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Kung Fu Tea

105 19 Street NW Calgary AB T2N 2H8 · Food - General

3 inspections

  1. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of bulk cups etc were stored on the storage room floor. Ensure all boxes of food products or cups etc are stored off the floor, with at least a 6 inch clearance from the floor.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips onsite for checking chlorine concentration for prepared sanitizer in sanibucket. Ensure sanitizer test strips for measuring chlorine concentration is onsite for staff use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Designated handsink in front service -Paper towels should be stored in the dispenser.
    • 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?
      • Front entrance - door has visible gap along bottom edge. Repair/replace weather strip on bottom edge to ensure pest proofing is in-place to prevent potential entry of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 3. Dust was accumulating on the ceiling around the 2 air vents in the front service areaEnsure all these areas are properly cleaned and regularly cleaned to prevent buildup of food residue on surfaces.
  2. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Sanibucket containing cloths immersed in solution did not yield chlorine concentration when tested. Ensure chlorine concentration for sanitizer solution is between 100-200 ppm for use. Discard and make new solution as needed.2. Sanibucket was only prepared for back prep area, no sanitizer solution was prepared for front service area. Ensure a sanibucket with an approved sanitizer solution is prepared for the front service counter to use for sanitizing wipe cloths in this area.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A fibre carton containing raw shelled eggs was stored in the reach in glass cooler, the eggs were stored on a shelf above containers of soy milk. Corrected onsite. Ensure raw eggs are stored below any ready to eat foods/beverages to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of bulk cups etc were stored on the storage room floor. Ensure all boxes of food products or cups etc are stored off the floor, with at least a 6 inch clearance from the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit for cooked bobba pearls was unplugged, internal temperature of bobba was @52 deg C. Staff advised to discard product as time of preparation was greater than 2 hrs from temperature reading. Staff prepared new batch during inspection. Ensure hot holding unit is not turned off during use, and should maintain food temperature @60 deg C or higher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips onsite for checking chlorine concentration for prepared sanitizer in sanibucket. Ensure sanitizer test strips for measuring chlorine concentration is onsite for staff use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Designated handsink in front service area did not have supplies (no paper towels and soap) for use. Staff was able to locate liquid soap onsite. Ensure both soap and paper towels are supplied at all times for handwash use at the handsink. The paper towels should be stored in the dispenser.
    • 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?
      • An ant was observed along the window sill by the front service counter area. Contact PCO to apply pest control measures for ant activity.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop for the ice machine was not stored on a clean surface. The top of the ice machine is not suitable for storing the scoop unless it is stored on a clean container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dried spills were observed on counter and shelving surfaces. 2. Dried spills were observed also on sides of the prep coolers3. Dust was accumulating on the ceiling around the 2 air vents in the front service area4. Cloth curtain between front service area and back prep room has dried food residue. Ensure all these areas are properly cleaned and regularly cleaned to prevent buildup of food residue on surfaces.
  3. Demand Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Grease trap was disconnected for cleanout during business operation. Staff closed until cleanout completed for grease trap.