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Tuk Tuk Thai

5763 Signal Hill Centre SW Calgary AB T3H 3P8 · Food - General

4 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT Sanitizer was not maintained at 200 ppm. Tested concentration was at or below 100 ppm. Staff reportedly did not know how a solution was prepared (dispenser).This issue was corrected during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Damp cleaning cloths left on the counter did not have a detectable sanitizer concentration, nor was there any pail for them to be immersed in sanitizer.REQUIREMENT: Cleaning cloths used for sanitizing must either be immersed in sanitizer or must have a detectable concentration. Otherwise, use the cleaning cloths then place in a laundry basket.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1) Hand hygiene was not being performed during the following tasks or behaviours:- Staff members who handle till/cash duties who go to prepare foods.- No handwashing was done before or after gloves were being used.- Staff member was noted to be touching their face and hair before food handling.REQUIREMENT: Handwashing must be conducted routinely.2) Staff members were using re-usable yellow rags continuously to dry their hands.REQUIREMENT: Hands must be dried using a sanitary method (e.g. single-use paper towel)
    • 09. Are chemicals stored and handled in a safe manner?
      • The QUAT Sanitizer bottle did not have a label to indicate the contents inside.REQUIREMENT: Ensure all spray bottles are clearly and accurately labeled.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The upright cooler closest to the dishwasher had the seal lift off at the bottom of the door, which is causing the door to be slightly open. Temperatures are still currently being maintained.REQUIREMENT: Make any repairs necessary to ensure a proper seal is maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were greasy, dirty, and otherwise required cleaning:- The top of the prep cooler at the vents.- The walls along the cook line- Walls along the dish pit area- The area behind the chest freezer.- The 'lip' area of the ice machine bin.- Light switches throughout the kitchen.REQUIREMENT: Clean and sanitize these areas routinely and thoroughly.
  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Stand up cooler by the back of the kitchen measured at 8C.Ensue cold foods maintain a temperature of 4C or below
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor under the stove in the cook line was damaged
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths left on the counter
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bean sprouts stored in cardboard boxStore food in a food grade container that is easy to clean and sanitize
    • 09. Are chemicals stored and handled in a safe manner?
      • A Couple of spray bottles were not labeled as to its content
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Stand up cooler by the back of the kitchen measured at 8C.Ensue cold foods maintain a temperature of 4C or below
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Mop sink was directly across from food prep area. Install door for mop sink to prevent contamination
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor under the stove in the cook line was damaged
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cleaning required inside ice machine
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Organization requried in the back storage area
  4. Initial Inspection

    10 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Rice scoops were stored in water at 46°C.Rice scoops were promptly washed in the dishwasher and stored in an ice bath.2) Utensils were stored in water at 31°C.Utensils were promptly washed in the dishwasher and stored in an ice bath.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical spray bottles were not labelled to identify their contents.Chemical (quat) spray bottles were adequately labelled to identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Freshly cooked noodles were kept on the counter to cool.Ice baths were prepared to rapidly cool the noodles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Coconut milk held on the hot holding unit was measured at 57.5°C.Other foods were measured at 60°C.The foods were reheated on the grill stove and kept on the grill stove to maintain the temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink was inaccessible with garbage bins.Garbage bins were stored in a different location.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The washroom hand sink was not operational and equipped with hot and cold running water.Fix the hand sink plumbing system.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety certificate.Complete a food safety course from the recognized food safety courses in Alberta.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The light fixture was not operational.Fix the light fixtures.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hole was noted above the mop sink ceiling.Cover the ceiling opening.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep groves were noted on the green cutting board.Resurface or replace the cutting board.