Skip to content
Loading map…

Tuk Tuk Thai

110 - 960 Yankee Valley Road SE Airdrie AB T4A 2E4 · Food - General

7 inspections

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff's water bottle was stored directly on the food prep table. Staff removed the bottle to a separate area during the inspection.**Ensure that staff's personal items are stored in a separate area away from food prep area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pad Thai sauce and Oyster sauce stored in an ice bath were measured at 9 and 8 degrees C respectively. The ice was only in contact with the bottom of the sauce inserts. Water was filled into ice bath to maintain contact with food.**Ensure that when storing food in ice bath, water and ice is added in a manner that maintains contact with food. Ensure that high risk foods stored in cold holding are maintained at 4 degrees C at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel for the hand wash sink in the cookline was stored directly on the prep table.Store paper towels in the dispenser to protect it 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?
      • During the inspection, a customer walked into the facility with a live cat in a crate, the staff went on to serve the customer without requesting the removal of the animal from the food premises. Education was provided to the staff on site.**Ensure that staff are educated on the rules of animals in a food establishment. With the exception of service animals, no animals are allowed into a commercial food establishment.
  2. Risk Management Inspection

    0 infractions

  3. 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)?
      • The mechanical dishwasher was not working. Improper manual dishwashing process was reported by staff on site. Staff stated food equipment are washed and rinsed. No sanitizing step was observed.**Repair dishwasher**Ensure that staff observe proper manual dishwashing process which is wash, rinse and sanitize (using food safe QUAT or Chlorine sanitizer) at all times.**Sanitizer was present in facility for sanitizing dishes.
    • 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?
      • REPEAT VIOLATIONThere was a gap noted under the back door.**Please seal all gaps to prevent infiltration of pests into the facility.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Insert containing coconut milk and peanut sauce were held hot over steam table. Temperature of foods were measured at 37 degrees C. food items were transferred to the cook top and reheated.**Please ensure that high risk foods in hot holding are held at 60 degrees C and above at all times.
    • 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 was not working. Improper manual dishwashing process was reported by staff on site. Staff stated food equipment are washed and rinsed. No sanitizing step was observed.**Repair dishwasher**Ensure that staff observe proper manual dishwashing process which is wash, rinse and sanitize (using food safe QUAT or Chlorine sanitizer) at all times.**Sanitizer was present in facility for sanitizing dishes.
    • 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?
      • REPEAT VIOLATIONThere was a gap noted under the back door.**Please seal all gaps to prevent infiltration of pests into the facility.
  5. Monitoring Inspection

    1 infraction

    • 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?
      • There was a gap noted under the back door.**Please seal all gaps to prevent infiltration of pests into the facility.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer used for food prep surfaces was measured at 300ppm. Operator mixed a fresh solution.**Ensure that QUAT sanitizer used for food prep surfaces is maintained at a concentration of 200ppm.**Verify concentration using a QUAT test strip.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no QUAT test strip present in the facility to verify concentration of QUAT solution used in the food facility.**Please equip the facility with a QUAT test strip.
    • 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?
      • There was a gap noted under the back door.**Please seal all gaps to prevent infiltration of pests into the facility.
  7. Monitoring Inspection

    0 infractions