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The Noble Teahouse

440 MacLeod Trail SW High River AB T1V 1B5 · Food - General

Official record from Alberta →

Inspection summary

The Noble Teahouse has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 18, 2024. The most recent inspection, on June 25, 2026, recorded 1 infraction.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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.

  • 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 10 times across 7 separate inspections, most recently on June 25, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on January 23, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 January 18, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 January 23, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on January 23, 2025. 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.

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **Outstanding**2/26. Dishwasher will need to be serviced as it is not reaching a high enough rinse temperature. High temperature dishwasher could not reach the sanitizing temperature with highest temperature reading at 125°F (52°C) after 3 attempts and taking approx. 7 mins 30 sec to complete a cycle. Could not verify with a digital thermometer.Recommended to manually sanitize utensils with chlorine while waiting for the dishwasher to be repaired.***Please repair dishwasher6/25/26: OUTSTANDING
  2. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **Outstanding**2/26. Dishwasher will need to be serviced as it is not reaching a high enough rinse temperature. High temperature dishwasher could not reach the sanitizing temperature with highest temperature reading at 125°F (52°C) after 3 attempts and taking approx. 7 mins 30 sec to complete a cycle. Could not verify with a digital thermometer.Recommended to manually sanitize utensils with chlorine while waiting for the dishwasher to be repaired.***Please repair dishwasher
  3. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2/26. Outstanding. Dishwasher will need to be serviced as it is not reaching a high enough rinse temperature. High temperature dishwasher could not reach the sanitizing temperature with highest temperature reading at 125°F (52°C) after 3 attempts and taking approx. 7 mins 30 sec to complete a cycle. Could not verify with a digital thermometer.Recommended to manually sanitize utensils with chlorine while waiting for the dishwasher to be repaired.***Please repair dishwasher
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 2/26. Test strips are on order - have not received them yet. Chlorine test strips were found to have expired.Please obtain new test strips.
  4. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher could not reach the sanitizing temperature with highest temperature reading at 125°F (52°C) after 3 attempts and taking approx. 7 mins 30 sec to complete a cycle. Could not verify with a digital thermometer.Recommended to manually sanitize utensils with chlorine while waiting for the dishwasher to be repaired.***Please repair dishwasher
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were found to have expired.Please obtain new test strips.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 3/12. Outstanding. 1/23. The dishwasher was dispensing 10ppm bleach. Have the unit serviced to ensure it can dispense 100ppm bleach.All dishware must be manually washed using the large 2-compartment sink until the dishwasher is operating properly.
  7. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1/23. There were utensils observed with the eating side facing up. All utensils should be stored with the handle facing up to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1/23. The measured temperature inside the small cooler was 7C. All food in coolers must be kept at a temperature of 4C or lower. The temperature of the cooler was turned down.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1/23. The dishwasher was dispensing 10ppm bleach. Have the unit serviced to ensure it can dispense 100ppm bleach.All dishware must be manually washed using the large 2-compartment sink until the dishwasher is operating properly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1/23. The grouting behind the small 2-compartment sink was cracked. Regrout this area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1/23. There were washed dishware and utensils and dishware stored on a drying rack with towels. Staff indicated that the towels are being washed every couple of weeks. The towels must be washed at minimum once a week or remove the towels.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff were observed storing their cellphones on food preparation counters. Cellphones and other personal items must be stored separately to prevent cross-contamination. The cellphone was moved during time of the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • The spray bottle of sanitizer was not labelled. Ensure all chemical bottles are labelled to allow for safe use. Bottle labelled during time of the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The concentration of chlorine being dispensed by the low temperature chlorine diwasher was <10ppm. The dishwasher must be serviced to ensure it can dispense more chlorine. Manual dishwashing procedures must be followed until the dishwasher has been serviced.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • VIOLATION OUTSTANDING:1) The Quats test strips were expired. Must obtain new test strips to check concentration of Quats surface sanitizer. 2) The bleach test strips for the dishwasher were expired. Obtain new bleach/chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • VIOLATION OUTSTANDING:The paper towel for the handwashing sink was not in the dispenser. Ensure paper towel is in the dispenser to prevent contamination of the bulk supply.

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