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Thai Valley Grill

149 - 4211 106 Street NW Edmonton AB T6J 6L7 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A bowl of tomatoes, a bag of rice, and five pails of prepared sauce (cooling) were stored directly on the floor.2. Ground pork, chicken, and beef (raw) were stored next to prepared foods in the cooler.3. A container was used as a scoop in the bulk rice product and left in the bulk product when not in use.ACTION REQUIRED: 1. Store all foods off the floor.2. Store raw meats on the lowest shelves and away from prepared foods in the coolers.3. Discontinue using containers as scoops. Do not store scoops in the bulk supply when not in use.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle in the two-compartment sink was not labelled to indicate contents. ACTION REQUIRED: ensure all chemical bottles are labelled to indicate contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A package of crab meat was thawing at room temperature in the handwashing sink. ACTION REQUIRED: discontinue thawing high-risk foods at room temperature; facility does not have a prep sink so thawing must occur in the cooler. Do not use the hand sink for food preparation/thawing.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher tested at 0ppm chlorine.ACTION REQUIRED: service the mechanical dishwasher - ensure the rinse cycle is reaching 100ppm chlorine. Manually dispense sanitizer/bleach into the machine until repaired. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-dishwashing-requirements.pdf
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Facility had iodine test strips but uses bleach/chlorine as a sanitizer. 2. One drain plug observed for the two-compartment sink; the second drain plug was not observed.ACTION REQUIRED: 1. Obtain chlorine test strips.2. Relocate the second drain plug.
    • 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 is self-monitored. Records were not being maintained. Facility did have sticky traps set under equipment.ACTION REQUIRED: ensure traps are monitored at least monthly and keep records of pest monitoring efforts (see resource below). Alternatively, hire contractor to provide pest control services. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility was cluttered with supplies, boxes, and stock leading to food items being stored on the floor and difficulty locating required equipment. ACTION REQUIRED: conduct a deep clean/organization of the facility. Remove/discard any equipment and/or stock that is no longer required.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine concentration was at least 1000ppm. For food contact surfaces the concentration must be at 100ppm. Corrected during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Eggs were stored on the floor and at room temperature. Eggs need to be stored at 8C or less and off of the floor. Corrected during the inspection.
    • 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 not available during the inspection.Please forward copy of your last report/record.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - The raw vegetables such as potatoes were being stored along with the chemicals.-Over-stacking of food was observed inside the preparation cooler (one food item was in direct contact with another item).Action required/taken:-Please store the vegetables in the different section, away from the chemicals to avoid risk of chemical contamination of food.- Staff member removed the food items from the overfilled containers to the cooler present below the preparation area and also put the lids on the containers inside the preparation cooler to avoid cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Improper thawing of the meat was observed.-Improper cooling of the cooked food was observed.-Cooked rice was observed at room temperature, measured at 28C. Rice was discarded since the staff was not sure about the time period since the rice was at room temperature.Action taken:-Education was provided to the staff regarding proper thawing and cooling procedures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -There were some raw frozen meats and an empty container observed in the handwashing sink at the time of inspection.Action taken:- Staff was instructed to remove the meat and the container from the sink.-Education was provided that the handwashing sink must be accessible at all the times.
    • 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 not maintained.Action required:-Conduct the pest control monitoring and keep the records. Send us the picture of recent pest record via email.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The ice machine had a scum buildup.Action required:Clean the indicated area.