Formosa Tea Cafe
106-2070 Harvey Ave Kelowna BC V1Y 8R6 · Restaurant - Food Service
7 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please ensure that all refrigerators are provided with functioning thermometers inside the unit and that daily temperature records are maintained for refrigerators, freezers and cooking temperatures.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Please discontinue storage of supplies/effects directly on the floor and instead, ensure storage on shelving 6" or greater off the floor to enable ease of cleaning kitchen floors. Please unclutter the back kitchen area. Please complete additional cleaning to remove the observed organic build-up on floors underneath/behind equipment and storage shelving. Please clean the visibly dirty curtain that is hanging between the front and back kitchen areas. Please add weekly laundering to the Formosa Tea Cafe sanitation plan, otherwise remove completely. The epoxy finish is substantially worn off in walking areas of the back prep kitchen floor - please complete resurfacing of this floor by Jan 30th, 2026. Please also resurface or replace unfinished wood shelving.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): As discussed, please provide thermometers inside all refrigeration/freezer units and restart daily temperature monitoring/records. Please also follow-up on the one back refrigeration unit that was observed operating at 7deg.C to ensure maintenance of PHF at 4deg.C or less.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Please provide a plan for re-surfacing of the back kitchen floor; this floor area was missing patches of epoxy coating and no longer meeting the standard of impervious, cleanable, durable, smooth, non-slip for commercial kitchen floors. - Please follow-up by Feb 28, 2025 to confirm completion of this floor area resurfacing. Please ensure that pre-mixed sanitizer solutions are available/in use at all times during operation for use on food contact surfaces - please ensure that cleaning cloths in continuous use (ie. cloths for wiping milk wands, etc) are stored within sanitizer solutions that are changed at a frequency that maintains adequate sanitizer residual (ie. 100-200ppm chlorine bleach, 200-300ppm quaternary ammonia). Please follow-up by Feb 28, 2024
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Some potentially hazardous food (PHF) were measured at temperatures as high as 8 to 12deg.C at the time of inspection - operator discarded tea jelly measured at 12.4 deg.C; improper temperature control of these ingredients were noted at the time of last monitoring inspection. Operator indicated they are contemplating installing a prep table refrigerator for maintaining PHF ingredients that are required for continuous use.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Tapioca pearls stored at ambient storage measured at 28-32 deg.C.
- F2.1 Does the facility have proper monitoring supplies?
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Installation of the dedicated hand washing sink at the front service area was not completed (missing faucet) as previously requested. Observed drain line from the espresso machine installed to drain within the upper basin of this hand sink. The back kitchen hand sink was also observed with dirty dishes within the sink basin.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- F2.1 Does the facility have proper monitoring supplies?
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Front sink is now also being used for a pressurized blender rinser positioned at the bottom of the sink. Accordingly, this front sink is not suitable for handwashing (ie. handwashing would occur over blender rinser). It is noted that the back kitchen handsink is in close enough proximity to the front service area, however, staff must walk through a doorway partitioned with a cloth curtain divider.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): It is noted that the operator has submitted a food safety plan in the past and is keeping temperature monitoring records for refrigerators, as well as, time tracking of tapioca pearls for bubble tea; however, additional details are required in order to clarify the time that cooked tapioca is stored at room temperature (ie. less than 2 hours)
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1.) Diluted bleach solution concentration was found to be less than 100 ppm. Operator stated that it was prepared a few days ago. Diluted bleach solution with the right concentration (3ml household bleach solution to 1L or water) was remade at time of inspection. (Corrected during inspection) 2.) Beverage blenders were not being cleaned and sanitized frequently enough. Operators stated that the blenders are usually rinsed after each use and cleaned and sanitized in the high temperature dishwasher at the end of each day. 3.) Beverage mixing spoons were being stored in a bucket of water instead of sanitizing solution during inactive use.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No temperature log sheet was available for review at time of inspection.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions