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Ta Lew Thai Kitchen

B - 1515 14 Street SW Calgary AB T3C 1E1 · Food - General

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer was not tested daily for use. **** It is an operational requirement for staff to check sanitizer concentration daily. Ensure Quat sanitizer is tested daily for use, concentration should be @200 ppm for use.
  2. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The following were in the walkin cooler:-Packages of bean sprouts were stored adjacent to packages of raw meat. -Flats of raw shelled eggs were stored on shelving above containers of vegetables. Both were corrected onsite. Ensure raw meats and eggs are stored properly, provide separation to prevent cross contamination and do not store raw meats/eggs above ready to eat foods/vegetables/fruits
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Small prep cooler in kitchen- Bottom cooler was satisfactory at 3 deg C but the top insert compartment was above 4 deg C. Internal probe of foods in top inserts (shredded carrots 11 deg C, bean sprouts in water 11.4 deg C, sliced cucumber 10 deg C) All discarded. Do not use top insert line until it is corrected. Ensure the cooler maintains 4 deg C or lower throughout for perishable food storage.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer was not tested daily for use. Ensure Quat sanitizer is tested daily for use, concentration should be @200 ppm for use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen handsink basin was blocked with a rack stored over the basin. Corrected onsite. Please keep basin clear and accessible at all times for use.
  3. Demand Inspection

    0 infractions

  4. Initial Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine-based food contact surface sanitizer was tested and bleached the test strips (too strong).The solution was re-mixed and was tested to be 100ppm. Please ensure the chlorine sanitizer is mixed to 100ppm to be food safe and that the sanitizer solutions are tested daily.