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Hi-Tea

B - 312 Centre Street SE Calgary AB T2G 2B8 · Food - General

5 inspections

  1. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Mop sink less than 10 ft. away from a food preparation table.Mop sinks must be located at least 10 feet (3 m) away from a food preparation or storage area, unless the mop sink is located in a separate room or closet. Please enclose the mop sink to prevent contamination of food preparation areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Upright freezer in the back area is caked in ice.-Defrost and clean
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer bottles had 0 ppm.-Ensure chlorine sanitizer is made regularly. 1/2 tsp bleach in 1L water-Operator made this during inspection-Remove quat disinfectants as they require a rinse step
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Mop sink less than 10 ft. away from a food preparation table.Mop sinks must be located at least 10 feet (3 m) away from a food preparation or storage area, unless the mop sink is located in a separate room or closet. Please enclose the mop sink to prevent contamination of food preparation areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open can of evaporated milk stored in fridge.-Ensure canned food products are decanted after opening
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tapioca pearls were being hot held at room temperature. Once hydrated tapioca pearls are considered a perishable product and must be kept under temperature control (below 4C or above 60C). You may also submit a time as a public health control application if you wish to hold the tapioca pearls at a temperature between 4C and 60C for short period of time (4 hours of less). This application must be reviewed and approved by AHS-EPH prior to this activity being allowed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Back area handwashing sink basin had equipment in it, preventing its use.-Do not obstruct handwashing sink
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Upright freezer in the back area is caked in ice.-Defrost and clean
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen is cluttered and disorganized. Please organize the kitchen and remove any items not associated with food handling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Bubble waffle debris box is made of cardboard and grimy.-Remove all cardboard from food handling area2) Ventilation canopy is very dusty.-Clean3) Under the deep fryer is lots of oil-soaked newspaper.-Remove the newspaper and clean the tray
  3. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Mop sink less than 10 ft. away from a food preparation table.Mop sinks must be located at least 10 feet (3 m) away from a food preparation or storage area, unless the mop sink is located in a separate room or closet. Please enclose the mop sink to prevent contamination of food preparation areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tapioca pearls were being hot held at room temperature. Once hydrated tapioca pearls are considered a perishable product and must be kept under temperature control (below 4C or above 60C). You may also submit a time as a public health control application if you wish to hold the tapioca pearls at a temperature between 4C and 60C for short period of time (4 hours of less). This application must be reviewed and approved by AHS-EPH prior to this activity being allowed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facilities chlorine test strips expired in May of 2015. Please obtain new chlorine test strips to accurately test and verify the concentration of the sanitizer solutions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel in the staff washroom. Please re-stock the washroom with paper towel and ensure all hand sinks are always stocked with paper towel, liquid hand soap, and running hot/cold water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen is cluttered and disorganized. Please organize the kitchen and remove any items not associated with food handling.
  4. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • *THERE IS A THIN LAYER OF DUST ON EVERYTHING IN THE BACK AREA. PLEASE CLEAN REGULARLY*
  5. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • *THERE IS A THIN LAYER OF DUST ON EVERYTHING IN THE BACK AREA. PLEASE CLEAN REGULARLY*