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Thai Sa-On Restaurant

351 10 Avenue SW Calgary AB T2R 0A5 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quat based food contact surface sanitizer prepared in a wiping cloth bucket was undetectable. Solution was remade and concentration measured appropriately 100 ppm. Discussed this with the manager, and then the solution was adjusted to measure 200 ppm.Ensure that quat based food contact surface sanitizer is maintained at 200 ppm. Change solution as often as necessary to maintain required concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two packages of rice noodles were being thawed under the heat lamps. Internal temperature of the noodles measured 21.5 and 21.2 degrees Celsius. Thawing under the heat lamps is neither a permitted nor safe practice. Ensure that proper thawing takes place in the facility. The two packages being improperly thawed were discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Numerous containers of rehydrated rice noodles were being stored at room temperature. Internal temperature of noodles measured between 26.4 to 44.9 degrees Celsius.All were discarded. Rehydrate noodles under refrigeration temperature, or monitor rehydration time with a timer and ensure a two hour rehydration time at room temperature is not exceeded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **Outstanding:The facility has been unable to locate drain plugs that fit the two-compartment dishwashing sinks drain holes. The facility is using bins to hold the water to allow for manual dishwashing. Proper drain plugs are needed to allow for proper manual dishwashing and full submersion of dishes and equipment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap or paper towel dispensers at the west hand wash sink in the kitchen.Install proper paper towel and soap dispensers at the west hand wash sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The basin of the west hand wash sink was obstructed with a large empty ice cream container.Hand wash sinks must remain free of obstructions at all times in order to accommodate proper hand washing.
  3. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility has been unable to locate drain plugs that fit the two-compartment dishwashing sinks drain holes. The facility is using bins to hold the water to allow for manual dishwashing. Proper drain plugs are needed to allow for proper manual dishwashing and full submersion of dishes and equipment.
  4. 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)?
      • 1) The high-temperature mechanical dishwasher was run four times, and the sanitizing rinse cycle did not exceed 60C. The rinse cycle should reach a minimum of 71C to be effective at sanitizing the dishes. Please have the dishwasher serviced such that it is sanitizing properly. Until this time manual sanitization must take place. 2) The facility has been unable to locate drain plugs that fit the two-compartment dishwashing sinks drain holes. The facility is using bins to hold the water to allow for manual dishwashing. Proper drain plugs are needed to allow for proper manual dishwashing and full submersion of dishes and equipment.Due to the issues with current dishwashing the facility must switch to single-use customer dishes/utensils until the dishwasher can be fixed.
    • 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?
      • A few mouse droppings were observed on the floor in the back mechanical room. Please safely clean up the droppings, sanitize the affected areas, and work with the contracted pest control company to abate any pest issue.
  5. Demand Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was stored directly on the floor in the walk-in cooler. Please ensure that all food is elevated off of the floor by at least 6 inches to allow for proper cleaning and preventing contamination of the food items.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) The high-temperature mechanical dishwasher was run four times, and the sanitizing rinse cycle did not exceed 60C. The rinse cycle should reach a minimum of 71C to be effective at sanitizing the dishes. Please have the dishwasher serviced such that it is sanitizing properly. Until this time manual sanitization must take place. 2) The facility has been unable to locate drain plugs that fit the two-compartment dishwashing sinks drain holes. The facility is using bins to hold the water to allow for manual dishwashing. Proper drain plugs are needed to allow for proper manual dishwashing and full submersion of dishes and equipment.Due to the issues with current dishwashing the facility must switch to single-use customer dishes/utensils until the dishwasher can be fixed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The paper towel for the hand washing sink located next to the two-compartment sink was not stored in a proper dispenser. 2) The paper towel for the hand washing sink located at the bar was stored in a basket and not a proper dispenser. Please install proper paper towel dispensers for both hand washing sinks to protect the paper towel from contamination.
    • 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?
      • A few mouse droppings were observed on the floor in the back mechanical room. Please safely clean up the droppings, sanitize the affected areas, and work with the contracted pest control company to abate any pest issue.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facilities Food Handling Permit was not posted. Please print and post a copy of your valid Food Handling Permit in a location that is visible to the public.
    • 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 staff washroom opens into a food storage area but is not equipped with a self-closing hinge. Please install a self-closing hinge on the staff washroom door to keep the door closed and prevent cross-contamination.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer dispensed from the dispenser was measured at 800ppm.- Ensure quat sanitizer is in food safe level of 200ppm. Test strips available to dilute, ensure the dispenser is repaired.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • "Jan 08, 2025" the dishwasher is temporarily switched to sanitizer based, test strip available The high temperature dishwasher was not able to reach the required temperature at final cycle (59.3c, 60.2C, 61.0C and 60.3C by a maximum registering thermometer).- Ensure the dishwasher is able to reach 71C from a maximum registering thermometer and 82C from the gauges.
  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer dispensed from the dispenser was measured at 800ppm.- Ensure quat sanitizer is in food safe level of 200ppm. Test strips available to dilute, ensure the dispenser is repaired.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The handle of a scoop in the flour container was covered in flour and sauce.- Ensure the scoop is cleaned frequently.A dirty oil soaked cardboard was used under the sauce bottles at the cookline.- Remove the cardboard as it can't not be cleanable.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher was not able to reach the required temperature at final cycle (59.3c, 60.2C, 61.0C and 60.3C by a maximum registering thermometer).- Ensure the dishwasher is able to reach 71C from a maximum registering thermometer and 82C from the gauges.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and food debris built up at the cookline and the backsplash at the dishwashing area, the dishwasher. Dust built up at the ceiling. - Clean the areas