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Share-A-Tea Gallon Milk Tea

126 - 2325 50 Avenue Red Deer AB T4R 1L2 · Food - General

Official record from Alberta →

Inspection summary

Share-A-Tea Gallon Milk Tea has been inspected 10 times by Alberta Health Services (Environmental Public Health) since January 29, 2024. The most recent inspection, on October 2, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 5 times across 4 separate inspections, most recently on July 27, 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 2 times across 2 separate inspections, most recently on August 20, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on July 27, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 across 2 separate inspections, most recently on September 8, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 once on August 20, 2025. 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?

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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Noted again: September 08, 2026A valid food safety training certificate was not available on site at the time of inspection. Staff called the operator (Margaret) who advised that the existing food safety training certificate had expired and that updated training had not yet been completed.Ensure a valid food safety training certificate is obtained and maintained for the food establishment in accordance with regulatory requirements.
  3. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Spoiled mangoes and banana were observed in the facility at the time of inspection.Food that is spoiled or otherwise unfit for human consumption must not be stored, prepared, or served. The presence of spoiled food may increase the risk of contamination and indicates food items are not being adequately monitored for quality and suitability.Ensure all food is routinely monitored for signs of spoilage and that any food that is unfit for human consumption is immediately discarded.CDI: Staff were instructed to discard the spoiled mangoes and banana during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A scented bleach product was being used to prepare sanitizer solutions for manual dishwashing and sanitizing food contact surfaces and equipment.Only approved sanitizers intended for food contact surface sanitizing should be used in food establishments. Scented bleach products may contain additives that are not intended for use on food contact surfaces and may result in chemical contamination.Ensure only unscented bleach or other approved sanitizers are used for sanitizing food contact surfaces and equipment, and that sanitizer solutions are prepared according to the manufacturer's instructions.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed stored directly inside dry food containers.Storing utensils directly in food products may increase the risk of contamination through hand contact with the food and food contact surfaces. Food and utensils must be stored in a manner that protects them from contamination.Ensure dispensing utensils are stored in a manner that protects food from contamination and minimizes hand contact with the food product.CDI: Scoops were removed from the food containers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips were available on site; however, the test strips were expired at the time of inspection.Sanitizer test strips are required to verify that sanitizer solutions are maintained at effective concentrations for proper sanitization. Expired test strips may not provide accurate results and may compromise the operator's ability to verify sanitizer concentrations.Ensure an adequate supply of unexpired chlorine sanitizer test strips is maintained on site and used regularly to verify sanitizer concentrations are within the recommended range for effective sanitization.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A valid food safety training certificate was not available on site at the time of inspection. Staff called the operator (Margaret) who advised that the existing food safety training certificate had expired and that updated training had not yet been completed.Ensure a valid food safety training certificate is obtained and maintained for the food establishment in accordance with regulatory requirements.
  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitation pail with chlorine solution was tested with a chlorine test strip and found to be at 50 ppm. The staff onsite was asked to add some bleach to the pail and was verified to be at 100 ppm.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prepared tapioca was observed to be sitting at room temperature. Informed staff to ensure any high risk food product is either hot held above 60C or placed into a cooler and stored at a temperature <4C.
    • 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?
      • The posted food handling permit was expired. Please ensure a valid food handling permit is posted onsite.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The measured chemical concentration for the chlorine food sanitizer pail and in the dishwashing was measured to be 0ppm. Informed staff who refilled both. Retested and measured concentration was acceptable.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The tapioca that was prepared was sitting in a hot hold unit that was turned off. Measured temperature was approximately 30C. Spoke with staff and informed that it was prepared earlier. Please ensure product is kept above 60C or refrigerated or discarded after 2 hours.
  8. Monitoring Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

  10. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the chlorine sanitizer solution in the sanitizer pail measured 50ppm. Informed operator and more bleach was added. Retested and concentration was acceptable (100ppm). The measured chlorine concentration in the two compartment sink only measured 50ppm. Informed operator and additional bleach solution was added. Retested and concentration was acceptable (100ppm).

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