Freshly Squeezed Bubble Tea
234A - 1 Londonderry Mall NW Edmonton AB T5C 3C8 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Outstanding - The bottom compartment of the boba toppings cooler measured approximately 4.5–5.3C. Maintain coolers at or below 4C. Please monitor the cooler. Discard high-risk foods held above 4C for more than 2 hours.Outstanding - The boba toppings and cheesecake coolers were missing internal monitoring thermometers. Please install internal monitoring thermometers to verify temperatures.Jan 6/26: The bottom compartment of the boba toppings cooler measured above 4 C. Tapioca pearls in the bottom compartment were probed at approximately 5.7C. The cooler was displaying an error message. Maintain all cooler compartments at or below 4C. Do not store high-risk foods in the bottom compartment. Please repair the cooler.Please install internal monitoring thermometers to verify temperatures.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Outstanding - The food permit was not displayed. Please display the current food handling permit.
- 23. Is the facility maintained in a clean and sanitary condition?
- Outstanding - Written cleaning and sanitation procedures were not available for review during the inspection. Please provide written cleaning procedures/records and ensure they are maintained.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Outstanding - The bottom compartment of the boba toppings cooler measured approximately 4.5–5.3C. Maintain coolers at or below 4C. Please monitor the cooler. Discard high-risk foods held above 4C for more than 2 hours.Outstanding - The boba toppings and cheesecake coolers were missing internal monitoring thermometers. Please install internal monitoring thermometers to verify temperatures.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Outstanding - The food permit was not displayed. Please display the current food handling permit.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ice machine in the back had brown/orange stains. Please clean and maintain.Dec 22/25: Improvement noted; however, some staining remains. Please continue to clean/maintain.
- 23. Is the facility maintained in a clean and sanitary condition?
- Outstanding - Written cleaning and sanitation procedures were not available for review during the inspection. Please provide written cleaning procedures/records and ensure they are maintained.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizer solution was not readily available. Ensure a sanitizer solution is available at all times. The operator prepared a QUAT sanitizer solution onsite. QUAT was measured at 400 ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Raw plant shoots intended for juice preparation were stored directly on the floor in the walk-in cooler. Ensure all food is stored at least 6'' of the floor at all times. The operator moved the shoots to the shelves.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - Cooked black tapioca pearls were measured at 20C. The operator indicated that the cooked pearls are left out the entire day after being prepared. Do not leave foods out at room temperature for more than 2 hours. Keep high-risk foods below 4C or above 60C. Discard any high-risk foods left between 4C and 60C for more than 2 hours. The operator was instructed to discard the pearls. The pearls were discarded onsite. Please submit a Time as a Public Health Control application for each perishable food item that you wish to display at room temperature. The TPHC application form will be included in the closing comments section of this report and will also be provided via email.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - The boba toppings cooler displayed an error message. The top compartment was properly maintained at 3.3 C; however, the bottom compartment measured approximately 5.5 C. Please monitor and repair the cooler as required. All coolers must be maintained at or below 4C. Discard high-risk food held above 4C for more than 2 hours.- The boba toppings and cheesecake coolers were missing internal monitoring thermometers. Please install internal monitoring thermometers to verify temperatures.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The operator was unable to explain proper manual sanitation procedures. After cleaning with detergent and rinsing, please sanitize utensils and pots by soaking for at least two minutes in a QUAT solution at a concentration of at least 200 ppm and a temperature above 45C. Detergent and QUAT sanitizer was available. Education on proper procedures was provided. A two-sink dishwashing method poster will be provided.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The food permit was not displayed. Please display the current food handling permit.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ice machine in the back had brown/orange stains. Please clean and maintain.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning and sanitation procedures were not available for review during the inspection. Please provide written cleaning procedures/records and ensure they are maintained.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No QUAT test strips are observed during the inspection. Ensure QUAT test strips are available for testing QUAT sanitizer solution on a daily basis.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No QUAT test strips are observed during the inspection. Ensure QUAT test strips are available for testing QUAT sanitizer solution 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?
- The front handwashing sink is observed with a posted sign mentioning not to use it. The operator informed that there is a leak in the plumbing beneath the sink. Ensure that the indicated sink is repaired to be operational.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A QUAT sanitizer in a small container is measured at 0ppm with QUAT test strips during the inspection. Ensure QUAT sanitizer is maintained at 200ppm at all times to help ensure effective sanitizing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No QUAT test strips are observed during the inspection. Ensure QUAT test strips are available for testing QUAT sanitizer solution 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?
- The front handwashing sink is observed with a posted sign mentioning not to use it. The operator informed that there is a leak in the plumbing beneath the sink. Ensure that the indicated sink is repaired to be operational.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Walk in cooler and prep cooler were at >4CDisplay cooler was at 4CAll freezers were at <0CCoolers should be equipped with thermometers as well.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Initial Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Three compartment sink was missing dish detergent. QUAT sanitizer tablets were available, however, QUAT test strips were missing. Ensure QUAT test strips are available to verify concentration.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?