Tea Bar Cafe
10640 98 Street NW Edmonton AB T5H 2N7 · Food - General
7 inspections
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The initial measured concentration of the bleach sanitizer spray bottle solution was 0ppm. Requested chlorine sanitizer solution to be remade. Retested concentration was acceptable (100ppm). Please ensure sanitizer concentrations are monitored and concentration are acceptable.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The quat sanitizing solution requires dilution prior to use. Ensure that you follow the product label and then verify the concentration is at 200ppm. Corrected 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)?
- After making up the Quat sanitizing solution ensure that you verify with the appropriate test strip. Corrected during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher tested at 0ppm following the rinse cycle.ACTION REQUIRED: use single service utensils only until the machine is repaired & tests at 100ppm chlorine following the rinse cycle.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Flourescent lights in the dry storage area were not equipped with protective covers.
- 23. Is the facility maintained in a clean and sanitary condition?
- 2025-05-02Further cleaning required on shelving, on top of equipment, and under equipment. ACTION REQUIRED: conduct a deep and thorough clean throughout the facility._____________________2024-04-08Required cleaning & organization completed. ______________________General sanitation unsatisfactory. The facility was cramped, dirty, and disorganized. Lighting is very dim making it difficult to assess general sanitation & structural integrity of surfaces. Current cleaning schedule is insufficient. Operator had several items not related to food production in the food storage areas. ACTION REQUIRED: conduct a deep, thorough clean throughout the facility. Remove any equipment/supplies that are not required for the operation of the food facility. Create very clear separation between food storage/equipment & personal items/other businesses.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 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 hand washing station. CDI: loose roll of paper towel placed by the handwasing area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Flourescent lights in the dry storage area were not equipped with protective covers.
- 23. Is the facility maintained in a clean and sanitary condition?
- 2024-04-08Required cleaning & organization completed. ______________________General sanitation unsatisfactory. The facility was cramped, dirty, and disorganized. Lighting is very dim making it difficult to assess general sanitation & structural integrity of surfaces. Current cleaning schedule is insufficient. Operator had several items not related to food production in the food storage areas. ACTION REQUIRED: conduct a deep, thorough clean throughout the facility. Remove any equipment/supplies that are not required for the operation of the food facility. Create very clear separation between food storage/equipment & personal items/other businesses.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
2 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?
- Flourescent lights in the dry storage area were not equipped with protective covers.
- 23. Is the facility maintained in a clean and sanitary condition?
- 2024-04-08Required cleaning & organization completed. ______________________General sanitation unsatisfactory. The facility was cramped, dirty, and disorganized. Lighting is very dim making it difficult to assess general sanitation & structural integrity of surfaces. Current cleaning schedule is insufficient. Operator had several items not related to food production in the food storage areas. ACTION REQUIRED: conduct a deep, thorough clean throughout the facility. Remove any equipment/supplies that are not required for the operation of the food facility. Create very clear separation between food storage/equipment & personal items/other businesses.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Coolers were not equipped with functional thermometers. No probe thermometer available.ACTION REQUIRED: ensure all coolers are equipped with refrigeration thermometers. Obtain a probe thermometer.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Tape was used throughout the kitchen facility to repair food equipment such as the fridge shelving etc. Tape is not a smooth and washable surface.ACTION REQUIRED: discontinue using tape to "repair" equipment. Create a budget/plan to replace broken equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- General sanitation unsatisfactory. The facility was cramped, dirty, and disorganized. Lighting is very dim making it difficult to assess general sanitation & structural integrity of surfaces. Current cleaning schedule is insufficient. Operator had several items not related to food production in the food storage areas. ACTION REQUIRED: conduct a deep, thorough clean throughout the facility. Remove any equipment/supplies that are not required for the operation of the food facility. Create very clear separation between food storage/equipment & personal items/other businesses.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?