Thai Boat Restaurant
108 - 2323 32 Avenue NE Calgary AB T2E 6Z3 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Minor cleaning is needed on the floor below the dishwasher.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet cleaning cloth observed on the food contact surfaces. - Operator removed the cleaning cloth during inspection. **Ensure cleaning cloth remain submerged in the sanitizer solution at all times if reusing or discarded after each use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food containers stored on the floor in the walk-in-cooler. **Ensure food items are stored a minimum of 6 inches above the floor at all times to prevent cross contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required in the following areas: - Underneath the cooking equipment throughout the cookline. - Ceiling tiles had a significant amount of dust accumulation above the cooking equipment.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring 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)?
- Due to broken tube no sanitation. Operator replaced the part
- 23. Is the facility maintained in a clean and sanitary condition?
- Remove all personal items and any material not used in food preparation
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?