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Popoy's Tea Bar

2 - 9916 98A Avenue, Fort St. John, V1J 1S2 · Restaurant

4 inspections

  1. Routine Inspection

    2 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Scoops stored in ice machine and in dry good ingredients or product. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: Keep scoops in place of bowls or other containers to prevent food contamination.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Low concentration bleach sanitizer detected (10 ppm) in sanitizing basin. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Mix sanitizing solutions as required to always maintain an effective concentration (100 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    3 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Food permit was not posted in a conspicuos location.
      • Corrective Action: Post the food permit in a conspicuous location.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Scoops were left in product for ongoing use including ingredient bins, ice machines. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Staff removed them from the containers and ice machine upon request. Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Staff was dishwashing with just detergent solution without a sanitizing step. (Public Health significance) - A sanitize step is required to effectively sanitize dishware. Additionally, food contact surfaces were not being sanitized.
      • Corrective Action: Provided education on the proper dishwashing procedure. Operator purchased a chlorine bleach solution and immediately initiated dishwashing for all dishware. Operator also purchased a chlorine-based sanitizer to sanitize food contact surfaces (found to be at 200 ppm).
  4. Initial Inspection

    1 infraction

    • 105 - Remote Inspection
      • Observation: (CORRECTED DURING INSPECTION) A remote inspection of this premises was conducted by phone on 05-Jan-23. The operator completed a Food Premises Self-inspection Checklist and submitted this along with any requested supporting documents to the environmental health officer. An on-site inspection was not conducted by the environmental health officer.
      • Corrective Action: N/A