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Royaltea

1820 4 Street SW Calgary AB T2S 0C9 · Food - General

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator does not measure chlorine sanitizer when making the dishwashing sanitizing solution. Ensure chlorine solution is 100-200ppm and dishes are soaked for at least two minutes before air drying. Measure with test strips to confirm concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. No soap at front hand sink. Ensure all sinks are equipped with hand washing supplies. CDI2. Hand sink in back prep area was blocked. CDI3. Paper towel not in the dispenser.
  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe or infrared thermometer was not available onsite to confirm heating and holding temperatures for tapioca pearls and prepared cream topping. Acquire suitable thermometer.
  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe or infrared thermometer was not available onsite to confirm heating and holding temperatures for tapioca pearls and prepared cream topping. Acquire suitable thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hot water available at the back hand wash sink.Have the hand wash sink serviced/repaired to restore the hot water.
  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe or infrared thermometer was not available onsite to confirm heating and holding temperatures for tapioca pearls and prepared cream topping. Acquire suitable thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hot water available at the back hand wash sink.Have the hand wash sink serviced/repaired to restore the hot water.
  5. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The bleach available and being used to sanitize food contact surfaces was floral scented bleach.Scented bleach is not safe for use on food contact surfaces. It contains non-food safe fragrance that can be transferred to food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe or infrared thermometer was not available onsite to confirm heating and holding temperatures for tapioca pearls and prepared cream topping. Acquire suitable thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hot water available at the back hand wash sink.Have the hand wash sink serviced/repaired to restore the hot water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The storage located by the back facility door was cluttered/disorganized.Declutter the storage by the back door. Reorganize the area so that area is easy to clean and easy to inspect for pest activity.
  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe or infrared thermometer was not available onsite to confirm heating and holding temperatures for tapioca pearls and prepared cream topping. Acquire suitable thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash sinks did not have available paper towel in suitable dispensers. Paper towel was replenished during inspection.