Tuk Tuk Thai TTT009
19 - 275 Shawville Boulevard SE Calgary AB T2Y 3H9 · Food - General
3 inspections
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 100 ppm in sani-pail located in the cooking area.Requirement:Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Update on April 2/2026Paper roll was kept on the counter located near hand washing sink in the kitchen.(Repeat violation from previous inspections)Requirement:Store paper towels in the dispenser.
- 23. Is the facility maintained in a clean and sanitary condition?
- Update on April2/2026Paper dispenser located at hand washing sink in customer's washroom was empty and paper roll kept on top of it.(Repeat violation from previous inspection)Requirement:Store paper roll in the dispenser.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloth was kept on prep counter after use in the kitchen.Requirement:Soak cleaning clothes in sanitizer solution in between use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bowl without handle was provided in chopped carrots stored in cooler drawer located under the grill.Requirement:Provide a scoop with handle and keep handle out of food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of coconut milk stored in the warmer was 51 CRequirement:Ensure that perishable foods under hot holding are stored at 60C or higher.Coconut milk was reheated before storing back in the warmer.Temperature of the unit was raised during inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dish washer was out of order and out of service.Requirement:Repair dish washer asap. During inspection, staff was told to take -hot water from the prep sink and pour in one of the dish washing sinks to manually wash the prep utensils and prepare sanitizer solution in prep sink to sanitize the prep utensils after washing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Update on March 30/2026Paper roll was kept out of the dispenser located at hand washing sink in the kitchen.(Repeat violation from previous inspection)Requirement:Store paper towels in the dispenser.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- No hot water supply was available at two compartment sink.Requirement:Ensure that hot water supply is restored at two compartments sink asap
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cold water tap at two compartment sink was leaking badly.Requirement:Repair /replace cold water tap to stop leakage.
- 23. Is the facility maintained in a clean and sanitary condition?
- Paper dispenser located at hand washing sink in customer's washroom was empty and paper roll kept on top of it.Requirement:Store paper roll in the dispenser.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper roll was kept out of the dispenser located at hand washing sink in the kitchen.Requirement:Store paper towels in the dispenser.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?