Hong Thai Restaurant
2 - 20 Quarry Street E Cochrane AB T4C 0W6 · Food - General
8 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Food-grade sanitizer was prepared, but was not readily available for use in the food prep area. Keep a food-grade sanitizer available in the kitchen during operation.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The front bar area's hand-washing sink is missing paper towels. Obtain paper towels and ensure that all hand-washing sinks are supplied with soap and paper towels.
- 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?
- No pest control reports were noted. Complete monthly pest monitoring and keep records available.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hand sink in the kitchen is not operational. Repair hand sink.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cooler containing fresh vegetables is in disrepair. Repair cooler. Do not store any perishable items until fixed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Canned oyster sauces left in the can containers after they are opened. Corrected during the inspection. They were placed in a food grade container.Please make sure canned food items are placed in the food grade containers when they are opened.
- 09. Are chemicals stored and handled in a safe manner?
- *Sanitizer solution in the dispenser at the wall was filled with a different solution which has no information on it. Corrected during the inspection. It was discarded by the operator during the inspection. Please make sure food grade sanitizer used for food contact surfaces.Bleach water solution was prepared by the operator.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Leak under the hand sink in the kitchen. Please make sure it is repaired. * Caulking at the sink in the front bar area was not in good repair. Please make sure it is properly repaired.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Red plastic big strainer bucket was not in good repair.Corrected during the inspection. It was discarded by the operator.
- 23. Is the facility maintained in a clean and sanitary condition?
- Please make sure cleaning of the following areas are completed.*Grease and debris built up on the shelf beside the grill area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning of the following area is required.* Dust on the ceiling fans - please make sure cleaning of the areas are completed.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *Multiple cleaning cloths were left on the counter. Please make sure cleaning cloths are kept in food grade sanitizer solution while they are not in use to prevent the growth of bacteria and contamination of the food and food contact surfaces.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Stainless steel measuring scoops were left on the green shelf, and shelf was not in clean condition. Please make sure measuring utensils are properly stored in a clean container.* Noodle/rice scoop stored in a container with water. COMPLETE THE FOLLOWING:1. To slow the growth of bacteria from rice, scoops should be stored using the following methods:a. In food grade sanitizer or b. Ice water
- 09. Are chemicals stored and handled in a safe manner?
- *Sanitizer bottle at the front was not labelled. Please make sure sanitizer bottles are properly labelled for safely handling.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Leak under the hand sink in the kitchen. Please make sure it is repaired. * Caulking at the sink in the front bar area was not in good repair. Please make sure it is properly repaired.
- 23. Is the facility maintained in a clean and sanitary condition?
- Please make sure cleaning of the following areas are completed.*Grease and debris built up on the shelf beside the grill area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach water solution concentration was measured 0ppm. Corrected during the inspection. New solution was prepared by the operator during the inspection. New bleach water solution was measured at 100ppm.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One of the strainers was broken. Corrected during the inspection. Operator discarded the broken strainer.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required for the following areas;*Exhaust filters- grease built up*Surface above the microwave *Shelf beside the exhaust grill area- grease built up all layers of the shelf *Hard to reach areas in the kitchen*Dust on ceiling by the walk-in freezer area.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Foods debris and dirt built up on the wall by the dishwashing sinks were. Please clean the surface. *Grease built up at the exhaust canopy filters. Please clean them. *Hand marks and surface was sticky on the cabinet surfaces and where the handles were. Please clean it.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer bottles were not labelled. Please make sure sanitizer bottles are properly labelled for safely use.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Hot water handle at the hand washing sink in the kitchen just beside the door was missing. Please replace it.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Foods debris and dirt built up on the wall by the dishwashing sinks were. Please clean the surface. *Grease built up at the exhaust canopy filters. Please clean them. *Hand marks and surface was sticky on the cabinet surfaces and where the handles were. Please clean it.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Personal items stored on table in kitchen. COMPLETE THE FOLLOWING:1. Please keep personal items stored separate from food area.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. A grey food bin lid was in disrepair. COMPLETE THE FOLLOWING:1. Please replace lid.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Buildup of grease noted on walls around rice cookers. COMPLETE THE FOLLOWING:1. Please clean area noted above.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?