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Suntea

120 - 10 Brentwood Common NW Calgary AB T2L 2L6 · Food - General

8 inspections

  1. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The sanitizer concentration at the mechanical dishwasher is not being tested. Chlorine sanitizer concentration must be verified daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) All hard-to-reach areas of the kitchen and front customer waiting areas require deep cleaning. Clean and maintain in a clean and sanitary condition at all times. 2) Surfaces including floors, walls, toilets and sinks in both washrooms were dirty and required deep cleaning and maintenance on regular basis. - Clean and maintain the washrooms clean and sanitary at all times.
  2. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Improper cleaning and sanitation of the rice grinder. Rice grain debris observed in parts of the machine that did not get cleaned and sanitized properly while staff were demonstrating how the cleaning is conducted. - All surfaces that come into direct contact with food must be cleaned and sanitized adequately.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer available at the low temperature mechanical dishwasher. The sanitizer container was empty. - Chlorine container was replaced; machine was primed and chlorine was measured at 100 ppm. - The concentration of chlorine sanitizer must be 100 ppm during the sanitation cycle of the low temperature dishwasher. Ensure the dishwasher is tested daily.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The sanitizer concentration at the mechanical dishwasher is not being tested. Chlorine sanitizer concentration must be verified daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel available at the handwashing sink in the back preparation area. - Ensure all handwashing sinks are supplied with paper towels in dispensers at all times.
    • 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?
      • Mice droppings observed in the mechanical room upstairs. - Clean and sanitize the area and implement additional pest control measures to eradicate the presence of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • All of the curtains used in the kitchen entrances are extremely dirty. Observed staff touching these surfaces then proceeding to handle food. - Replace all of the curtains. All surfaces must be smooth, easy to clean and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) All hard-to-reach areas of the kitchen and front customer waiting areas require deep cleaning. Clean and maintain in a clean and sanitary condition at all times. 2) Surfaces including floors, walls, toilets and sinks in both washrooms were dirty and required deep cleaning and maintenance on regular basis. - Clean and maintain the washrooms clean and sanitary at all times.
  3. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Improper cleaning and sanitation of the rice grinder. Rice grain debris observed in parts of the machine that did not get cleaned and sanitized properly while staff were demonstrating how the cleaning is conducted. - All surfaces that come into direct contact with food must be cleaned and sanitized adequately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Hydrated rice congee was left out in room temperature. The internal temperature was measured at 21.5 degrees Celsius. - Ensure high-risk foods are stored at 4 C or less or greater that 60C at all times. - Discarded. 2) Preserved eggs were left out in room temperature. Upon reviewing the packaging, it clearly states "Keep refrigerated".- Ensure high-risk foods are stored at 4 C or less or greater that 60C at all times. - Discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing. Equipment and utensils are not sanitized. - Ensure all equipment and utensils are washed, rinsed and sanitized by full submersion into a sanitizer solution such as Quats or sink & surface for at least 2 minutes. Air dry in a clean and sanitary manner. - Instruction were provided at the time of inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer available at the low temperature mechanical dishwasher. - Purchase chlorine. Manually wash, rinse and sanitize all equipment and utensils. - The concentration of chlorine sanitizer must be 100 ppm during the sanitation cycle of the low temperature dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available on-site. Purchase chlorine test strips and ensure the concentration of chlorine during the sanitation cycle of the dishwasher is verified daily.
    • 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?
      • The front door was left open for an extended period of time for ventilation. - Do not leave the door open to prevent the entry of pests into the 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?
      • Excessive moisture buildup on surfaces including windows, due to poor ventilation leading to staff leaving the front door open. Staff did not know how to turn on the hood ventilation system. - Ensure adequate ventilation is provided.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff are not washing their hands in adequate intervals evident by the lack of soap available at the front handwashing sink. Glove use does not replace the requirement for handwashing, - Hand washing must occur every time after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled.
    • 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?
      • Facility was not following the TPHC requirements/approved conditions. Expiry time stickers nor timers for tapioca pears were in place the time of inspection.- Please ensure the terms and conditions of the TPHC application are complied with at all times. AHS can revoke the use of the TPHC at any time.
    • 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 liquid soap available at the front handwashing sink. - Ensure all handwashing sinks are supplied with liquid soap and paper towels in suitable dispensers at all times.2) Handwashing basin in the back was blocked with containers stored in the basin. - Ensure handwashing sinks are available for handwashing at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The interior of the chest and upright freezer have a built-up ice and food debris. - Clean and maintain in a clean and sanitary condition.
  7. Initial Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The interior of the chest and upright freezer have a built-up ice and food debris. - Clean and maintain in a clean and sanitary condition.
  8. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Display case temperature was measured at 8.3C. Cooler number 3 was measured at 5.8C.Must maintain temperature at 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is dispensing way too much chemicals. Chlorine also measured at 0 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Smartpower test strips available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several areas in the facility require cleaning. - Behind the cooking line and deep fryers and under shelving - under dishwashing machine and sinks- dust on ceiling tiles in the back preparation area.- interior of the chest and upright freezer.- Clean and maintain in a clean and sanitary condition.