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Tea Day Fresh Fruit & Bubble Tea

320 - 8560 8A Avenue SW Calgary AB T3H 1T1 · Food - General

5 inspections

  1. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cutting board where pineapples were being cut, was placed over dishwashing sink which was directly under soap dispenser.Cut foods on a proper prep table
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Domestic stand up cooler at the back measured at 9C2. Front display cooler measured at 7CEnsure all temperature of cold foods maintain at 4C or below
    • 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 available
    • 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?
      • Pest control records were not being maintained
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Back of the facility was very cluttered. Organization required2. Build-up of grime along floor and walls under hand sink and dishwashing sinks at the back
  2. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cleaning supplies and bucket was placed directly in the hand sink in the back prep area
  3. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle of chlorine sanitizer was too strong (bleaching out test strips)Ensure chlorine sanitizer solution is mixed to a concentration of 100 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 chlorine test strips availableObtain chlorine test strips to test concentration of sanitizer solution
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoop for boba pearls was stored on the prep counterStore utensils in an ice bath to prevent bacterial growth
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Used/wet wiping cloths were stored on food prep counters. 2) No sanitizer bucket was available.Bleach sanitizer bucket was prepared and measured 100 ppm, and the cleaning cloths were stored therein.Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the required concentration between uses to prevent the growth of harmful microorganisms.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Chicken flour was stored on the floor on a black plastic platform.2) Boxes of La Kaffa Bubble Tea Mix were stored on the floor in the kitchen area.All food and food items must be maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispensers were empty in the front service area and back kitchen handwashing sinks.Paper towel was stored on the counter with no metal paper towel dispenser.Restocked paper towel dispensers with paper towels to facilitate effective handwashing.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was kept in the binder.Display food handling permit where customers can easily see it.
    • 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 hole in the wall under the hand sink in the front service area.Seal hole in the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Used tongs and scissors were stored on the prep counter beside the waffle maker.Store tongs and utensils in an ice bath to prevent cross contamination of food.
  5. Initial Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Chlorine sanitizer in spray bottles and a pail measured above 200 ppm.100 ppm chlorine sanitizer was prepared during the inspection.2) Used cleaning cloths were stored on surfaces.Cleaning cloths were placed in a sanitizer during the inspection. Keep cleaning cloths immersed in a sanitizer between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken was thawing at room temperature. The internal temperature measured 8.2C.Chicken was processed during the inspection. Thaw foods in one the following ways: 1) in a cooler at 4C or less, 2) under cold running water, 3) in a microwave, or 4) as part of cooking.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available.Provide a probe thermometer that can measure between 0C to 100C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A container was floating on the sanitizer in the dishwashing sink.The container was immersed in the sanitizer during the inspection. After cleaning food equipment/ utensils with soap and rinsing with water, fully immerse in the sanitizer for minimum 2 minutes then air-dry.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no evidence of approved food safety training.Complete an approved food safety course and provide certification.
    • 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 hole in the wall under the hand sink in the front service area.Seal hole in the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) A pair of tongs was damaged.2) The cover on the hot holding unit for tapioca pearls was damaged.Replace any damaged food equipment/ utensils.