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