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O Foodie Premium Mart / O Tea - Food

122 - 30 Crestridge Common SW Calgary AB T3B 6K2 · Food - General

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Front display cooler was not plugged in.2) Cooler insert temperature was measured at 8.3 degrees C. Store all cold perishable food at 4 degrees C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No hot water at one tap and no hot and cold water at the otherNo two compartment sink for dishwashing. Install two compartment sink for dishwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Loose electrical wires by the door and underneath the dishwashing sink and no grease trap at the dishwashing sink.Please get City of Calgary approval before health approval.
    • 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) Unfinished ledge and baseboard at the bubble tea station. 2) Bare wood shelves and legs at the back prep areas. 3) Cabinet top was covered with duct tape. 1 to 3) Address these issues.
  3. Demand Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • No sneeze guard between the handwash sink and the blender washer. Provide a sneeze guard between the handwash sink and the blender washer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No two compartment sink for dishwashing. Install two compartment sink for dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels and soap dispensers were sitting the ledge. Install the dispensers.
    • 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) Unfinished ledge and baseboard and no counter to block customer access to the bubble tea station. 2) Two compartment sink was removed. 3) unfinished wall at the back storage area. 4) Bare wood shelves and legs at the back prep areas. 1 to 4) Address these issues.
  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished shelving in the back storage room. Finish the shelve for easy cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris and dust build-up in the back storage room Clean the storage room.