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THAI EXPRESS Unit A

54 SILVER FOX, NEW MINAS · Food Establishment

7 inspections

  1. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Provide proper air drying rack(s). Galvanized metal table is not suitable air drying rack. Remove it. Relocate stainless steel tables from storage room to preparation room. Provide properly designed hot holding unit that is not a heat lamp. Clean under equipment and all walls of facility. Educate staff on proper equipment washing methods of wash, rinse, sanitize & air dry & ensure proper methods followed (worker was corrected during inspection). Provide beard nets for bearded food handler and ensure used.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Educate staff on proper rapid cooling methods & ensure followed. Improper method being used was corrected during inspection. Operator must validate rapid cooling methods and keep records. Ensure <= 2 inch / 5 cm. depths for solid foods. Temperature logs records must be kept for all cold and hot holding at least twice daily. Educate staff on use of chef's thermometers to check final cook temperatures & ensure used.
  2. Inspection

    3 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Keep handwash sinks clean.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Provide air drying rack(s). Provide food grade countertop by walk-in cooler. Galvanized metal is not acceptable. Relocate proper stainless steel tables from storage room to preparation room.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Egg wash at room temperature for unknown time was discarded ( not temperature controlled or time stamped). Hot holding under heat lamp continuing. Cease this practice. One small container of battered chicken discarded. Provide proper hot holding unit.
  3. Inspection

    0 infractions

  4. Inspection

    3 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Do not block front handwash dispenser (corrected) and clean sink. Keep rear handwash dedicated use.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITAITON PROGRAM.
      • Provide air drying rack. Clean toilet base in washrooms. Provide food grade countertop by walk-in cooler. Galvanized metal is not acceptable. Keep all food and packaging off of the floor.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Two containers of egg wash left out at room temperature discarded. Time stamp and change every two hours or keep out of Temperature Danger Zone. Battered chicken improperly hot held under heat lamp to be rapid cooled or reheated (operator discarded). Cease use of heat lamp for hot holding. Provide proper hot holding unit. Top right side of refrigerated prep. table not holding <= 40F / 4C. Small amount of meats discarded. Operator to further investigate and manage issue. Have unit serviced / adjusted and holding <= 40F / 4C before any reuse.
  5. Inspection

    3 infractions

    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Both washrooms require cleaning.
    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • Walk-in cooler temperature reading high on the thermometer. Food probed inside measured 4*C. Have thermometer repaired or replaced to reflect proper temperature.
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Dirty cleaning cloths noted on counter tops. Discarded during the inspection. Large tote observed stored on the walk-in floor, dragged to rear prep table and then placed on the table to remove product. A contain that has been on the floor should never be placed on the prep area. Re-sanitized during the inspection.
  6. Inspection

    4 infractions

    • 19(2)(b) - OPERATOR FAILING TO PROVIDE APPROPRIATELY LOCATED AND ADEQUATELY DESIGNED HANDWASHING FACILITIES.
      • Correct function of hot water tap at rear handwash. Provide guard on rear handwash sink to protect adjacent preparation table.
    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED & SANITIZED.
      • Clean under equipment and preparation cooler. Provide air drying racks and educate staff on proper manual equipment washing methods. Provide soiled dishware storage and provide test strips / kit for sanitizer to measure concentrations. Replenish sanitizer pails.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Defrosted chicken was relocated to fridge. Do not leave out when not in use. Do not store foods above refrigeration load limit on top of refrigerated preparation table. Product recently placed was relocated. Do not leave cooked foods out at room temperature. Small amount of potentially hazardous foods was discarded at time of inspection. Heat lamp is not to be used for hot holding.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE HANDLED AND STORED IN A MANNER THAT PREVENTS ADULTERATION AND CONTAMINATION.
      • Do not store foods or packaging on floor. All food and packaging must be stored properly and off floor >= 6in. / 15 cm. Provide food grade container for rice and label it. Do not store chemicals over food. Relocate to safe location.
  7. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM
      • Provide air drying rack, at 3 compartment sink. Provide guard on rear handwash.