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Gong Cha

14A - 22 Richard Way SW Calgary AB T2E 7M9 · Food - General

5 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food-contact sanitizer was prepared since the 2 hours opening. When a QUAT Sanitizer solution was made, it was at too strong of a concentration (above 400 ppm).Inspector instructed how to prepare a 200-ppm solution with a bucket and rag system.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Many personal staff belongings were stored and being actively used (e.g. laptop) on food contact surfaces. Additionally, handwashing was not being completed routinely when switching between personal and food handling duties.REQUIREMENT: Store staff items away from food contact surfaces and stations, and ensure handwashing is conducted before commencing food handling.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The TPHC application for tapioca pearls was not being followed. The application required keeping close track of the time elapsed (to ensure 4 hours is not exceeded); However, staff did not write down the time when pearls were first below 60C.This concern was corrected during the inspection. Time was written down and pearls were to be discarded in 1 hour.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard was being used to line the bottom of a shelf where empty liquid tea cannisters/dispensers are stored. The cardboard was stained and warped, indicating continuous water penetration.REQUIREMENT: Remove the cardboard. All surfaces must be cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Staff stated that the ice bin had not been cleaned out since the start of the year. There was a minor but notable amount of grime noted inside the bin.REQUIREMENT: Clean and sanitize the bin on a routine and thorough basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The hard-to-reach undersides of shelving, sinks, etc. had an accumulation of debris.REQUREMENT: Clean and sanitize this area. Follow the cleaning schedule available onsite.2) The washroom walls underneath the air hand dryer were highly stained with grime.REQUIREMENT: Clean and sanitize the bathroom.
  2. Risk Management Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Quat sanitizer in spray bottle was too strong.Product measured over 500ppm when tested with quat test strip.Follow manufacturers recommendations to prepare a 200ppm quat solution.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine (bleach) based sanitizer in spray bottle was too strong.Use 1/2 tsp of regular bleach in 1L of water to prepare a 100ppm chlorine-based sanitizing solution.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips on site.Spray bottle contained chlorine based sanitizer but facility has quat test strips.Obtain the required strips for the chemical being used.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash sink was obstructed as it contained a spray bottle and rubber gloves.Ensure handwash sinks are empty, unobstructed and easily accessed at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel at hand wash sink.The duct taped paper towel dispenser was empty.No paper towel dispenser in staff washroom.Obtain suitable, non-duct taped, paper towel dispensers for both the hand washing sink in the food handling area and the staff washroom.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler door was not closing properly.*The above was noted during the last inspection.The prep cooler door fell off when opened during today's inspection.Fix the prep cooler door.All equipment must be in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sections of faucet at triple sink were duct taped.Do not use duct tape on food equipment.Properly fix or replace the faucet if it is broken.
  3. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Mango and strawberries being stored in open tin cans in cooler.Once a can is opened, any leftover food must be transported to a cleanable, food grade container. Do not use opened cans to store food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips on site.Spray bottle contained chlorine based sanitizer but facility has quat test strips.Obtain the required strips for the chemical being used.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel at hand wash sink.The duct taped paper towel dispenser was empty.No paper towel dispenser in staff washroom.Obtain suitable, non-duct taped, paper towel dispensers for both the hand washing sink in the food handling area and the staff washroom.
    • 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?
      • Food handling permit was not displayed.*Noted during last inspection.Post the current permit as required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Uncleanable covering duct taped to one lower shelf in kitchen.Remove uncleanable covering. Do not use duct tape on food equipment.All shelving must be smooth, easy to clean and in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler door was not closing properly.*The above was noted during the last inspection.The prep cooler door fell off when opened during today's inspection.Fix the prep cooler door.All equipment must be in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sections of faucet at triple sink were duct taped.Do not use duct tape on food equipment.Properly fix or replace the faucet if it is broken.
  4. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths were kept on the counter. The cleaning cloths were being reused.2. There was not sanitizer bucket at the prep station.Quat sanitizer bucket was prepared and measured at 200 ppm, and the cleaning cloths were kept therein.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoops handles were directly in contact with the ice.The ice scoops were stored in a food grade container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of pearls was kept on the counter with a surface temperature of 40.2°C at the front house.Pearls must be maintained at 4°C or less or above 60°C at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. There was no sanitizer prepared in the 3-compartment sink.2. There was not sink stopper to prevent the water from draining.Sink stoppers were purchased and sanitizer solution was prepared in the sanitizer compartment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was not paper towel at the handwashing sink in the front house.2. There was no paper towel in the staff washroom.
    • 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?
      • Gap was noted at the external back exit door.Install weatherstripping to keep gap closed to prevent the entry of pests.
    • 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?
      • Food handling permit was not displayed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler door was not closing properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cotton dividers had food debris build up.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ice machine top has mineral buildup.Ensure the indicated area is clean and maintained in a sanitary condition at all times.
  5. Initial Inspection

    2 infractions

    • 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?
      • Gap was noted at the external back exit door.Install weatherstripping to keep gap closed to prevent the entry of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The kitchen washroom was disorganized.2. The ice machine top has mineral buildup.Ensure the indicated areas are clean and maintained in a sanitary condition at all times.