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Mokha Coffee House

5344 Admiral Girouard Street NW Edmonton AB T5E 6Z7 · Food - General

6 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was equipped with detergent, however, the maximum hot water temperature was at 68C. The unit must reach a minimum temperature of 71C during final rinse. Please repair or replace unit. Operator was advised to continue with manual sanitizing once items have gone through the unit.
  4. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Spray bottle was unlabeled and solution contained bleach solution at 10ppm. Label the sanitizer spray bottle. Chlorine sanitizer must be at 100-200ppm.Operator stated that they use the green pail for sanitizer, however, it was not busy therefore, no sanitizer was prepared. Two used yellow cloth were found on kitchen counter.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoop was stored inside the ice machine, the handle was touching the ice.Cardboard was lining the shelf inside the stainless-steel beverage cooler (at front) .
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Not all coolers had thermometers. Each cooler requires a thermometer, preferably an analog thermometer inside the units.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Two compartment sink had detergent and bleach. Discussed manual sanitization after mechanical dishwashing as the unit was not sanitizing properly. Mechanical dishwasher was equipped with detergent, however, the maximum hot water temperature was at 66C. The unit must reach a minimum temperature of 71C during final rinse. Please repair or replace unit.
    • 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 at the time. Obtain chlorine test strips.
    • 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?
      • In house pest control monitoring was conducted, however, no records were available. Operator indicated that it was a visual inspection only. Keep records onsite for review.Two fly strips were hanging in the back kitchen. One was near the prep cooler and the other was more in the middle of the kitchen. Fly strips cannot be stationed above food or food contact surfaces. Relocate the fly strips.Live flies were observed in the kitchen. Increase cleaning frequency to remove food sources.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Operator indicated that a deep clean was conducted monthly. Due to the live flies observed, it is recommended that the cleaning frequency be increased to address the issue in the interim. Focus on the hard to reach areas such as the spaces in between the sliding doors of coolers, syrup/sugary areas, etc.
  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing cloths observed on counter tops through the kitchen areas and front end of the facility. Please note that cloths cannot exceed more than 2 hours at room temperature in the open.** Keep all cleaning cloths inside the sanitizer bucket/container or have a schedule in place to routinely change the cloths.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Staff personal items were found stored in contact with food equipment (ice machine) and other business-related packages. ** Organize food storage areas to ensure separation between food products and personal items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Coolers were not equipped with a thermometer inside. ** Provide a thermometer inside each refrigeration unit.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility was not equipped with test strips to monitor the chlorine sanitizer. ** Provide chlorine test strips with the ability to measure up to 200ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoop in the ice machine was observed stored in direct contact with ice. When notified, scoop was properly stored on a hook.