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Coco Fresh Tea & Juice

110 - 2920 Calgary Trail NW Edmonton AB T6J 2G8 · Food - General

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - staff member in the back kitchen was not wearing an apron (corrected during inspection).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - staff personal items were stored on/with food and/or food related equipment. Please train staff to store personal items in the area provided for them and not with food/food related equipment.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management 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?
      • Tapioca/sago pearls were held at room temperature & not labelled to monitor hold times. Staff reported brown sugar pearls are held for 3 hours & regular pearls are held for 4 hours. CDI: brown sugar pearls were still >60C - time labelled to indicate a discard time of 2 hours from the time of inspection. Regular pearls were discarded. Note: this is a re-occurring violation.Action required: all tapioca/sago pearls must be time labelled & cannot be held at room temperature greater than 2 hours. If your facility would like to exceed the 2 hour time limitation, you must apply for time as a public health control for each product (see below resources). You must obtain a digital timer for each style of prepared tapioca/sago pearls to prompt staff to discard after 2 hours. You must re-train all staff regarding the holding protocols. You must keep discard logs of product that is wasted. WARNING: further non-compliance may result in enforcement action. Resources: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-time-public-health-control-info-bulletin.pdfhttps://www.albertahealthservices.ca/assets/wf/eph/wf-eh-time-as-a-public-health-control-application.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2023-11-101. Ceiling panels above the ice machine were still out of place.2. Tape has been removed.3. Unfinished wooden shelving was still present._______________________2023-10-231. One of the ceiling panels has been moved back in place. One was still displaced. 2. Tape has not been removed.3. Stainless steel shelving unit has been ordered, but not received yet. ______________________________2023-10-161. Some ceiling panels were not in place in the back kitchen. 2. Facility had applied tape around the moldings of the FRP walls. 3. Small shelving unit next to stainless steel counter (across from dishwashing area) was made of exposed wood. Action required: Put the ceiling panels back in place. Remove tape. Refinish or replace wooden shelving. Ensure all surfaces are smooth, washable, and impervious to moisture.
  4. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2023-10-231. One of the ceiling panels has been moved back in place. One was still displaced. 2. Tape has not been removed.3. Stainless steel shelving unit has been ordered, but not received yet. ______________________________2023-10-161. Some ceiling panels were not in place in the back kitchen. 2. Facility had applied tape around the moldings of the FRP walls. 3. Small shelving unit next to stainless steel counter (across from dishwashing area) was made of exposed wood. Action required: Put the ceiling panels back in place. Remove tape. Refinish or replace wooden shelving. Ensure all surfaces are smooth, washable, and impervious to moisture.
  5. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Regular tapioca pearls were being held at room temperature. Staff reported they are held for 4 hours and then discarded; however, the pearls were not time labelled and/or there was no digital timer in place. 2. Brown sugar tapioca pearls were held in a double bus pan. Staff reported they put boiling water in the second pan every 30 minutes (potential workplace health and safety concern). The pearls were found to be 50C. Staff reported discarding the pearls every 3 hours. Staff were able to provide an "end of day" discard log, but there was no discard log for when they discard the pearls mid-day. Action required: high-risk foods cannot be held at room temperature greater than 2 hours without Time as a Public Health Control approval. You must be able to demonstrate that the hold time and discarded product is monitored. Alternatively, you can keep the pearls cold (<4C) or hot (>60C). The source of heat must be a continuous source of heat such as a slow cooker or steam table. Ensure your facility has a probe thermometer available to monitor temperatures. 3. Sliding door cooler with fruit and yogurt drinks was 8-9C. Thermometer in the cooler was showing satisfactory temperature. PHI monitored the cooler using two different thermometers. Action required: obtain a new thermometer for indicated cooler. Ensure the cooler is capable of maintaining temperature at or below 4C if storing high-risk foods (ie. yogurt beverage).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. No paper towel dispenser at the hand sink in the food preparation area. 2. Both customer washrooms were not equipped with paper towel. The hand dryers in both washrooms were in disrepair. Action required: Install a paper towel dispenser at the staff hand wash sink. Repair hand dryer or install a paper towel dispenser in the customer washrooms. Ensure soap, paper towel, and hot/cold running water is available at all hand wash stations at all times.
    • 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. Some ceiling panels were not in place in the back kitchen. 2. Tacility had applied tape around the moldings of the FRP walls. 3. Small shelving unit next to stainless steel counter (across from dishwashing area) was made of exposed wood. Action required: Put the ceiling panels back in place. Remove tape. Refinish or replace wooden shelving. Ensure all surfaces are smooth, washable, and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop was stored in the ice bin with the handle in contact with the ice. Action required: store the ice scoop outside of the ice bin.Note: scoops were also stored in the dry goods bins. Handles were not in contact with food product at the time of inspection. Discussed with staff that handles must never be in contact with the food.