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Kung Fu Tea

110 - 155 Carrington Plaza NW Calgary AB T3P 0C9 · Food - General

Official record from Alberta →

Inspection summary

Kung Fu Tea has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 9, 2024. The most recent inspection, on May 15, 2026, recorded 3 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 18 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 17 times across 7 separate inspections, most recently on May 15, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on May 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 14 times across 7 separate inspections, most recently on May 15, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 10 times across 5 separate inspections, most recently on May 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 7 times across 7 separate inspections, most recently on May 15, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

8 inspections

  1. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • May 13, 2026: There was no chlorine test strip during the inspection. OUTSTANDING VIOLATIONNo chlorine test strips were available in the facility during the February 7, 2025 inspection.Please obtain chlorine test strips within their expiry date to accurately test the concentration of the sanitizer solution.PREVIOUS VIOLATION (March 15, 2024)There were no test strips available during the inspection for the chlorine sanitizer solution. The inspector informed the staff that test strips must be used every time a bleach-water solution is made and must be tested daily before use to ensure that the sanitizer solution has a chlorine concentration between 100-200 ppm. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. OBTAIN CHLORINE TEST STRIPS.
    • 20. Do food handlers at the facility have adequate food safety training?
      • OUTSTANDING VIOLATION.The operator was unable to provide a Food Safety Certificate when requested. The operator was unable to demonstrate food safety knowledge about temperatures, sanitizer concentrations, and dishwashing methods when asked.Please present a Food Safety Certificate to the undersigned PHI and provide additional food safety training to all your employees.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • OUTSTANDING VIOLATION.The handle on the left sliding door of the display cooler was brokenPlease repair the handle so employees can open the door without cross-contaminating other surfaces.
  2. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff indicated chlorine sanitizers are being mixed with all-purpose cleaners and used for food contact surfaces.**Ensure chlorine sanitizers mixed to 100-200ppm are used on food contact surfaces. Mixing chlorine with cleaners and detergents is not allowed.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff indicated that they wash their hands in the washroom during food preparation.**Ensure hand washing during food preparation is carried out in the designated hand sinks in the food prep area only.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tapioca balls in hot holding measured at 34 Degrees C.**Ensure high risk foods are stored at 60 degrees C and above or 4 degrees C and below.**Have the hot holding unit repaired or replaced if required.-The items 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)?
      • Dishes are not being sanitized during manual dishwashing.**Ensure dishes are washed rinsed and then sanitized before being set aside to air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • May 13, 2026: There was no chlorine test strip during the inspection. OUTSTANDING VIOLATIONNo chlorine test strips were available in the facility during the February 7, 2025 inspection.Please obtain chlorine test strips within their expiry date to accurately test the concentration of the sanitizer solution.PREVIOUS VIOLATION (March 15, 2024)There were no test strips available during the inspection for the chlorine sanitizer solution. The inspector informed the staff that test strips must be used every time a bleach-water solution is made and must be tested daily before use to ensure that the sanitizer solution has a chlorine concentration between 100-200 ppm. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. OBTAIN CHLORINE TEST STRIPS.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sinks in the food preparation area were not supplied with soap. **Ensure hand sinks are supplied all the required articles necessary for proper hand washing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • OUTSTANDING VIOLATION.The operator was unable to provide a Food Safety Certificate when requested. The operator was unable to demonstrate food safety knowledge about temperatures, sanitizer concentrations, and dishwashing methods when asked.Please present a Food Safety Certificate to the undersigned PHI and provide additional food safety training to all your employees.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • OUTSTANDING VIOLATION.The handle on the left sliding door of the display cooler was brokenPlease repair the handle so employees can open the door without cross-contaminating other surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items requires cleaning:1. The dish sink.2.The floor below the tea station and ice machine.3. The base of the cupboards in the front service area.**Have these areas and items cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • OUTSTANDING VIOLATION1) The dry storage area was disorganized with boxes on the floor obstructing entry into the area.Please remove all items from the floor of the dry storage area and organize them onto the shelves. This will ensure the entryway is not obstructed, allowing employees easy access to monitor for pests and maintain proper cleaning.3) An assortment of unused kitchen equipment was observed on the floor throughout the facility.Please remove the unused kitchen items from the facility.
  3. Demand Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • OUTSTANDING VIOLATIONNo chlorine test strips were available in the facility during the February 7, 2025 inspection.Please obtain chlorine test strips within their expiry date to accurately test the concentration of the sanitizer solution.PREVIOUS VIOLATION (March 15, 2024)There were no test strips available during the inspection for the chlorine sanitizer solution. The inspector informed the staff that test strips must be used every time a bleach-water solution is made and must be tested daily before use to ensure that the sanitizer solution has a chlorine concentration between 100-200 ppm. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. OBTAIN CHLORINE TEST STRIPS.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator was unable to provide a Food Safety Certificate when requested. The operator was unable to demonstrate food safety knowledge about temperatures, sanitizer concentrations, and dishwashing methods when asked.Please present a Food Safety Certificate to the undersigned PHI and provide additional food safety training to all your employees.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A leak was observed from the neck of the faucet at the 2-compartment sink when the tap was turned on.Please repair the indicated area so that it is no longer leaking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle on the left sliding door of the display cooler was brokenPlease repair the handle so employees can open the door without cross-contaminating other surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The backsplash near the dump sink was observed to be covered with soiled menus and recipes.Please remove the soiled recipes from the backsplash and clean and sanitize the indicated area. Recipes can be put back up if they are printed on a surface that is smooth, cleanable, and non-absorbent.2) The dry storage area was disorganized with boxes on the floor obstructing entry into the area.Please remove all items from the floor of the dry storage area and organize them onto the shelves. This will ensure the entryway is not obstructed, allowing employees easy access to monitor for pests and maintain proper cleaning.3) An assortment of unused kitchen equipment was observed on the floor throughout the facility.Please remove the unused kitchen items from the facility.
  4. Risk Management Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • OUTSTANDING VIOLATIONNo chlorine test strips were available in the facility during the February 7, 2025 inspection.Please obtain chlorine test strips within their expiry date to accurately test the concentration of the sanitizer solution.PREVIOUS VIOLATION (March 15, 2024)There were no test strips available during the inspection for the chlorine sanitizer solution. The inspector informed the staff that test strips must be used every time a bleach-water solution is made and must be tested daily before use to ensure that the sanitizer solution has a chlorine concentration between 100-200 ppm. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. OBTAIN CHLORINE TEST STRIPS.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator was unable to provide a Food Safety Certificate when requested. The operator was unable to demonstrate food safety knowledge about temperatures, sanitizer concentrations, and dishwashing methods when asked.Please present a Food Safety Certificate to the undersigned PHI and provide additional food safety training to all your employees.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A leak was observed from the neck of the faucet at the 2-compartment sink when the tap was turned on.Please repair the indicated area so that it is no longer leaking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle on the left sliding door of the display cooler was brokenPlease repair the handle so employees can open the door without cross-contaminating other surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The backsplash near the dump sink was observed to be covered with soiled menus and recipes.Please remove the soiled recipes from the backsplash and clean and sanitize the indicated area. Recipes can be put back up if they are printed on a surface that is smooth, cleanable, and non-absorbent.2) The dry storage area was disorganized with boxes on the floor obstructing entry into the area.Please remove all items from the floor of the dry storage area and organize them onto the shelves. This will ensure the entryway is not obstructed, allowing employees easy access to monitor for pests and maintain proper cleaning.3) An assortment of unused kitchen equipment was observed on the floor throughout the facility.Please remove the unused kitchen items from the facility.
  5. Risk Management Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria. Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.Please ensure that a chlorine sanitizer solution with a concentration of 100 ppm, along with submerged cleaning cloths, are available at all times during food processing.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • OUTSTANDING VIOLATIONDrink containers in boxes, canned food items, dried tapioca pearls, jars of mango jam, and a large bag of brown sugar were observed stored on the floor during the February 7, 2025 inspection.Please store all items on an elevated shelf at least 6 inches of the floor to protect the items in case of leakage and accessibility making it easier to clear the area.PREVIOUS VIOLATION (March 15, 2024)Containers with food were stored on the floor in the back area. The inspector informed the staff that all food and other food-related items must be stored off the floor with at least six inches clearance. This would also facilitate adequate cleaning of the space underneath. Please re-arrange the walk-in unit to ensure that all items are stored off the floor.STORE ALL ITEMS ABOVE THE FLOOR.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizer solution was not being used for the sanitization step of the 2-compartment dishwashing method. When asked about 2-compartment dishwashing procedures, the operator was unable demonstrate dishwashing knowledge.Please make enough chlorine sanitizer solution in the second basin with the concentration measuring at 100 ppm to submerge (2 minutes) and sanitize dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • OUTSTANDING VIOLATIONNo chlorine test strips were available in the facility during the February 7, 2025 inspection.Please obtain chlorine test strips within their expiry date to accurately test the concentration of the sanitizer solution.PREVIOUS VIOLATION (March 15, 2024)There were no test strips available during the inspection for the chlorine sanitizer solution. The inspector informed the staff that test strips must be used every time a bleach-water solution is made and must be tested daily before use to ensure that the sanitizer solution has a chlorine concentration between 100-200 ppm. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. OBTAIN CHLORINE TEST STRIPS.
    • 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 permit posted was observed to be expired.Please print and post an updated permit within the expiry date for public view.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator was unable to provide a Food Safety Certificate when requested. The operator was unable to demonstrate food safety knowledge about temperatures, sanitizer concentrations, and dishwashing methods when asked.Please present a Food Safety Certificate to the undersigned PHI and provide additional food safety training to all your employees.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A leak was observed from the neck of the faucet at the 2-compartment sink when the tap was turned on.Please repair the indicated area so that it is no longer leaking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Leftover protective adhesive stickers were observed on the hot water dispenser/tea dispenser, and dishwashing sink. The adhesive was peeling and trapping contaminates, making it difficult to clean and sanitize.Please remove the adhesive and clean and sanitize the unit.2) The handle on the left sliding door of the display cooler was brokenPlease repair the handle so employees can open the door without cross-contaminating other surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The following areas were observed to be covered in dirt, grime, and food debris including, but not limited to:- The cabinet doors under the dump sink - Under and behind kitchen equipment- Under the 3-compartment sink- Under and behind the ice machine- Under and behind all storage shelves including the one used as a drying rack for dishes- The dry storage area- Around and under the boxes stored on the floorPlease pull out all equipment, shelving, and boxes to clean and sanitize the indicated areas.2) The backsplash near the dump sink was observed to be covered with soiled menus and recipes.Please remove the soiled recipes from the backsplash and clean and sanitize the indicated area. Recipes can be put back up if they are printed on a surface that is smooth, cleanable, and non-absorbent.3) The dry storage area was disorganized with boxes on the floor obstructing entry into the area.Please remove all items from the floor of the dry storage area and organize them onto the shelves. This will ensure the entryway is not obstructed, allowing employees easy access to monitor for pests and maintain proper cleaning.4) An assortment of unused kitchen equipment was observed on the floor throughout the facility.Please remove the unused kitchen items from the facility.
  6. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solutions were unavailable throughout the facility while the operator was processing food. When asked about sanitizer solutions, the operator did not demonstrate knowledge about proper sanitization methods.The operator was educated on the importance of sanitizer solutions and instructed the operator on how to mix chlorine sanitizer solutions with a concentration of 100 ppm. A bucket of chlorine sanitizer solution with the concentration of 100 ppm was made for the service line. Please have chlorine sanitizer solution with the concentration of 100 ppm available at all times when food processing.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria. Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.Please ensure that a chlorine sanitizer solution with a concentration of 100 ppm, along with submerged cleaning cloths, are available at all times during food processing.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • OUTSTANDING VIOLATIONDrink containers in boxes, canned food items, dried tapioca pearls, jars of mango jam, and a large bag of brown sugar were observed stored on the floor during the February 7, 2025 inspection.Please store all items on an elevated shelf at least 6 inches of the floor to protect the items in case of leakage and accessibility making it easier to clear the area.PREVIOUS VIOLATION (March 15, 2024)Containers with food were stored on the floor in the back area. The inspector informed the staff that all food and other food-related items must be stored off the floor with at least six inches clearance. This would also facilitate adequate cleaning of the space underneath. Please re-arrange the walk-in unit to ensure that all items are stored off the floor.STORE ALL ITEMS ABOVE THE FLOOR.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A can of condensed milk located in the sandwich cooler on the service line was stored in its original container after opening. However, the original can is prone to rust and has a paper label, making it difficult to clean and prevent cross-contamination.The operator promptly moved the condensed milk into a food grade container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The thermometer was unavailable to ensure the pearls were being held at temperatures above 60C.Please obtain a calibrated thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizer solution was not being used for the sanitization step of the 2-compartment dishwashing method. When asked about 2-compartment dishwashing procedures, the operator was unable demonstrate dishwashing knowledge.Please make enough chlorine sanitizer solution in the second basin with the concentration measuring at 100 ppm to submerge (2 minutes) and sanitize dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • OUTSTANDING VIOLATIONNo chlorine test strips were available in the facility during the February 7, 2025 inspection.Please obtain chlorine test strips within their expiry date to accurately test the concentration of the sanitizer solution.PREVIOUS VIOLATION (March 15, 2024)There were no test strips available during the inspection for the chlorine sanitizer solution. The inspector informed the staff that test strips must be used every time a bleach-water solution is made and must be tested daily before use to ensure that the sanitizer solution has a chlorine concentration between 100-200 ppm. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. OBTAIN CHLORINE TEST STRIPS.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Used cleaning cloths were hung on the faucet head and the sink of the handwash station blocking access to the sink.The operator promptly removed the used cleaning cloths.2) Liquid hand soap was unavailable at the handwash station located on the service line.The operator obtained a bottle of liquid hand soap for the handwash station ensuring employees have access.3) Paper towels and liquid hand soap were unavailable at the handwash station located in the back prep area.The operator restocked the paper towel dispenser and obtained a bottle of liquid hand soap for the handwash station.
    • 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 permit posted was observed to be expired.Please print and post an updated permit within the expiry date for public view.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator was unable to provide a Food Safety Certificate when requested. The operator was unable to demonstrate food safety knowledge about temperatures, sanitizer concentrations, and dishwashing methods when asked.Please present a Food Safety Certificate to the undersigned PHI and provide additional food safety training to all your employees.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A leak was observed from the neck of the faucet at the 2-compartment sink when the tap was turned on.Please repair the indicated area so that it is no longer leaking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Leftover adhesive used to protect the hot water dispenser/tea dispenser when it was newly purchased was observed to be left on. The adhesive was peeling and trapping contaminates, making it difficult to clean and sanitize.Please remove the adhesive and clean and sanitize the unit.2) The handle on the left sliding door of the display cooler was brokenPlease repair the handle so employees can open the door without cross-contaminating other surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The following areas were observed to be covered in dirt, grime, and food debris including, but not limited to:- The cabinet doors under the dump sink - Under and behind kitchen equipment- Under the 3-compartment sink- Under and behind the ice machine- Under and behind all storage shelves including the one used as a drying rack for dishes- The dry storage area- Around and under the boxes stored on the floorPlease pull out all equipment, shelving, and boxes to clean and sanitize the indicated areas.2) The backsplash near the dump sink was observed to be covered with soiled menus and recipes.Please remove the soiled recipes from the backsplash and clean and sanitize the indicated area. Recipes can be put back up if they are printed on a surface that is smooth, cleanable, and non-absorbent.3) The dry storage area was disorganized with boxes on the floor obstructing entry into the area.Please remove all items from the floor of the dry storage area and organize them onto the shelves. This will ensure the entryway is not obstructed, allowing employees easy access to monitor for pests and maintain proper cleaning.4) An assortment of unused kitchen equipment was observed on the floor throughout the facility.Please remove the unused kitchen items from the facility.
  7. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution available during the inspection. There was food preparation during the inspection. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations. A chlorine sanitizer solution was prepared during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Containers with food were stored on the floor in the back area. The inspector informed the staff that all food and other food-related items must be stored off the floor with at least six inches clearance. This would also facilitate adequate cleaning of the space underneath. Please re-arrange the walk-in unit to ensure that all items are stored off the floor.**STORE ALL ITEMS ABOVE THE FLOOR.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The staff were not able to demonstrate proper use of the multiple-compartment sink for dishwashing purposes. Specifically, the proper sanitizing step was not followed, as required. The inspector walked through with the staff on how to properly use the sink for sanitization. A copy of the multiple-compartment sink poster/instruction will be provided with this report. Please ensure to post at the compartment sink for easy staff access. As indicated, please ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine concentration by following this ratio: ½ teaspoon of bleach per liter of water. Instructions on how to measure the sink and calculate the amount of bleach needed per liter of water showed by the inspector to the staff during the inspection. Use test strips to confirm the chlorine concentration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips available during the inspection for the chlorine sanitizer solution. The inspector informed the staff that test strips must be used every time a bleach-water solution is made and must be tested daily before use to ensure that the sanitizer solution has a chlorine concentration between 100-200 ppm. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. **OBTAIN CHLORINE TEST STRIPS.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing station was blocked during the inspection with kitchen utensils. The inspector informed the staff that the handwashing station must be free and readily available for handwashing at all times. The utensils were removed during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A shelving unit was placed directly beside the multiple compartment sink with no splash guard or barrier that protects water splashes from contacting the cleaned equipment during dishwashing. The inspector informed the staff that a distance of at least 18 inches must be maintained between the compartment sink and any kitchen equipment, tools, dishware, and utensils. Otherwise, a splash guard or barrier must be installed. Thus, either move the shelving unit away or install barriers.
  8. Initial Inspection

    0 infractions

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