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Tea Funny

108 16 Avenue NE Calgary AB T2E 1J5 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer available for use at the kitchen area during the inspection.**Ensure to have an approved sanitizer at adequate concentrations on hand for use at the food preparation area at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require cleaning:1. The inside of the ice machine.2. The body of all the standing coolers and freezers in the back kitchen area..3. The inside and body of the microwave ovens.4. The bulk food storage containers.**Please have these items cleaned and sanitized. Also increase the overall frequency of cleaning for these items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:1. The floors below the cooling in the back kitchen area.2. The floors below the prep cooler in the back kitchen area.**Please have these areas cleaned and increase the overall frequency of cleaning for these areas.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer is the spray bottle measured at 0ppm of chlorine.**Please ensure sanitizer solutions are maintained at adequate concentrations at all times.-The kitchen staff mixed bleach to 100ppm during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The tapioca balls in the food warmer measured at 34 degrees C. Staff indicated that the tapioca balls were cooked more than 4 hours prior to the inspection.**Please ensure high risk food items stored are at adequate temperatures of 4 degrees C or below/ 60 degrees C or above.-The kitchen staff discarded the tapioca balls 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)?
      • There were no sanitizer test strips available for use.**Ensure to obtain chlorine test strips.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A jug of insecticide (Ortho Ant Bgon Max) was observed below the dish sink. Staff indicated that the insecticide is used in the facility.**Ensure that pest control chemicals are applied by a licensed pest control professional only.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require cleaning:1. The inside and body of the ice machine.2. The body of all the standing coolers and freezers in the back kitchen area.3.The knife holder by the cookline.4. The inside and body of the microwave ovens.5. The bulk food storage containers.6. The filters of the ventilation canopy.**Please have these items cleaned and sanitized. Also increase the overall frequency of cleaning for these items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:1. The floors below the cooling in the back kitchen area.2. The floors below the prep cooler in the back kitchen area.3.The floor and shelf below the hot water tower in the front service area.4. The walls around the cookline, including the wall carrying the knife holder.**Please have these areas cleaned and increase the overall frequency of cleaning for these areas.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Precooked rice was placed directly into the rice warmer from the refrigerator and was not reheated to the appropriate temperature (74C).Please ensure that left over cooled food is reheated to 74C prior to placing into a hot holding unit. Ensure that food in the warming unit is maintained at 60C at all times.Staff reheated the rice.
  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ceiling tiles for the kitchen area by the side exit door are acoustic tiles that are not cleanable.Replace with ceiling tiles that are water resistant, durable and easily cleanable. Email the inspector pictures as proof.