Thien An Restaurant
7304 101 Avenue NW Edmonton AB T6A 0J2 · Food - General
4 inspections
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Yes (corrected during inspection) - the hot water valve for the main kitchen hand-wash sink (near the dishwashing area) was switched 'off' and not operational. The staff and operator are to ensure all hot and cold water taps are functional at all sinks. This was corrected at time of inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Yes (corrected during inspection) - in the main kitchen near the large rice cooking machine, the rice scoop and associated utensils were being stored inside a plastic insert of stagnant water at room temperature. Note that scoops used for food products must be kept stored in an insert with ice-water or hot water, to ensure no growth of bacteria from food residue on the scoop or utensil while in use and then kept stored until used again. Alternatively, the staff can wash and rinse the scoop or utensil after each use and store in an empty container.
- 23. Is the facility maintained in a clean and sanitary condition?
- Yes (corrected during inspection) - the carpet runner used in the dishwashing area was worn, dirty, and non-absorbent. The operator is to replace this type of carpet runner material and use only commercial rubber style mats that are washable, non-absorbent and durable.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Yes (corrected during inspection) - there were dry food products being stored directly on the floor in the dry food storage area. Staff are to ensure all food products delivered to the restaurant are stored at least 15cm (six inches) off the floor at all times, and placed onto racks, shelves, or pallets (with proper organization of all stored items and foods). This was corrected at time of inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Yes (corrected during inspection) - the two main kitchen hand-wash sinks were not all accessible/operational (with one set of valves switched off), and without available supplies of liquid soap and paper towels. This was corrected at time of inspection (and staff advised to ensure all hand-wash sinks are operational/accessible with available supplies at all times).
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Yes (corrected during inspection) - staff were not consistently recording the daily food safety temperatures by use of a checklist/logs, with copies kept on-site available for review, for a period of at least 90 days. The required procedure was discussed with the operator and a copy of the 'AHS daily food safety checklist' was provided to the operator via email for review and use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Yes (corrected during inspection) - there were some food products stored directly on the ground/floor, most notably an open bag of onions at the rear exit doorway area. Note that all food products and foodstuffs must be stored at least six inches (15cm) of the ground, and onto racks, shelves, or pallets.
- 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?
- Yes (corrected during inspection) - copy of the AHS monthly pest control checklist provided for staff use, and to be completed in full each month, with copies kept on-site for a period of one year.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
0 infractions