Satang Thai Cuisine
215-1970 Kane Rd Kelowna BC V1V 3C4 · Restaurant - Food Service
7 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Please ensure that tofu (regardless of whether it is fried/cooked/raw) is not left out for storage at room temperature and instead, stored/maintained under refrigeration until required for use.
- F1.7 Are foods protected from contamination?
- Observation(s): At the time of inspection, raw chicken was observed in too close proximity to ready to eat (RTE) food inside the prep table refrigerator and during preparation/handling in the back two compartment sink (ie. during thawing of raw chicken). Please ensure that raw animal proteins are stored below and adequately separated from RTE foods during storage and that raw animal proteins are prepared at time separate from the handling/preparation of RTE food. Please also discontinue the practice of stacking food containers directly on top of raw animal proteins because these containers will inevitably end up being placed on counter tops. Please also ensure that hands are washed and rubber gloves changed after handling raw chicken and other raw animal proteins.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please re-start daily temperature monitoring records for refrigeration/freezer units. Please provide test strips for verifying the correct concentration of quaternary ammonia based sanitizer solutions.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observed an incorrect chemical (ie. kitchen cleaner) within the kitchen spray bottle labelled as "sanitizer. Please ensure that kitchen staff are re-trained in dispensing and testing of food contact surface sanitizer solutions. Please ensure that clean cutting boards are not stored in the back janitors sink and instead, stored in a sanitary manner that prevents contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observed tofu, sprouts and eggs left out at room temperature for an extended period. Some of these PHF ingredients were measured at temperatures as high as 22deg.C (ie. eggs). Please ensure that PHF ingredients (including tofu, sprouts & eggs) are maintained under refrigeration until required for use.
- F1.7 Are foods protected from contamination?
- Observation(s): Observed raw animal proteins stored in the upper insert section of the left side prep table refrigeration unit and above/in close proximity to ready to eat food/ingredients at the time of inspection. Observed a plastic bag of raw pork thawing in the same sink of water as a container of cooling sauce. Please ensure that sauces are not cooled in the same sink as thawing of raw animal proteins (ie. raw pork) to prevent possible cross contamination. Sauces cooled using an ice water bath method should only be conducted within a pre-cleaning sanitary sink.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please provide test strips for verifying the concentration of quaternary ammonia hard surface sanitizer solutions. Please restart temperature monitoring records for refrigeration equipment.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Kitchen sanitizer bottle was found with no measurable sanitizer at the time of inspection. Please ensure that properly labelled "no rinse required" sanitizer solutions are pre-mixed and available at all times during operation.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
8 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Access to the main kitchen hand washing sink was blocked at the time of inspection (stool, bucket and garbage were being stored in front of the hand sink). Staff hand washing was not observed at the time of inspection and the proper use of gloves was not observed.
- F1.7 Are foods protected from contamination?
- Observation(s): Observed food storage on the floor under the dishwashing area (ie. canned food). Observed open cans of food being stored in refrigerators; staff are not transferring canned food into food storage containers once opened.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Temperatures were not being recorded on temperature monitoring records. Test strips were not available/not in use for verifying sanitizer concentrations.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Staff were not informed on the use of different chemicals in spray bottles and unsure which bottle contained sanitizer for use on food contact surfaces, etc. The janitors sink and pre-mix chemical dispensing unit in the corner of the kitchen was cluttered and not being used.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Kitchen storage areas are cluttered and impacting safe food storage, preparation and general sanitation.
- F2.7 Are there handwashing stations available and properly supplied?
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
6 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): A container of curry sauce was cooling at room temperature with internal temperature of 23°C. Operator stated that the cooling procedure started about 1.5 hours ago. Container was transferred back to the cooler at time of inspection.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1.) A box of raw chicken was being thawed at room temperature. Surface temperature of the food was about 2C. Noted item was transferred back to the cooler at time of inspection. 2.) The small preparation cooler was found to be operating at 13C at time of inspection. Operator stated that it was operating at <4C 2 hours prior. 3.) The lid of the sandwich cooler was open at time of inspection. The top portion of the noted cooler was found to be at 10°C during rush hour as a result of constant usage.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Observed improper hand washing procedures from food handler in between handling of raw food and ready-to-eat food.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1.) Accumulation of food debris and grease was found on the under-counter shelves around the kitchen area. 2.) Diluted bleach solution concentration was found to be at 0ppm. Operator stated that it was prepared several days ago.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1.) Vegetables were being stored beside and under raw eggs and raw chicken in the walk-in cooler. 2.) Beverage jars and other food-related items were found being stored under the front hand washing sink. Operator transferred the noted items to a different location at time of inspection.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan has not been developed.
- F1.3 - Are proper cooling procedures followed?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
0 infractions
- Monitoring
0 infractions