14132 28 Avenue SW · HAYS RIDGE AREA
5 février 2026
RéussiNo prepared sanitizer was observed in the food-handling area, and multiple cleaning cloths were noted at various locations throughout the kitchen. The operator was instructed to immerse all wiping cloths in sanitizer and to ensure sanitizer is used consistently to maintain food safety. The operator subsequently prepared a sanitizer solution, verified the concentration, and placed the wiping cloths into the sanitizer bucket
Tropika Malaysian & Thai Cuisine Express se trouve dans le quartier HAYS RIDGE AREA. HAYS RIDGE AREA, Edmonton compte 13 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 20 avril 2026, 11 (85%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 4 fois depuis le 7 mars 2025, avec 4 réussites et 1 fermeture au dossier.
No prepared sanitizer was observed in the food-handling area, and multiple cleaning cloths were noted at various locations throughout the kitchen. The operator was instructed to immerse all wiping cloths in sanitizer and to ensure sanitizer is used consistently to maintain food safety. The operator subsequently prepared a sanitizer solution, verified the concentration, and placed the wiping cloths into the sanitizer bucket
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
HAYS RIDGE AREA
A bowl containing bean sprouts was observed stored at room temperature. The operator was instructed to store the sprouts in a cooler to maintain proper temperature control and ensure food safety. The operator moved the bowl to the cooler during the inspection.
Raw meat was observed at 10°C on the prep counter for thawing. The operator was instructed that meat must be thawed in a cooler at 4°C or below, or under cold running water. The operator moved the chicken to the cooler immediately.
Fried lemon chicken was measured at 33.2°C. The operator was instructed that high-risk foods must be kept at a temperature of less than 4°C or greater than 60°C at all times to ensure food safety. The operator moved the chicken to the cooler immediately.
The handwashing sink was observed with a strainer. The operator was instructed that the handwashing sink must be used exclusively for handwashing and not for storing or washing utensils or food items.
No test strips were available on site to verify sanitizer strength.
Pest control document was not provided to PHI on site and via email.
Numerous used wiping cloths observed on counters, food preparation surfaces., - Wiping cloths are to be returned to the sanitizer solutions after each use.
Determined through staff interview. Cooked high risk foods undergoing the cooling process are being left out at room temperatures for 2 hours and are being tightly covered prior to the foods reaching a temperature of 4C., - Proper cooling practices reviewed with the staff.
Chlorine sanitizer test papers are not available., - Ensure that sanitizer test papers are available so that the strength of sanitizing agents can be measured.
1. Cooked rice dispensers are being stored in a container of stagnant water in between uses., 2. Knives are being stored in the space between equipment tables., - Proper storage practices reviewed with the staff.