Tiger Sugar
1 Outlet Collection Way Edmonton International Airport AB T9E 1J5 · Food - General
11 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A lot of materials are stored in back side storage are of floor or wooden pallets. Operator is advised to store all materials on shelves at least 8 inches above floor to ensure floor under shelves can be maintained clean and monitored for insect/ pest activity.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A lot of materials are stored in back side storage are of floor or wooden pallets. Operator is advised to store all materials on shelves at least 8 inches above floor to ensure floor under shelves can be maintained clean and monitored for insect/ pest activity.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of on cooler is recorded 5.5 degrees Celsius. Operator removed high-risk food from this cooler at the time of inspection. Operator is advised to repair the cooler so that it can maintain its temperature at or below 4 degrees Celsius. Operator is also advised not to use this cooler until repaired.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A lot of materials are stored in back side storage are of floor or wooden pallets. Operator is advised to store all materials on shelves at least 8 inches above floor to ensure floor under shelves can be maintained clean and monitored for insect/ pest activity.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of on cooler is recorded 5.5 degrees Celsius. Operator removed high-risk food from this cooler at the time of inspection. Operator is advised to repair the cooler so that it can maintain its temperature at or below 4 degrees Celsius. Operator is also advised not to use this cooler until repaired.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice scoop is stored in ice machine. Operator is advised not to store ice scoop in ice machine and store it in a clean container.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Garbage bags are stored inside the food facility. Operator is advised not to store garbage inside the facility and remove it as needed.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer solution measured a chlorine residual of greater than 200ppm.The solution was diluted to 100 ppm.
- 09. Are chemicals stored and handled in a safe manner?
- Bleach being used to create chlorine sanitizer solution contained fabric guard. Regular household chlorine was obtained to prepare a solution of sanitizer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked Tapioca Sago balls were being stored at room temperature. Once noted they were moved to refrigeration. Tapioca balls are to be stored at temperatures greater than 60 degrees Celsius, less than 4 degrees Celsius, or stored at room temperature for a maximum of 2 hours and then discarded.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Hot water is not provided to the facility at the time of inspection.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Initial Inspection
0 infractions
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions