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De Thai Cuisine

101 - 2215 33 Avenue SW Calgary AB T2T 1Z9 · Food - General

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer in a spray bottle was tested and the concentration was undetectable (~0 ppm). Staff remade the solution and upon testing, the solutions concentration was 100 ppm.REQUIRMENT: Ensure that bleach sanitizer is maintained at 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature gauge inside the bottom of the prep cooler could not be read due to a white fuzzy substance in appearance (probable mold) that's blocking the numbers on the gauge., A black substance was also noted on the outside of the gauge which could be removed, suggesting that the entire temperature gauge is moldy.REQUIREMENT: Fully clean the temperature gauge to remove all suspected mold and ensure the gauge can be properly read. Alternatively, discard this gauge and replace it.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The available testing strips for bleach sanitizer had been expired since 2018.REQUIREMENT: Obtain non-expired test strips which can verify that bleach sanitizer is at 100 ppm.
  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Coconut milk was kept on the counter; the surface temperature of the coconut milk was 27.6°C.The coconut milk was placed in an ice bath.
    • 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?
      • The back exit door was opened. There was no screen door installed.Install a screen door if you want to leave the back exit door open to prevent the entry of pest.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The spray sanitizer bottle measured 0 ppm.-Fresh sanitizer bottle was prepared at 100 ppm.2) Cleaning cloths were kept on the prep cooler cutting board and being reused.Fresh sanitizer bucket was prepared and measured 100 ppm, and the cleaning cloths were kept therein.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two coconut milk were kept on the counter with surface temperature of 23.4°C and 35.6°C respectively.The two coconut milk were stored in an ice bath.Food can be cooled rapidly using the following techniques: an ice-bath, or an ice wand, stirring frequently, or using shallow metal containers.Ensure foods are cooled from 60°C to 20°C within 2 hours and then from 20°C to 4°C within 4 hours.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw eggs were stored above sauces.-ensure all raw foods are stored on bottom shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The handles of coolers were dirty with sauce/debris/oil, etc.-clean all frequently touched surfaces as this is a source of contamination when foods are handled.2) There were some spills in the stand-up freezer.-clean the freezer and any other equipment when dirty.