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Alo Viet Kitchen

24 12 Street NW Calgary AB T2N 1Y3 · Food - General

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1)Plastic containers were used as scoops for bulk food containers.-Ensure that scoops with handles are used for bulk containers to prevent contamination.2) Food containers were stored on the floor of the walk-in cooler.-Ensure that the food/food containers are stored at least 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1)Improper cooling was being done in the facility.Large pot of beef stew was placed at room temperature.* The beef stew was divided in shallow containers and then placed inside the cooler.-Ensure that the perishable food is rapidly cooled to prevent contamination.-Following methods can be followed:Dividing the food in shallow containers, in ice bath or by using ice wand.2) Brisket was placed in food container on top of the insert in the prep cooler and the brisket was measured at 8 degrees C.*The brisket was removed.-Ensure that the food container is not stored on top of an insert as improper cooling of food occurs.-Ensure that the perishable food under refrigeration is maintained at 4 degrees C or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two huge containers of rice noodle were placed near the stove.The temperature for rice noodles in one container was measured at 9 degrees C while the temperature of rice noodles in the other container was at 4 degrees C.* The operator was asked to put both the containers inside the cooler.-Ensure that the only portions which are going to be used are taken out.-Ensure that the perishable food is maintained at either 4 degrees C or less or 60 degrees C or higher.
    • 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?
      • No pest control was observed in the facility.-Ensure that the pest control is present in the facility.-Please see the attached pest control checklist: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One freezer beside the ice machine was not plugged in.Plug in the appliance so the freezer can be inspected.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not functional.Repair.