Sawaddee Thai Cuisine
190 - 664 Wye Road Sherwood Park AB T8A 6G3 · Food - General
6 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of cooked rice in a rice warmer was measured to be at the 26 degrees C. The staff moved the rice from the cooler to the warmer about 15 mins before inspection. The operator was instructed to quickly reheat the rice up to 74 degrees C before placing it inside the rice warmer and the temperature maintained above 60 degrees C in the warmer.Please note that pre-cooked food items cannot be moved from the cooler to the hot holding unit. Pre-cooked food from the cooler must be quickly reheated before being placed inside a hot holding unit and maintained above 60 degrees C.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The handles for two rice cookers at the facility were held with tape, rendering the cookers not easy to clean. No physical damage was observed. The tape was removed by the operator during inspection. Please note that all equipment at the facility must be in good repair and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The walk-in cooler vent/fan and the cover were unclean. Dirt and debris were observed on the vent. Clean the walk-in cooler vent/fan.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 0ppm chlorine sanitizer concentration was measured from the dishwasher after the sanitizing cycle. Please contact your service technician for repairs. All dishware or utensils washed in the dishwasher must be sanitized in the dishwashing sink using 100ppm chlorine sanitizer solution as discussed. Note that this is a temporary solution, and the dishwasher must be repaired immediately.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Dishwasher sanitizer concentration was not being tested. The dishwasher sanitizer concentration after the sanitizing cycle must be tested at least once a day and records kept.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
3 infractions
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Change of ownrewship, effective October 1, 2024
- 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 floor surface adjacent to the main prep/cooking area was damaged, and in some areas, covered with duct tape. Floor surface required repair/replacement in these areas to ensure that the floor surface is cleanable and can be sanitized properly.Remove all burlap bags and materials store on the floor surface below and surrounding the main grill. This posed as a fire hazard and does not allow for effective cleaning of floor surface. Discontinue this storage practice.
- 23. Is the facility maintained in a clean and sanitary condition?
- A few ceiling tiles were soiled located adjacent to grease canopy and required cleaning.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?