Teapsy
9109 112 Street NW Edmonton AB T6G 2C5 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- The observed cooked tapioca pearls in the crockpot was not being monitored for the two hour storage time at room temperature. Please ensure information is being recorded and product discarded after two hours.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Custard and butter cream buns were observed to be stored at room temperature in the front counter display case. Informed that product was only stored for two hours prior to disposal, but products were prepared and displayed at separate times as indicated on the record keeping logbook, but did not differentiate the different time and products. Please ensure products are identifiable for when they were put into the display case and the two hour storage time.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No QUAT test strips were available to measure the concentration of the sanitizer bottle. Please ensure valid QUAT test strips are ordered and available onsite.
- 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?
- The posted food handling permit was expired. Please ensure a valid food handling permit is posted onsite.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several cloths are observed to be sitting on the counter when not in use. Ensure cloths are stored in a 100ppm bleach/chlorine or 200ppm QUAT sanitizer when not on use. The operator prepared a 200ppm QUAT sanitizer and placed cloths inside the sanitizer bucket during the inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A small gap is observed between two food prep counters that is difficult to clean. Ensure that the gap is re-sealed to be smooth and easy to clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management 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 are no chlorine test strips available at the facility to test the concentration of the bleach solutions.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- OVERDUE: The caulking and wall behind the 3-compartment sink is in disrepair. The caulking needs to be redone so it is smooth and easy to clean.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 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 are no chlorine test strips available at the facility to test the concentration of the bleach solutions.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- OVERDUE: The caulking and wall behind the 3-compartment sink is in disrepair. The caulking needs to be redone so it is smooth and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The black display unit in the back beside the dishwashing sink has protective film on it that is peeling. Remove film.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?