Coco Tea
226 - 16061 Macleod Trail SE Calgary AB T2Y 3S5 · Food - General
5 inspections
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning clothes were kept on prep counters after use.Requirement:Soak cleaning clothes in sanitizer solution in between use.
- 09. Are chemicals stored and handled in a safe manner?
- Concentration of chlorine in sanitizer spray bottle was so high, that test strip faded immediately after soaking in the solution.Requirement:Overuse of chemicals on food contact surfaces will contaminate food.Ensure that concentration of chlorine is maintained at 100 ppm in the solution.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of tapioca pearls stored in the warmer was 42 C located in front prep area.Requirement:Ensure that perishable foods are stored at 60 C or higher during hot holding.Tapioca pearls at 42 C were discarded during inspection.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- No pest control records were maintained.(Repeat violation from previous inspection)Requirement: Maintain adequate pest control records.(AHS pest control check list emailed to the operator.)
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- No pest control records were maintained.(Repeat violation from previous inspection)Requirement: Maintain adequate pest control records.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperatures of tapioca pearls stored in the hot holding units were 50 C and 55 C.Requirement:Ensure that tapioca pearls are stored at 60 C and higher during hot holding.Temperature of the units were raised during inspection.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- No pest control records were maintained.(Repeat violation from previous inspection)Requirement: Maintain adequate pest control records.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning clothes were kept on prep counters after use in front prep area.(Repeat violation from previous inspection.Requirement:Store cleaning clothes in sanitizer solution in between use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of chlorine measured 0 ppm in sanitizer solution of a bin having cleaning clothes soaked in located in back area.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- No pest control records were maintained.(Repeat violation from previous inspection)Requirement: Maintain adequate pest control records.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning clothes were kept on prep counters after use in front prep area.Requirement:Store cleaning clothes in sanitizer solution in between use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Mop bucket was stored in back food storage area.Requirement: Store mop bucket in the utility sink closet not in food area.
- 09. Are chemicals stored and handled in a safe manner?
- No label was provided on spray bottle containing bleach sanitizer located in front prep area.Requirement:Provide label on spray bottle to identify its contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometer was provided in cooler located in front prep area.Requirement:Provide thermometer n the cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of cooked tapioca pearls stored in front inset of warmer was 52 C.Requirement:Ensure that cooked tapioca pearls are stored at 60C and higher during hot holding.Tapioca pearls were reheated before storing back in the warmer during inspection.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- No hot water supply was available at hand washing sink located in back prep area.Requirement:Ensure that hot and cold water supply is available at hand washing sink all the time.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- No pest control records were maintained.Requirement: Maintain adequate pest control records.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?