Oishi And Kawaii Tea
4919 50 Street Red Deer AB T4N 1X8 · Food - General
7 inspections
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Chicken thighs and pork belly being held in a hot holding unit were measured to have an internal temperature of 57.4C.The owner was asked to increase the temperature of the hot holding unit and to reorganize the meat to allow for more even coverage of heat in the hot holding unit. Please ensure that all hot holding units are capable of rapidly heating and consistently maintaining high‑risk foods at an internal temperature of 60°C or higher.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
2 infractions
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food facility is operating in contravention to the restrictions set out by the food handling permit.No deep frying or extensive grease producing cooking is permitted for this facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation is not adequate for deep frying, as cited by safety codes officer.Please ensure that food is not being deep fried in this kitchen.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Facility uses a bleach solution to sanitize equipment and surfaces. Bleach solution is stored in a spray bottle. Test strips are available onsite.Test strip was used and found the solution of the bottle to be at 25-50 ppm.Sanitizing solution was discarded, and a new chlorine solution was created and tested to be at an adequate concentration.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bulk rice was being stored in its original paper packaging. Loose grains of rice were observed in the surrounding area.The operator took the bag of rice and placed it into an appropriate food grade container during the inspection. Bulk food items should not be stored in its original packaging to prevent being a pest attractant. and to protect the bulk supply from being contaminated.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food facility is operating in contravention to the restrictions set out by the food handling permit.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Most, if not all, handwashing stations were observed to be missing soap and/or paper towels. Some stations were restocked during the inspection.Please ensure that all handwashing stations are equipped with soap and paper towels to help ensure regular and proper hand hygiene.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Most, if not all, handwashing stations (including the facility washrooms) were observed to be missing soap and/or paper towels. Please ensure that all handwashing stations are equipped with soap and paper towels to help ensure regular and proper hand hygiene.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Initial Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometers were observed to be missing in all temperature-controlled units at the time of inspection.Please ensure that monitoring thermometers are available in all temperature-controlled units to help ensure and confirm temperatures.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Most, if not all, handwashing stations were observed to be missing soap and/or paper towels. Some stations were restocked during the inspection.Please ensure that all handwashing stations are equipped with soap and paper towels to help ensure regular and proper hand hygiene.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The ceiling tiles in the back prep area were observed to be displaced for some work in the ceiling.Please ensure that the ceiling tiles are replaced so that the ceiling is smooth, non-absorbent and easy-to-clean.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?