Skip to content
Loading map…

Tropika Malaysian & Thai Cuisine Express

14132 28 Avenue SW Edmonton AB T6W 3Y9 · Food - General

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No prepared sanitizer was observed in the food-handling area, and multiple cleaning cloths were noted at various locations throughout the kitchen. The operator was instructed to immerse all wiping cloths in sanitizer and to ensure sanitizer is used consistently to maintain food safety. The operator subsequently prepared a sanitizer solution, verified the concentration, and placed the wiping cloths into the sanitizer bucket
  2. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bowl containing bean sprouts was observed stored at room temperature. The operator was instructed to store the sprouts in a cooler to maintain proper temperature control and ensure food safety. The operator moved the bowl to the cooler during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw meat was observed at 10°C on the prep counter for thawing. The operator was instructed that meat must be thawed in a cooler at 4°C or below, or under cold running water. The operator moved the chicken to the cooler immediately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fried lemon chicken was measured at 33.2°C. The operator was instructed that high-risk foods must be kept at a temperature of less than 4°C or greater than 60°C at all times to ensure food safety. The operator moved the chicken to the cooler immediately.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were available on site to verify sanitizer strength.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was observed with a strainer. The operator was instructed that the handwashing sink must be used exclusively for handwashing and not for storing or washing utensils or food items.
    • 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 document was not provided to PHI on site and via email.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Numerous used wiping cloths observed on counters, food preparation surfaces.- Wiping cloths are to be returned to the sanitizer solutions after each use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Determined through staff interview. Cooked high risk foods undergoing the cooling process are being left out at room temperatures for 2 hours and are being tightly covered prior to the foods reaching a temperature of 4C.- Proper cooling practices reviewed with the staff.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test papers are not available.- Ensure that sanitizer test papers are available so that the strength of sanitizing agents can be measured.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Cooked rice dispensers are being stored in a container of stagnant water in between uses.2. Knives are being stored in the space between equipment tables.- Proper storage practices reviewed with the staff.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Large sauce pails stored below raw meats in the sliding door cooler.- Raw meats are to be stored below all other foods. Corrected
    • 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 documentation is not being maintained.
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths are being left on the countertops instead of being returned to the sanitizer solution after each use. Corrected
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats stored above other foods in the sliding door cooler.- Raw meats must be stored below and separate from cooked and or ready to eat foods.
    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabelled spray bottles of cleaning supplies.- All containers of cleaning supplies must be labelled as to contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test papers are not available.- Sanitizer test papers must be available to properly measure the concentration of sanitizing agents.
    • 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 documentation is not being maintained.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Used cooked rice dispensers are being stored in a container of water in between uses.- Store the dispensers in an ice water bath or in an empty container and send for frequent washing.
  8. Initial Inspection

    0 infractions