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Thai Place Restaurant

2055 16 Avenue NW Calgary AB T2M 0M3 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ice bath used for storing food at room temperature was not sufficient to keep sides of food containers cold. Cut beets was probed in container to be @6.4 deg C. Corrected onsite. Ensure ice is topped up in ice bath to ensure cold ice-water surrounds the container upto food fill level in containers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Rice scoops were stored in a container of water. Corrected onsite. Ensure rice scoop is stored in ice when not in use to prevent bacterial growth on utensil.2. Cardboard was used to as trays in kitchen for storing customer takeout containers and other items. Removed during inspection.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The wiping clothes buckets quat sanitizer concentration was measured less than 50ppm.Corrected on site. Ensure the sanitizer solution is changed regularly, especially after heavy use.
    • 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?
      • Some mice droppings were observed in the corner below the water filters.Clean the droppings and monitor. If more droppings are observed, a professional pest control company must be contacted for further control measures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in cooler fan covers were very dusty.Clean.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping clothes were placed on cutting boards.Store wiping clothes in sanitizer solution between uses.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was also used for washing vegetables.Keep the hand sink accessible all the time. Do not use hand sink for other purposes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in cooler fan covers were very dusty.Clean.