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Thai Express

1921 98 Street NW Edmonton AB T6N 1L5 · Food - General

8 inspections

  1. 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 dishwasher would not commence a cycle or respond to button commands. A light odor of something burning was detected. Owner attempted to get it to reset by using the breaker, the dishwasher did not respond. Please repair the dishwasher and inform the PHI of when the repair will occur.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - the front counter cooler temperature was quite poor: 19'C in some areas, and 14'C inside the drawers. Please repair adjust to maintain 4 'C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - the dishwasher would not commence a cycle or respond to button commands. A light odor of something burning was detected. Owner attempted to get it to reset by using the breaker, the dishwasher did not respond. Please repair the dishwasher and inform the PHI of when the repair will occur.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - cleaning required on cook line equipment controls, slicer in dishwashing area, containers and lids, small food equipment, remotes, the walk in cooler door and handle, minor cleaning for customer chairs. ** - Descale the dishwasher - thick scale and build up was observed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - the washrooms were very dirty and exhibited buildup on the toilets, toilet bases, and sinks. Thorough and daily cleaning is required.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - a build up of grease, grime and food were noted in the following areas that require thorough cleaning: floors in the back kitchen and in hard to reach areas under equipment, walls and floors by the pop fountain machine in the customer area, child high chairs, bathroom doors, toilets, rice spoon insert.
  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several cloths are observed to be sitting on the counter when not in use. Ensure that cloths are kept in a 100 ppm bleach/chlorine or 200 ppm QUAT sanitizer when not in use. The operator placed the cloths in the dirty laundry basket during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A container of bleach/chlorine sanitizer near the front handwashing sink is measured at 0 ppm with chlorine/bleach test strips. Ensure that chlorine/bleach sanitizer is maintained at 100 ppm. The operator prepared a 100 ppm chlorine/bleach sanitizer during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items such as a phone and eye-glasses are observed in the food prep area. Ensure that these items are kept separate from food prep surfaces to help prevent contamination.