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Thai Express

FC23 - 261055 Crossiron Boulevard Rocky View County AB T4A 0G3 · Food - General

7 inspections

  1. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • None of the food handlers were observed washing their hands for approximately 30 minutes into the inspection. Food handlers were observed touching surfaces, dishwashing, changing gloves without washing their hands in between. This was corrected during the inspection. Staff was educated on handwashing in between different tasks, and on glove usage. Gloves are not a replacement for handwashing. DO THE FOLLOWING:1. Wash hands in between different tasks to prevent cross contamination2. If using gloves, wash hands in between glove usage.3. Do not use the same gloves for food handling and other tasks such as dishwashing. Change gloves often.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen shrimp was observed thawing at room temperature. This was corrected during the inspection and moved into the cooler. Educated staff on proper thawing procedures. DO THE FOLLOWING:Food can only be thawed by the following procedures,1. in the cooler2. in the microwave 3. or being kept under cold running water
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine concentration in the dishwasher was 10ppm. Dirty water was observed pooling in the dishwasher. This was corrected during the inspection. Staff drained the water and corrected the concentration. Corrected concentration was 100ppm. DO THE FOLLOWING:1. Check the dishwasher concentration routinely using the test strips and record it in a log book.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash station in the back was blocked with broom and pan. This was corrected during the inspection and staff removed the broom. Ensure that handwash stations are always unobstructed to allow for handwashing.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. A container of raw eggs at the cooking station were stored on top of ice, which did not provide adequate coverage of the container. Water was added to the ice for better temperature control.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **CORRECTED**1. The wire shelf next to the walk-freezer in the back had a buildup of grease and dust. Shelf cleaned during the inspection.
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty wet cleaning cloths were observed on the food prep counters. **Complete the following:1. Please ensure that cleaning cloths are submerged in sanitizer solution when not in use to prevent bacteria growth.2. Ensure QUAT sanitizer is maintained at 200 ppm. Change sanitizer at least every 2 hours, or more often is sanitizer is visibly soiled.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Corrected*1. The QUAT sanitizer in the bucket was measured at 0 ppm. The solution was made at 9:30 am and had been sitting out for 6 hours. 2. Staff was filling the bucket from the hose (3-compartment sink) with water without waiting for the sanitizer to dispense. *Sanitizer solution was remade and measured at 200 ppm during the inspection.*When filling QUAT in sanitizer buckets wait for the foam to form.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Corrected*1. Walk-in-freezer:Sauces were stored on the ground. Operator moved the sauces on the milk crates during inspection to avoid contamination.2. Front prep area:Bowls in prep cooler stored on open inserts of food. Inserts need to be covered with a lid, if wanting to store bowls on top, otherwise, do not store anything on the open food containers to protect from contamination. Staff moved the bowls during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Walk-in-Refrigerator:Egg cartons stored on the middle shelf were stacked on top of other food containers. Complete the following:Store eggs on the bottom shelf or use plastic trays to prevent cross-contamination. *The operator will be using milk crates for egg storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front food prep area:1. Egg (liquid) stored at 19*C for more than 4 hours. Staff discarded the eggs during the inspection.2. Cooked fried meats were stored under the heat lamp at 46*C and 55*C. The food was sitting under hot holding for 1 hour. Meats were transferred to hot holding unit in cooking area. *Please ensure that cold food is kept at 4*C or lower, and hot food at 60*C or above. If food is sitting in the temperature zone of 4*C - 60*C for more than two hours, it needs to be discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • *Corrected*The dishwasher measured 100ppm chlorine and there was no sanitizer present in the bucket connected to the dishwasher. Chlorine bucket was replaced and measured 50ppm with water temperature at 51*C during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Chlorine test strips expired.2. QUAT test strips expired.Complete the following:Please purchase new test strips and ensure test strips are not used after expiry date.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Corrected*Front prep area: Rice scoop was stored in ice without water. The water was added to the ice during the inspection. *Please ensure that water is always present with ice to maintain temperatures and prevent bacteria growth.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Front Cashier area:Plastic forks and knives stored with eating side in different directions. Complete the following:Please ensure all customers eating utensils are stored with eating side in the same direction, to prevent contamination when reaching for utensils.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a piece of wood being used as a shelf in the walk-in cooler. The wood shelf had cracks along the sides, as well as duct tape to hold it in place. The cracks in the wood, and duct tape had a buildup of food debris. Please remove this piece of wood and replace it with a material that is easy to clean and durable.
  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ventilation hood filters in the back prep area had significant dust buildup.Staff cleaned the filters.
  7. Monitoring Inspection

    0 infractions