212 14 Avenue SE
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 7, 2026
** Wrong test strips acquired. pH strips cannot measure sanitizer solution. Determine what sanitizer solution is being used and buy the correct test strips., , **Still no test strips available onsite., , Test strips for the quats sanitizer onsite were not available for use at the time of inspection. , , Acquire suitable sanitizer test strips.
1. Edges and surface of the vinyl material for counter where the blenders are is in disrepair exposing the absorbent material underneath., - Repair or replace the surface and ensure it is smooth, non-absorbent, and easily cleanable., , 2. Curtain rod hanger is held up with duct tape., - Remove the tape and secure the hanger with another method so the surface is smooth, non-absorbent, and easily cleanable., , 3. Ceiling panel missing in back of house prep area. Ceiling panels also in disrepair and missing next to washrooms., - Repair or replace the ceiling panels.
Thé Moon Tea House is in the BELTLINE neighbourhood. BELTLINE, Calgary has 799 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 20, 2026, there are 561 (70%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
bb.q CHICKEN
BELTLINE
This restaurant has been inspected 7 times since June 12, 2023, with 0 in compliance, 6 not in compliance, and 1 closure on record.
2 violations
** Wrong test strips acquired. pH strips cannot measure sanitizer solution. Determine what sanitizer solution is being used and buy the correct test strips., , **Still no test strips available onsite., , Test strips for the quats sanitizer onsite were not available for use at the time of inspection. , , Acquire suitable sanitizer test strips.
1. Edges and surface of the vinyl material for counter where the blenders are is in disrepair exposing the absorbent material underneath., - Repair or replace the surface and ensure it is smooth, non-absorbent, and easily cleanable., , 2. Curtain rod hanger is held up with duct tape., - Remove the tape and secure the hanger with another method so the surface is smooth, non-absorbent, and easily cleanable., , 3. Ceiling panel missing in back of house prep area. Ceiling panels also in disrepair and missing next to washrooms., - Repair or replace the ceiling panels.
6 violations
QUAT sanitizer solution was tested at 0ppm., - Solution was remade by operator and retested at 200ppm. , - Acquire test strips and ensure staff are verifying concentration during store opening procedures.
Several sticky fly strips hanging above from the ceiling in the back prep area. Food mixer was being done without a covering at time of inspection., - Remove these to prevent potential contamination from falling flies from sticky fly strips.
Back of house hand wash sink was used as storage and access was obstructed., - Ensure back of house hand wash sink is accessible and usable by staff as prep and food handling happens in the back prep room., - Ensure soap and paper towel is provided for that sink.
5 violations
, Tapioca pearls soaking in syrup was held at room temperature measured at 28 degrees C. Operator stated tapioca pearls are cooked, then soaked in hot water and sugar and kept at room temperature for 4 hours., , **Tapioca pearls when cooked become perishable and MUST be held cold either at/or below 4 degrees C or hot at/or above 60 degrees C., **Ensure proper temperature storage and control of tapioca pearls are implemented., , *Staff indicated that a Time as a Public Health Control procedure has been submitted by restaurant chain. Procedure has not yet been approved for use, therefore standard temperature controls must be implemented.
The temperature of the stewing tapioca pearls was measured at 34.6C. Without specific information on the product used, these pearls would need to be considered as potentially hazardous. , , Adjust or repair hot-holding unit to ensure it is capable of maintaining a temperature of 60C or higher.
6 violations
, Tapioca pearls soaking in syrup was held at room temperature measured at 28 degrees C. Operator stated tapioca pearls are cooked, then soaked in hot water and sugar and kept at room temperature for 4 hours., , **Tapioca pearls when cooked become perishable and MUST be held cold either at/or below 4 degrees C or hot at/or above 60 degrees C., **Ensure proper temperature storage and control of tapioca pearls are implemented., , *Staff indicated that a Time as a Public Health Control procedure has been submitted by restaurant chain. Procedure has not yet been approved for use, therefore standard temperature controls must be implemented.
The temperature of the stewing tapioca pearls was measured at 34.6C. Without specific information on the product used, these pearls would need to be considered as potentially hazardous. , , Adjust or repair hot-holding unit to ensure it is capable of maintaining a temperature of 60C or higher.
5 violations
, Tapioca pearls soaking in syrup was held at room temperature measured at 28 degrees C. Operator stated tapioca pearls are cooked, then soaked in hot water and sugar and kept at room temperature for 4 hours., , **Tapioca pearls when cooked become perishable and MUST be held cold either at/or below 4 degrees C or hot at/or above 60 degrees C., **Ensure proper temperature storage and control of tapioca pearls are implemented., , *Staff indicated that a Time as a Public Health Control procedure has been submitted by restaurant chain. Procedure has not yet been approved for use, therefore standard temperature controls must be implemented.
The temperature of the stewing tapioca pearls was measured at 34.6C. Without specific information on the product used, these pearls would need to be considered as potentially hazardous. , , Adjust or repair hot-holding unit to ensure it is capable of maintaining a temperature of 60C or higher.
9 violations
A fly strip was observed hung over a food preparation area., , Remove fly strip, or move it to an area that would not potentially contaminate food or utensils.
Bottles of sanitizer were not labeled. , , Label any chemicals being used in this food facility.
, Tapioca pearls soaking in syrup was held at room temperature measured at 28 degrees C. Operator stated tapioca pearls are cooked, then soaked in hot water and sugar and kept at room temperature for 4 hours., , **Tapioca pearls when cooked become perishable and MUST be held cold either at/or below 4 degrees C or hot at/or above 60 degrees C., **Ensure proper temperature storage and control of tapioca pearls are implemented., , *Staff indicated that a Time as a Public Health Control procedure has been submitted by restaurant chain. Procedure has not yet been approved for use, therefore standard temperature controls must be implemented.
2 violations
, Tapioca pearls soaking in syrup was held at room temperature measured at 28 degrees C. Operator stated tapioca pearls are cooked, then soaked in hot water and sugar and kept at room temperature for 4 hours., , **Tapioca pearls when cooked become perishable and MUST be held cold either at/or below 4 degrees C or hot at/or above 60 degrees C., **Ensure proper temperature storage and control of tapioca pearls are implemented.
Curtain that hangs in the doorway into the kitchen needs to be cleaned and sanitized.
**Still no test strips available onsite., , Test strips for the quats sanitizer onsite were not available for use at the time of inspection. , , Acquire suitable sanitizer test strips.
1. Edges and surface of the vinyl material for counter where the blenders are is in disrepair exposing the absorbent material underneath., - Repair or replace the surface and ensure it is smooth, non-absorbent, and easily cleanable., , 2. Curtain rod hanger is held up with duct tape., - Remove the tape and secure the hanger with another method so the surface is smooth, non-absorbent, and easily cleanable., , 3. Ceiling panel missing in back of house prep area. Ceiling panels also in disrepair and missing next to washrooms., - Repair or replace the ceiling panels.
**Still needs to be cleaned, , Curtain that hangs in the doorway into the kitchen needs to be cleaned and sanitized.
Test strips for the quats sanitizer onsite were not available for use at the time of inspection. , , Acquire suitable sanitizer test strips.
Several hot plate surfaces were cracked and damaged, creating surfaces that would be difficult to properly clean as needed. , , Remove, repair, or replace indicated food handling surfaces.
Curtain that hangs in the doorway into the kitchen needs to be cleaned and sanitized.
Test strips for the quats sanitizer onsite were not available for use at the time of inspection. , , Acquire suitable sanitizer test strips.
Operating without a valid and subsisting food handling permit from Alberta Health Services., , Obtain a valid food handling permit from Alberta Health Services.
Several hot plate surfaces were cracked and damaged, creating surfaces that would be difficult to properly clean as needed. , , Remove, repair, or replace indicated food handling surfaces.
Curtain that hangs in the doorway into the kitchen needs to be cleaned and sanitized.
Test strips for the quats sanitizer onsite were not available for use at the time of inspection. , , Acquire suitable sanitizer test strips.
Several hot plate surfaces were cracked and damaged, creating surfaces that would be difficult to properly clean as needed. , , Remove, repair, or replace indicated food handling surfaces.
Curtain that hangs in the doorway into the kitchen needs to be cleaned and sanitized.
, 1) The temperature of the stewing tapioca pearls was measured at 29.3C. Without specific information on the product used, these pearls would need to be considered as potentially hazardous. , , Adjust or repair hot-holding unit to ensure it is capable of maintaining a temperature of 60C or higher., , , 2) A thermometer for the cooler used to store milk products could not be identified during inspection., , Acquire suitable thermometer to confirm the temperature of stored potentially hazardous foods.
Test strips for the quats sanitizer onsite were not available for use at the time of inspection. , , Acquire suitable sanitizer test strips.
A customer dog was permitted inside the food establishment. , , Dogs (barring qualified service animals) are not permitted inside facilities where food is prepared.
The food handling permit for this facility was not visible from a publicly viewable area., , Post food handling permit in a conspicuous place within the food facility.
Several hot plate surfaces were cracked and damaged, creating surfaces that would be difficult to properly clean as needed. , , Remove, repair, or replace indicated food handling surfaces.
Curtain that hangs in the doorway into the kitchen needs to be cleaned and sanitized.