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Dream Tea House

7912 104 Street NW Edmonton AB T6E 4C8 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The Habco cooler in the back food prep area was measured to be at a temperature of 9 degrees Celsius with a probe thermometer. The thermometer inside the cooler indicated a temperature of 9 degrees Celsius. Please ensure the indicated cooler can maintain a temperature of 4 degrees Celsius.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of food debris was observed on the floor beneath the stainless-steel counter across from the espresso machine. 2. A buildup of food debris was observed beneath the ice machine. 1-2. Ensure that the indicated areas are cleaned.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tapioca at room temperature needs to be timed (such as with a timer), so that it is discarded if out for 2 hours. Waste logs should be maintained.- Ensure tapioca is kept at temperatures less than 4 degrees Celsius or greater than 60 degrees Celsius or timed and discarded after 2 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer was unable to be located for the back sliding door cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper 2 compartment sink dishwashing procedures are in place.All utensils/equipment/blenders must be washed and sanitized with the following procedure:First sink: wash items with detergent and warm water. Rinse items with warm water.Second sink: fill the sink with warm water and bleach (1 tbsp of bleach per gallon of water). Test strips should measure 100 ppm chlorine. Fully immerse items for at least 2 minutes.Remove to air dry. Do not rinse items with water after the bleach/sanitizing step.
    • 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?
      • Weatherstripping is required for the rear door.