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Yum Cha Bubble Tea - CNT-847

5821 44A Street Vegreville AB T9C 1E4 · Food - Mobile Vendor

19 inspections

  1. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cut watermelon was observed in storage with another container placed directly on the exposed cut surface. Ensure that cut fruits and other exposed foods are properly protected from contamination by covering them with food-grade wrap, lids, or other suitable coverings. Containers and other items must not be placed directly on food-contact surfaces of exposed food products.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The pH test strips available on-site were observed to have expired in 2024. Expired test strips may not provide accurate results, which can affect the facility's ability to verify sanitizer concentrations or other required measurements and ensure effective sanitation practices.Ensure that expired test strips are discarded and replaced with unexpired test strips. Test kits and monitoring equipment should be checked regularly to confirm they are within their expiration dates and capable of providing accurate results.
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of syrup were stored on the floor of the mobile unit.Facility owner moved the containers on the shelving. Ensure that all food items including syrups are stored above the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing methods were demonstrated: one basin is used to wash dishes and utensils, and the second basin is used to rinse. No sanitation would be conducted. Facility operator was instructed to use the one basin for washing and rinsing while the second basin for sanitizing. A bleach sanitizer solution was made and tested at 100ppm. Ensure proper manual dishwashing methods are used.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The water mechanical pump was observed not turned on and there was no water running at the handwashing and dishwashing sink faucets during the inspection and when food handling was observed. The facility owner was instructed to turn the pump on to ensure hand washing and dishwashing can be easily accessible and conducted.Ensure that there is adequate hot and cold running water available at all times for convenient access to hand washing when food handling is conducted.
  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution provided in a spray bottle was <10ppm. Operator made fresh solution immediately and 100 ppm free available chlorine was detected in the solution.
  9. Demand Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach being used to prepare chlorine sanitizer was lemon scented. Ensure that non-scented household bleach is used to prepare sanitizer solution.
  10. Demand Inspection

    0 infractions

  11. Risk Management Inspection

    0 infractions

  12. Demand Inspection

    1 infraction

    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Lack of hot water/hot water heater non-functional at time of inspection. Hot water supply required at all times, immediate repair required. Facility to be voluntarily closed for operation until such time as hot water can be restored.
  13. Demand Inspection

    0 infractions

  14. Demand 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?
      • There was no hand soap available in a suitable dispenser. The operator had purchased a refill for an automated dispenser which she did not have. She was manually squeezing the refill to dispense the soap. Operator was able to find hand soap with a pump instead.
  15. Monitoring Inspection

    0 infractions

  16. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizing solution was below 100ppm.Corrected during inspection.
  17. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Using cups as flour scoop. Utensils stored so that "business" end may be contacted. Corrected at time of inspection.Ensure to use proper scoops to protect product from contamination and store utensils appropriately.
  18. Demand Inspection

    0 infractions

  19. Monitoring Inspection

    0 infractions