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Dream Tea House

2160 109 Street NW Edmonton AB T6J 7C1 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Numerous used wiping cloths were observed on counters.- Immerse the wiping cloths in the sanitizer solutions after each use.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles of cleaning supplies are not labeled as to contents.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0 ppm chlorine detected in the dishwasher rinse cycle, needs to be at minimum 100 ppm chlorine.- Manually wash all dishware/utensils at the 2 compartment sink until the dishwasher is dispensing 100 ppm chlorine. Single use disposable customer utensils are used.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Black buildup noted on the back of the oven and grease accumulation noted on the exhaust hood filters. - Cleaning is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: dust accumulation noted on the ceiling above the front service counter, exteriors of the garbage cans have black buildup, the floor at the end of the cookline equipment, the wood platform in the kitchen is dirty and the paint has worn.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Black buildup along the wall edges and under/around the customer garbage counter.- Cleaning required2. Men's washroom toilet bowl and area are dirty.- More frequent cleaning is required.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    7 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?
      • No time labelling noted on the cooked tapioca balls being left at room temperature. This product can be held for a maximum of 2 hours at room temperature and then must be discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open food containers stored around the front area handwash sink exposing foods to possible contamination from splashes. - Keep the area around the sink empty.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0 ppm chlorine detected in the dishwasher rinse cycle, needs to be at minimum 100 ppm.- Staff had allowed the sanitizer bucket to run dry. A new solution was hooked up, the pump was primed and 100 ppm chlorine was then measured in the rinse cycle.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff are not testing the dishwasher sanitizer concentration on a daily basis.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Observed staff using the designated hand wash sink in the front food handling area for other purposes.- Designated handwash sinks are to be used solely for handwashing purposes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.Grease accumulation is noted on the side of the deep fryer and the back area of the flat top grill.2. Food particles noted around the wood pallet in the kitchen.3. The sliding door cooler door fronts and the microwave are greasy to the touch.- Cleaning required
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Re-usable stir spoons, scoops, ladles are being stored in a container of dirty water in between uses.- Proper storage practices reviewed.