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Kung Fu Tea

14259 23 Avenue NW Edmonton AB T6R 3E7 · Food - General

4 inspections

  1. Risk Management Inspection

    2 infractions

    • 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?
      • Staff are using a container without a handle to scoop ice from the front ice bins into the blender/beverage containers.- Use dispensers with handles.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Observed the staff member wipe the exteriors of the beverage/bubble teas beverages once removed from the sealer with a reusable cloth that is being left on the counter. - If the beverage containers are being wiped due to spills then use a cloth that is stored in a sanitizer solution in between uses, designated for this purpose only.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths are being left on counters instead of being returned to the 100 ppm chlorine sanitizer solution after each use.- Review proper procedures with all staff.
    • 09. Are chemicals stored and handled in a safe manner?
      • Cleaning supplies were stored on the shelf below the back food prep counter next to food items.- Keep all cleaning supplies/chemicals completely separate from foods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizing step is not occurring when staff are manually washing dishware at the 2 compartment sink.- Proper manual dishwashing procedures are:1. Wash with warm soapy water then rinse in the first compartment. 2. Sanitize in the second compartment.3. Air dry
    • 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?
      • Pest control documentation is not available.- Maintain monthly records/documentation and have these available onsite for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Single use plastic beverage cups were noted on the "clean" dish storage shelves in the back kitchen area. Staff inform that these are being used by staff only. Containers discarded.2. The ice scoop was stored directly on top of the ice machine which is dusty. Store the scoop on a tray/in a container which can be sent for daily washing.3. Black buildup is noted in one area of the ice machine interior. Cleaning is required.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Numerous used wiping cloths are being left on the counters. No premade sanitizer solutions present in the food handling area.- Prepare the 100 ppm bleach-water solutions and return the cloths to the solutions after each use.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles of cleaners are not labelled as to contents.- Label all containers of cleaners.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large jug of milk stored on top of some ice - Container left on the counter. Temperature of the milk measured at 10C, needs to be at <4C.- Inadequate ice-water bath. Store the milk in the cooler or in an ice-water bath that fully immerses the milk container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer could not be located for measuring the hot holding temperature of the tapioca balls.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water pooling on the shelf below one of the front area prep sinks.- Repair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hard ice cream scoop is being stored in a container of water in between uses.- Store the scoop in the freezer in an empty container or send for washing after each use.