The Noble Teahouse
440 MacLeod Trail SW High River AB T1V 1B5 · Food - General
10 inspections
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- **Outstanding**2/26. Dishwasher will need to be serviced as it is not reaching a high enough rinse temperature. High temperature dishwasher could not reach the sanitizing temperature with highest temperature reading at 125°F (52°C) after 3 attempts and taking approx. 7 mins 30 sec to complete a cycle. Could not verify with a digital thermometer.Recommended to manually sanitize utensils with chlorine while waiting for the dishwasher to be repaired.***Please repair dishwasher6/25/26: OUTSTANDING
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- **Outstanding**2/26. Dishwasher will need to be serviced as it is not reaching a high enough rinse temperature. High temperature dishwasher could not reach the sanitizing temperature with highest temperature reading at 125°F (52°C) after 3 attempts and taking approx. 7 mins 30 sec to complete a cycle. Could not verify with a digital thermometer.Recommended to manually sanitize utensils with chlorine while waiting for the dishwasher to be repaired.***Please repair dishwasher
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 2/26. Outstanding. Dishwasher will need to be serviced as it is not reaching a high enough rinse temperature. High temperature dishwasher could not reach the sanitizing temperature with highest temperature reading at 125°F (52°C) after 3 attempts and taking approx. 7 mins 30 sec to complete a cycle. Could not verify with a digital thermometer.Recommended to manually sanitize utensils with chlorine while waiting for the dishwasher to be repaired.***Please repair dishwasher
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 2/26. Test strips are on order - have not received them yet. Chlorine test strips were found to have expired.Please obtain new test strips.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher could not reach the sanitizing temperature with highest temperature reading at 125°F (52°C) after 3 attempts and taking approx. 7 mins 30 sec to complete a cycle. Could not verify with a digital thermometer.Recommended to manually sanitize utensils with chlorine while waiting for the dishwasher to be repaired.***Please repair dishwasher
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were found to have expired.Please obtain new test strips.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 3/12. Outstanding. 1/23. The dishwasher was dispensing 10ppm bleach. Have the unit serviced to ensure it can dispense 100ppm bleach.All dishware must be manually washed using the large 2-compartment sink until the dishwasher is operating properly.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1/23. There were utensils observed with the eating side facing up. All utensils should be stored with the handle facing up to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1/23. The measured temperature inside the small cooler was 7C. All food in coolers must be kept at a temperature of 4C or lower. The temperature of the cooler was turned down.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1/23. The dishwasher was dispensing 10ppm bleach. Have the unit serviced to ensure it can dispense 100ppm bleach.All dishware must be manually washed using the large 2-compartment sink until the dishwasher is operating properly.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1/23. The grouting behind the small 2-compartment sink was cracked. Regrout this area.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1/23. There were washed dishware and utensils and dishware stored on a drying rack with towels. Staff indicated that the towels are being washed every couple of weeks. The towels must be washed at minimum once a week or remove the towels.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff were observed storing their cellphones on food preparation counters. Cellphones and other personal items must be stored separately to prevent cross-contamination. The cellphone was moved during time of the inspection.
- 09. Are chemicals stored and handled in a safe manner?
- The spray bottle of sanitizer was not labelled. Ensure all chemical bottles are labelled to allow for safe use. Bottle labelled during time of the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The concentration of chlorine being dispensed by the low temperature chlorine diwasher was <10ppm. The dishwasher must be serviced to ensure it can dispense more chlorine. Manual dishwashing procedures must be followed until the dishwasher has been serviced.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- VIOLATION OUTSTANDING:1) The Quats test strips were expired. Must obtain new test strips to check concentration of Quats surface sanitizer. 2) The bleach test strips for the dishwasher were expired. Obtain new bleach/chlorine 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?
- VIOLATION OUTSTANDING:The paper towel for the handwashing sink was not in the dispenser. Ensure paper towel is in the dispenser to prevent contamination of the bulk supply.
- 08. Do food handlers ensure that food is protected from contamination (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)?
- The Quats test strips were expired. Must obtain new test strips to check concentration of Quats surface sanitizer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel for the handwashing sink was not in the dispenser. Ensure paper towel is in the dispenser to prevent contamination of the bulk supply.
- 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 outlet cover near the mixer is taped into place. All electrical outlet covers must be properly secured into place. Tape must be removed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?