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Wishing Tea

621 Patricia Street Jasper AB T0E 1E0 · Food - General

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the rear food preparation area is operational; however, the tap handle is damaged, making the sink inconvenient to use. The tap should be repaired or replaced to ensure the handwashing station is readily accessible and easy to operate.
  3. Risk Management Inspection

    5 infractions

    • 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 sanitizer in the final rinse water of the low‑temperature dishwasher was measured at 0 ppm.• The manager was instructed to immediately discontinue use of the dishwasher and to utilize an approved manual dishwashing method. A manual dishwashing procedure poster was provided.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The concentration of chlorine sanitizer in the final rinse water of the low‑temperature dishwasher is not being monitored on a regular basis, and no testing records were available for review.
    • 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?
      • There are no pest monitoring and prevention measures currently in place, and no pest prevention records were available for review. Additionally, a hole was observed at the lower corner of the back door, which may serve as an entry point for pests.• Ensure effective pest prevention and control measures are implemented and maintained.- Repair and seal the hole at the lower corner of the back door to prevent pest entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The low‑temperature dishwashing machine is not functioning properly.• Ensure the machine is serviced, repaired as necessary, and maintained in good working order.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written sanitation plan or associated records were available for review at the time of inspection. Ensure that a written sanitation plan, cleaning schedule, and temperature‑monitoring logs are developed, implemented, and kept on‑site for review.
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written sanitation plan or associated records were available for review at the time of inspection. Ensure that a written sanitation plan, cleaning schedule, and temperature‑monitoring logs are developed, implemented, and kept on‑site for review.
  5. Monitoring Inspection

    8 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperatures of the frozen foods in the stailess freezers were measured at –3°C to 0°C, which is above the required temperature for frozen food storage. Frozen foods must be maintained in a fully frozen state, typically at –18°C or colder, to ensure food safety and quality.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer concentration in the final rinse water of the low‑temperature dishwasher tested 0 ppm using test strips. Upon further assessment, it was determined that no detergent or sanitizer was being supplied to the dishwasher. The detergent and sanitizer containers were nearly empty, and the chemical supply lines were connected to the incorrect containers (lines reversed). No replacement dish machine chemicals were available onsite at the time of inspection (delivery scheduled for February 5, 2026).-Immediately discontinue use of the low‑temperature dishwasher and any reusable customer dishware/utensils until the unit is serviced, correctly connected, and fully supplied with appropriate detergent and sanitizer chemicals.All dishware and utensils washed in the malfunctioning dishwasher must be rewashed and sanitized using the manual three‑compartment‑sink method until proper machine function is restored.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The concentration of the sanitizer in the dishwasher’s final rinse was not being monitored regularly.- Ensure the dishwasher’s operating condition—including the sanitizer concentration in the final rinse—is tested and verified daily before the start of use. Maintain and document daily testing to confirm proper chemical supply and effective sanitizing performance.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel available at the hand sink in the back food preparation and storage area. The dispenser was non‑functional due to dead batteries.- Replace the dead batteries and ensure the paper towel dispenser is fully functional.- Ensure handwashing supplies (paper towels, soap, and hot/cold running water) are continuously stocked and available at all hand sinks to support proper hand hygiene.
    • 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 hand washing sink in the back prep room are in disrepair although the tap is operational. Reinstall the sink tap handle and keep the sink in good working order.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher is nonfunctional. Chemical supply lines were wrongly connected. Chemicals were not available in stock. - Ensure the dishwasher is serviced by a qualified technician, chemical supply lines are correctly connected, and appropriate chemical products are maintained in adequate supply at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written sanitation plan or records are available for review.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • The floor plan of the kitchen and storage areas was altered without prior plan approval from the health authority or other required regulatory agencies. New equipment was installed, and the kitchen sink was relocated without submitting revised plans or obtaining authorization.- Submit updated floor plans showing all changes—including equipment layout, plumbing alterations, and sink relocation—to the health authority for review and approval.Ensure that any future renovations, equipment installations, or layout changes are submitted for approval prior to beginning work.
  6. Risk Management Inspection

    1 infraction

    • 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 hand washing sink in the back prep room are in disrepair although the tap is operational. Reinstall the sink tap handle and keep the sink in good working order.
  7. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Both hand washing sinks in the kitchen and the back prep room are in disrepair although the tap is operational. Reinstall the sink tap handles and keep the sinks in good working order.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Temperatures of the food items in the stainless-steel freezer in the back processing room were measured to be from -1 degrees to -4 degrees Celsius. Maintenance service is required.
  8. Risk Management Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Bags of dumplings in the stainless-steel freezer and noodle bowls in the cooler in the back kitchen were not labeled, making the food source unknown.- Provide the receipts of the order to the inspector to prove the food items are from approved sources.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked vegetables and mushrooms were held at room temperature on the countertop in the back preparation room.- Ensure all cold potentially hazardous foods are held in a cooler. - Staff was directed to discard the food items during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A food bin was being held on top of the hand washing sink in the front service area, making the sink inaccessible. - Ensure hand washing sinks are always accessible.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Both hand washing sinks in the kitchen and the back prep room are in disrepair although the tap is operational. Reinstall the sink tap handles and keep the sinks in good working order.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Temperatures of the food items in the stainless-steel freezer in the back processing room were measured to be from -1 degrees to -4 degrees Celsius. Maintenance service is required.
  9. Monitoring Inspection

    1 infraction

    • 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 hand washing sink is in disrepair although the tap is operational. Repair the sink tap and the drain and keep it in good working order.
  10. Monitoring Inspection

    0 infractions

  11. Risk Management Inspection

    0 infractions

  12. 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)?
      • The concentration of chlorine sanitizer in the final rinse water of the low-temperature dishwasher was tested at a level lower than 100 ppm. - Ensure the sanitizer's concentration in the final rinse is kept at 100 ppm.
  13. Monitoring Inspection

    1 infraction

    • 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 washing sink has a water leak. The faucets are in disrepair. - Ensure the leak is fixed and the faucets are repaired or replaced.