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Tuk Tuk Thai

FC8 - 100 Anderson Road SE Calgary AB T2J 3V1 · Food - General

7 inspections

  1. Risk Management Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • *Ongoing Violation*No temperature logs were available for cooking, cooling, or refrigerated food storage. - Operator was instructed to implement and maintain temperature logs for all critical steps, including cooking, cooling, and cold holding food units.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fly trap was placed directly above the food preparation area as the operator was cutting vegetables underneath the flytrap. Operator removed trap during inspection.- Ensure pest traps are placed away from food and food handling areas.
  2. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No temperature logs were available for cooking, cooling, or refrigerated food storage. - Operator was instructed to implement and maintain temperature logs for all critical steps, including cooking, cooling, and cold holding food units.
    • 09. Are chemicals stored and handled in a safe manner?
      • Degreaser and sanitizer spray bottles used in the back kitchen were not labelled. Operator labelled the bottles during inspection.- Ensure all chemicals used in the facility are appropriately labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Thirteen white eggs were left at room temperature and measured at 24.2°C during inspection. Operator discarded the eggs and was instructed to keep all shell eggs under refrigeration at ≤7°C.2. Improper cooling and storage of partially cooked chicken. Two trays of chicken were measured at 18.6°C and 30.7°C, and one container of hand packaged chicken was measured at 20.3°C during inspection. Partially cooked chicken was left at room temperature for over two hours.- Operator discarded all the chicken. - Proper cooking and cooling procedures must be followed to prevent contamination.
  3. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cooked noodles, and chicken were stored at room temperature.-all perishable foods must be stored at 4C or less, even during lunch rushes.2) Sauces were thawing at room temperature-thaw sauces in the cooler or under cold, running water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a leak under the p-trap at the dishwashing sinks.-repair leaks and ensure no plumbing fixture leaks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under the grill, fryers, and coolers was dirty with debris and grease. -clean the floor with hot water and detergent. It is imperative that the food premises be thoroughly cleaned to prevent food/water for pests.
  4. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cooked noodles, and chicken were stored at room temperature.-all perishable foods must be stored at 4C or less, even during lunch rushes.2) Sauces were thawing at room temperature-thaw sauces in the cooler or under cold, running water.
    • 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?
      • 1 live cockroach was observed on the floor near the edge of the dishwashing sinks. (continuing infraction)-pest control company has already been called. Follow all recommendations provided by the pest control company.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a leak under the p-trap at the dishwashing sinks.-repair leaks and ensure no plumbing fixture leaks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under the grill, fryers, and coolers was dirty with debris and grease. -clean the floor with hot water and detergent. It is imperative that the food premises be thoroughly cleaned to prevent food/water for pests.
  5. Demand Inspection

    2 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?
      • 1 live cockroach was observed on the floor near the edge of the dishwashing sinks. 3 dead (small) cockroach were observed in the same area.-pest control company has already been called. Follow all recommendations provided by the pest control company.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under the grill, fryers, and coolers was dirty with debris and grease. -clean the floor with hot water and detergent. It is imperative that the food premises be thoroughly cleaned to prevent food/water for pests.
  6. Monitoring Inspection

    0 infractions

  7. Initial Inspection

    0 infractions