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Thai Together

330 - 3830 Sherwood Drive Sherwood Park AB T8H 0Z9 · Food - General

6 inspections

  1. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Cut raw chicken was being stored in an open container on the floor. Operator was asked to move chicken to a food surface and did so during inspection. 2. A box of raw chicken was being stored on the ground. Operator was asked to move chicken off the ground and did so during inspection.Please ensure food is stored off the ground in a way that prevents contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1 Bowls were being used as scoops and stored directly inside bulk food items. Use a scoop with a handle and store in a way that protects food from contamination.3. Uncovered foods had other containers of food stacked on top. Do not stack foods unless covered with a lid.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils were being stored in room temperature water. Store utensils in water with a temperature less than 4 degrees Celsius or greater than 60 degrees Celsius.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Bean sprouts were being stored at room temperature and measured at a temperature of 8C. PHI directed operator to put bean sprouts in an ice bath. Ensure bean sprouts are kept in the fridge or in an ice bath so pathogens and toxins do not grow.2. A box of raw chicken was on the floor. Operator was asked to move chicken to the fridge and did so during inspection. Ensure all foods that are meant to be refrigerated are kept below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher did not have any sanitizer when first tested. PHI ran through the cycle several times and primed the dishwasher until chlorine was measured at 100 ppm. Test dishwasher every day before use to make sure dishes are being sanitized.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The dishwasher was not being tested to ensure proper levels of sanitizer.Test dishwasher every day to ensure proper levels of sanitizer are present. 2. Test strips were expired. Obtain new test strips.
    • 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 hand sink near the rear staff door did not have hot water. Please ensure all sinks have potable hot and cold running water.2. The hand sink at the bar had no paper towel. Please ensure all hand sinks have a supply of paper towel.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Ventilation canopy filters above the stove had a build-up of grease and food debris, especially in the creases. 2. The tracks of the small sliding door fridge had an accumulation of food debris. 3. The ceiling tiles above the cooking area had an accumulation of dust.Please clean these areas.
  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils were being stored in room temperature water. Store utensils in water with a temperature less than 4 degrees Celsius or greater than 60 degrees Celsius.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1 Bowls were being used as scoops and stored directly inside bulk food items. Use a scoop with a handle and store in a way that protects food from contamination.2. Boxes were being re-used to store processed food. Do not re-use boxes as they cannot be cleaned.3. Uncovered foods had other containers of food stacked on top. Do not stack foods unless covered with a lid.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A paper bag of bean sprouts was being stored at room temperature and were roughly 20 degrees Celsius. Operator discarded bean sprouts. Ensure that bean sprouts are kept refrigerated at all times.2. A small bowl of minced garlic was being stored at room temperature. Ensure that minced and peeled garlic are refrigerated at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris on the handles of the prep cooler. Ensure daily cleaning and sanitizing is completed of high touch surfaces.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • No - note that all dry food storage scoops/utensils must be of a washable material such as stainless steel or food-grade plastic, with a handle (as there was a bowl being used for dry food storage, which is not acceptable due to the bowl being immersed in the dry food storage).Also, note there can be no food storage in a washroom facility, as there were about ten (10) boxed food products (cooking oil) stored in the staff washroom - and which are to be removed and stored elsewhere in the food premises.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - staff are to discontinue using cardboard liners and packaging material on shelves in the walk-in cooler, as such material is not smooth, washable, and non-absorbent (note: staff can use other liners made of a washable non-absorbent material, such as rubber, food-grade plastic, stainless steel trays, etc.).
  5. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Yes (corrected during inspection) - note that all dry food storage scoops/utensils must be of a washable material such as stainless steel or food-grade plastic, with a handle (as there was a bowl being used for dry food storage, which is not acceptable due to the bowl being immersed in the dry food storage).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - note that there can be no food storage whatsoever in a washroom facility, as there were boxed food products in the staff washroom (and which are to be removed and stored elsewhere).Also, staff are to discontinue using cardboard liners on shelves in the walk-in cooler, as cardboard is not a smooth, washable, and non-absorbent material (note: staff can use other liners made of a washable non-absorbent material, such as rubber, food-grade plastic, etc.).
  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A container in the walk-in cooler was lined with newspaper.Do not use non-food grade items for storage of food products. 2. Cooked tofu was being cooled in a box. Do not store food in containers that cannot be cleaned and sanitized.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bowls were being used as scoops and stored inside the bulk food items. Scoops must have a handle and be stored in a way that protects bulk food from contamination. 2. A container of rice was stacked on top of the rice in the rice cooker. Do not stack foods that are uncovered. 3. Rice scoops were being stored in room temperature water. Utensils that are to be used continuously must be stored in water with a temperature less than 4 degrees Celsius, greater than 60 degrees Celsius, or Food Safe Sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Various cut vegetables were being stored at room temperature. Cut vegetables must be refrigerated at temperatures of less than 4 degrees Celsius. Alternatively, a written procedure can be produced where vegetables are kept at Room Temperature for a maximum of two hours and then discarded. Constant monitoring must be in place. 2. Rice noodles were being soaked at room temperature uncovered. Soaking foods must be done at temperatures less than 4 degrees Celsius. Noodles were moved to cooler once noted by inspector.