Thé Moon Tea House
212 14 Avenue SE Calgary AB T2G 1Z9 · Food - General
6 inspections
- 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)?
- ** Wrong test strips acquired. pH strips cannot measure sanitizer solution. Determine what sanitizer solution is being used and buy the correct test strips.**Still no test strips available onsite.Test strips for the quats sanitizer onsite were not available for use at the time of inspection. Acquire suitable sanitizer test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Edges and surface of the vinyl material for counter where the blenders are is in disrepair exposing the absorbent material underneath.- Repair or replace the surface and ensure it is smooth, non-absorbent, and easily cleanable.2. Curtain rod hanger is held up with duct tape.- Remove the tape and secure the hanger with another method so the surface is smooth, non-absorbent, and easily cleanable.3. Ceiling panel missing in back of house prep area. Ceiling panels also in disrepair and missing next to washrooms.- Repair or replace the ceiling panels.
- 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
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUAT sanitizer solution was tested at 0ppm.- Solution was remade by operator and retested at 200ppm. - Acquire test strips and ensure staff are verifying concentration during store opening procedures.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Several sticky fly strips hanging above from the ceiling in the back prep area. Food mixer was being done without a covering at time of inspection.- Remove these to prevent potential contamination from falling flies from sticky fly strips.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- **Still no test strips available onsite.Test strips for the quats sanitizer onsite were not available for use at the time of inspection. Acquire suitable sanitizer test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Back of house hand wash sink was used as storage and access was obstructed.- Ensure back of house hand wash sink is accessible and usable by staff as prep and food handling happens in the back prep room.- Ensure soap and paper towel is provided for that sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Edges and surface of the vinyl material for counter where the blenders are is in disrepair exposing the absorbent material underneath.- Repair or replace the surface and ensure it is smooth, non-absorbent, and easily cleanable.2. Curtain rod hanger is held up with duct tape.- Remove the tape and secure the hanger with another method so the surface is smooth, non-absorbent, and easily cleanable.3. Ceiling panel missing in back of house prep area. Ceiling panels also in disrepair and missing next to washrooms.- Repair or replace the ceiling panels.
- 23. Is the facility maintained in a clean and sanitary condition?
- **Still needs to be cleanedCurtain that hangs in the doorway into the kitchen needs to be cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Tapioca pearls soaking in syrup was held at room temperature measured at 28 degrees C. Operator stated tapioca pearls are cooked, then soaked in hot water and sugar and kept at room temperature for 4 hours.**Tapioca pearls when cooked become perishable and MUST be held cold either at/or below 4 degrees C or hot at/or above 60 degrees C.**Ensure proper temperature storage and control of tapioca pearls are implemented.*Staff indicated that a Time as a Public Health Control procedure has been submitted by restaurant chain. Procedure has not yet been approved for use, therefore standard temperature controls must be implemented.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the stewing tapioca pearls was measured at 34.6C. Without specific information on the product used, these pearls would need to be considered as potentially hazardous. Adjust or repair hot-holding unit to ensure it is capable of maintaining a temperature of 60C or higher.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips for the quats sanitizer onsite were not available for use at the time of inspection. Acquire suitable sanitizer test strips.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Several hot plate surfaces were cracked and damaged, creating surfaces that would be difficult to properly clean as needed. Remove, repair, or replace indicated food handling surfaces.
- 23. Is the facility maintained in a clean and sanitary condition?
- Curtain that hangs in the doorway into the kitchen needs to be cleaned and sanitized.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Tapioca pearls soaking in syrup was held at room temperature measured at 28 degrees C. Operator stated tapioca pearls are cooked, then soaked in hot water and sugar and kept at room temperature for 4 hours.**Tapioca pearls when cooked become perishable and MUST be held cold either at/or below 4 degrees C or hot at/or above 60 degrees C.**Ensure proper temperature storage and control of tapioca pearls are implemented.*Staff indicated that a Time as a Public Health Control procedure has been submitted by restaurant chain. Procedure has not yet been approved for use, therefore standard temperature controls must be implemented.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the stewing tapioca pearls was measured at 34.6C. Without specific information on the product used, these pearls would need to be considered as potentially hazardous. Adjust or repair hot-holding unit to ensure it is capable of maintaining a temperature of 60C or higher.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips for the quats sanitizer onsite were not available for use at the time of inspection. Acquire suitable sanitizer test strips.
- 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?
- Operating without a valid and subsisting food handling permit from Alberta Health Services.Obtain a valid food handling permit from Alberta Health Services.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Several hot plate surfaces were cracked and damaged, creating surfaces that would be difficult to properly clean as needed. Remove, repair, or replace indicated food handling surfaces.
- 23. Is the facility maintained in a clean and sanitary condition?
- Curtain that hangs in the doorway into the kitchen needs to be cleaned and sanitized.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Tapioca pearls soaking in syrup was held at room temperature measured at 28 degrees C. Operator stated tapioca pearls are cooked, then soaked in hot water and sugar and kept at room temperature for 4 hours.**Tapioca pearls when cooked become perishable and MUST be held cold either at/or below 4 degrees C or hot at/or above 60 degrees C.**Ensure proper temperature storage and control of tapioca pearls are implemented.*Staff indicated that a Time as a Public Health Control procedure has been submitted by restaurant chain. Procedure has not yet been approved for use, therefore standard temperature controls must be implemented.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the stewing tapioca pearls was measured at 34.6C. Without specific information on the product used, these pearls would need to be considered as potentially hazardous. Adjust or repair hot-holding unit to ensure it is capable of maintaining a temperature of 60C or higher.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips for the quats sanitizer onsite were not available for use at the time of inspection. Acquire suitable sanitizer test strips.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Several hot plate surfaces were cracked and damaged, creating surfaces that would be difficult to properly clean as needed. Remove, repair, or replace indicated food handling surfaces.
- 23. Is the facility maintained in a clean and sanitary condition?
- Curtain that hangs in the doorway into the kitchen needs to be cleaned and sanitized.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
9 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A fly strip was observed hung over a food preparation area.Remove fly strip, or move it to an area that would not potentially contaminate food or utensils.
- 09. Are chemicals stored and handled in a safe manner?
- Bottles of sanitizer were not labeled. Label any chemicals being used in this food facility.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Tapioca pearls soaking in syrup was held at room temperature measured at 28 degrees C. Operator stated tapioca pearls are cooked, then soaked in hot water and sugar and kept at room temperature for 4 hours.**Tapioca pearls when cooked become perishable and MUST be held cold either at/or below 4 degrees C or hot at/or above 60 degrees C.**Ensure proper temperature storage and control of tapioca pearls are implemented.*Staff indicated that a Time as a Public Health Control procedure has been submitted by restaurant chain. Procedure has not yet been approved for use, therefore standard temperature controls must be implemented.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) The temperature of the stewing tapioca pearls was measured at 29.3C. Without specific information on the product used, these pearls would need to be considered as potentially hazardous. Adjust or repair hot-holding unit to ensure it is capable of maintaining a temperature of 60C or higher.2) A thermometer for the cooler used to store milk products could not be identified during inspection.Acquire suitable thermometer to confirm the temperature of stored potentially hazardous foods.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips for the quats sanitizer onsite were not available for use at the time of inspection. Acquire suitable sanitizer 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?
- A customer dog was permitted inside the food establishment. Dogs (barring qualified service animals) are not permitted inside facilities where food is prepared.
- 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 food handling permit for this facility was not visible from a publicly viewable area.Post food handling permit in a conspicuous place within the food facility.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Several hot plate surfaces were cracked and damaged, creating surfaces that would be difficult to properly clean as needed. Remove, repair, or replace indicated food handling surfaces.
- 23. Is the facility maintained in a clean and sanitary condition?
- Curtain that hangs in the doorway into the kitchen needs to be cleaned and sanitized.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?