Bangkok Street Food
K1 - 25 Greenbriar Drive NW Calgary AB T3B 6M3 · Food - General
8 inspections
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. No sanitizer to sanitizer the food preparation counter.2. Used wet cleaning cloths were stored on the food preparation counter.The cook was instructed to prepare 100 ppm chlorine sanitizer solution.The cook was observed washing the cleaning cloths and noted to prepare two buckets of 100 ppm chlorine sanitizer solution.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- **** Recurrent Violation ****No temperature logs available. Develop a temperature and monitor the temperature of coolers/freezer and hot holding units regularly.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Plastic containers were stored on the floor in the kitchen area.Keep items at least 6 inches off the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Coconut milk was stored in a stainless-steel pot.The coconut milk was stored in an ice bath.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dust build-up was noted on the knife holders at both edges of the preparation cooler.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Black mold was noted along the wall caulking of the 2-compartment sink.2. Debris build-up was noted in hard-to-reach areas in the facility.Clean the indicated areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- **** Recurrent Violation ****No temperature logs available. Develop a temperature and monitor the temperature of coolers/freezer and hot holding units regularly.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Access to the handwashing sink was blocked with a container in the basin. - Do store anything in the handwashing sink. Handwashing sinks are to be used for handwashing only and the must be accessible at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Several plastic containers were broken and fixed with tape. - Discard and replace all broken containers as they cannot be adequately cleaned and sanitized.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
3 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- No temperature logs available. Develop a temperature and monitor the temperature of coolers/freezer and hot holding units regulary.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) The internal temperature of high-risk foods such as eggs and perishable vegetables stored in the 3-door refrigerator were measured at 6.5C. The ambient air temperature was measured at 6.5C. All perishable foods were removed from the cooler and placed in another cooler. - Service the cooler again or replace. All high-risk foods under refrigeration must be stored at a temperature below 4C. - Do not store any high-risk foods in the cooler until the cooler can maintain a temperature 4C or less.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed an accumulation of food debris and dirt in the hard-to-reach areas of the kitchen including wall/floor joints and under equipment. - Please clean and maintain in a clean and sanitary condition at all times.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
4 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- No temperature logs available. Develop a temperature and monitor the temperature of coolers/freezer and hot holding units regulary.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Container of sauce stored within the splash zone of the handwashing sink. There was a spoon that was stored behind the faucet at the handwashing sink as well. - Do not store food or utensils near the handwashing sink to prevent corss contamiantion.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) The internal temperature of high-risk foods such as eggs and perishable vegetables stored in the 3-door refrigerator were measured at 7C. The ambient air temperature was measured at 9.5C. All perishable foods were removed from the cooler and placed in another cooler. - Service the cooler. All high-risk foods under refrigeration must be stored at a temperature below 4C. - Do not store any high-risk foods in the cooler until the cooler can maintain a temperature 4C or less.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed an accumulation of food debris and dirt in the hard-to-reach areas of the kitchen including wall/floor joints and under equipment. - Please clean and maintain in a clean and sanitary condition at all times.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of chlorine sanitizer in spray bottle was measured way too strong. The bottle was dusty and dirty, an indication that it had not been used in some time. - Chlorine sanitizer must be used at 100 ppm. Mix 1/2 teaspoon of unscented household bleach per liter of water. Use chlorine test strips to verify the concentration.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- No temperature logs available. Develop a temperature and monitor the temperature of coolers/freezer and hot holding units regulary.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Container of sauce stored within the splash zone of the handwashing sink. There was a spoon that was stored behind the faucet at the handwashing sink as well. - Do not store food or utensils near the handwashing sink to prevent corss contamiantion.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) The internal temperature of high-risk foods such as meats and eggs and perishable vegetables stored in the 3-door refrigerator were measured at 7.5C. The ambient air temperature was measured at 9C. All perishable foods were removed from the cooler and placed in another cooler. - Service the cooler. All high-risk foods under refrigeration must be stored at a temperature below 4C. - Do not store any high-risk foods in the cooler until the cooler can maintain a temperature 4C or less. 2) 2 trays of pork dumplings were left out in room temperature.- Please do store high-risk foods in room temperature unless they are actively being prepared.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine sanitizer test strips available do not match the indicators. - Obtain new chlorine sanitizer test strips and ensure to use to verify the concentration of chlorine sanitizer daily.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Wicker rice basket was in disrepair. - Discarded - All utensils and equipment must be in a good condition, easy to clean and sanitize.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed an accumulation of food debris and dirt in the hard-to-reach areas of the kitchen including wall/floor joints and under equipment. - Please clean and maintain in a clean and sanitary condition at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Small bowls were stacked directly on foods.Do not stack bowls directly on foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Deep fried garlic in oil was stored at room temperature. Store all perishable food at 4 degrees C or below or at 60 degrees C or higher.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Small bowls were stacked directly on foods.Do not stack bowls directly on foods.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Bags of sugar was stored directly on the floor. Store all food at least 6 inches off the floor.2) Scoops were stored in stagnant water. Store scoops in ice water or no water and wash and sanitize after 2 hours.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Four bags of frozen rice noodles and frozen chicken skewers were being thawed at room temperature.Thaw in cooler overnight, inside a microwave and cook from frozen. 2) Deep fried garlic in oil was stored at room temperature. Store all perishable food at 4 degrees C or below or at 60 degrees C or higher.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Staff did not sanitized the knives and cutting board after washing. Follow the three step manual method:1) wash with soap and warm water2) rinse with warm water3) sanitize in 100 chlorine for 2 minutes and then air dry.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Colander of bean sprouts was stored in the handwash sink.Ensure handwash sink is available for handwashing at all times.
- 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?
- Drain/fruit flies were found by the handwash sink. Remove drain/fruit flies and do a detail cleaning of the handwash sink area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Slight dust build-up on the kitchen air vents. Clean the air vents.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Small bowls were stacked directly on foods.Do not stack bowls directly on foods.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?