Skip to content
Loading map…

Ruamit Thai Restaurant

52 Brentwood Boulevard Sherwood Park AB T8A 2H6 · Food - General

10 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine bleach sanitizing solution sued for food-contact surfaces and equipment were found to be at over 2000 ppm. The solution was discarded and a new solution was mixed alongside the owner and verified to be at 100 ppm using a chlorine test strip.
    • 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?
      • 1. Mouse droppings were observed in the corners and on countertops next to the kitchen burners. 2. The back entrance/exit had a gap between the bottom of the door and the floor, allowing pest entry.Please ensure that the facility has a new door sweep installed to close the gap and prevent pest entry into the kitchen, and that pest management devices are installed and routinely monitored for pest activity.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors, corners, and hard to reach areas were dirty with buildup of food debris, grease and general filth.Please ensure that all floors, corners, and hard to reach areas are thoroughly and routinely cleaned.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine sanitizer solution in a spray bottle was too strong. The solution bleached out a chlorine test strip. 100ppm solution was prepared during inspection.Ensure the required 100ppm chlorine sanitizer solution concentration is maintained. Use test strips to measure the concentration after preparation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Frozen wantons were left to thaw on a kitchen counter.2. Bags of frozen chicken were soaked in water inside the dishwashing sink to thaw.The food items were moved to the cooler during inspection. Please note that food can be properly thawed under cold running water or inside the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the kitchen was being used for dishwashing, the operator was observed washing a dishware in the sink during inspection and other utensils were stored inside the sink. Operator was advised to remove the utensils and desist from using the sink for dishwashing. Handwashing sink must always be accessible for proper handwashing.
    • 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 observed. Implement and maintain routine pest control and ensure records are kept for review during inspection. A checklist will be sent with this report.
    • 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. Cleaning was due February 2025.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?
      • Light fixtures at the dishwashing area and the dry storage room were missing protective covers. Please replace the missing cover to prevent food contamination in an event of breakage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Ceiling tiles and ceiling vents at the kitchen area were unclean. Dirt and debris were observed.2. The underneath compartment of the damaged refrigerator at the back area was unclean. Significant dirt and debris accumulation were observed.Please clean these areas and ensure the entire facility is maintained in a sanitary condition.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer measured greater than 200 ppm chlorine residual. Sanitizer was diluted to 100 ppm chlorine residual.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as schools and stored directly inside bulk food items.Remove bowls/ cups and use scoops with a handle and store in a way that protects bulk food from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A box of onions was being stored on the floor.All food is to be stored at least 6 inches off the ground.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottle was not labeled. Ensure all chemicals and food items are labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available for checking the internal temperature of food. Obtain a probe thermometer to ensure that foods are cooked to the appropriate temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink is being used for purposes other than hand washing. Containers, plates and bowls were in hand sink.Hand sinks are for hand washing only.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixtures in the dry storage room and dishwashing area were missing protective covers.Please replace the missing covers to prevent food contamination in an event of breakage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the rice cookers is duct taped and no longer in a cleanable state.Properly repair equipment or remove from use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust and debris above the cabinets on the wall of the kitchen.There was an accumulation of debris in hard to reach areas that require additional cleaning. There is an accumulation of used single use equipment that is not in use but not being discarded. Clean area noted discarded single use items that have been used.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of equipment, utensils and containers that are not in use or no longer working. Remove damaged equipment, containers, and utensils, that are not used to allow for more organized space.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of bleach/chlorine sanitizer solution in a spray bottle for use on kitchen food contact surfaces was too strong. The solution bleached out test strips. A fresh 100ppm solution was prepared during inspection.Please ensure the required 100ppm concentration is maintained. Use the chlorine test strips in the facility to verify the concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple crates of eggs just delivered to the facility were left on the kitchen counter at room temperature. The operator moved the eggs into the cooler during inspection.Please ensure supplies that needs temperature control such as eggs are promptly moved into the cooler as soon as they are delivered.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A refrigerator at the back area was missing a thermometer. Please replace the missing thermometer for proper temperature monitoring.
    • 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 observed. Education was provided to the operator on the need for pest control. A pest control checklist was given to the operator during inspection.Please implement and maintain a monthly pest check as discussed. Ensure records are kept for review during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixtures in the dry storage room and dishwashing area were missing protective covers.Please replace the missing covers to prevent food contamination in an event of breakage.
  7. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease canopy required cleaning/servicing due to grease accumulation on surface.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer was not available at the time of the inspection. Lemon sanitizer was being used, PHI instructed operator that only scentless bleach should be utilized. Scentless chlorine was available.A 100 ppm solution of chlorine sanitizer was created by inspector. Test strips indicated a residual of 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bowls were being used as scoops and stored inside bulk food containers. Use scoops with a handle and store in a way that protects bulk foods from contamination. 2. Rice utensils were stored at room temperature. Utensils are to be stored in water with a temperature less than 4 degrees Celsius, greater than 60 degrees Celsius, or food grade sanitizer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not in operation. Facility only has a two-compartment sink. Customer re-usable utensils (Plates, bowls, and utensils) are not to be used until such a time that the dishwasher is repaired, replaced, or a three-compartment sink is installed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High touch surfaces such as prep cooler handles had an accumulation of food debris,Ensure high touch surfaces are cleaned and sanitized frequently.
  10. Risk Management Inspection

    0 infractions