Siam Thai Kitchen
15883 116 Avenue NW Edmonton AB T5M 3W1 · Food - General
4 inspections
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A bowl of chicken was observed on the prep counter close to the kitchen sink at 17C. Operator said it was meant for staff lunch and has been out for about 30 minutes. He was instructed to return into the cooler until they are ready to eat. Please ensure all potentially hazardous food items are stored in cold or hot holding to prevent contamination by pathogens.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips are expired. Please replace.
- 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 record was not seen at time of inspection. Please ensure the Pest Control record is made available at the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A leak was observed in the line leading to the dishwasher and was such was not in operation. Operator advised that the repairs will be done the next day. Please repair.Test strips are expired. Please replace.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A metal strainer was seen hanging on the storage with broken ends. Operator was asked to discard. Please ensure food is protected from sources source of physical contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked coconut rice is sitting in a hot holding rice cooker at 16 degrees C. Cooked rice must be held hot at or above 60C. Temperature abused rice discarded during inspection.
- 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?
- Expired food handling permit posted. Please post the valid food handling permit.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Loosely woven stainless-steel scrubbers located at wok cooking stations. Discontinue the use of metal scrubbers at cooking stations due to the risk of physical contamination of food items. Metal scrubbers may be used for cleaning utensils at the dishwashing area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher is not dispensing any chlorine. The operator must service/repair the dishwasher as soon as possible. Manual method is followed. Waiting for service professional.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher is not dispensing any chlorine. The operator must service/repair the dishwasher as soon as possible. In the meantime, dishes can be washed in the dishwasher and sanitized manually with 100 ppm of bleach solution (1 tsp of 5.25% bleach in 1 liter of water).
- 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 meshed door is damaged, potential for pest entry. Please ensure the door is in good repair.
- 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 ventilation hood is due for service.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?