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Dream Tea House

11242 104 Avenue NW Edmonton AB T5K 2X4 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ladder stored in the kitchen between food equipment and prep table
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff did not mention soap step when describing dishwashing procedure. Discussed proper dishwashing procedures onsite with staff. Action Required: Train all staff on proper dishwashing procedures: wash with soap ->rinse with clean water -> submerge in sanitizer for 2 min -> air dry.Resource: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - Chlorine test strips expired 2023Please acquire new chlorine test strips.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Dusty ceiling tiles were observed throughout the back area. Please clean and maintain ceiling surfaces - improvement noted.-The stand-up freezer in the back area was unsanitary, especially on and around the handle. Please clean. Ensure high-touch surfaces are being cleaned and maintained regularly - improvement noted.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths were soaked in two buckets with water with no chlorine detected. The operator added bleach to the buckets. Chlorine was then measured at over 100 ppm.Please ensure bleach sanitizer solutions are prepared and verified daily.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Frozen breaded shrimp and other seafood products were found uncovered in the stand-up freezer. Please cover all food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One cooler in the front and one cooler in the back were missing thermometers.Please ensure that coolers are equipped with thermometers to verify and monitor internal temperatures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Dusty ceiling tiles were observed throughout the back area. Please clean and maintain ceiling surfaces.-The stand-up freezer in the back area was dirty, especially on and around the handle. Please clean. Ensure high-touch surfaces are being cleaned and maintained regularly.
  6. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink by the two compartment sink had no hot water, only cold water, soap and paper towels. Ensure there is hot and cold water readily available for all sink basins.*Note, this was outstanding from previous inspection.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - The damp cleaning clothes were found at the food preparation counters.- These damp/dirty clothes could be a source of cross-contamination in the facility.Action taken:-Staff was advised to ensure that wiping cloths are stored in a sanitizer solution (for example, 100ppm Bleach/200ppm QUATS) between use and keep on using the testing papers to ensure the effectiveness of the sanitizer solution.-Onsite staff put the damp cleaning cloth in the sanitizer bucket containing bleach.
    • 09. Are chemicals stored and handled in a safe manner?
      • - During the inspection, the insecticide was observed siting on the floor in the cooking area. -Upon questioning, the staff member stated that they did not use it, it had been stored there for a long time.Action taken:-Staff was educated that they must not use or keep the chemicals (pesticides) in the food establishment. Only people with certification in pest control operations may carry out pest control procedures in food establishments requiring the use of chemicals. -These toxic chemicals could come in contact with food contact surfaces and cause chemical contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Temperatures of cooler, freezer and hot holdings were appropriate.-However, the temperature of milk, which was stored in the container and placed under ice cubes was measured to be 19C. It was observed that the ice started melting and the milk container was not fully submerged in the ice tray.-The milk, that have been used cool must be stored at a temperature below 4C.Action taken:- Education was provided to the staff that all potentially hazardous foods must be stored at a temperature below 4C or above 60C.- The staff was advised to change the ice cubes regularly and increase the level of ice so that the milk container could be fully submerged in the ice. - The staff was also advised to put the label on the container mentioning the time when the ice was changed.- The staff member on site changed the ice and label the container. - After some time, the temperature was again measured to be 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The handwashing sink present near the dishwashing sinks was not supplied with hot/cold water.- Hand hygiene is the most effective way to prevent the spread of pathogens or illnesses. Action required:- Please get the plumbing fixtures done to get the supply of hot/cold water.
    • 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?
      • - Pest records were not in place.- The weather stripping at the backdoor was in disrepair, gaps were observed, which could be an entry points for pests.Actions required:-Please send us the pest control records.- Please get the weatherstrippings repaired.