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Tora Boba

11340 105 Avenue NW Edmonton AB T5H 0L6 · Food - General

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The top compartment of the boba toppings was not maintained at 4C or below. Ensure that all cooler compartments are maintained at 4C or below at all times. Please repair or replace the cooler.
  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Corrected - A rice cooker with cook and warm setting was being used for tapioca. A probe thermometer was not present. Please obtain a probe thermometer to verify food temperatures.Outstanding -Toppings/syrups in the topper cooler were measured at 13.5-15C using an IR and probe thermometer. Feb 25/26 - Toppings/syrups in the topper cooler were measured at 11-11.5C.Please repair or replace the cooler. Ensure it maintains a temperature of 4C or less at all times. Verify the temperature of food using a probe thermometer.The operator was instructed to limit the toppings in the cooler compartments and to change toppings every 2 hours. Any leftover toppings must be discarded after 2 hours. Alternatively, ice can be added to the compartments, or the toppings can be stored in a separate cooler until the unit is repaired or replaced.Ice was added to the compartments. Please continue to monitor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The top compartment of the boba toppings was not maintained at 4C or below. Ensure that all cooler compartments are maintained at 4C or below at all times. Please repair or replace the cooler.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -A rice cooker with cook and warm setting was being used for tapioca. A probe thermometer was not present. Please obtain a probe thermometer to verify food temperatures.-Toppings/syrups in the topper cooler were measured at 13.5-15C using an IR and probe thermometer. Please repair the cooler. Ensure it maintains a temperature of 4C or less at all times. Verify the temperature of food using a probe thermometer.The operator was instructed to limit the toppings in the cooler compartments and to change toppings every 2 hours. Any leftover toppings must be discarded after 2 hours. Alternatively, toppings may be stored in another cooler until the unit is repaired.
    • 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 was expired. Please renew.
  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The dessert cooler was at 8C. All other cold holding units were at <4C. All coolers equipped with thermometers. Operator needs to ensure the dessert cooler is at 4C before it can be used.A rice cooker with cook and warm setting will be used for tapioca. Probe thermometer was present.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Operator ordered new chlorine test strips.
  5. Initial Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The dessert cooler, topping cooler, residential cooler were all 9-15C and not equipped with thermometers.Ensure all cold holding units are at 4C or less and equipped with thermometers.Operator indicated that a crock pot would be used to hot hold the tapioca pearls. Ensure a probe thermometer is present to verify temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Improper chlorine test strips were present (designed for swimming pools). Please obtain chlorine test strips for food establishments (legend goes from 0 to 200ppm is good).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Wood shavings were present in some of the cabinets, please remove.Cleaning schedule was printed. Explained the use of the form to operators.