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Chiang Rai Thai Cuisine

2011 - 120 5 Avenue W Cochrane AB T4C 0A4 · Food - General

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach water sanitizing solution was measured 0ppm. Corrected during the inspection. Operator prepared new bleach water solution with 100ppm concentration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Dust on the ceiling, on vents. Please clean the dust accumulation on ceiling in the kitchen.*Grease built up at the exhaust canopy filters. Please clean the filters.*Cleaning is required in the prep cooler and tall two door cooler, fridge door handles. * Cleaning of the spice containers, and shelf where flour containers are stored.
  2. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils used for bulk foods did not have proper handles to measure them. Please make sure proper utensils with handles provided in the bulk food to prevent contamination of the food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice cooker pan was not in good repair. Please replace the pan inside the rice cooker.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach water sanitizer solution concentration was measured at 0 ppm during the inspection. Operator prepared new bleach water solution with concentration 100ppm. Corrected during the inspection. Please make sure sanitizer solution concentration is in required range. Bleach water at 100ppm or greater. Please test your sanitizer solution daily if you are not preparing daily solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils used for bulk foods did not have proper handles to measure them. Please make sure proper utensils with handles provided in the bulk food to prevent contamination of the food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint chipping on the wall beside the entrance of the door to the kitchen.Damaged wall and paint chipping under the plumbing area on the wall behind the cooking equipment.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking at the hand washing sink was not in good repair. *Please re-caulk the surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice cooker pan was not in good repair. Please replace the pan inside the rice cooker.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Two of the strainers that operator was using during the inspection were not in good repair/ damaged. Corrected during the inspection. Operator discarded them to the garbage.*One of the porcelain bowls was broken used for measuring the dry goods. Corrected during the inspection. Discarded by the operator. Please make sure any dish or utensil used for food items are in good repair to prevent any injuries of the consumers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ******Outstanding Violation**** Dust on entire surface of the shelves, ceiling in the kitchen, exhaust fan, above the fridges, *Cleaning is required for the following areas;-Fridges handles, inside the coolersDeep cleaning is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas;*Dust accumulation on the ceiling above the hand washing sink, prep area, ceiling above the exit door.*Dust on the shelves, please clean the areas frequently.
  4. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking at the hand washing sink was not in good repair. *Please re-caulk the surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were couple broken plates on the shelf. They were discarded during the inspection by the facility owner.**Please check your dishes condition and replace them if they are not in good repair condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas;*Dust accumulation on the ceiling above the hand washing sink, prep area, ceiling above the exit door.*Dust on the shelves, please clean the areas frequently.