Bua Thai restaurant
10049 113 Street NW Edmonton AB T5K 1N9 · Food - General
9 inspections
- 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?
- Some tiles at the back area of the kitchen, in front of the Hisense freezers were missing.Replace the missing tiles.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wet cleaning cloths were not being stored in a sanitizer solution. A wet cleaning cloth was observed on a food preparation counter in the kitchen. The staff stored the cloth in 100ppm chlorine sanitizer solution during inspection.Ensure cleaning cloths are always stored in a sanitizer solution when not in use.
- 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?
- Evidence of mice activity was observed. Mice droppings were observed beside the 2 standing Hisense freezers in the kitchen and beside the standing cooler at the front area.- Clean all observed mice droppings observed at the facility.- Continue working with your pest control company to eliminate the mice activity. Implement all recommendations provided by the pest control company. - All food items must be stored in containers with tight fitting lids and at least 6 inches above the floor.- Remove items not in use at the facility that can create pest harborage to facilitate proper pest control.
- 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 kitchen exhaust system and hood are overdue for cleaning.Ensure the exhaust system and hood are professionally cleaned.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some tiles at the back area of the kitchen, in front of the Hisense freezers were missing.Replace the missing tiles.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Bulk food containers were stored directly on the floor. All food must be stored at least 6 inches off the floor to prevent contamination.2. Packaged flour and cornstarch were placed inside a bulk flour container in direct contact with the flour in the container. Food must be stored in a manner that prevents contamination at all times.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility uses a Quaternary Ammonium Compound (QAC) sanitizer; however, no test strips were available to test and monitor the sanitizer concentration. Provide the appropriate test strips.
- 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?
- Rodent droppings were observed at the back section of the kitchen. Conduct pest control.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Mold growth and biofilm (slime) were observed on the internal surfaces of the ice machine. Immediately cease use of the equipment and conduct thorough cleaning and sanitization before placing it back into service.
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility was observed to be disorganized and in need of a deep cleaning. Conduct thorough cleaning of the facility and organize all areas to support effective workflow and maintain sanitary conditions.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The double door stainless steel cooler had some raw meat stored above low risk foods, please ensure all raw meats are stored below ready to eat/low risk foods.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Two compartment sink was equipped with detergent and bleach.Mechanical dishwasher was equipped with detergent, however, the chlorine concentration was at 50ppm. Ensure the chlorine concentration is at 100ppm, please repair or replace unit.
- 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?
- Green tote bin had some mouse droppings inside. Please clean and sanitize the bins and the items in the bins.Pest control records were unavailable at the time, operator to send reports. Please send reports.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Some plastic inserts were cracked, please discard any items in poor repair.The prep cooler handles had minor buildup of dried food, please clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Facility was better organized with many items stored in plastic bins with lids. Items were stored off the floor and were stored in shelves. Please continue removing accumulated items from the facility if they are no longer useful. The staff washroom had many items that could be reduced. Hair products on the mechanical dishwasher such as shampoo, hair dye, etc must be stored in the washroom or away from the kitchen.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff washroom had no food or food related items. Good. No food was stored directly on the floor in the walk in freezer. Items were stored in pails/bins. However, all food needs to be stored off the floor to allow for proper cleaning.
- 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?
- Cockroaches were found in sticky traps in the washroom. Pest control company was coming in on a regular basis to monitor. Technician noted mice and cockroaches. Please ensure facility maintains cleanliness and pest control measures. Open bait was present in the storage nook by the deep fryer. No open bait can be placed in a food establishment. Please consult with pest control company for assistance if needed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some light bulbs need light covers or sleeves. Please ensure all lights are covered/protected.
- 23. Is the facility maintained in a clean and sanitary condition?
- Facility was more organized, however, there were still accumulation of items that may not serve a purpose or be useful in the facility anymore. Please remove any non-useful or non-purposeful items from the facility. Remove plastic liners on the stainless steel shelf in the back area. The metal shelves in the kitchen had plastic liners tucked into the edges of the shelf. Should the liners show lifting or trapping of food, debris, or grease, it will be required to be removed. Ensure the area is cleaned on a regular basis. The small nook by the deep fryer had an accumulation of items that may no longer be necessary nor safe such as the strainer. It was lifting from the frame. Remove any items that are no longer needed or safe. Remove stacks of old egg cartons from facility.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
8 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed staff to initially wash hands at the two compartment sinks. When she went to wash her hands at the hand sink, she was not using any soap.Ensure staff know to only wash hands at the hand sink which is stocked with soap and paper towel which must be used to perform all the proper hand washing steps.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- April 18, 2024: Improvement noted, especially in the back storage area. However, the bathroom still contains paper towels, pots and other "food" related items. Recommend moving items like chemicals and garbage bags into the bathroom instead. March 19, 2024: Throughout the entire kitchen and storage areas, personal items were stored in food areas or with food. This includes: phone on prep surface, medications and hair accessories in back storage room, multiple personal items stored throughout the bathroom, shoes stored with food items, etc. The entire kitchen and storage areas need to be properly organized and personal items removed and stored separately from food and food related items.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A large amount of raw chicken was out at room temperature to be prepped. Staff was also cooking dishes for lunch service.Ensure small amounts of food are taken out at a time and placed back into temperature control if doing another task.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Staff was using the hand sink for food preparation.Ensure the hand sink is only used for handwashing. The two compartment sinks should be used for food preparation. Ensure the two compartment sinks are sanitized prior to using for food preparation.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- April 18, 2024: The wall in the small nook has been repaired and has been corrected. The shelves have a durable plastic placed on top of the shelf, however, it is not sealed to the shelf so there are areas where the plastic is lifting. THe material needs to be adhered to the shelf. March 19, 2024: - The wall in the small nook by the exhaust canopy appears to be of unfinished drywall. The drywall appears to be dirty.- Surfaces of shelves in the corner across from the exhaust canopy are beginnign to be worn away, exposing the particle board (?)/ rough surface that is not easily cleanable. Ensure walls and shelves are smooth, impervious to moisture, and easily cleanable. Repair and replace any dirty/ damaged drywall and shelves and ensure it is properly finished.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The dishwasher was extremely foamy/bubbly at the end of the sanitize cycle. This had not been observed at previous inspections. Additionally, detergent should be used prior to the sanitize cycle and not at the same time. Ensure the dishwasher is in proper working order as per manufacturer's instructions. A technician was called to come that day.
- 23. Is the facility maintained in a clean and sanitary condition?
- April 18, 2024: Much improvement noted in the back storage room in regards to cleaning and organizing. More organizing needs to be done in the kitchen so the entire kitchen can be inspected for cleanliness and pests (ie. all counters and shelves should be accessible). Get rid of any equipment that is not being used. April 2, 2024: OutstandingMarch 19, 2024: This violation is outstanding. Corrective action is required including cleaning and organizing the facility to ensure effective pest monitoring and cleaning. December 15, 2021 and subsequent inspections:- Please declutter and organize throughout the facility, especially in the back kitchen and back storage area. It is hard to clean and do pest control. It was hard to move in some areas due to the large volume of items present. - Clean underneath the dishwasher pit.
- 23. Is the facility maintained in a clean and sanitary condition?
- April 18, 2024: The walk-in freezer is still full with food stored directly on the floor. Some boxes are tipping onto each other. This area needs to be properly organized and be accessible for proper stock rotation and cleaning purposes. March 19, 2024: The walk-in freezer is completely full to the door with food stored on the floor. The space is not organized and cannot be easily cleaned.Organize this space and ensure foods are stored off the ground. The walk-in freezer should be organized to promote stock rotation as well as cleaning.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
9 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Outstanding - Throughout the entire kitchen and storage areas, personal items were stored in food areas or with food. This includes: phone on prep surface, medications and hair accessories in back storage room, multiple personal items stored throughout the bathroom, shoes stored with food items, etc. The entire kitchen and storage areas need to be properly organized and personal items removed and stored separately from food and food related items.
- 09. Are chemicals stored and handled in a safe manner?
- Outstanding - There were multiple unlabeled spray bottles in the kitchen. The bucket for the sanitizer solution was a food bucket and was not properly labelled.Ensure all chemicals are properly labelled with its contents. Do not use containers with food labels as chemical containers.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- April 2, 2024: "1." is corrected, "2." is outstandingMarch 19, 2024: This violation is outstanding. The same violations were noted at this inspection. January 3, 2023:1. Staff washroom hand washing sink was not equipped with paper towel - the dispenser was empty.2. The hand sink counter was used as storage for toilet papers, paper towels and other personal items. Please ensure that the hand sink is not used for other purposes than handwashing to allow for easy and unobstructed access for hand washing.
- 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?
- April 2, 2024: OutstandingMarch 19, 2024: This violation is outstanding. There were no pest control records available upon request. Written monthly pest control records are required upon request at an inspection. January 3, 2023: Pest control records were not up to date. In-house pest monitoring was conducted in 2021.Please resume documenting pest control measures and activities.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Outstanding- The wall in the small nook by the exhaust canopy appears to be of unfinished drywall. The drywall appears to be dirty.- Surfaces of shelves in the corner across from the exhaust canopy are beginnign to be worn away, exposing the particle board (?)/ rough surface that is not easily cleanable. Ensure walls and shelves are smooth, impervious to moisture, and easily cleanable. Repair and replace any dirty/ damaged drywall and shelves and ensure it is properly finished.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Outstanding- Multiple cleaning cloths/ rags noted to be in disrepair. They have holes in them, threads that are loose, are worn out and stained. - There is a piece of cloth on the very bottom of a short counter shelf unit directly across from the exhaust canopy. There are clean plates and other kitchen ware ontop of this piece of cloth. The cloth is dirty and not a proper storage surface.- Multiple instances where cardboard boxes are being reused. Cardboard boxes are visibly dirty and cannot be properly cleaned. Remove any cloths in disrepair, including ones that have holes, threads or are extremely stained. Do not line shelves with pieces of cloth. Do not reuse cardboard boxes. Use material that is smooth, easily cleanable and impervious to moisture.
- 23. Is the facility maintained in a clean and sanitary condition?
- April 2, 2024: OutstandingMarch 19, 2024: This violation is outstanding. Corrective action is required including cleaning and organizing the facility to ensure effective pest monitoring and cleaning. December 15, 2021 and subsequent inspections:- Please declutter and organize throughout the facility, especially in the back kitchen and back storage area. It is hard to clean and do pest control. It was hard to move in some areas due to the large volume of items present. - Clean underneath the dishwasher pit.
- 23. Is the facility maintained in a clean and sanitary condition?
- April 2, 2024: OutstandingMarch 19, 2024: This violation is outstanding. A written cleaning schedule is required. Here is a resource that may be utilized in the development of a cleaning schedule: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-intro-sanitation-program.pdfJanuary 3, 2023: Written cleaning schedule was not observed.
- 23. Is the facility maintained in a clean and sanitary condition?
- OutstandingThe walk-in freezer is completely full to the door with food stored on the floor. The space is not organized and cannot be easily cleaned.Organize this space and ensure foods are stored off the ground. The walk-in freezer should be organized to promote stock rotation as well as cleaning.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
12 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Throughout the entire kitchen and storage areas, personal items were stored in food areas or with food. This includes: phone on prep surface, medications and hair accessories in back storage room, multiple personal items stored throughout the bathroom, shoes stored with food items, etc. The entire kitchen and storage areas need to be properly organized and personal items removed and stored separately from food and food related items.
- 09. Are chemicals stored and handled in a safe manner?
- There were multiple unlabeled spray bottles in the kitchen. The bucket for the sanitizer solution was a food bucket and was not properly labelled.Ensure all chemicals are properly labelled with its contents. Do not use containers with food labels as chemical containers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- March 19, 2024: No probe thermometer was present. Owner indicated he did not think it was needed while staff were making food, however, a probe thermometer is important to verify cooking temperatures during cooking. A probe thermometer is required for staff to use. Nov 27, 2019 and subsequent inspections: No probe thermometer was present. Please have a probe thermometer so the internal temperatures of food can be measured.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was the only thing checked at this reinspection. It measured 0ppm chlorine. Staff indicated a technician had been in to fix the dishwasher. They decided to change the chlorine solution and primed the machine multiple times. After the machine was primed, the sanitizer in the dishwasher measured 100ppm chlorine. Ensure the dishwasher sanitizer is at 100ppm chlorine. Staff MUST be checking the sanitizer concentration by using the test strips. Staff were instructed and shown how to do use the test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- March 19, 2024: This violation is outstanding. The same violations were noted at this inspection. January 3, 2023:1. Staff washroom hand washing sink was not equipped with paper towel - the dispenser was empty.2. The hand sink counter was used as storage for toilet papers, paper towels and other personal items. Please ensure that the hand sink is not used for other purposes than handwashing to allow for easy and unobstructed access for hand washing.
- 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?
- March 19, 2024: This violation is outstanding. There were no pest control records available upon request. Written monthly pest control records are required upon request at an inspection. January 3, 2023: Pest control records were not up to date. In-house pest monitoring was conducted in 2021.Please resume documenting pest control measures and activities.
- 20. Do food handlers at the facility have adequate food safety training?
- March 19, 2024: This violation is outstanding. There was no proof onsite that someone had completed an approved food safety training course. January 3, 2024: At least one person who is in care and control of the facility needs to hold a food safety training certificate.
- 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 wall in the small nook by the exhaust canopy appears to be of unfinished drywall. The drywall appears to be dirty.- Surfaces of shelves in the corner across from the exhaust canopy are beginnign to be worn away, exposing the particle board (?)/ rough surface that is not easily cleanable. Ensure walls and shelves are smooth, impervious to moisture, and easily cleanable. Repair and replace any dirty/ damaged drywall and shelves and ensure it is properly finished.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - Multiple cleaning cloths/ rags noted to be in disrepair. They have holes in them, threads that are loose, are worn out and stained. - There is a piece of cloth on the very bottom of a short counter shelf unit directly across from the exhaust canopy. There are clean plates and other kitchen ware ontop of this piece of cloth. The cloth is dirty and not a proper storage surface.- Multiple instances where cardboard boxes are being reused. Cardboard boxes are visibly dirty and cannot be properly cleaned. Remove any cloths in disrepair, including ones that have holes, threads or are extremely stained. Do not line shelves with pieces of cloth. Do not reuse cardboard boxes. Use material that is smooth, easily cleanable and impervious to moisture.
- 23. Is the facility maintained in a clean and sanitary condition?
- March 19, 2024: This violation is outstanding. Corrective action is required including cleaning and organizing the facility to ensure effective pest monitoring and cleaning. December 15, 2021 and subsequent inspections:- Please declutter and organize throughout the facility, especially in the back kitchen and back storage area. It is hard to clean and do pest control. It was hard to move in some areas due to the large volume of items present. - Clean underneath the dishwasher pit.
- 23. Is the facility maintained in a clean and sanitary condition?
- March 19, 2024: This violation is outstanding. A written cleaning schedule is required. Here is a resource that may be utilized in the development of a cleaning schedule: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-intro-sanitation-program.pdfJanuary 3, 2023: Written cleaning schedule was not observed.
- 23. Is the facility maintained in a clean and sanitary condition?
- The walk-in freezer is completely full to the door with food stored on the floor. The space is not organized and cannot be easily cleaned.Organize this space and ensure foods are stored off the ground. The walk-in freezer should be organized to promote stock rotation as well as cleaning.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
16 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Dirty and damp cleaning cloths were noted on food prep surfaces.Ensure cloths are placed in the sanitizer bucket when not in use. Ensure they are switched out regularly, especially when obviously soiled.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed staff initially rinse hands at the two compartment sink, but then switched to the hand sink to wash her hands. After washing her hands, she wiped her hands on her apron.Ensure hand washing is done at the hand sink. Soap and paper towel must be used. Do not use other cloths to dry hands.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Throughout the entire kitchen and storage areas, personal items were stored in food areas or with food. This includes: phone on prep surface, medications and hair accessories in back storage room, multiple personal items stored throughout the bathroom, shoes stored with food items, etc. The entire kitchen and storage areas need to be properly organized and personal items removed and stored separately from food and food related items.
- 09. Are chemicals stored and handled in a safe manner?
- There were multiple unlabeled spray bottles in the kitchen. The bucket for the sanitizer solution was a food bucket and was not properly labelled.Ensure all chemicals are properly labelled with its contents. Do not use containers with food labels as chemical containers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- March 19, 2024: No probe thermometer was present. Owner indicated he did not think it was needed while staff were making food, however, a probe thermometer is important to verify cooking temperatures during cooking. A probe thermometer is required for staff to use. Nov 27, 2019 and subsequent inspections: No probe thermometer was present. Please have a probe thermometer so the internal temperatures of food can be measured.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - Inserts with high risk foods that were sitting on ice had external temperatures above 4C. The inserts were not nestled inside the ice, so only the bottom part of the insert was being kept cold. - There was an insert of multiple frozen meatballs at room temperature. The staff member said it was her lunch food that she wes thawing. Ensure high risk foods are kept cold (4C or less) or hot (60C or higher). If storing inserts in ice, ensure the insert is fully submerged in an ice bath to keep the entire food contents cold. Any food in a commercial food establishment must be properly temperature controlled. Staff food should be labelled as such and kept separate from foods intended for human consumption and in a designated area away from areas where public food is being prepared.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher measured 0ppm chlorine.Ensure the dishwasher is operating as per manufacturer's instructions (ie. sanitizing at 100ppm chlorine). The owner contacted the technician during the inspection. Discussed alternative methods until the dishwasher could be repaired that day.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- March 19, 2024: This violation is outstanding. The same violations were noted at this inspection. January 3, 2023:1. Staff washroom hand washing sink was not equipped with paper towel - the dispenser was empty.2. The hand sink counter was used as storage for toilet papers, paper towels and other personal items. Please ensure that the hand sink is not used for other purposes than handwashing to allow for easy and unobstructed access for hand washing.
- 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?
- March 19, 2024: This violation is outstanding. There were no pest control records available upon request. Written monthly pest control records are required upon request at an inspection. January 3, 2023: Pest control records were not up to date. In-house pest monitoring was conducted in 2021.Please resume documenting pest control measures and activities.
- 20. Do food handlers at the facility have adequate food safety training?
- March 19, 2024: This violation is outstanding. There was no proof onsite that someone had completed an approved food safety training course. January 3, 2024: At least one person who is in care and control of the facility needs to hold a food safety training certificate.
- 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 wall in the small nook by the exhaust canopy appears to be of unfinished drywall. The drywall appears to be dirty.- Surfaces of shelves in the corner across from the exhaust canopy are beginnign to be worn away, exposing the particle board (?)/ rough surface that is not easily cleanable. Ensure walls and shelves are smooth, impervious to moisture, and easily cleanable. Repair and replace any dirty/ damaged drywall and shelves and ensure it is properly finished.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The dishwasher is sanitizing at 0ppm Chlorine.Ensure the dishwasher is repaired and sanitizing as per manufacturer's instructions (ie.100ppm Cl).
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - Multiple cleaning cloths/ rags noted to be in disrepair. They have holes in them, threads that are loose, are worn out and stained. - There is a piece of cloth on the very bottom of a short counter shelf unit directly across from the exhaust canopy. There are clean plates and other kitchen ware ontop of this piece of cloth. The cloth is dirty and not a proper storage surface.- Multiple instances where cardboard boxes are being reused. Cardboard boxes are visibly dirty and cannot be properly cleaned. Remove any cloths in disrepair, including ones that have holes, threads or are extremely stained. Do not line shelves with pieces of cloth. Do not reuse cardboard boxes. Use material that is smooth, easily cleanable and impervious to moisture.
- 23. Is the facility maintained in a clean and sanitary condition?
- March 19, 2024: This violation is outstanding. Corrective action is required including cleaning and organizing the facility to ensure effective pest monitoring and cleaning. December 15, 2021 and subsequent inspections:- Please declutter and organize throughout the facility, especially in the back kitchen and back storage area. It is hard to clean and do pest control. It was hard to move in some areas due to the large volume of items present. - Clean underneath the dishwasher pit.
- 23. Is the facility maintained in a clean and sanitary condition?
- March 19, 2024: This violation is outstanding. A written cleaning schedule is required. Here is a resource that may be utilized in the development of a cleaning schedule: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-intro-sanitation-program.pdfJanuary 3, 2023: Written cleaning schedule was not observed.
- 23. Is the facility maintained in a clean and sanitary condition?
- The walk-in freezer is completely full to the door with food stored on the floor. The space is not organized and cannot be easily cleaned.Organize this space and ensure foods are stored off the ground. The walk-in freezer should be organized to promote stock rotation as well as cleaning.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?