Thai Express
830 - 20 Crowfoot Crescent NW Calgary AB T3G 2P6 · Food - General
3 inspections
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizing solution available during food processing in the facility at the time of inspection.- Operator obtained quat sanitizer from the dispenser, the concentration tested to be 200 ppm.Ensure that sanitizer solution measuring 200 ppm is readily available during operation, have sanitizer buckets/bottles available in all locations where food handling/processing is done in the facility. Verify the sanitizing solutions with test strips.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. A rice paddle was observed to be stored in a container at a temperature of 20.8 degrees Celsius beside the rice cooker at the front preparation area.- Operator placed utensil in ice bath.Ensure serving utensils are stored between uses in hot (60°C or greater)/ice water (4°C or less) or in sanitizing solution at the required concentration, as food debris at room temperature provides an ideal environment for bacteria to grow.2. A tong was observed to be sitting directly inside a container of chicken in the prep cooler at the front.- Operator removed the utensil and placed uprightly.Ensure that utensils are stored in a manner that the handles do not come in contact with the food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Noodles soaked in water placed on a trolley was observed beside the dishwashing sink with internal temperatures measured between 11 and 14 degrees Celsius.- Operator put back into the walk-in cooler.Ensure to store at 4 degrees Celsius or less or greater than 60 degrees Celsius.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Accumulation of grease observed on the exhaust ventilation hood in the cooking area. - Clean and maintain the exhaust hood in a clean and sanitary condition at all times.2. Excessive clutter observed in the back/staff/storage area. Different non-food items including a chair, faulty rice cookers and food items congested the area.- Clear the clutter, remove faulty and unnecessary items. Arrange and organize the area properly.A facility where food is being prepared must be maintained in an organized and sanitary manner to prevent cross-contamination and for ease of cleaning to prevent pest harborage.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Quat sanitizer bucket measure 50 ppm.Fresh quat sanitizer solution was premixed at 200 ppm.2. Used wiping cloths were kept on the counter.Wiping cloths were stored in quat sanitizer bucket at 200 ppm.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Egg crate was stored on top of the rack above ready to eat food in the walk-in cooler.Egg crate was stored in the lowest rack in the walk-in cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Rice noodles were stored in stagnant water measured at 11.4°C, 11.8°C, 12.8°C and 13.2°C respectively.The rice noodles were discarded. Store rice noodles in the walk-in cooler.Develop a plan to ensure the rice noodles is maintained at 4°C or less when soaking and packaging.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions