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Siam Thai Kitchen

33 - 8102 Fraser Avenue Fort McMurray AB T9H 0G1 · Food - General

20 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 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?
      • There was a noticeable gap in the weather stripping on the bottom of the back exterior door. - Replace weather stripping to prevent pests from entering the kitchen. Pest control records were not available in the facility.- Provide documentation of your recent pest control report.
    • 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?
      • The facility was operating without a valid food handling permit. It had expired on April 30, 2026.Immediately renew the food handling permit to avoid closure of business.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lids of the flours and sugar storage bins in the food processing line were dirty with accumulated food debris. - Wash and sanitize lids of storage bins.
  3. Risk Management Inspection

    2 infractions

    • 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?
      • There was a noticeable gap in the weather stripping on the bottom of the back exterior door. - Replace weather stripping to prevent pests from entering the kitchen. Pest control records were not available in the facility.- Provide documentation of your recent pest control report.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lids of the flours and sugar storage bins in the food processing line were dirty with accumulated food debris. - Wash and sanitize lids of storage bins.
  4. Monitoring Inspection

    2 infractions

    • 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?
      • There was a noticeable gap in the weather stripping on the bottom of the back exterior door. - Replace weather stripping to prevent pests from entering the kitchen. Pest control records were not available in the facility.- Provide documentation of your recent pest control report.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lids of the flours and sugar storage bins in the food processing line were dirty with accumulated food debris. - Wash and sanitize lids of storage bins.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 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?
      • A gap was observed in the back door weatherstripping, creating an access point for pest intrusion.Replace weatherstripping to prevent pest from entering the food premises.-July 24,2025: The operator indicated that the issue has been discussed with the building owner and are awaiting actions to be taken within a week.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A strainer observed in the dishwashing area was significantly damaged with parts sticking out.Ensure all utensils and equipment used in food preparation are in good repair to prevent physical hazardous objects in foods.-July 24, 2025: The operator indicated that they had ordered a replacement for the equipment.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A damp cleaning cloth was left on the handwashing sink near the reception area. The onsite staff moved that cleaning cloth into the bucket of prepared sanitizer solution.Ensure used cleaning cloths must be stored submerged in a sanitizer solution in between uses or discarded into the laundry basket immediately after use to prevent cross contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Two containers of shrimps were uncovered in the prep line coolers.The operator covered the indicated containers during inspection.2. A metal bowl was used as a scoop to transfer the bulk food items from one of the flour containers.The operator removed the bowl from the container and indicated that he will replace it with an appropriate scoop.3. Scoops were stored with the handle in direct contact with food items in one of the flour ingredient bin and sugar ingredient bin.The operator corrected the storage of scoop in the ingredient bin.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pre-portioned Sweet Chilli sauce, requiring refrigeration after opening (according to the manufacturer's labels) were stored at room temperature. The operator indicated that he would move the indicated food item in the cooler. Ensure to store all food items appropriately and/or according to the manufacturer's instructions where applicable and high-risk foods must be kept at a temperature of less than 4°C or greater than 60°C at all times.
    • 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?
      • A gap was observed in the back door weatherstripping, creating an access point for pest intrusion.Replace weatherstripping to prevent pest from entering the food premises.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Dust buildup was observed in cutlery storage container and the utensil storage racks near the number 6 freezer. Thoroughly wash and sanitize all utensils along with utensil storage containers and storage racks.2. A strainer observed in the dishwashing area was significantly damaged with parts sticking out.Ensure all utensils and equipment used in food preparation are in good repair to prevent physical hazardous objects in foods.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food handler's coats and personal items were stored over the drinks rack in the storage room.Store personal items were separate from food items and food storage areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Frozen chicken parts were stored uncovered in the chest freezer unit #3. Cover all foods during storage.2) Boxes of coconut milk were stored on the floor of the storage area. Store foods at least 6 inches off the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher chlorine sanitizer concentration was measured at 0ppm, after several tests. Rinse gauge indicated 23C water temperature. Investigate the dishwasher sanitizing system issue. Chlorine solution must be measured at 100 ppm at 13C (55F) at minimum.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler at the cook line was not functioning properly at the time of inspection. Internal temperature of foods in the cooler was measured at 10 - 11C. Foods in the cooler were moved to a functioning cooler measured at 4C.Repair prep cooler. Do not store foods in the cooler until repaired.
  10. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Surface of the round holding table in the kitchen was peeling, exposing the wooden layer.Refinish table surface so that it is smooth, non-porous, and cleanable. Otherwise replace with a suitable work surface.
  11. Risk Management 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)?
      • Mechanical dishwasher was not maintaining adequate sanitizer concentration after several runs. Chlorine sanitizer was measured at 0 ppm when tested.Repair dishwasher immediately. In the meantime, switch to manual sanitizing using the recommended chlorine solution at 100 - 200ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Surface of the round holding table in the kitchen was peeling, exposing the wooden layer.Refinish table surface so that it is smooth, non-porous, and cleanable. Otherwise replace with a suitable work surface.
  12. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Shell eggs in the walk-in cooler were stored above ready to eat foods. Eggs were moved to the lower shelving in the cooler. Store raw eggs separately or below vegetables, cooked or ready to eat foods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was not maintaining adequate sanitizer concentration after several runs. Chlorine sanitizer was measured at 0 ppm when tested.Repair dishwasher immediately. In the meantime, switch to manual sanitizing using the recommended chlorine solution at 100 - 200ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The paper towel roll was stored on the surface of the kitchen hand sink where it can easily get contaminated from water splashes. The paper towel dispenser was broken. Repair or replace paper towel dispenser.2) There was a plastic container in the hand basin, obstructing access to the sink.Ensure all hand washing basins are accessible at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Surface of the round holding table in the kitchen was peeling, exposing the wooden layer.Refinish table surface so that it is smooth, non-porous, and cleanable. Otherwise replace with a suitable work surface.
  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Sauces stored beside the deep fryer for food preparations were left uncovered during inspection. Cover foods during storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of drinks were observed on the utility room floor and next to bottles containing chemical products. Store all foods at least 6 inches off the floor and away from chemicals to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Uncooked rice was stored in a non-food grade container.Use food grade container for food storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Crates of raw eggs were stored on a rack in room temperature. Eggs were moved into the cooler during inspection.Do not store eggs in room temperature.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Base surfaces and door of the two-door cooler containing sauces was dirty with food spills.2) Interior surface of the ice cream chest freezer was dirty with debris and spills.Clean and sanitize surfaces thoroughly.
  15. Risk Management Inspection

    0 infractions

  16. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on countertops and tables in the kitchen. Cleaning cloth should be routinely washed and when not in use kept in a sanitizing solution.
    • 09. Are chemicals stored and handled in a safe manner?
      • Properly label all bottles containing sanitizers or other chemicals.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clean the floor behind the dishwasher and 2 compartment sinks.
  17. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food handler was observed using improper sanitizing method for food contact surfaces.Sanitizer was wiped dry immediately after application. Follow the manufacturer's instruction for minimum contact time.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on countertops and tables in the kitchen and at the checkout station. Cleaning cloth should be routinely washed and when not in use kept in a sanitizing solution.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution in the spray bottles was measured at 0ppm. The sanitizing solution was discarded and replaced with a fresh solution measured at 100ppm.Ensure that sanitizer solution is maintained at the adequate concentration and tested regularly.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Banana leaves used for serving cooked foods were stored in plastic container with stained cleaning cloths manually washed. Food handlers were instructed to replace cloths stored with the banana leaves with new ones. Use only new cloths designated for storing the banana leaves only, going forward.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes used as base for storing foods in the glass door cooler. Cardboard was removed.Do not use cardboard or any porous and uncleanable material as a storage base. All surfaces for food storage must be smooth, non-porous, and washable.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle containing chlorine sanitizer was not labeled to indicate its contents.Label all bottles containing chemicals.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Door and interior surfaces of freezer #2 was dirty with stains. Clean and sanitize freezer surface thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris had accumulated on the floor behind the dishwasher and 2 compartment sinks.Surfaces of the hand sink and the wall behind the soap dispenser were dirty with stains.- Clean the indicated areas. Include these areas to the routine cleaning schedule.
  18. Risk Management Inspection

    0 infractions

  19. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of cooked rice in hot holding was measured at 47C. Operator indicated that rice was reheated prior to hot holding but did not measure the temperature at the time. High risk foods must be reheated to 74C prior to hot holding. Ensure hot holding units are switched on before transferring foods into them.
    • 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?
      • Current valid food handling permit was not displayed in a publicly visible location. An operator must ensure that the permit is displayed in a conspicuous place in the food establishment where it may be easily seen by persons served.
  20. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of cooked rice in hot holding was measured at 47C. Operator indicated that rice was reheated prior to hot holding but did not measure the temperature at the time. High risk foods must be reheated to 74C prior to hot holding. Ensure hot holding units are switched on before transferring foods into them.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizer in dishwasher was measured below 20ppm. Operator was instructed to manually sanitize dishes using approved sanitizers at the required concentrations.- Repair dishwasher sanitizing cycle to ensure chlorine concentration is measured at 100ppm.
    • 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 for quat sanitizer solution were not available in the facility.Provide test strips and monitor sanitizer concentrations daily. Ensure to use chlorine sanitizer at 100 ppmand quat sanitizer at 200 ppm.
    • 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?
      • Current valid food handling permit was not displayed in a publicly visible location. Permit was not available on site.An operator must ensure that the permit is displayed in a conspicuous place in the food establishment where it may be easily seen by persons served.