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Sip a Tea - The Bubble Tea Experts

1817 - 1632 14 Avenue NW Calgary AB T2N 1M7 · Food - General

4 inspections

  1. Demand Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Observed six stock bottles of syrups with expiry dates passed. Discarded onsite. Ensure all dates on food products are reviewed regularly and do not exceed expiry dates.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was not prepared sanitizer solution onsite. Corrected during inspection. Ensure a prepared sanitizer solution is available for immediate use. Staff corrected onsite and prepared a chlorine sanitizer solution for use in a designated sanitizer bucket.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips (quat test strips) obtained by operator for testing sanitizer concentration is not compatible for testing chlorine sanitizer solutions. *obtain chlorine test strips for testing foodsafe sanitizer concentration. Range for test strips should be for testing 0-200ppm chlorine.
    • 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?
      • Pest control records not onsite. PCO in place by mall management. Advise mall management to provide service records to be maintained in your facility.
  2. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no prepared sanitizer at start of inspection. Demonstrated to employee onsite for preparation of chlorine sanitizer for use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice maker unit in the back room- observed a small metal scoop stored inside with the handle touching ice directly. Corrected onsite. Do not store the scoop inside unless the handles are stored properly without touching the ice.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bubble tea - cooked boba pearls were stored in sugar syrup at room temperature, internal temperature @43 deg C. Discarded. Boba pearls are a starch ingredient that requires temperature control once cooked and not stored at room temperature. Operator requires a written plan for cooked boba pearls storage. (ie. 1.Small batches held at 60 deg C for use; 2. Once cooked, cooled and stored under refrigeration at 4 deg C; 3. Time as temperature control- 2 hr hold at room temperature with timers and discard recording)Time as temperature control (2 hrs holding) requires PHI approval for boba pearls.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing procedures reviewed onsite did not include sanitizing step. Corrected onsite and demonstrated to staff on how to prepare chlorine sanitizer at 100 ppm for food safe use. Ensure dishwashing steps as per chart on wall- wash, rinse, sanitize and air dry
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel roll was stored on counter top surface. Ensure paper towel is protected from contamination, store on a paper towel roll.
    • 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?
      • Pest control records not onsite. PCO in place by mall management. Advise mall management to provide service records to be maintained in your facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Blender tops were placed on counter directly below the paper towel dispenser for the handsink. Corrected onsite.Do not store equipment below the paper towel dispenser as it is subject to potential contamination from wet hands.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Temperature log onsite for coolers were missing temperature records for April 26-29, 2026Ensure daily temperature checks are recorded on your log sheet2. Cardboard was lining wall surround where waffle makers were stored. Corrected onsite and removed off the wall. Cardboard is an uncleanable surface.
  3. Risk Management Inspection

    0 infractions

  4. Initial Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the front food prep area was not installed yet.Install the paper towel dispenser.