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Three en One Coffee & Pastry - Event

13335 96 Street NW Edmonton AB T5E 4B5 · Food - Special Event

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fifteen (15) full trays of Bibingka Muffins (determined to be high-risk based on the ingredients and final product) were stored in room temperature. The muffins were discarded during the inspection. There was no more fridge space available for storing high-risk food. Please ensure that all high-risk food is under proper temperature control (at or below 4°C or at or above 60°C).
    • 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 was not placed in a dispenser.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A surface sanitizer was not available.Prepare an approved sanitizer such as 100 ppm chlorine.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cases of bottled water were stored on the ground.Store foods including beverages at least 6 inches off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cupcakes topped with peaches were stored without temperature control. Food measured 24C.Store cupcakes with perishable ingredients at 4C or less under refrigeration.2) Cream and milk-based bubble teas measured 16C in the bar fridge.Foods were discarded. Store perishable foods at 4C or less under refrigeration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no sanitizer for dishwashing.Prepare an approved sanitizer such as 100 ppm chlorine.
    • 21. Is refuse being managed in a suitable manner?
      • Wastewater from the two-compartment sink was not draining into the wastewater collection system.The drainage hose was re-positioned to allow proper drainage.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Food service supplies and the display case were stored on a shelf that was constructed with untreated wood.Seal the unfinished wood so that the surface is smooth, non-absorbent to moisture and easy to clean.
  5. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer measured well above 200 ppm.100 ppm chlorine sanitizer was prepared during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cases of bottled water were stored on the ground.Store foods including beverages at least 6 inches off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cupcakes topped with peaches were stored without temperature control. Food measured 24C.Store cupcakes with perishable ingredients at 4C or less under refrigeration.
    • 16. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?
      • One of the sink compartments was backing up as the other compartment was being drained.The drainage hose was re-positioned to facilitate proper drainage. Ensure the end of the hose is not in contact with the wastewater in the collection system. Sinks were cleaned and sanitized.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Food service supplies and the display case were stored on a shelf that was constructed with untreated wood.Seal the unfinished wood so that the surface is smooth, non-absorbent to moisture and easy to clean.