Skip to content
Loading map…

Thai Corner Restaurant & Bakery

9314 34 Avenue NW Edmonton AB T6E 5X8 · Food - General

3 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **-ensure a bucket for sanitizer is made BEFORE you start food preparation for the day. Once a cloth becomes wet/used, must be stored in sanitizer when not in use (not stored on countertops allowing bacteria to grow)
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **-staff were observed bumping into each other to wash hands, not using soap to wash hands, not using paper towel to wash hands. Please train staff to wash their hands with soap and water, paper towel to wipe - do not use cloth towels for handwashing
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • **-PHI watched a staff member use tongs on raw meat, then using the same tongs with raw meat blood on it to flip cooked meat (skewers). Please retrain staff to avoid critical cross contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **-do not store food or noodles in the dishpit where dirty water can drip on top. Do not store food on the floor
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **-remove all children's toys from the kitchen. **-remove personal items such as phones from food contact surfaces and preparation areas
    • 09. Are chemicals stored and handled in a safe manner?
      • **-ensure all chemical bottles are labeled to disclose chemicals within
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-do not store bean sprouts and cut vegetables/fruit at room temperature. Store in the cooler or use an ice bath
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **-an additional handsink is recommended for the area by the dishpit**-Handsink in the back prep area was blocked and inaccessible for use
    • 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?
      • **-written pest control records must be maintained