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Tuk Tuk Thai

59 - 151 Crowfoot Terrace NW Calgary AB T3G 4J8 · Food - General

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cleaning cloths were stored on food contact surfaces with no sanitizer solution detected in them. - Please ensure cleaning cloths are stored in the sanitizer solution in between uses or discard when soiled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High-risk foods such as raw shrimp was observed thawing in room temperature. Shrimp was still frozen.- Foods must be thawed using approved methods only, including under continuous running cold water, in a cooler/refrigerator in advance, as part of the cooking process, or in a microwave provided the food is cooked or consumed immediately afterward.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel available at the handwashing sink in the kitchen. - Corrected during inspection. - Ensure handwashing sinks are supplied with Soap and paper towels at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas:- Shelving units in the dishwashing area. - Mop sink Please clean and maintain in a clean and sanitary manner at all times.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer was measured less than 200 ppm in the red bucket.A new solution was prepared by the operator which was tested at 200ppm.-Ensure that the Quat sanitizer is maintained at 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Repacking sauces next to personal foods.2) Personal clothes and other items were stored with food items. Provide separate space personal items storage.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Quat test strips had expired.-Purchase new valid test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was blocked by the garbage bin.The garbage bin was removed by the operator.-Ensure that the hand sink is easily accessible for hand washing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water stains noted on the kitchen ceiling tiles and loose air vent cover. Fix the leak and replace the ceiling tiles and attach the vent cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice cooker handle was broken.-Repair/replace the handle.
  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Repacking sauces next to personal foods.2) Personal clothes and other items were stored with food items. Provide separate space personal items storage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water stains noted on the kitchen ceiling tiles and loose air vent cover. Fix the leak and replace the ceiling tiles and attach the vent cover.