Xin Tea
102 3 Ave N Williams Lake BC V2G 2A4 · Restaurant - Food Service
3 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observed cooked tapioca with an internal temperature of 33°C. Once opened/prepared, tapioca pearls must be kept in a fridge at 4°C or less, or in a hot holding unit at 60°C or higher.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Observed the seal on the concrete floor in the back area beginning to wear down. Please reseal the concrete floor to ensure it remain smooths, non-absorbent, and easily cleanable.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observed the paper towel dispenser to be located approximately 8-10ft from the handwashing sink. Please relocate the dispenser to the immediate vicinity of the handwashing sink to allow for convenient access during handwashing.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Handwashing is a crucial step in maintaining food safety. Observed employee touch phone and continue to engage in food handling practices. Employees must wash hands with soap and clean, running water which is especially important after touching objects that may have germs on them, such as smartphones.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): At time of inspection, no sanitizer was available for cleaning of the kitchen / food contact surfaces. Sanitizer must be available at all times.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing sink not supplied with soap or paper towel. Hand soap was being dispensed from an electric dispenser, which was out of battery. Recommend using regular or wall mounted hand soap container.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
0 infractions