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Macao Imperial Tea

102 - 5005 50 Street Beaumont AB T4X 1V9 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **The temperature insider the pastry display cooler at the front was measured at 6.5C and temperature on the inbuilt thermometer read 7C. A staff at the front was directed to transfer the cheesecake and coffee creamers from the cooler into another cooler.ACTION REQUIRED1) Repair the cooler to ensure that it is capable of maintaining a temperature of 4C or colder2) No perishable food items shall be stored in the cooler until it is repaired and follow up inspection completed.
  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **The temperature insider the pastry display cooler at the front was measured at 6.5C and temperature on the inbuilt thermometer read 7C. A staff at the front was directed to transfer the cheesecake and coffee creamers from the cooler into another cooler.ACTION REQUIRED1) Repair the cooler to ensure that it is capable of maintaining a temperature of 4C or colder2) No perishable food items shall be stored in the cooler until it is repaired and follow up inspection completed.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Food contact surfaces appeared clean and free of food particles. Cleaning cloths were stored in chlorine sanitizer between use.**The concentration of chlorine sanitizer in the kitchen was <50ppm. All other sanitizer pails in the facility had 100ppm chlorine solution. The staff in the kitchen was directed to prepare a fresh sanitizer solution and should always verify sanitizer concentrations with test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **The pastry display cooler at the front was at 7C. Monitor and ensure that the cooler maintains a temperature of 4C or colder.- All other coolers in the facility maintained safe food temperatures.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • All refrigerator units maintained safe food temperatures.**Two trays of eggs not in use were observed at room temperature. The operator was directed to store the eggs in the refrigerator.
  6. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The ice scoop was stored inside the ice machine. The scoop was completely buried in the ice. The operator was directed to remove and store the ice scoop in a clean container. Storing the ice scoop inside the ice may result in the contamination of the ice with soil hands.** Ensure that a proper scoop with a handle is provided in the rice container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Boiled rice in a rice cooker was at 47C. The operator stating that she just finished cooking the rice and was waiting for it to cool down. The operator was educated on the proper cooling method. --> The rice should be removed from the rice cooker and allowed to cool in a shallow tray/container**Some toppings/condiments such as Teriyaki and sweet chili sauce requiring refrigeration after opening were stored at room temperature. The operator was directed to store the products in the cooler** Two trays of eggs were left at room temperature under the counter in front of the stove. The operator was directed to move the eggs into a cooler
  7. Initial Inspection

    0 infractions