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Coulee Tea House 2023

404 Railway Avenue Donalda AB T0B 1H0 · Food - General

3 inspections

  1. Monitoring Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Most foods are obtained from approved sources such as GFS, and Wholesale (high-risk foods transported in coolers). Meats are inspected and obtained from Read's Butcher Shop.However, eggs were noted to be obtained from Donalda Hutterite Colony, with no indication that they were inspected. Eggs were stored in unlabeled boxes and transferred to re-used cartons (some with old expiry dates, and some labelled uninspected), and placed in coolers for sale. As per the CFIA license registry, Donalda Colony does not appear to be a licensed facility for egg grading. Operators confirmed that eggs would be removed and taken home for personal use, and that inspected, graded eggs from approved sources would be obtained for future sale and use in the establishment. Please watch for required labels on egg packaging to verify an approved source (including a Canada A/Grade A label) and ensure that eggs are only sold within their original cartons going forward.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The one cooler on the north wall is at 6C and should be at 4C. Please check this 2 times a day and make sure its at 4C. It might be on defrost cycle right now.No thermometer in fridge a dedicated thermometer is required. Please purchase a dedicated thermometer and put it fridge and then send me a picture.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The staff were unable to locate the chlorine strips at the time of inspection. They need to be easy to find.I recommend putting up a separate container to hold the strips on the wall. The dishes are not being washed correctly. Sink one is wash Shink with detergent. Sink 2 is rinse sink to wash of soap. Sink three is disinfection sink with chlorine bleach at 100PPM one cap full of bleach per gallon of water. Then test water for chlorine concentration with test strips.Incorrect dishwashing process was being used.