1357 9 Avenue SE · INGLEWOOD
July 30, 2025
PassThe bleach sanitizer solution measured >1000ppm. , , The concentration must be maintained between 100 to 200ppm to safely and effectively sanitize food contact surfaces. , , Mix half a teaspoon to a litre of water and refer to the guidance document that was provided from the previous visit., , The operator remade the sanitizer solution during the inspection and it measured 200ppm.
Boba pearls measured 38C. The operator stated they cooked the boba pearls approximately 10 minutes ago. , , Boba pearls must be stored either at a temperature of less than 4C or greater than 60C to prevent the growth of bacteria. , , The operator placed the boba pearls in the warming unit at the time of the inspection.
A bag or onions and a bag of rice were stored directly on the floor. , , Food must be stored at least 6 inches above the floor to protect it from contamination. , , The operator placed the bag of onion and the bag of rice on the shelf at the time of the inspection.
***Outstanding - noted July 30, 2025***, , Test strips for chlorine (bleach) was unavailable at the time of the inspection. , , Test strips are necessary to obtain to test the concentrations of the sanitizer solution to ensure surfaces are adequately cleaned and sanitized to remove contamination. , , Obtain chlorine test strips and test the sanitizer solution on a daily basis.
Ami Tea & Sub is in the INGLEWOOD neighbourhood. INGLEWOOD, Calgary has 167 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 20, 2026, there are 89 (53%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 2 times since January 15, 2025, with 2 passes and 0 closures on record.
The bleach sanitizer solution measured >1000ppm. , , The concentration must be maintained between 100 to 200ppm to safely and effectively sanitize food contact surfaces. , , Mix half a teaspoon to a litre of water and refer to the guidance document that was provided from the previous visit., , The operator remade the sanitizer solution during the inspection and it measured 200ppm.
Boba pearls measured 38C. The operator stated they cooked the boba pearls approximately 10 minutes ago. , , Boba pearls must be stored either at a temperature of less than 4C or greater than 60C to prevent the growth of bacteria. , , The operator placed the boba pearls in the warming unit at the time of the inspection.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
A bag or onions and a bag of rice were stored directly on the floor. , , Food must be stored at least 6 inches above the floor to protect it from contamination. , , The operator placed the bag of onion and the bag of rice on the shelf at the time of the inspection.
***Outstanding - noted July 30, 2025***, , Test strips for chlorine (bleach) was unavailable at the time of the inspection. , , Test strips are necessary to obtain to test the concentrations of the sanitizer solution to ensure surfaces are adequately cleaned and sanitized to remove contamination. , , Obtain chlorine test strips and test the sanitizer solution on a daily basis.
1. The chlorine (bleach) sanitizer had a concentration over 1000ppm. , , The bleach solution should be maintained between 100 to 200ppm for safe usage on food contact surfaces. , , The operator remade the bleach solution at the time of the inspection. A document will be provided for guidance on how to mix a sanitizer solution., , 2. Wet cleaning cloths were stored on the counter and had no concentration of the bleach sanitizer., , When cleaning cloths are not in use, place them inside a sanitizer bucket as this can create an ideal environment for bacteria to grow. , , The operator placed the cleaning cloths in the bucket at the time of the inspection.
1. A bag of glutinous rice flour was stored on the floor in the back area. A bag of powdered creamer was stored on the floor in the front area. , , Please ensure all food is stored at least 6 inches above the floor to protect it from contamination as , moisture can disintegrate the bottom of the bag when mopping. , , The operator placed the bag of glutinous rice flour and the powdered creamer on milk crates at the time of the inspection., , 2. Open can of red peppers were stored in the walk-in freezer. Open can of red beans were stored in the cooler below the toppings in the front area. The operator stated the cans have been open for several days. , , Open cans should not be kept for more than one day. Once opened, the food must be transferred to another container. Storing food in an open can for long periods may lead to corrosion and rust. , , The operator placed the red beans in another container at the time of the inspection.
Test strips for chlorine (bleach) was unavailable at the time of the inspection. , , Test strips are necessary to obtain to test the concentrations of the sanitizer solution to ensure surfaces are adequately cleaned and sanitized to remove contamination. , , Obtain chlorine test strips and test the sanitizer solution on a daily basis.