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Gen Tea

10 - 4302 50 Street Leduc AB T9E 6K8 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer, in the chemical spray bottle, was 0ppm. This was corrected during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility did not have test strips to test the chlorine sanitizer.
    • 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 at the back had run out of paper towels. This was paper towels were refilled during the inspection.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloths were observed on the front food preparation counters.2. No prepared sanitizer solution was observed available for use. A bucket of 100ppm chlorine sanitizer solution was prepared during inspection and cleaning cloths stored inside the solution. Please ensure a sanitizer solution is prepared daily for use. The solution must be changed at intervals to maintain the appropriate concentration. Use test strips available at the facility to measure the concentration.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of mixed chlorine sanitizer solution in the dishwashing sink was measured to be at 10ppm. The concentration was increased to 100ppm during inspection. Ensure 100ppm concentration is maintained for sanitizing utensils and/or equipment in the sink.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of cooked Pork Siomai in steamer was measure to be at 35C. The operator stated that the food was just cooked and will be left on the steamer for the day. The PHI observed that the steamer was turned off. The operator was advised to turn on the steamer during inspection and ensure the temperature is maintained above 60C.Please note that temperature of cooked food at hot holding must be maintained above 60C for extended period if it will not be sold out within 2 hours.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    0 infractions