SILA THAI AND SUSHI
3828 49 ST N
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/27/2025
High Priority
4
Intermediate
2
Basic
14
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first in walk-in cooler.
- 14-05-4:Basic - Cardboard used to line food-contact shelves.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License displayed 2-1-2025
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on cutting board on reach-in cooler
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on cook line shelves
- 36-73-4:Basic - Floor soiled/has accumulation of debris throughout cook line.
- 08B-38-4:Basic - Food stored on floor. Gallons of oil stored on floor in dry storage area.
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toasted oven on sushi line soiled with food debris
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris **Repeat Violation**
- 33-16-4:Basic - Open dumpster lid. **Repeat Violation**
- 25-32-4:Basic - Reuse of single-service or single-use articles. Shell egg trays reused on cook line. Reused food buckets for multiple items in coolers and cook line.
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Wood used as a shelf liner in walk-in cooler.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dirty dishes then engaged with clean dishes without wash hands. Inspector educated management **Corrective Action Taken**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Food stored in thank you bags in stand up coolers and freezers.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts (70F - Cold Holding); rice noodles (54F - Cold Holding) tuna (49F - Cold Holding); crab meat (49F - Cold Holding); cream cheese (51F - Cold Holding) Manager placed items in stand up freezer. rice noodles (41F - Cold Holding) Sprouts (43F - Cold Holding); tuna (42F - Cold Holding); crab meat (41F - Cold Holding); cream cheese (43F - Cold Holding)
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (188F - Cooking); duck soup (103F - Cold Holding) Manager reheated soup chicken soup 175F and duck soup 180 F at 2:30pm **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with food debris. **Repeat Violation**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple soup in walk-in cooler made more than 24 hours no date marking.
Food safety inspection conducted on 3/27/2025 revealed 20 total violations (4 high priority, 2 intermediate, 14 basic).
Inspection on 12/16/2024
High Priority
3
Intermediate
2
Basic
7
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Employee moved drink.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Containers of oil on the floor on cook line. **Repeat Violation**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with food debris
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris
- 33-16-4:Basic - Open dumpster lid. **Repeat Violation**
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Take out containers not inverted at sushi bar. Employee inverted. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked duck. Employee separated items.
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dirty dish to clean plated food no hand wash. Educated employee.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. noodles (45F - Cold Holding) Employee placed item in freezer. Noodle 39F. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with food debris. **Repeat Violation**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Peanut sauce made 12-14-24 no date mark. Employee dated item. **Corrected On-Site**
Food safety inspection conducted on 12/16/2024 revealed 12 total violations (3 high priority, 2 intermediate, 7 basic).