Thai Mekong Restaurant
506A St. Albert Trail St. Albert AB T8N 5Z1 · Food - General
7 inspections
- Risk Management Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food items were being stored on the floor in the back hallway. Ensure all items are stored a minimum of 6 inches off the floor.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Hood ventilation unit is past due for service since July 2025.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- A large raw piece of pork (appeared to be tenderloin), a container of raw cut beef, and a container of raw cut chicken were all destroyed at the request of the PHI, due to having internal temperatures of 8.7C, 12.2C and 11.9C, respectively, for an unknown extended period of time.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food items were being stored on the floor in the back hallway. Ensure all items are stored a minimum of 6 inches off the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Perishable high-risk items such as raw meat, cooked meat, dairy items, prepared noodles and cut vegetables were being stored in a standing cooler unit with an internal temperature of 10C. A section of ice was surrounding the air vent. Meat was disposed of. Some meat items were still defrosting and thus were at satisfactory temperatures, these were moved to a front display case capable of achieving 4C. All other perishable items were moved onto ice and a service call was put in for the cooler.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink did not have paper towel or soap stocked at time of inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Hood ventilation unit is past due for service since July 2025.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The standing cooler had an internal temperature of 10C and could not be made cooler by adjusting the dial. Do not use for perishable items until it is capable of maintaining 4C or colder at all times.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food items were being stored surrounding the hand wash station and/or directly under the paper towels. These items were moved to prevent possible contamination and must be stored elsewhere. A splash guard may alternatively be installed.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The facility had only lemon-scented bleach available onsite. Bleach for food-contact surfaces must be plain, unscented.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food items were being stored too close to the designated hand washing sink, and could easily be contaminated. All were moved at the request of the PHI.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Many items are being stored directly on the floor, and must be moved to allow for proper cleaning and pest monitoring.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cut vegetables and garnishes were being stored at room temperature at approximately 11:00 am. Operator stated she leaves them out until following the lunch rush, then puts them into the fridge. Items were moved into the fridge, and operator was instructed that these must kept on iced or refrigerated at all times, or they must be disposed of once 2 hours at room temperature has passed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink behind the bar was not stocked with paper towel and soap.
- 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?
- Pest control records were out of date since November. Must be completed monthly.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The hood vent's maintenace sticker is past due since December 2023.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Unused pots and pans were being stored in such a way that they had accumulated grease and debris. If they are in regular use they must be stored in a sanitary fashion. If they are not being used they should be removed from the facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall facility is cluttered and unorganized. Operator was told to remove all items from one area at a time, deep clean, and then put only items required for operations back.
- 23. Is the facility maintained in a clean and sanitary condition?
- Surfaces throughout the facility, including walls, floors and ceilings, as well as shelving areas, are dirty and require deep cleaning. Items must be removed to ensure proper cleaning. Time has been allotted to allow for a "zoned" approach.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Jun 14, Reviewed the service report of the dishwasher. The dishwasher was not repaired. Operator indicated plans to replace the dishwasher. The 3. comp sink dishwashing method was reviewed with operator.Mechanical dishwasher was noted being dispensing 0 ppm chlorine. There was water leakage behind the dishwasher. Immediate repair was required. The dishwasher technician was called and appointment was booked for service. July 26: New high-temperature dishwasher has been installed, but was only able to achieve 65C and was dispensing 0ppm chlorine. Operator informed us that the dishwasher would be repaired on July 29.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The vertical freezer was noted in unsanitary condition. Build of ice and food debris on the walls and floor inside the freezer was noted.Clean the freezer and maintain it in a clean and sanitary condition.July 26: Interior of the freezer has been cleaned but the exterior door handle has a build-up of grime that requires cleaning.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?