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Gong Cha

130 - 945 St. Albert Trail St. Albert AB T8N 4K6 · Food - General

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff food items were noted on prep counter. These were moved during the inspection. The operator was further advised to designate an area to store staff personal food items.
  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler temperature was noted to be at 6.8 degrees C. Please repair the prep cooler.
  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler temperature was noted to be at 6.8 degrees C. Please repair the prep cooler.
  7. Initial Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizing solution was not observed at the time of inspection. The operator prepared fresh quat solution during the inspection. The operator was further advised to ensure that a quat solution at 200 ppm is present in the facility at all times.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands between tasks. Importance of hand washing was discussed with the operator during the inspection. Hand must be washed between tasks. Please wash hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dented cans were noted in the facility.These were discarded during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Food handlers were unaware of three compartment manual dishwashing procedures.Proper three compartment manual dishwashing procedures were discussed with the operator during the inspection. Please follow following procedures:- Wash with soap and water in the first sink, - Rinse with potable water in the second sink,- Prepare fresh quaternary ammonium solution at 200 ppm in the third sink. Leave clean dishes fully submerged in the quat solution for at least two minutes.- Air dry the dishes.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Ceiling tiles were noted to be porous.Please replace the ceiling tiles with smooth, easy-to-clean and moisture resistant state. 2. The hand washing sink was not watertight with the counter. Please seal the countertop and sink and ensure it is watertight.3. A drain cover was noted to be missing from ice machine drain. Please install a drain cover.