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Macao Imperial Tea

102 - 4604 50 Street Cold Lake AB T9M1S6 · Food - General

5 inspections

  1. 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?
      • 1. The designated hand washing sink is not draining properly. Please repair2. A section of the ceiling in the public washroom was found to be damaged, with drywall visibly detached and hanging down, exposing structural components. The area surrounding the damage shows signs of possible water intrusion, with peeling paint and discoloration. There are also multiple screw or nail holes near the affected section. This damage poses potential structural and hygiene concerns, including the risk of further collapse, falling debris, and pest entry.Please repair or replace the damaged ceiling and rectify any underlying issues, such as possible water infiltration, to prevent recurrence.3. The drywall in the public washroom was found to have visible mould-like growth. The affected wall is shared between the washroom and the kitchen, specifically the section beneath the three-compartment sink on the kitchen side. The wall has been opened in the washroom, exposing the interior side of the shared wall where the mould-like growth is present. This raises potential concerns regarding moisture intrusion and possible cross-contamination between the washroom and food preparation areas.Please remove the mould-affected drywall and replace it with new materials. Moisture issues must be identified and corrected to prevent recurrence.
  2. Monitoring 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?
      • 1. The designated hand washing sink is not draining properly. Please repair2. A section of the ceiling in the public washroom was found to be damaged, with drywall visibly detached and hanging down, exposing structural components. The area surrounding the damage shows signs of possible water intrusion, with peeling paint and discoloration. There are also multiple screw or nail holes near the affected section. This damage poses potential structural and hygiene concerns, including the risk of further collapse, falling debris, and pest entry.Please repair or replace the damaged ceiling and rectify any underlying issues, such as possible water infiltration, to prevent recurrence.3. The drywall in the public washroom was found to have visible mould-like growth. The affected wall is shared between the washroom and the kitchen, specifically the section beneath the three-compartment sink on the kitchen side. The wall has been opened in the washroom, exposing the interior side of the shared wall where the mould-like growth is present. This raises potential concerns regarding moisture intrusion and possible cross-contamination between the washroom and food preparation areas.Please remove the mould-affected drywall and replace it with new materials. Moisture issues must be identified and corrected to prevent recurrence.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Please store wiping cloths in sanitizer solution when they are not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Please ensure the following items are addressed:1. Front display fridge is at 7C, it must be 4C or colder at all times.2. Provide a thermometer for stainless steel fridge.3. Maintain daily temperature logs for all refrigeration units.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Unable to determine sanitizer concentration. Please obtain litmus test paper strips for bleach. It must be at 100 ppm sodium hypochlorite.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Please store wiping cloths in sanitizer solution when they are not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Please ensure the following items are addressed:1. Front display fridge is at 7C, it must be 4C or colder at all times.2. Provide a thermometer for stainless steel fridge.3. Maintain daily temperature logs for all refrigeration units.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Unable to determine sanitizer concentration. Please obtain litmus test paper strips for bleach. It must be at 100 ppm sodium hypochlorite.