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PurrTea

104 - 1851 Sirocco Drive SW Calgary AB T3H 4R5 · Food - General

6 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked tapioca pearls were being held at room temperature and were measured to be 21C. Since the restaurant had just opened, the pearls were presumed to be recently prepared.The Operator stated that pearls get reheated on a hot plate, but there is no method to track the elapsed time for how long pearls are left at room temperature.REQUIREMENT: Either leave cooked tapioca pearls at hot holding temperature or use a timing method to ensure batches of cooked pearls are not at room temperature for more than 2 hours.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The walls and floors and handwashing sink, particularly in the back kitchen area, had an accumulation of grease, residue, and debris.REQUIREMENT: Clean and sanitize this area.2) A cleaning and sanitation schedule was reportedly prepared but could not be located this inspection.REQUIREMENT: Ensure that the schedule is available and that a clear, comprehensive list of tasks is on the schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris accumulation in hard-to-reach areas (ie. under and in behind large equipment and shelving units)*Repeat violation also noted this inspection*
  2. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris accumulation in hard-to-reach areas (ie. under and in behind large equipment and shelving units)
  3. Risk Management Inspection

    3 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?
      • Laminet cover for shelving above the sink in the front service area was peeling off exposing particle board.All surfaces are to be smooth, non-porous, and easy to clean
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Calcium and mildew build-up inside ice machine
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris accumulation in hard-to-reach areas (ie. under and in behind large equipment and shelving units)
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths left on the counter
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Slices of butter in the 4 door freezer was not covered
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cold water was turned off at the kitchen hand sink
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap available at the back dishwashing hand wash station and at the front hand wash station
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Laminet cover for shelving above the sink in the front service area was peeling off exposing particle board.All surfaces are to be smooth, non-porous, and easy to clean
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Calcium and mildew build-up inside ice machine
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Large wooden spoon was splintered.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris accumulation in hard-to-reach areas (ie. under and in behind large equipment and shelving units)
  5. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Strong sewer smell from the grease trap was noted during the inspection.**Investigate source of smell and remedy issue. **OUTSTANDING (2023-07-28). There was still a strong sewer smell from the grease trap/interceptor. The inspector informed the manager that the seal must be checked and fixed (repair/replace) to contain the smell.**NOTE (2023-10-11). There was still sewer smell from the grease trap/interceptor. The manager mentioned that the grease trap was recently cleaned and that it was serviced by a professional cleaning company, and that the company changed the seal of the interceptor and indicated that no further issues were noted.
  6. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must either be single use of be fully submerged in a sanitizer bucket solution. The staff/operator agreed to do the latter. Please ensure to have all cleaning cloths be fully submerged in a sanitizing bucket solution at all times after use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution available during the inspection. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations. A sanitizer solution was prepared during the inspection. However, the bleach-water (chlorine) sanitizer solution that was then created was measured at >200-ppm (bleaching out on the test strip). The inspector informed the staff that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Instruction poster on how to properly create a 100-ppm chlorine solution will be provided with this report. Please ensure to follow the instructions and test the chlorine concentration.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • All refrigeration units were able to maintain the appropriate temperature (at or below 4°C for coolers/fridges; at or below -18°C for freezers). All units were also equipped with a functional thermometer. However, there were no records provided for temperature monitoring. The inspector informed the operator that temperatures should be recorded three times during hours of operations: one at opening, one at closing, and one in between (ideally, after a rush hour), to ensure that the unit was functional throughout operations. A copy of a temperature monitoring template will be provided with this report. The operator committed to recording temperatures moving forward.**RECORD TEMPERATURES OF ALL REFRIGERATION UNITS.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • A maximum-registering thermometer was available on-site to test the high-temperature dishwasher. Moreover, the staff were also not recording the temperatures daily. The inspector informed the staff that the dishwasher must be tested daily, and its maximum temperature be recorded daily. Please ensure to record the temperatures of the dishwasher before use every day.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sleeves of disposable food containers were stored on the floor beside the deep fryer. A container with utensils (tongs, serving spoon, whisk, etc.) was found stored on the floor. A roll of saran wrap was also noted as being stored on the floor. The inspector informed the staff that all food-related equipment/tools/utensils must be stored off the floor. The items were moved off the floor during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were test strips available during the inspection for the chlorine sanitizer solution. However, daily testing of the sanitizer solution was not being conducted. The inspector informed the staff/operator that test strips must be used every time a bleach-water solution is made, then at least daily, and recommended to test every 2-4 hours during operations to ensure that the sanitizer solution has a chlorine concentration between 100-200 ppm. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food.
    • 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?
      • There was no pest control monitoring system in place during the inspection. The inspector informed the operator that a pest control monitoring system must be implemented in the facility. This can be done by either doing the following: (1) Contracting a professional pest control company to conduct and complete a pest control monitoring inspection every month; or (2) Completing the AHS Pest Control Monitoring Checklist every month. The operator agreed/committed to do the second option. Ensure to have these records available during inspection. A copy of the AHS Pest Control Monitoring Checklist will be provided with this report. Please complete this checklist as soon as possible and send a copy to the inspector to clear this violation.**CONDUCT AND COMPLETE THE PROVIDED PEST CONTROL CHECKLIST EVERY MONTH.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Strong sewer smell from the grease trap was noted during the inspection.**Investigate source of smell and remedy issue. **OUTSTANDING (2023-07-28). There was still a strong sewer smell from the grease trap/interceptor. The inspector informed the manager that the seal must be checked and fixed (repair/replace) to contain the smell.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a water leaking underneath the ice machine. Please ensure that all equipment are maintained in good condition and free of leaks. Please fix/repair the leak.
    • 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 above the food preparation area was not properly in place. The inspector informed the staff that all surfaces above any food preparation area must be in good condition. Please repair/replace the ceiling tiles.**FIX THE CEILING TILES.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The inserts of the ventilation exhaust hood were noted as dirty/dusty/greasy during the inspection. The inspector informed the staff that the inserts must be cleaned regularly to be kept free of dust, dirt, and grease accumulation. If the current frequency is insufficient in keeping the inserts clean, please schedule cleaning of the inserts more frequently. Records indicating the cleaning of the inserts must be kept and be readily available during inspection moving forward.The area behind the deep fryer was also noted as dirty with an accumulation of dirt. Please clean these hard-to-reach areas as part of a cleaning schedule.