Kung Fu Tea
9176 Macleod Trail SE Calgary AB T2J 0P5 · Food - General
3 inspections
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A ready-to-use surface sanitizer was not provided in the food prep area. Operator prepared chlorine sanitizer during inspection and concentration was tested at 100 ppm.- Ensure to provide sanitizer solution at all stations where open foods are handled/prepared.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe or infrared thermometer was not available at the facility. - Obtain thermometer.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Operator was not able to demonstrate proper use of the 2-compartment sink. Dishwashing steps were performed in one compartment. Operator was informed on how to properly use the 2-comp sink for dishwashing:1) Sink 1 - wash with soap and rinse with warm water2) Sink 2 - sanitize with 100ppm bleach or 200ppm quat sanitizer for at least 2 minutes and then 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 records were not maintained at the facility.- Maintain monthly pest control records. AHS monthly pest control checklist will be emailed to operator.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cardboard liners used underneath the prep table and shelving rack were visibly soiled. Operator removed cardboard during inspection.- Ensure all surfaces are easily cleanable, durable, and impervious to moisture.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Ongoing Violation*Cloth divider between the front service area and the back was dirty. - All surfaces are to be smooth, non-porous, and easy to clean
- 23. Is the facility maintained in a clean and sanitary condition?
- Buildup of debris was noted underneath front preparation line.- Thoroughly clean the area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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?
- Cloth divider between the front service area and the back was dirty. All surfaces are to be smooth, non-porous, 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?
- Monitoring 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)?
- Dishes were not being properly washed and sanitized.All dishes are to be scrubbed with hot, soapy water, rinsed, submerged in an approved sanitizer solution, and then let air dry
- 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?
- 1) Facility was deep frying contrary to permit restrictions2) Posted food handlilng permit was expired.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cloth divider between the front service area and the back was dirty. All surfaces are to be smooth, non-porous, 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?
- Proper ventilation was not available for deep frying
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?