Skip to content
Loading map…

Tea Pot China Bistro / Cafe H.K.

100 - 9650 Harvest Hills Boulevard NE Calgary AB T3K 0B3 · Food - General

Official record from Alberta →

Inspection summary

Tea Pot China Bistro / Cafe H.K. has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 9, 2023. The most recent inspection, on October 7, 2026, recorded 1 infraction.

1 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 18 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 6 times across 5 separate inspections, most recently on September 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 separate inspections, most recently on September 23, 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 2 times across 2 separate inspections, most recently on October 7, 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on September 23, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 11 times across 7 separate inspections, most recently on September 23, 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?

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

    1 infraction

    • 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?
      • A gap was observed by the side of the back exit door.**Have the gap sealed to prevent the entry of pests.
  2. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several soiled cleaning cloths were observed on the counters and food contact surfaces.**Ensure soiled cleaning cloths are stored in sanitizer or discarded after use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several food containers in the coolers across the kitchen were uncovered.**Ensure food containers are covered and food adequately protected from contamination at all times.
    • 09. Are chemicals stored and handled in a safe manner?
      • An unlabeled spray bottle holding sanitizer was observed in the front service area.**Ensure all containers are adequately labeled to identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two containers of cooked noodles measured at 16 degrees C.**Ensure high risk food items are maintained at 4 degrees C and below or 60 degrees C and above.-The food items were discarded.
    • 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?
      • A gap was observed by the side of the back exit door.**Have the gap sealed to prevent the entry of pests.
    • 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 hot water tank was observed to be leaking.**Please assess and repair the plumbing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several plastic cutting boards had deep grooves and cut marks preventing them from being properly cleaned.**Have the cutting boards replaced
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris was observed on the meat slicer which was indicated to have been cleaned.**Please have the equipment cleaned and sanitized ensuring the removeable parts are uncoupled, washed and sanitized. While the non-movable parts are cleaned in place to ensure the removal of all food debris and then sanitized twice using an approved sanitizer at adequate concentrations.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following food equipment require cleaning:1. The coolers and freezers throughout the kitchen.2. The bulk food containers.**Have these items cleaned and sanitized. Also ensure high touch surfaces such has cooler door handles are cleaned and sanitized frequently during food preparation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Deep cleaning is required for floors walls and ceilings in the kitchen including the areas below the cook line, the shelves, counters, dish pit and other hard to reach areas.2. Cleaning required for the counters and shelves throughout the kitchen.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas or items require cleaning1.The floors below the cookline, counters and other hard-to-reach areas.2. The areas below and behind the dough mixing machine.
  5. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer installed in the walk-in cooler.-Please have a thermometer installed to ensure temperatures can be adequately monitored.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The under-counter cooler opposite the cookline measured at 7 degrees C. The Manager indicated that the drop in temperature may be due to the busy period.**Please monitor the cooler to ensure it is capable of maintaining adequate temperatures of 4 degrees C. Repair/adjust the cooler if required.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The supply of hot water was inadequate at the time of the inspection.**Ensure sufficient quantities of hot water is provided to meet the peak demands throughout the food establishment.-Consider adjusting the water temperature or increasing the volume of the tank.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape was observed on the lid of the ice machine in the front service area.**Please have the lid repaired /replaced to ensure it is smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cooler doors had a significant amount of food debris and dirt accumulated.Thoroughly clean and sanitize the cooler doors.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas or items require cleaning1. The Ice machine.2.The floors below the cookline, counters and other hard-to-reach areas.3.The air vents and the ceiling tiles in the kitchen.4.The coolers throughout the facility; interior compartments, doors/lids and handles.
  6. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cooler doors had a significant amount of food debris and dirt accumulated.Thoroughly clean and sanitize the cooler doors.
  7. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items in the cooler were found not adequately covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Ensure to cover all food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Trays of food were being stored on garbage bins in the kitchen.Food must not be stored on top of or near garbage to prevent contamination.Staff removed the trays of food.2. Food items were stored on the floor throughout the kitchen.Ensure that food is maintained at 6 inches of higher at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. There was a container of facility made fried fish stored in oil at room temperature.Ensure this item is stored under refrigeration at all times. Shelf stability must be verified to store at room temperature.2. There was an egg sauce stored in an ice bath that had a temperature of 12C.Ensure that eggs are maintained at 7C or lower at all times. The container of eggs must be fully submerged in the ice bath.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cooler doors had a significant amount of food debris and dirt accumulated.Thoroughly clean and sanitize the cooler doors.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *REPEATED VIOLATION*1. Several non-essential items and food equipment cluttered on top shelves and prep tables throughout the kitchen collecting dust.Remove unnecessary items, reorganize and keep in clean, sanitary manner. 2. Ceiling tiles throughout the kitchen have a significant accumulation of dust.Thoroughly clean the ceiling tiles.
  8. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.**NOTE: THIS IS A REOCCURRING VIOLATION.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution available during the inspection. There was food preparation during the inspection. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations. A sanitizer solution was prepared during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items in the cooler were found not adequately covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.**NOTE: THIS IS A REOCCURRING VIOLATION.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An improper temperature control of food was noted during the inspection where high-risk food items, being noodles and cut vegetables, as well as rice mixed with water, were left in room temperature. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C.**NOTE: THIS IS A REOCCURRING VIOLATION.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Three chopping board were noted being heavily stained, with significant level of grooves. The inspector informed the manager that these chopping boards must be resurfaced to remove the stains and grooves. Please get these chopping boards resurfaced or replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Staff washroom- cluttered with non-essential items stored inside the room in the mop basin. Remove unnecessary items, reorganize and keep in clean, sanitary manner. **OUTSTANDING (2023-11-09). The staff washroom was still noted being cluttered with non-essential items stored inside. This includes old frying pans. The staff mentioned that they no longer use the pans. Thus, the inspector informed the manager to not store kitchen utensils or equipment in the washroom, and to discard unused/unnecessary items to keep the washroom free of clutter and easily cleanable.**OUTSTANDING (2024-02-27). The staff washroom was still noted being cluttered with non-essential items stored inside. This includes a frying pan, a chopping board, and a kitchen wrapping equipment. Please remove these items from the washroom.
  9. Demand Inspection

    3 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 glass door of the overhead refrigeration unit/cooler was broken. The glass door was temporarily fixed with duct tape. Please replace the glass door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of the walk-in cooler was again wrapped with plastic/Saran wrap, and the wrap was also used to hold steamer baskets in place while being stored in the cooler. This was a repeated violation. The inspector informed the staff to cease this practice as Saran wrap are not easily cleanable. The plastic was removed during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Staff washroom- cluttered with non-essential items stored inside the room in the mop basin. Remove unnecessary items, reorganize and keep in clean, sanitary manner. **OUTSTANDING (2023-11-09). The staff washroom was still noted being cluttered with non-essential items stored inside. This includes old frying pans. The staff mentioned that they no longer use the pans. Thus, the inspector informed the manager to not store kitchen utensils or equipment in the washroom, and to discard unused/unnecessary items to keep the washroom free of clutter and easily cleanable.
  10. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/manager that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items in the cooler were found not adequately covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open containers that contain food items were stacked together where the bottom of the top container was touching the food items inside the bottom container. The inspector informed the staff/manager that food must be protected from contamination during storage. Please do not stack open containers, as described.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes were being used to store food in the walk-in cooler. The inspector informed the staff/manager that cardboard boxes cannot be cleaned and sanitized and may absorb moisture, allowing bacteria to grow and possibly contaminate other food. Thus, the inspector informed the staff/manager that only food-grade containers can be used to store food. Food items were transferred to plastic containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot-holding units, containing various soup, were measured on the surface at 52-54°C. After stirring the food items in the unit, the temperature of the unit was measured above 60°C. The inspector informed the staff/manager that food items in hot-holding units should be stirred regularly for even distribution of heat throughout the food items.
    • 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 test strips available during the inspection to test the chlorine concentration of the mechanical dishwasher. However, daily testing of the sanitizer solution was not being conducted. The inspector informed the staff/manager that the dishwasher must be tested daily ensure that the sanitizer solution has a chlorine concentration between 100-200 ppm. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Grease trap records indicate last cleanout June 15, 2023, had measured 40% grease. Ensure grease trap is cleaned out frequently to maintain grease levels below 25%.**OUTSTANDING (2023-11-09). Recent grease trap records indicated exceedance to the 25% FOG limit. The inspector informed the manager that the current frequency of cleaning must be increased, as required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Staff washroom- cluttered with non-essential items stored inside the room in the mop basin. Remove unnecessary items, reorganize and keep in clean, sanitary manner. **OUTSTANDING (2023-11-09). The staff washroom was still noted being cluttered with non-essential items stored inside. This includes old frying pans. The staff mentioned that they no longer use the pans. Thus, the inspector informed the manager to not store kitchen utensils or equipment in the washroom, and to discard unused/unnecessary items to keep the washroom free of clutter and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirty/old plastic covers were used to cover unused equipment in the kitchen. The covers were removed and discarded. Please ensure to keep all equipment clean, including covers.

Nearby inspected facilities

Own this business? Add a badge to your website