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Thai Nongkhai

10 - 7400 Macleod Trail SE Calgary AB T2H 0L9 · Food - General

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops with handle were stored directly in contact with food in the dry bulk food (rice, sugar) at the kitchen and dry storage area.-Store scoops with handles sticking out of the food for easy handling without contamination
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were dirt/dust build up at the following areas at the kitchen:1. Ceiling2. vent canopy/hood3. top of the dishwasher-Clean the indicated areas
  2. Risk Management Inspection

    2 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?
      • Updated October 29, 2024:1. Gap was observed below the back exit door.Ensure weatherstripping is installed below the back exit door. Action required: Obtain a weather-stripping to prevent pest from entering the restaurant.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of debris under and around large cooking equipment
  3. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Container of baking soda in the dry storage area was left uncovered
    • 09. Are chemicals stored and handled in a safe manner?
      • One bottle of chlorine sanitizer was too strong (bleaching out test strips)Ensure chlorine sanitizer has a concentration of 100 ppm
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles were not properly labeled as to its contents
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods such as cut broccoli, and zucchini were filled past the fill line and a container of garlic was placed on top of inserts in the prep table. To maintain cold food temperatures, do not over fill foods or place foods on top of inserts
    • 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?
      • Updated October 29, 2024:1. Gap was observed below the back exit door.Ensure weatherstripping is installed below the back exit door. Action required: Obtain a weather-stripping to prevent pest from entering the restaurant.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Peanut sauce stored in chipped ceramic bowlReplace damaged utensils/ equipment
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of debris under and around large cooking equipment
  4. Risk Management Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Bucket of sanitizer was too strong (bleaching out test strips)
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • August 24, 2023Dishwasher was measured at 56.1°C - unsatisfactory.August 22, 2023:Dishwasher was measured between 64°C and 68°C.August 30, 2023:Dishwasher measured 68CThe high temperature dishwasher wasn't able to reach required rinsing/sanitizing temperature (max 97F on the manifold and max 63degree C with a Maximum-registering thermometers)- Repair the dishwasher, use manual dishwashing method in the meantimeHigh temp dishwasher requirement - Dishwashers require a minimum final rinse cycle of 10 seconds duration with a rinse temperature measured at the manifold of at least 82o C- Maximum-registering thermometers and thermo-labels may be used to confirm the effectiveness of heat sanitation. For high temperature machines, a reading of greater than 71o C at the dish level, measured using a maximum holding thermometer, is an indication of satisfactory sanitation
    • 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?
      • Updated August 22, 2023:1. Pest control record was unavailable.Send the most recent pest control record to your health inspector.2, Gap was observed below the back exit door.Ensure weatherstripping is installed below the back exit door.1. No pest control records were available at the time of the inspection. Action required:Ensure to always have the pest control record onsite. 2. Gap was observed below the back door. Action required: Get a weather-stripping to prevent pest from entering the restaurant. Update August 30, 2023:Weather stripping installed for back doorMost recent pest control report available was April. Pest control company has been contacted to send copy of July pest control report
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Updated August 22, 2023:1. There was a significant accumulation of dust and grime on the kitchen ceiling.2. Ventilation canopy was accumulated with grease deposits and other residues.3. Cooking equipment was accumulated with grease debris.Ensure the indicated areas are cleaned, sanitized and maintained in a sanitary condition.i Accumulation of dust on the ceilingsii Grease on the ventilation canopy iii Grease on the exterior of the upright Fridge beside the hand sink. iv Food debris were observed on the floor and behind the cooking equipment. Action required: i. Please ensure to clean the ceilings and the ii ventilation canopy to prevent dust and oil from falling onto food being cooked below. iii Clean the exterior of the cooleriv Move cooking equipment and throughly clean the floor beneath and behind the cooking equipment.
  5. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths were kept on the counter.Sanitizing bucket was unavailable.Fresh sanitizing bucket was prepared at 100ppm and new cleaning cloths were placed therein.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Spring rolls sauce and papaya salad sauce were kept on the counter at 13°C and 20°C.The sauces were promptly discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • August 24, 2023Dishwasher was measured at 56.1°C - unsatisfactory.August 22, 2023:Dishwasher was measured between 64°C and 68°C.The high temperature dishwasher wasn't able to reach required rinsing/sanitizing temperature (max 97F on the manifold and max 63degree C with a Maximum-registering thermometers)- Repair the dishwasher, use manual dishwashing method in the meantimeHigh temp dishwasher requirement - Dishwashers require a minimum final rinse cycle of 10 seconds duration with a rinse temperature measured at the manifold of at least 82o C- Maximum-registering thermometers and thermo-labels may be used to confirm the effectiveness of heat sanitation. For high temperature machines, a reading of greater than 71o C at the dish level, measured using a maximum holding thermometer, is an indication of satisfactory sanitation
    • 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?
      • Updated August 22, 2023:1. Pest control record was unavailable.Send the most recent pest control record to your health inspector.2, Gap was observed below the back exit door.Ensure weatherstripping is installed below the back exit door.1. No pest control records were available at the time of the inspection. Action required:Ensure to always have the pest control record onsite. 2. Gap was observed below the back door. Action required: Get a weather-stripping to prevent pest from entering the restaurant.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixtures on the ceiling above the rice cooker are missing light covers. Action required: Please install light covers over the expose light bulbs to prevent contamination in the event of a light bulb breakage. You can get light covers that cover the entire light fixures or get tubes that go over the light bulbs themselves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Updated August 22, 2023:1. There was a significant accumulation of dust and grime on the kitchen ceiling.2. Ventilation canopy was accumulated with grease deposits and other residues.3. Cooking equipment was accumulated with grease debris.Ensure the indicated areas are cleaned, sanitized and maintained in a sanitary condition.i Accumulation of dust on the ceilingsii Grease on the ventilation canopy iii Grease on the exterior of the upright Fridge beside the hand sink. iv Food debris were observed on the floor and behind the cooking equipment. Action required: i. Please ensure to clean the ceilings and the ii ventilation canopy to prevent dust and oil from falling onto food being cooked below. iii Clean the exterior of the cooleriv Move cooking equipment and throughly clean the floor beneath and behind the cooking equipment.
  6. Demand Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler did not wash their hands before commencing work after touching their phone and wearing their mask.Mask was changed and the food handler promptly washed their hands.Perform handwashing each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become contaminated.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fish and pork buns were kept on the counter at room temperature between 13°C to 17°C thawing.Foods may be thawed: 1. Under refrigeration at 4°C or less;2 Completely submerged in cold running water;3. As part of the cooking process (but only when thawing is taken into consideration in determining cooking time); and4. By microwaving
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Oyster sauces, basil sauces, yellow curry and brown sauces were kept on the stove and measured between 46°C to 51°C.The sauces were reheated to 77°C to 88°C respectively.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the spring rolls sauce and papaya salad sauce kept on the counter measured at 13°C and 20°C.Sauces were promptly discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Updated August 22, 2023:Dishwasher was measured between 64°C and 68°C.The high temperature dishwasher wasn't able to reach required rinsing/sanitizing temperature (max 97F on the manifold and max 63degree C with a Maximum-registering thermometers)- Repair the dishwasher, use manual dishwashing method in the meantimeHigh temp dishwasher requirement - Dishwashers require a minimum final rinse cycle of 10 seconds duration with a rinse temperature measured at the manifold of at least 82o C- Maximum-registering thermometers and thermo-labels may be used to confirm the effectiveness of heat sanitation. For high temperature machines, a reading of greater than 71o C at the dish level, measured using a maximum holding thermometer, is an indication of satisfactory sanitation
    • 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?
      • Updated August 22, 2023:1. Pest control record was unavailable.Send the most recent pest control record to your health inspector.2, Gap was observed below the back exit door.Ensure weatherstripping is installed below the back exit door.1. No pest control records were available at the time of the inspection. Action required:Ensure to always have the pest control record onsite. 2. Gap was observed below the back door. Action required: Get a weather-stripping to prevent pest from entering the restaurant.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixtures on the ceiling above the rice cooker are missing light covers. Action required: Please install light covers over the expose light bulbs to prevent contamination in the event of a light bulb breakage. You can get light covers that cover the entire light fixures or get tubes that go over the light bulbs themselves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Updated August 22, 2023:1. There was a significant accumulation of dust and grime on the kitchen ceiling.2. Ventilation canopy was accumulated with grease deposits and other residues.3. Cooking equipment was accumulated with grease debris.Ensure the indicated areas are cleaned, sanitized and maintained in a sanitary condition.i Accumulation of dust on the ceilingsii Grease on the ventilation canopy iii Grease on the exterior of the upright Fridge beside the hand sink. iv Food debris were observed on the floor and behind the cooking equipment. Action required: i. Please ensure to clean the ceilings and the ii ventilation canopy to prevent dust and oil from falling onto food being cooked below. iii Clean the exterior of the cooleriv Move cooking equipment and throughly clean the floor beneath and behind the cooking equipment.