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Thai Express / Sushi Shop

5206 Windermere Boulevard SW Edmonton AB T6W 0L9 · Food - General

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Thai: Wiping cloths were being left on food prep counters in between uses. Wiping cloths must be returned to the sanitizer solution in between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Thai: Staff personal items were observed on food counters. The operator was instructed not to store any personal items in food handling areas. All personal items were removed during the inspection
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sushi: Expired Quats test strips (EXP: September 30, 2024) were found on-site, and no chlorine test strips were available. The operator has ordered new test strips and provided proof of purchase 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?
      • Thai: No soap was available at the handwashing sink in the dishwashing area. The operator restocked the soap during the inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Thai: A noxious odor was detected in the dishwashing area. The operator indicated that staff have not been using the 2‑compartment sink or the dishwasher for dishwashing and have instead been utilizing the sushi 3‑compartment sink. A bag of garbage was also noted in this area and similar odor was detected in the women’s washroom, The operator was instructed to closely monitor and maintain this space, and to address the odor issue.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris and dried food particles were observed accumulated on the dining area floor beneath several tables and along the corners. The operator was instructed to perform the necessary cleaning.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple used wiping cloths were observed on the counters/cutting boards on the Thai Express side. The sanitizer solution in the area was measured at 0 ppm chlorine.- Immerse wiping cloths in a100 ppm bleach-water solution after each use. Corrected
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Thai Express: A used single use disposable glove was left on a cutting board next to a bowl.- Single use disposable gloves are single use only and must be discarded upon removal from hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of tools and items not associated with food handling are being stored under a food prep counter (by the kitchen entrance).- Remove these items from the food handling area.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A open countertop deep fryer is being used, not under a commercial exhaust hood with fire suppression.- Staff were instructed to relocate the deep fryer to below the exhaust hood or discontinue using the equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A metal bowl was observed floating in a pail of sauce.- Use utensils with handles to dispense foods.Knives were stored in a container of plain water. Staff informed that the ice had melted.- Ensure that ice-water baths are maintained and that the food contact portion of the utensils are fully immersed in the ice-water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Black buildup noted on the floor in the walk-in cooler. The floor under the ice machine has visible food particles and debris accumulation. The sides of the back area deep fryers have grease accumulation.- Cleaning is required.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sushi Shop: Bowl of raw salmon stored on top of another food insert in the top compartment of the sushi/seafood prep cooler. Temperature measured at 11C. Food discarded. Do not stack food containers in the top compartment of this cooler. All other foods are properly stored, measured at 4C.- High risk perishable foods must be held <4C or>60C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sushi Shop: The top compartment of the long cooler was measured at 9C, the bottom compartment measured at 4C. Staff removed the foods currently stored in the top compartment. Do not store any foods in the top compartment until a temperature of <4C can be maintained.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Observed a staff member wash a food container and plastic tray without conducting the sanitizing step.- Proper manual washing procedures reviewed. Wash with soapy water -> Rinse -> Sanitize -> Air Dry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives are being stored in plain water in between uses. - Store utensils in ice-water or store in an empty container and send for frequent washing.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Nov 24: Raw shrimp was being stored in the cooler above avocados. Nov 17: Raw fish was being thawed in the cooler above avocados. Ensure raw meat is stored below or away from any produce or other foods in the cooler to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Nov 24: High risk food in the grab and go cooler was measured at 12C. Food was relocated to a different fridge. Operator was instructed not to store high risk foods in this cooler until the temperature can be maintained below 4C at all times.Nov 17: High risk food in the grab and go cooler in the sushi section was measured at 9C. Food was relocated to a different fridge. Ensure all fridges are able to maintain a temperature at or below 4C to protect food. Do not store high risk foods in this cooler until temperature can be maintained at or below 4C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The written cleaning procedures require more details on how to clean equipment and surfaces, what agents and chemicals will be used to ensure disinfection, and how often the equipment needs to be cleaned. Ensure written cleaning procedures are kept onsite for staff knowledge and use.
  10. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were being left out on surfaces in the food prep area. All used cleaning cloths must be stored in a container of approved sanitizer or be laundered between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw fish was being thawed in the cooler above avocados. Ensure raw meat is stored below or away from any produce or other foods in the cooler to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk food in the grab and go cooler in the sushi section was measured at 9C. Food was relocated to a different fridge. Ensure all fridges are able to maintain a temperature at or below 4C to protect food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A bowl was being used for scooping sweet and sour sauce and was being left in the bucket afterwards. Ensure that equipment meant for scooping out portions have handles and are stored with their handles out of the food or instead stored outside the bin to prevent the food from being touched when the scoop is being used.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The written sanitation procedures did not have detailed instructions on how to perform the process properly to ensure effective cleaning. Ensure written sanitation procedures for equipment and the facility have instructions on how to properly clean each listed item.