Macao Imperial Tea
315 - 2555 32 Street NE Calgary AB T1Y 7J6 · Food - General
3 inspections
- Monitoring Inspection
8 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Small plastic container was used as scoop for sugar container.* The plastic container was removed, and a scoop was placed.-Ensure that the scoops with handles are used for self-serve bulk food containers.
- 09. Are chemicals stored and handled in a safe manner?
- Chemical bottles were labelled incorrectly.* The bottles were labeled correctly by the operator.-Label the bottles correctly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Tapioca pearls were measured at 53 degrees C in a hot holding unit.* The tapioca pearls were discarded.-Ensure that the perishable food in the holding is maintained at 60 degrees C or greater.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Improper 3-compartment sink manual dishwashing procedures were being used in the facility. * The staff was not aware about correct way and were skipping the sanitizing step.The staff was made aware of the proper manual dishwashing procedures and were taught to prepare bleach for the sanitizing step.Bleach was tested at 100ppm.-Ensure that proper methods for manual dishwashing procedures are followed.1. Washing with detergent and water;2. rise with water;3. Completely submerging the utensils for at least 2 min inside the sanitizer solution.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips were available.-Obtain valid test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Raw wood shelf was used as storage shelf for bulk food and paper towels.-Ensure that raw wood is not used as it not a clean surface.-Ensure that the surfaces used can be easily cleaned and sanitized.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Utensils/ equipment were stored with business end up. (handle down).-Ensure that the utensils/equipment are stored business end down. (handles at the top).
- 23. Is the facility maintained in a clean and sanitary condition?
- 1)Cardboard was used a liner for the cart used to store take away containers and utensils and the cart had dirt and debris underneath the cardboard liner.2) Dirt and debris were also noticed under the front hand wash sink.-Clean the above-mentioned areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions
- Initial Inspection
0 infractions