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Royaltea

931 10 Avenue SW Calgary AB T2R 1A8 · Food - General

Official record from Alberta →

Inspection summary

Royaltea has been inspected 2 times by Alberta Health Services (Environmental Public Health) since June 20, 2024. The most recent inspection, on September 29, 2025, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 2 times across 2 separate inspections, most recently on September 29, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on September 29, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 20, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

2 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - The chlorine sanitizer concentration in the spray bottle was measured at 0 ppm, indicating that the solution was ineffective for sanitizing purposes.*Staff reprepared the sanitizer solution, which was subsequently measured at 100 ppm.**Ensure the concentration of the sanitizer solution is checked daily before use on food contact surfaces or a fresh solution must be prepared each day to maintain effective sanitizing standards.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • *Outstanding* 29-Sept-2025There was no active pest monitoring taking place in the facility.Implement a pest monitoring program for the facility. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.*Provided a template for monitoring the pest activity.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine-based sanitizer solution was tested and a concentration of 10ppm was detected. 10ppm is too weak and the solution must be mixed to a concentration of 100ppm to b effective. The solution was re-mixed at the time of the inspection to be 100ppm. To make a 100ppm chlorine solution Mix ½ to one teaspoon (2 to 5 mL) bleach into 1 liter water and test with a chlorine test strip to confirm the correct concentration is mixed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tapioca pearls were being hot held at a temperature of 48C. Once hydrated tapioca pearls are considered a perishable product and must be kept under temperature control (below 4C or above 60C). You may also submit a time as a public health control application if you wish to hold the tapioca pearls at a temperature between 4C and 60C for short period of time (4 hours of less). This application must be reviewed and approved by AHS-EPH prior to this activity being allowed.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was no active pest monitoring taking place in the facility.Implement a pest monitoring program for the facility. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
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