Thai Express
116 - 296 Shawville Boulevard SE Calgary AB T2Y 3S4 · Food - General
7 inspections
- Monitoring Inspection
1 infraction
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- No door/barrier provided in front of mop sink area and food/drinks were stored within 10 feet from the mop sink.Requirement:Provide door/barrier in front of mop sink or do not store any food, drinks and clean dishes within 10 feet from mop sink.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 0 ppm in sanitizer solution of pail located in back prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Electrical cords were kept on pop bottles in back storage area.Requirement:Store miscellaneous items separately from food/drinks
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Bottom shelf of upright freezer was lined with black garbage bag, making surface rough and difficult to clean.Requirement:All surfaces must be smooth, washable and non-absorbent.Remove black garbage lining from the shelf.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 100 ppm in sani-pail located in back prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
- 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?
- Cleaning cloth was kept on prep counter after use.Requirement: Soak cleaning cloth in sanitizer solution in between use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of cooked chicken stored in insert of prep cooler at the top was 7.4C and insert was overfilled.Requirement:- Ensure that perishable foods under refrigeration are stored at 4C or less.-Do not over fill inserts to prevent temperature abuse.-Chicken from the top was moved to bottom part of the prep cooler during inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 0 ppm in sanitizer solution of pail located in front prep area.(Repeat violation from previous inspection)Requirement:Ensure that concentration of quat is maintained at 200 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of cooked chicken stacked on prep cooler insert was 8C.Requirement:-Ensure that perishable foods under refrigeration are stored at 4C or less.-Do not stack food on prep cooler insert to prevent temperature abuse.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 0 ppm in sanitizer solution of pail located in front prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff's bag was kept on pop bottles located under counter in back area.(This was repeat violation from previous inspection).Requirement:Store personal and miscellaneous items separately from food/drinks to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of rice in a bowl stacked on top of prep cooler insert was 33C.Requirement:-Ensure that perishable foods under refrigeration are stored at 4C or less.Rice at 33C was discarded.-Do not stack food container on prep cooler inserts to prevent temperature abuse.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink located in prep area was blocked with reusable gloves and sanitizer spray bottle kept in front of the sink.(This was repeat violation from previous inspection).Requirement:Ensure that hand washing sink is available for use all the time and must not be blocked.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Recipe paper stickers were pasted on counter located at prep cooler making surface rough and absorbent.Requirement:All surfaces must be smooth, non-absorbent and washable.Remove these stickers from the prep counter.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 0 ppm in both sani -pails located in front and back prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) Tong to handle spring rolls was stored in unclean container in front area.b) Staff's jersey was kept along with food on shelf under counter in back area.Requirement:a) Store tong in a clean container to prevent contamination.b) Store personal and miscellaneous items separately from food to prevent contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- -Temperature of dish washer at dish level during sanitizer cycle was not verified as required.- No written records of temperature verification were maintained.(Repeat violation from previous inspection)Requirement:1) Verify temperature of the dish washer at dish level during sanitizer cycleMinimum required temperature is 71 C2) Maintain written records on daily basis in the log sheet provided.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink in the front prep area was blocked with a pair of rubber gloves and a spray bottle kept in front of the sink.Requirement: Ensure that hand washing sink is available for use all the time and it must not be blocked.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Bottom shelf of upright freezer was lined with dirty cardboard.Requirement:All surfaces must be smooth, washable and non- absorbent.Remove cardboard lining from the shelf.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of loose dust on ceiling and on light fixture located on ceiling above prep cooler area.Requirement:Clean the above noted area and light fixture.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?