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Coco Bubble Tea

311 - 999 36 Street NE Calgary AB T2A 7X6 · Food - General

3 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared for the kitchen area.- Provide each food handling area of the kitchen/front with sanitizer in a bucket or spray bottle for use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops for bulk items were stored in the containers, with handles covered in product.- Ensure all scoops are stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit temperature for pearls was tested between 50-55 degrees Celsius at the time of inspection.- Operator was instructed to increase the temperature of hot holding unit and regularly measure the temperature with the available probe thermometer.- Make sure hot holding temperature is maintained at 60 degrees Celsius or above.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff was not able to demonstrate proper use of the 3-compartment sink for dishwashing purposes. Proper sanitizing step was not followed, as required.- Operator was informed on how to properly use the sink for sanitization.- Ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine solution to sanitize.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The handwash sink in the kitchen was not easily accessible and blocked by cleaning equipment.- As discussed, keep the handwash sink free of all items and easily accessible at all times.2. Hand sink in the kitchen had no soap and paper towels. Paper towel dispenser was not installed at the sink.- Make sure all hand sinks are stocked properly with paper towels and soap at all times.- Ensure hand sink is exclusively used for handwashing.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The food-safe sanitizer in use showed no chlorine presence and was replaced during the walkthrough. As discussed, make a new sanitizer solution daily and confirm its concentration using testing strips. Provide each food handling area of the kitchen/front with sanitizer in a bucket or spray bottle for use. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink at the front counter area was obstructed and had cleaning equipment in the sink. As discussed, keep the handwash sink free of all items and easily accessible at all times. The handwash sink should only be in use for washing hands.