Tasty Thai
5019 50 Avenue Olds AB T4H 1S4 · Food - General
10 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- 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 low-temperature dishwasher was not adequately sanitizing utensils. The dishwasher was not dispensing chlorine solution at appropriate concentration (100 ppm). The concentration of chlorine was measured at 50ppm.The operator was given a week's time to take corrective action.For short-term corrective action, the operator was advised to clean and rinse utensils in the dishwasher and use one of the sinks of the two-compartment sink for sanitizing utensils.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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)?
- The low-temperature dishwasher was not adequately sanitizing utensils. The dishwasher was not dispensing chlorine solution at appropriate concentration (100 ppm).The operator was given a week's time to take corrective action.For short-term corrective action, the operator was advised to clean and rinse utensils in the dishwasher and use one of the sinks of the two-compartment sink for sanitizing utensils.
- 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 operator mentioned that they have hired a pest control operator to do pest control in the facility.No records were observed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths were not stored properly when not in use. They were observed sitting out on counter tops in the kitchen.All used cleaning cloths were immediately stored in a 100 ppm bleach solution by a staff on PHI's request.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine solution used in the low-temperature dishwasher for sanitizing utensils was not appropriate and not maintained at appropriate concentration (100ppm). The operator was advised to use another chlorine solution available in the facility for sanitizing utensils and verify that the concentration of the sanitizing solution is appropriate (100ppm) by using test strips available in the facility.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A cup of coffee that belonged to a food handler was observed to be in the food preparation area.The food handler was advised not to drink coffee during food preparation. Staff must take breaks when required and eat or drink in designated areas. Hand hygiene must be performed prior to resuming work in the kitchen.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A container filled with water near the reception area was not covered. The operator informed that the container does not have a lid.The operator was advised to use a container with a lid to protect water from contamination and to discard the water in the open container.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The low-temperature dishwasher was not adequately sanitizing utensils. The dishwasher was not dispensing chlorine solution at appropriate concentration (100 ppm).The operator was given a week's time to take corrective action.For short-term corrective action, the operator was advised to clean and rinse utensils in the dishwasher and use one of the sinks of the two-compartment sink for sanitizing utensils.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no Sanitizer prepared and available for use at the Front Counter at the time of Inspection.Ensure that Sanitizer is prepared and available for use at all times in order to facilitate proper sanitizing of Food Contact Surfaces.This was Corrected at the time of Inspection.Sanitizer Test Strips were available on site at the time of Inspection.Chlorine Sanitizer in the Kitchen was measured to have a concentration of 200 ppm at the time of Inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Shelves inside the Upright Freezer in the Dry Storage Area were lined with Cardboard at the time of Inspection.Ensure that Shelves are only being lined with a material that is non-absorbent, smooth, and easy to clean in order to facilitate proper cleaning of said Shelves. This was Corrected during the Inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring 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)?
- Dishwasher was measured to have a Chlorine Sanitizer concentration of 0 ppm at the time of Inspection.Ensure that the Dishwasher has a Chlorine Sanitizer concentration of 100-200 ppm at all times in order to properly sanitize Dishes. This was Corrected during the Inspection by moving the Sanitizer priming cable so that it was no longer pinched - allowing the Sanitizer to flow. Concentration was remeasured to be at 100 ppm at the time of Inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- A dented can of bamboo shoots was observed in the dry storage area at the time of Inspection.Ensure that dented cans of food are discarded in order to prevent potential food borne illness.This was Corrected during the Inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- An Ice Scoop was being stored directly on top of the Ice Machine in the bar area at the time of Inspection.Ensure that Ice Scoops are being stored in a Food Safe Container in order to prevent potential contamination of the Scoop/Ice.This was Corrected during the Inspection.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- 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)?
- The Dishwasher was measured to have a Chlorine Sanitizer concentration of 0 ppm at the time of Inspection.Ensure that the Dishwasher is primed with Sanitizer after starting each cycle. Maintenance is recommended in order to ensure proper Sanitizer concentration at all times.This was Corrected during the Inspection by priming Sanitizer during the cycle. Chlorine Sanitizer was then measured to have a concentration of 100 ppm.
- 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 were no Pest Control Records onsite at the time of Inspection.Ensure that Pest Control Records are being completed and kept on site in order to show that adequate Pest Control measures are in place.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?