Thai Express
Conc E - 2016 Airport Road NE Calgary AB T2E 3B9 · Food - General
4 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer in a spray bottle measured 0 ppm.The spray bottle was emptied and replaced with a fresh 200 ppm quat sanitizer.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The three-compartment sink faucet was connected to a black hose.Remove the black hose or replace with a faucet extender/ hose that is food grade.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Egg mixture was stored in the cook line with no temperature control. Egg mixture measured 20C.Store perishable foods out of the temperature danger zone (4 to 60C). Discussed the use of a cold food pan or an ice bath for temperature control. The egg mixture was discarded.2) Perishable foods were measured as follows in the line cooler:- thin rice noodles 11.7C- thick rice noodles 7.8C.- canned corn 13.5C- beansprouts 7.6CBowls of food were stacked in top inserts.Store perishable foods at 4C or less under refrigeration and do not store food above the fill line of insert containers.3) Chicken under the heat lamp measured 39C. Chicken was reheated to over 80C. The container with chicken was elevated to reduce distance from the heat lamp. Store perishable foods at 60C or higher during hot holding.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The sanitizer in the dishwashing sink was dirty with food debris.Sanitizer was replaced during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A food handler was rinsing broccoli in the front hand sink.The food handler was instructed to use the three-compartment sink for food preparation. Designate hand sinks for handwashing only.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no soap at the back kitchen hand sink.Provide soap in a suitable dispenser.
- 20. Do food handlers at the facility have adequate food safety training?
- The manager with approved food safety certification was working at another location. No other food handlers had approved food safety training.Owners of more than one food establishment must have a manager with approved food safety training at each location.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) The stainless-steel floor plate in the cook line was detaching from the floor.Secure floor plate tightly to the floor.2) A piece of ceiling tile was missing above the three-compartment sink.Install a light colored, washable ceiling tile.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baseboard was missing on the divider wall near the back prep area. Install baseboards.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
4 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- Facility owner owns more than one location, is not certified in a recognized food safety course, and has not assigned a certified manager. Please note: owners of more than one establishment must employ a separate manager with approved training for each site.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baseboard was missing on the divider wall near the back prep area. Please install.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Food containers were not properly cleaned/air-dried prior to stacking. There were labels left on containers and trapped water between. Please remove all contamination from containers and allow to air dry prior to stacking.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of grease, old/dried food debris under the front prep cook line and counters. Please clean.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
7 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) There was no hot water at the rear hand sink as the hot water tap handle was broken off. Please repair.2) The hand soap dispenser for the front hand sink was no longer secured the wall and current set-up with dispenser on the counter was difficult to use (soap shoots out towards cook line). Please repair.
- 20. Do food handlers at the facility have adequate food safety training?
- Facility owner owns more than one location, is not certified in a recognized food safety course, and has not assigned a certified manager. Please note: owners of more than one establishment must employ a separate manager with approved training for each site.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A makeshift food storage table out of cardboard lined with a garbage bag was used in the front service area. Please remove and obtain a foodgrade, durable, nonabsorbent, and easily cleanable table.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A ceiling tile was missing in the back food prep/storage area. Please replace and provide tile that is smooth, nonabsorbent, and easily cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baseboard was missing on the divider wall near the back prep area. Please install.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Food containers were not properly cleaned/air-dried prior to stacking. There were labels left on containers and trapped water between. Please remove all contamination from containers and allow to air dry prior to stacking.2) The handle to the walk-in cooler had broken off. Please repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of grease, old/dried food debris under the front prep cook line and counters. Please clean.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?