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Tealicious Blend

11A St. Anne Street St. Albert AB T8N 1E8 · Food - General

7 inspections

  1. Demand Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ***Observed staff several times wiping gloves off when they were soiled. Discussed that when gloves were soiled they were to be changed and not wiped off.Good glove procedure starts with washing hands prior to putting the gloves on. Changing the gloves when soiled and not wiping them off. Glove resource will be provided with this report
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ***Observed staff washing her gloves at the hand sink after she removed the empty cream container. She then proceeded to food handling duties using the same gloves.Discussed proper glove use. Gloves are not to be washed but when they become soiled they are to be changed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***Noted that there was garbage present in the hand sink (an empty container of cream). It was removed during the inspection.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • ***Staff showed the box indicating multi use gloves. This means that the gloves are suitable for multiple types of usage. They are still disposable gloves that are to be discarded when soiled and not washed or wiped off. Education provided.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***warm cheese (41C) and onions were on the counter tempering. Discussed that the onions were thinly spread out and would probably cool quickly but the cheese was thick and the inserts had been filled and this created a larger block of warmness. Staff set up an ice bath to help the product cool quickly. They were aware of when the items had been cooked and set up a timer to help ensure that they went into the cooler in a timely manner.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***There was some discoloutation of the testing strips which may not provide accurate readings. This shows that the test strips are not used regularly. Discussed with staff and explained that when testing strips were not used regularly there could be extended exposure to the air and this can cause discolouration. Even though there is a mechanical dilution station, the sanitizer solutions should be checked regularly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Utensil storage was discussed, the handles were unavailable for the stored utensils forcing he staff to grab the business ends of the utensils. Staff put all (including the containers) in for washing and planned to use a see through container in the future so they could access the handles and see which tool they needed.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring 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)?
      • ***There were expired test strips present. Discussed that they were discoloured and may not give accurate readings. Requested a picture of the new test strips.
    • 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 up to date. Discussed that records were to be competed monthly. - Education provided.
  5. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***The various flavourings were stored in open containers. Discussed and the lids were closed during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Reused utensils were being stored in standing water. Discussed options (clean each time, store in a sanitizer solution between uses, store in ice water (temperature controlled). They had the utensils stored in ice water before the end of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The perishable products (ie milk) were returned to the cooler during the inspection. ***there was perishable dressing stored in the dry storage area. Discussed that they were to be checked and stored according to manufacturer's instructions. The "Keep Refrigerated" product was moved to the cooler right away.
  6. Risk Management Inspection

    0 infractions

  7. Initial Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed being stored in containers of flavoring powders. The operator was notified, and the scoops were removed. Ensure that dispensing scoops are stored in such a way that the portion of the scoop that contacts staff's hands does not contact the food.
    • 09. Are chemicals stored and handled in a safe manner?
      • A sanitizer bottle labeled as QUAT was observed to contain bleach sanitizer. The operator was notified, and the bottle was emptied and refiled with QUAT solution.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips were not available on-site. The operator was notified and informed the inspectors that test strips would be delivered to the facility soon.