Tuk Tuk Thai
636 17 Avenue SW Calgary AB T2S 0B4 · Food - General
4 inspections
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- During inspection the chlorine sanitizer solution was measured at 500 ppm.- Staff member diluted the solution to 100 ppm. Test the sanitizer solution to confirm the concentration of the saniziter.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Boxes of food was observed on the floor in the basement walk-in cooler. - All food must be 6" above the ground.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Empty bottle of cashew was observed in the basin of the handwashing sink.- Staff member removed the bottle. - Handwashing station must be accessible and the basin empty.
- 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?
- A gap along the bottom of the back exterior door was observed. Please install a new piece of weatherstripping on the door to seal the gap and prevent pest entry.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***Ongoing ViolationStorage of items in the basement storage area was disorganized/ cluttered.Declutter/ reorganize basement storage so that the area can be cleaned regularly and inspected for pest activity.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***Ongoing ViolationThe following areas had a build-up of dust, grease, and debris and require cleaning:- The ceiling around the mechanical ventilation hood and the ceiling air vents - The floor under and behind the cook line- Between cook line equipment Please clean the indicated areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 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?
- A gap along the bottom of the back exterior door was observed. Please install a new piece of weatherstripping on the door to seal the gap and prevent pest entry.
- 23. Is the facility maintained in a clean and sanitary condition?
- Storage of items in the basement storage area was disorganized/ cluttered.Declutter/ reorganize basement storage so that the area can be cleaned regularly and inspected for pest activity.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas had a build-up of dust, grease, and debris and require cleaning:- The ceiling around the mechanical ventilation hood and the ceiling air vents - The floor under and behind the cook line- Between cook line equipment Please clean the indicated areas.
- 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?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Storage of items in the basement storage area was disorganized/ cluttered.Declutter/ reorganize basement storage so that the area can be cleaned regularly and inspected for pest activity.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of chlorine based food contact surface sanitizer available in a spray bottle in the front service area measured less than 100 ppm. Solution was remade and then concentration measured 200 ppm. As discussed, prepare fresh bleach water solution at least once a day.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available for use.Obtain chlorine test strips. Ensure test strips are used to verify the concentration of sanitizer for food contact surfaces.
- 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 dispenser for the hand wash sink in the kitchen was empty of paper towels.Stock the paper towel dispenser for the kitchen hand wash sink and ensure that all hand wash sinks are stocked with handwashing supplies at all times.
- 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 at the base of the back door.Either replace the weather stripping for the door, or otherwise seal the gap at the back door to help prevent the entry of pests.
- 23. Is the facility maintained in a clean and sanitary condition?
- Storage of items in the basement storage area was disorganized/ cluttered.Declutter/ reorganize basement storage so that the area can be cleaned regularly and inspected for pest activity.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?