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Suntea

117 - 11652 Sarcee Trail NW Calgary AB T3R 0A1 · Food - General

Official record from Alberta →

Inspection summary

Suntea has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 10, 2025. The most recent inspection, on October 6, 2026, recorded 5 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 3 times across 3 separate inspections, most recently on October 6, 2026. 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 3 times across 3 separate inspections, most recently on October 6, 2026. 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?

  • 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 2 times across 2 separate inspections, most recently on September 8, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 7 times across 5 separate inspections, most recently on October 6, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 4 separate inspections, most recently on October 6, 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?

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. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Recurring violations:1. Wet used yellow cleaning cloths were stored on the counters.2. There were no sanitizer solution buckets prepared at the food preparation areas.Fresh chlorine sanitizer solution buckets were prepared at 100 ppm at each food preparation area and clean wiping cloths were stored into the sanitizer buckets.Wiping cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.The staff was advised to prepare sanitizer solution before opening the store for the day.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Repeat violation cited on October 6, 2026:Paper towel dispenser at the handwashing sink was empty. The 2-compartment sink was used for handwashing.Do not use the 2-compartment sink for handwashing. The 2-compartment sink must be used for dishes only and the handwashing sink must be used solely for handwashing.Equip paper towel dispenser with paper towel.Previous violation:Paper towel dispenser at the handwashing sink was empty.Equip paper towel dispenser with paper towel.
    • 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?
      • While a pest control service agreement was available, no pest control record available for review.Repeat violation cited on September 4, 2026:There was no pest control record available.Develop a written record of all pest control measures used in the facility OR obtain pest control records from your pest control technician,Previous violations:1. Flies were noted in the back kitchen area.Contact your pest control exterminator to get rid of the flies.2. No pest control record available.Obtain pest control records from your pest control exterminator.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repeat violations cited on October 6, 2026:There was a hole on the wall at the two-compartment sink.Seal the hole to ensure surfaces are smooth, non-absorbent, and easy to clean.Previous violation:There was a hole on the wall at the two-compartment sink.Seal the hole to ensure surfaces are smooth, non-absorbent, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Debris buildup was noted underneath the bar sink area/ice well.2. Debris buildup was noted under the 2-compartment sink and the front service area3. Debris build-up was noted under the hard-to-reach areas.Clean the indicated areas.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wet used yellow cleaning cloths were stored on the counters.2. There were no sanitizer solution buckets prepared at the food preparation areas.Fresh chlorine sanitizer solution buckets were prepared at 100 ppm at each food preparation area and clean wiping cloths were stored into the sanitizer buckets.Wiping cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
    • 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 dispenser at the handwashing sink was empty.Equip paper towel dispenser with paper towel.
    • 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?
      • Repeat violation cited on September 4, 2026:There was no pest control record available.Develop a written record of all pest control measures used in the facility OR obtain pest control records from your pest control technician,Previous violations:1. Flies were noted in the back kitchen area.Contact your pest control exterminator to get rid of the flies.2. No pest control record available.Obtain pest control records from your pest control exterminator.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a hole on the wall at the two-compartment sink.Seal the hole to ensure surfaces are smooth, non-absorbent, and easy to clean.
  3. Demand Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 1. Mold was noted on the strawberry's packs stored in the standing cooler.2. Rotten mango was observed in the packs of mangoes.Food products discarded.Do not hold or use spoilt and/or mouldy fruits to prepare drinks to cusstomers.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were kept on the prep counter.There was no sanitizing buckets prepared at the prep areas.Quat sanitizer buckets at 200 ppm were prepared for each prep counter and new cleaning cloths were kept therein.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was obstructed with a storage cart.The cart was promptly removed.Ensure the handwashing sink is accessible at all times.
    • 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?
      • 1. Flies were noted in the back kitchen area.Contact your pest control exterminator to get rid of the flies.2. No pest control record available.Obtain pest control records from your pest control exterminator.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The 2-compartment sink was leaking resulting in water pooling on the floor by the hallway and along the wall.Fix the plumbing of the 2-compartment sink.
  4. Demand Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 1) Staff were using rotten mangoes to prepare specialty drinks that contains mangoes.2) Boxes of rotten mangoes with black spots were noted in the box of mangoes.The rotten mangoes were discarded.Do not buy and use rotten mangoes to make drinks.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoop was stored on the counter next to the ice well.Store ice scoop in a food grade container.
    • 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 dispenser at the handwashing sink was empty.Handwashing sink must be kept supplied.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The 2-compartment sink was leaking resulting in water pooling on the floor by the hallway and along the wall.Fix the plumbing of the 2-compartment sink.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The acoustic ceiling tiles in the washroom, hallway and dining area were stained with water markings.Replace the stained ceiling tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grime buildup and dirt was observed underneath the counter, equipment, and hard-to-reach areas in the facility.2) Black mold was noted around the 2-compartment sink faucet.3) Black mold was noted around the internal edges beside the 2-compartment sink.4) Grime buildup and dirt was noted underneath the sink and around the grease trap.5) A transparent material was stored on top of the wall edges at the handwashing sink.Remove the transparent surface and clean the indicated area.6) Dust was accumulated around the air vents.Thoroughly deep clean the indicated areas.

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