Bestea Bubble Tea and Snack Shop
601 6 Avenue SE Slave Lake AB T0G 2A3 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine (bleach) test strips in the facility were observed to have expired (EXP: 10/2025). Ensure that new test strips are obtained to accurately test and verify the concentration of sanitizer solutions for effective sanitization of food contact surfaces and food equipment.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A clear spray bottle of water was observed to be unlabeled. Operator labeled the container appropriately during the inspection.All bottles/containers must be labeled to easily identify their contents and prevent accidental misuse.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizer solution bucket within the kitchen was tested and measured at a concentration of 50 ppm. Operator was able to make a new bleach solution, which was tested and measured at a concentration of 100 ppm. Ensure that sanitizer solutions are prepared at adequate concentrations and monitored regularly throughout operation with a chemical testing device (test strips). Sanitizer solutions must be remade as required for effective sanitization of food contact surfaces and equipment.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- Food Safety Certificate was observed to be expired (Expired in June 2024). Operator is currently retaking a course in Food Safety and is in progress of having in completed.In a commercial food establishment where there are 5 or fewer food handlers working on the premises, at least one individual must hold a valid certificate in food hygiene and sanitation. Ensure to send a picture of certificate of completion to PHI once obtained.**Update (Jan. 17, 2024): During the inspection, operator stated they have completed required course modules and only has to complete the final exam. Operator verbally told PHI they would complete the course by Monday January 20.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizer solution bucket within the kitchen was tested & measured between 10 - 50 ppm. Operator was able to make a new bleach solution, which was tested & measured between 100 - 200 ppm. Ensure that all sanitizer solutions are prepared at adequate concentrations and monitored regularly with a chemical testing device (test strips) for effective sanitization of food contact surfaces & equipment.
- 20. Do food handlers at the facility have adequate food safety training?
- Food Safety Certificate was observed to be expired (Expired in June 2024). Operator is currently retaking a course in Food Safety and is in progress of having in completed.In a commercial food establishment where there are 5 or fewer food handlers working on the premises, at least one individual must hold a valid certificate in food hygiene and sanitation. Ensure to send a picture of certificate of completion to PHI once obtained.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Three plastic spatulas (two red & one blue) were observed in disrepair. All three utensils were discarded during the inspection. Ensure that all food equipment and utensils are maintained in a good working condition so they can be properly cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Food preparation was noted in the back area with sections of the ceiling exposed without ceiling tiles. This area has been designated for food storage only, and no food preparation is allowed. Operator moved all items used for cooking to the front kitchen space during the inspection.Ensure that all cooking and re-heating of foods are done in the front area where ceiling surfaces are covered with tiles in good repair to prevent contamination of foods.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- One bulk storage container in the dry storage area had a plastic bowl inside for scooping. Operator removed the bowl during the inspection.Utensils used for dispensing bulk food products should have handles of sufficient length so as to prevent the portion of the utensil that is handled by food service people from coming in contact with the bulk food supply.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Food preparation was noted in the back area with sections of the ceiling exposed without ceiling tiles. This area has been designated for food storage only, and no food preparation is allowed.Ensure that all cooking and re-heating of foods are done in the front area where ceiling surfaces are covered with tiles in good repair to prevent contamination of foods.
- 09. Are chemicals stored and handled in a safe manner?
- One spray bottle was noted to be without adequate labelling to identify the content. Operator corrected the violation during inspection.Ensure that all spray bottles are properly labelled to prevent misuse of hazardous chemicals.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The gravy in hot holding unit was measured at 55 degrees Celsius. Operator turned the unit back on to increase the temperature during inspection.Ensure that all foods in hot holding are kept at or above 60 degrees Celsius.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?