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Tea Funny

108 16 Avenue NE Calgary AB T2E 1J5 · Food - General

Official record from Alberta →

Inspection summary

Tea Funny has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 29, 2024. The most recent inspection, on September 10, 2026, recorded 6 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 3 separate inspections, most recently on September 10, 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 3 times across 3 separate inspections, most recently on September 10, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on September 10, 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 3 separate inspections, most recently on September 10, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 once on September 10, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

5 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer solution measured 50ppm. The concentration of the bleach sanitizer solution must be maintained between 100 to 200ppm to effectively sanitize food contact surfaces.The operator remade the sanitizer solution and measured 100ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The rice scoop was stored in stagnant water at room temperature. Utensils should be stored in the following manner to prevent the growth of bacteria: 1. In ice cold water <4C 2. Hot water >60C 3. In a sanitizer solution of either 100-200ppm of chlorine or 200ppm of quats The operator changed the water at the time of the inspection and made a bleach solution that measured 100ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were tapioca pearls stored in a warmer. The internal temperature measured 18C. The operator stated the tapioca pearls were stored in the warmer since the morning (more than 4 hours). Ensure the tapioca pearls are stored either below 4C or above 60C to prevent the growth of bacteria. The operator discarded the tapioca pearls at the time of the inspection.
    • 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 caulking around the border of the ice well is in disrepair. Mold growth appears to be growing. Remove the caulking, clean and sanitize the area and reapply a new layer of caulking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The utensils for the bulk ingredients were heavily soiled with food debris. Ensure utensils for the bulk ingredients are regularly cleaned and sanitized to remove buildup of food debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease in the following areas: - Underneath the grill- Underneath the fryer - In between the fryerHard-to-reach areas must be regularly cleaned to remove buildup of grease and debris. Thoroughly clean the indicated areas.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer available for use at the kitchen area during the inspection.**Ensure to have an approved sanitizer at adequate concentrations on hand for use at the food preparation area at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require cleaning:1. The inside of the ice machine.2. The body of all the standing coolers and freezers in the back kitchen area..3. The inside and body of the microwave ovens.4. The bulk food storage containers.**Please have these items cleaned and sanitized. Also increase the overall frequency of cleaning for these items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:1. The floors below the cooling in the back kitchen area.2. The floors below the prep cooler in the back kitchen area.**Please have these areas cleaned and increase the overall frequency of cleaning for these areas.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer is the spray bottle measured at 0ppm of chlorine.**Please ensure sanitizer solutions are maintained at adequate concentrations at all times.-The kitchen staff mixed bleach to 100ppm during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The tapioca balls in the food warmer measured at 34 degrees C. Staff indicated that the tapioca balls were cooked more than 4 hours prior to the inspection.**Please ensure high risk food items stored are at adequate temperatures of 4 degrees C or below/ 60 degrees C or above.-The kitchen staff discarded the tapioca balls during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no sanitizer test strips available for use.**Ensure to obtain chlorine test strips.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A jug of insecticide (Ortho Ant Bgon Max) was observed below the dish sink. Staff indicated that the insecticide is used in the facility.**Ensure that pest control chemicals are applied by a licensed pest control professional only.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require cleaning:1. The inside and body of the ice machine.2. The body of all the standing coolers and freezers in the back kitchen area.3.The knife holder by the cookline.4. The inside and body of the microwave ovens.5. The bulk food storage containers.6. The filters of the ventilation canopy.**Please have these items cleaned and sanitized. Also increase the overall frequency of cleaning for these items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:1. The floors below the cooling in the back kitchen area.2. The floors below the prep cooler in the back kitchen area.3.The floor and shelf below the hot water tower in the front service area.4. The walls around the cookline, including the wall carrying the knife holder.**Please have these areas cleaned and increase the overall frequency of cleaning for these areas.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Precooked rice was placed directly into the rice warmer from the refrigerator and was not reheated to the appropriate temperature (74C).Please ensure that left over cooled food is reheated to 74C prior to placing into a hot holding unit. Ensure that food in the warming unit is maintained at 60C at all times.Staff reheated the rice.

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