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Bangkok Kitchen Thai

15726 100 Avenue NW Edmonton AB T5P 0L1 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several containers, including portioned raw chicken, tofu, and minced garlic, were stored above the fill line in the prep cooler and measured at 9 °C. The operator was instructed to move the items to the cooler. Potentially hazardous food under refrigeration must be stored at 4 °C or below at all times and food must not be stored above the fill line.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels at the hand sink in the main kitchen. The paper towel dispenser was refilled by the operator. Hand sinks must be fully stocked at all times.
    • 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 posted food handling permit expired in January 2025. Please print and display the current food handling permit in a conspicuous location for customers.
  3. Risk Management Inspection

    0 infractions

  4. 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)?
      • Dishwasher - Hi temp max 63C (checked 3X) not reaching required plate level temp of 71C or hotter. Reagents noted were detergent and chlorine sanitizer - 0ppm of chlorine detected. Please contact technician to check.
  5. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed 2 small inserts of portioned raw chicken bags stored above items such as a pot of curry and container of lime and lemons inside prep cooler.
    • 09. Are chemicals stored and handled in a safe manner?
      • Observed isopropyl alcohol container, finish brand dishwasher, and lysol spray next to food items such as condiment sauces and dried food ingredients on shelving next to dishwasher.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed a medium size pot full of hot green curry being left out to cool. Cool foods safely by: dividing food into smaller portions or pieces. Large food items take longer to cool. Using a quick-chill unit, an ice bath or stirring with frozen ice wand.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher - Hi temp max 63C (checked 3X) not reaching required plate level temp of 71C or hotter. Reagents noted were detergent and chlorine sanitizer - 0ppm of chlorine detected. Please contact technician to check.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Current test papers appear to measure pH. Please purchase chlorine test papers capable of measuring more than 200ppm.Cited on 2023 -09-05 Chlorine test strips were unable to be located. Please purchase chlorine test strips to confirm the sanitizer is measuring at 100 ppm chlorine.
  6. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of teriyaki sauce were stored on the floor. Please store all food items off the floor. Corrected on-site.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked ginger beef was observed at room temperature at 24C. Owner indicated the ginger beef was cooked the night before and is cooled overnight. High risk food items are required to be cooled within 2h and then placed into a fridge. Use shallow bins/containers to ensure food is cooled quickly after being cooked. Ginger beef was discarded and adulterated at the time of inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were unable to be located. Please purchase chlorine test strips to confirm the sanitizer is measuring at 100 ppm chlorine.
    • 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?
      • Food permit posted has expired in 2021. Please post the updated copy of your food permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Wood is used as shelving in the standing fridge. Please remove/discard the wood. You can use shelving that is smooth, easy to clean, and impervious to moisture including stainless steel or hard plastic.