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Takam Market

10910 104 Avenue NW Edmonton AB T5J 4S2 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Outstanding, however they are planning on updating their labels immediately - The "To-Go" items in the display cooler are required to have a label that includes the ingredients and contact information. This is a requirement under the Canadian Food Inspection Agency. Currently, there was a brand sticker on the packaging.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Handle of the ice scoop was stored so that the handle was touching the ice.Ensure the ice scoop is stored in such a was so the handle does not touch the ice and potentially contaminate the ice.
  3. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • The "To-Go" items in the display cooler are required to have a label that includes the ingredients and contact information. This is a requirement under the Canadian Food Inspection Agency. Currently, there was a brand sticker on the packaging.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Two cartons of soy beverage was found at room temperature in the dry storage area. Both cartons had a best before date on top of the carton and the wording, "keep refrigerated." It was discarded during the inspection. Operator indicated that it was purchased at a grocery store, and it was stored at room temperature as well.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The produce cooler had an ambient air temperature of 10C. All high risk foods were relocated to another cooler. Operator was informed to contact refrigeration technician for further investigation. Ensure the unit is at 4C before it can be used for high risk foods.Leftovers were discarded.Reheating occurs using the oven.Hot holding was at 60C or higher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The produce cooler rubber gasket was worn and needs to be repaired or replaced. Operator indicated that there was an order for maintenance repair started.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Damp cloths noted on counter tops/ food prep surfaces. One bucket measured less than 200 ppm Quat. Ensure cloths are stored in an approved sanitizer solution (ie. 200ppm Quat) when not being used.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Scoop was stored directly in the ice cooler, with the handle touching the ice. Ensure the scoop is stored in such a way as to prevent contamination. - Staff items were stored with food/ food related items.Ensure non food items, including staff items, are stored in a separate area.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bubble tea/ smoothie containers and utensils were being rinsed and then dried on a cloth near a one compartment sink.Ensure all dishwashing happens at the dishwash sinks/ dishwasher. Dishwashing cannot be done at the one compartment sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bestea section of this facility has added a prep cooler in front of the barrier that separates the customer area from the prep area with open food (ie. scooping tapioca pearls, jellies). There is no easily accessible hand sink to this area.A hand sink is required to food prep/ open food areas. Discussed onsite that this space could not be used effective immediately and to contact the PHI if and when there are changes for access to a hand sink.
    • 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?
      • Written pest control records were not available.Ensure monthly pest control records are available upon request.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Bestea open food prep table/ equipment that does not have an easily accessible hand sink must only store prepackaged items or be completely removed.