Thai Express
Conc D - 2016 Airport Road NE Calgary AB T2E 3B9 · Food - General
3 inspections
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quaternary ammonium (Quat) sanitizing solution concentration was measured at 0 ppm, indicating no active sanitizer present in the solution.Risk - A fresh sanitizing solution was prepared during the inspection.The new solution was tested and measured at 200 ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- REPEAT VIOLATIONFood handlers on site are lacking basic safe food handling knowledge. Please have all staff complete the basic food safety course offered by AHS. There is no charge for this course.
- 20. Do food handlers at the facility have adequate food safety training?
- There were 6 food handlers working during time of inspection and no one held a certificate from a recognized food safety course.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
6 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- **THIS ITEM WAS OBSERVED IN PREVIOUS INSPECTIONS AND WAS CORRECTED, BUT IS NOW BEING REPEATED**1) Foods were prepared on top of a cutting board that was balanced on top of a hand sink in the back prep area. This area was next to a mop sink with a dirty mop and pail inside.2) Sriracha sauce and rice scoop was stored next to hand soap at front hand washing sink. Store items in a sanitary manner.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **THIS ITEM WAS OBSERVED IN PREVIOUS INSPECTIONS AND WAS CORRECTED, BUT IS NOW BEING REPEATED**Staff personal items (food, coats, bags) were stored on a food storage shelves in the kitchen. Please designate a staff area for this purpose that does not contaminate food and food prep areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **THIS ITEM WAS OBSERVED IN PREVIOUS INSPECTIONS AND WAS CORRECTED, BUT IS NOW BEING REPEATED**Several bowls of perishable foods were stacked on top of cooler inserts out of the cold zone. Temp measured 12-14C (all destroyed). Store cold foods in inserts or in bottom compartment of cooler. Do not balance items on top of inserts out of cold zone.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) **THIS ITEM WAS OBSERVED IN PREVIOUS INSPECTIONS AND WAS CORRECTED, BUT IS NOW BEING REPEATED**The back prep hand sink was obstructed. Foods were prepared on top of a cutting board that was balanced on top of a hand sink and a large garbage container was positioned directly in front of the hand sink. Hand sinks must be easily accessible at all times - do not obstruct hand washing stations.2) No cold water supplied at the front prep hand sink, Please repair.
- 20. Do food handlers at the facility have adequate food safety training?
- REPEAT VIOLATIONFood handlers on site are lacking basic safe food handling knowledge. Please have all staff complete the basic food safety course offered by AHS. There is no charge for this course.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was grease and an accumulation of old food debris under the front cook line. Please clean.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?