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Thai House

7A - 1306 Bow Valley Trail Canmore AB T1W 1N6 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) There is a small gap in-between the side doors. - Please repair the gap, ensure the facility is free from pest entry.2) Up to date pest control records were not available onsite, facility keeps them digitally. - Please provide PHI with most recent pest control record for review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the storage shelves in the back are damaged/chipping, exposing raw and porous materials. -Please repair any damaged shelving, ensure all shelves are impervious to moisture and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some additional cleaning is required in the dry storage area behind the table and on the shelves. - Please clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some dust build-up noted on the ceiling. - Please clean the dust.
  3. Risk Management 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 is some damage to bottom of the handsink cabinet in the kitchen. To be repaired.
  4. Monitoring Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Although staff were washing hands thoroughly, they were not turning off the taps with paper towel after handwashing. Please ensure staff turn off the taps with paper towel afterwards to prevent re-contaminating their hands.A foodhandler was wearing a rope bracelet. Bracelet to be removed or must be covered with a glove when foodhandling.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some foods were being stored in opened cans. Transfer opened tin cans of food into an alternate food grade container to prevent any chemicals from the can leaching into the food once exposed to air.
    • 09. Are chemicals stored and handled in a safe manner?
      • There was a spray bottle of chemical labelled as sanitizer but was not sanitizer. Ensure all containers of chemical are properly labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Was advised changes made to cooling process to cool high risk foods quicker, but verification and recording of temperature during entire cooling process is not being done. Cooling log to be maintained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Curries in hotholding unit were 48-56C. Need to re-heat curries to 74C before placing in hot-holding unit and ensure hot-holding unit capable of keeping at 60C or above. Corrected during inspection. Curries were re-heated.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There were some mouse droppings found in the dry storage closet. Remove droppings and clean and sanitize area. Organize and de-clutter area.
    • 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 bottom shelf in the dry storage area was observed to be made from a raw wood, absorbent and difficult to properly clean. The presence of liquid storage in this area makes it prone to occasional spillage. Cover or finish wood to render a surface which is smooth 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?
      • There were some raw wood shelves in the closet dry storage room. Food storage shelves are to be easily cleanable and impervious to moisture.There is also damage to bottom of the hansink cabinet in the kitchen. To be repaired.