Skip to content
Loading map…

Chili Club Thai House

1904 36 Street SW Calgary AB T3E 2Y9 · Food - General

4 inspections

  1. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was prepared in a spray bottle in the kitchen space, but the concentration contained an undetectable amount of chlorine.This concern was corrected during the inspection.
    • 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?
      • Pest control records were not available or not being maintained.REQUIREMENT: A monthly pest control record must be maintained and readily available for review.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared before the time of the inspection. Food preparation had started hours before the inspection had occurred.This was corrected by the Operator, who arrived shortly after the inspection began and prepared 100 ppm chlorine solutions.REQUIREMENT: Food-contact sanitizer must be prepared just before food preparation is about to commence.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food preparation (raw meat slicing) was occurring on the dish pit surface beside the dishwasher.Meat was inspected for visible contaminants - no concern noted. Since this food would be cooked, the foods were relocated.REQUIREMENT: Do not conduct food preparation in the dish pit area. Foods prepared in this area could be discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) The bar glasswasher was dispensing chlorine at a concentration approximately 10 ppm.2) The chlorine dishwasher was dispensing chlorine at approximately 50 ppm.It is suspected that a change in chemical is the main reason (bulk solution has a lower concentration of hypochlorite).REQUIREMENT: Do not use the bar glasswasher until it is repaired. Relocate glasses to the dishwasher.Service the dishwasher and/or obtain hypochlorite at a higher concentration - whichever will allow the machine to dispense chlorine at 100 ppm.
    • 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?
      • Pest control records were not available or not being maintained.REQUIREMENT: A monthly pest control record must be maintained and readily available for review.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1)Sanitizer bucket in the sink was measured at 0 ppm.2) Used/wet cleaning cloths were kept on the counter in the kitchen.3) No sanitizer bucket was available at each prep station.Fresh sanitizer bucket was prepared and measured 100 ppm and the cleaning cloths were kept therein.Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the required concentration between uses to prevent the growth of harmful microorganisms.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The ice sink in the bar handwashing sink area was uncovered.The ice sink was covered with a tray to prevent food contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some bulk ingredients bin scoops had no handles.- Please acquire sturdy food safe scoops and stored either in a separate food safe container or handle facing up to prevent contact of bulk ingredients with hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A cell phone was stored on the prep cooler cutting board in the kitchen.The cell phone was removed.2) An utensil was stored on the handle of the grill.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the right concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.3) Foothills creamy containers were used to store chicken.Do not use foothills creamy containers to store food.Use food grade containers only to store food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An ice scoop was stored in stagnant water at room temperature at 35.8°C for two ice cream flavors.Install a dipper well for the ice cream scoop.