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KA'WA Coffee Shop

4914 50 Avenue Red Deer AB T4N 4A8 · Food - General

8 inspections

  1. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Two compartment sink was observed within the back of the facility. Utensils and dishes were being sanitized using Purell multi-surface sanitizer by spraying the solution.While the Purell sanitizer is food grade, proper sanitization of utensils and dishes requires complete submersion in the sanitizer for 2 minutes. Please ensure that an approved sanitizer, such as the Purell multi-surface solution, bleach or Quats, is being used to submerge the dishes and equipment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The sink being used for handwashing was also being used to clean dirty dishes. Possible contamination can occur from washing hands over dishes and equipment. Please ensure that a designated hand sink is being used only for handwashing and has soap, paper towel that is easily accessible.
    • 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 facility was observed to be operating outside of their food permit. No reusable utensils are allowed; however, it was noted that reusable utensils are being provided to customers. Please ensure that only disposable utensils are being used.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach areas were noted to not be clean. Specific debris was observed to be built up around the fridge and preparation cooler. Please ensure that hard-to-reach areas are thoroughly cleaned, and that these areas are included in routine cleaning practices moving forward.
  2. Monitoring Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Two compartment sink was observed within the back of the facility. Utensils and dishes were being sanitized using Purell multi-surface sanitizer by spraying the solution.While the Purell sanitizer is food grade, proper sanitization of utensils and dishes requires complete submersion in the sanitizer for 2 minutes. Please ensure that an approved sanitizer, such as the Purell multi-surface solution, bleach or Quats, is being used to submerge the dishes and equipment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The sink being used for handwashing was also being used to clean dirty dishes. Possible contamination can occur from washing hands over dishes and equipment. Please ensure that a designated hand sink is being used only for handwashing and has soap, paper towel that is easily accessible.
    • 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 facility was observed to be operating outside of their food permit. No reusable utensils are allowed; however, it was noted that reusable utensils are being provided to customers. Please ensure that only disposable utensils are being used.
    • 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?
      • No food handling permit was printed and on display for customers to view. Please print off and display a valid food handling permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice scoop was observed being stored inside the machine. Onsite staff immediately corrected the issue.Please ensure that the scoop is stored outside of the ice machine in a clean, protected container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach areas were noted to not be clean. Specific debris was observed to be built up around the fridge and preparation cooler. Please ensure that hard-to-reach areas are thoroughly cleaned, and that these areas are included in routine cleaning practices moving forward.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The washroom door opens directly into the cashier/café area. Please ensure that a self-closing mechanism is installed to ensure safe and sanitary food handling.
  5. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The washroom door opens directly into the cashier/café area. Please ensure that a self-closing mechanism is installed to ensure safe and sanitary food handling.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The walls exiting the food preparation area were observed to be in disrepair.Please ensure that all facility surfaces are smooth, non-absorbent, and easy-to-clean.
  6. Initial Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display cooler was measured at 22C at the time of inspection. The operator had mentioned that the compressor was not turned on.Please ensure that refrigeration units are able to hold temperatures of 4C or lower.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The walls exiting the food preparation area were observed to be in disrepair.Please ensure that all facility surfaces are smooth, non-absorbent, and easy-to-clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The washroom door opens directly into the cashier/café area. Please ensure that a self-closing mechanism is installed to ensure safe and sanitary food handling.
  7. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The washroom door opens directly into the cashier/café area. Please ensure that a self-closing mechanism is installed to ensure safe and sanitary food handling.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The walls exiting the food preparation area were observed to be in disrepair.Please ensure that all facility surfaces are smooth, non-absorbent, and easy-to-clean.
  8. Demand Inspection

    0 infractions