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Anh Tu's Kitchen

1915 31 Street SE Calgary AB T2B 0S8 · Food - General

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring in the walk-in freezer was ripped and peeled, exposing uneven surfaces.- Ensure the flooring is refinished for smooth, nonporous and easily cleanable.
  2. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • "Outstanding violations"Multiple used rags were found stored on food preparation counters. - Ensure rags are kept in a food-safe sanitizer solution (e.g., 100 ppm bleach) between uses, or use a clean rag each time.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A staff who left the kitchen and return to food handling without handwashing and indicated glove was sufficient.- Education provided.Everyone must wash hands before handling foods, gloves do not replace handwashing.A pair of used single-use gloves were noted at the handwashing sink, indicated of reusing single use gloves. - Discarded, and education provided.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • "Outstanding violations"1. No drain stoppers were available for manual two-compartment sink dishwashing. - Obtain a sufficient amount of drain stoppers. 2. The owner was not familiar with the proper two-sink dishwashing method and was mixing soap with bleach.Education Provided:-One sink is for detergent to remove grease and food residue.-The second sink is for a food-safe sanitizer, such as a 100 ppm bleach solution.-Pots and pans too large for the dishwasher must be properly washed with detergent, rinsed to remove detergent, and then submerged in sanitizer for a minimum of 2 minutes.-Make sure the dishwashing procedure is posted https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • "Outstanding violations"No high temperature dishwasher test equipment available.- Obtain a maximum registering thermometer OR thermolabel to confirm if the internal rinsing temperature is higher than 71 degrees C, and ensure the testing is performed before washing dishes daily. Record the temperature in a log.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • "Outstanding violations"No food handling permit was posted.- Ensure a valid food handling permit is posted for pubic display.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring in the walk-in freezer was ripped and peeled, exposing uneven surfaces.- Ensure the flooring is refinished for smooth, nonporous and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • "Outstanding violations"1. Two pairs of scissors had handles in disrepair, fixed with black duct tape, and were stored inside a shelf leg where cleaning is difficult.- Repair the handles so its smooth, non-porous and easily cleanable OR remove the scissors from the facility. 2. Single use spoons were used at the sauce and spice in the kitchen, indicating the spoons were not discarded after use. - Discard the single use items after each use OR replace with reusable utensils that can be properly cleaned and sanitized.3. Multiple utensils, including knifes, found covered in dried food debris and stored in the clean utensil containers. - Visually inspect the utensils before storing in the clean areas. Reclean the dirty utensils, including scrubbing and sanitizing.4. Equipment, pots and other kitchen supplies were found storing in the mop sink room without aerosol protection.- Remove all supplies that might come in contact with room from the mop sink room OR provide sufficient protection between the mop sink and storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Outstanding violations"improvement observed on Nov 27, 2025. 1. Excessive equipment, pots, pans, buckets, and miscellaneous items were stored in the mop sink room, the aisle between the mop sink room and the walk-in cooler, and the storage room next to the back exit door.- Remove excessive, unused, or irrelevant items from the facility and reorganize spaces to allow easy access for cleaning and inspection.2. The ceiling vents were covered in dust. A wooden tabletop under the grill was covered in grease. Dust and food debris were accumulated on the top of the dishwasher, on the cutting board next to the grill, on the bulk foods containers in the dry good rooms. - Clean and sanitize all the indicated areas. 3. No written cleaning schedule was available.- Implement a cleaning schedule that include daily, weekly, biweekly, and/or monthly cleaning tasks as applicable.
  3. Monitoring Inspection

    13 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Expired jars of fermented bean curd and cans of tomato fish were found in the dry goods room.- Remove the expired food products.Inspect the storage area thoroughly and discard any expired items from the facility
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple used rags were found stored on food preparation counters. - Ensure rags are kept in a food-safe sanitizer solution (e.g., 100 ppm bleach) between uses, or use a clean rag each time.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bags of flour were found storing directly on the floor in the dry goods room.- Store all food items at least 6 inches off the floor.2. A tray of food in the walk-in freezer was found stored without protection, and a bag of food was placed directly on this tray. - Use food safe barriers when storing foods, such as saran wraps or food safe containers. 3. A black and a white garbage bag were used as light cover for the bean sprout in the walk-in cooler.- garbage bag is not food safe, removed during the inspection. Only food safe material, such as saran wrap or food-grade lid, can be in contact with foods.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles of solutions, including water and sanitizer, were not labelled. - Ensure spray bottles are labeled in accordance with its content. Water spray bottle was labeled during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The owner was not familiar with the minimum internal cooking temperatures for high-risk foods and did not check the internal temperature of high risk food, ie deep-fried frozen pork spring rolls.- Obtain a probe thermometer to confirm the minimum internal temperature, pork 71C, chicken 74C, and beef 71C. 2. A container of rice in the rice cooker was found storing at room temperature for unknown amount of time, internal temperature measured at 29.8 degree C. - Discard the container of rice due to unknown how long it was temperature abused.3. A metal container of stir-fried meat with veggies were found storing at room temperature, temperature measured around 52 degree C. - the dish was reheated again and hold above 60C until served or pickup. Corrected. 4. A pot of pho soup was found storing on the stovetop without hot holding, temperature measured around 48 degree C. - the soup was reheated and hold above 60C. Corrected
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. No drain stoppers were available for manual two-compartment sink dishwashing. - Obtain a sufficient amount of drain stoppers. 2. The owner was not familiar with the proper two-sink dishwashing method and was mixing soap with bleach.Education Provided:-One sink is for detergent to remove grease and food residue.-The second sink is for a food-safe sanitizer, such as a 100 ppm bleach solution.-Pots and pans too large for the dishwasher must be properly washed with detergent, rinsed to remove detergent, and then submerged in sanitizer for a minimum of 2 minutes.-Make sure the dishwashing procedure is posted https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No high temperature dishwasher test equipment available.- Obtain a maximum registering thermometer OR thermolabel to confirm if the internal rinsing temperature is higher than 71 degrees C, and ensure the testing is performed before washing dishes daily. Record the temperature in a log.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the bar and in the kitchen were found without paper towels.- Ensure sufficient handwashing supplies are stock during operation.Corrected
    • 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. The back door was opened without an insect proof screen. - Ensure the back door remains closed at all times when not in use.2. There was a gap at the bottom of the insect screen door. - Seal the gap to prevent pest entry.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • No food handling permit was posted.- Ensure a valid food handling permit is posted for pubic display.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring in the walk-in freezer was ripped and peeled, exposing uneven surfaces.- Ensure the flooring is refinished for smooth, nonporous and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Two pairs of scissors had handles in disrepair, fixed with black duct tape, and were stored inside a shelf leg where cleaning is difficult.- Repair the handles so its smooth, non-porous and easily cleanable OR remove the scissors from the facility. 2. Single use spoons were used at the sauce and spice in the kitchen, indicating the spoons were not discarded after use. - Discard the single use items after each use OR replace with reusable utensils that can be properly cleaned and sanitized.3. Multiple utensils, including knifes, found covered in dried food debris and stored in the clean utensil containers. - Visually inspect the utensils before storing in the clean areas. Reclean the dirty utensils, including scrubbing and sanitizing.4. Equipment, pots and other kitchen supplies were found storing in the mop sink room without aerosol protection.- Remove all supplies that might come in contact with room from the mop sink room OR provide sufficient protection between the mop sink and storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Excessive equipment, pots, pans, buckets, and miscellaneous items were stored in the mop sink room, the aisle between the mop sink room and the walk-in cooler, and the storage room next to the back exit door.- Remove excessive, unused, or irrelevant items from the facility and reorganize spaces to allow easy access for cleaning and inspection.2. The ceiling vents were covered in dust. A wooden tabletop under the grill was covered in grease. Dust and food debris were accumulated on the top of the dishwasher, on the cutting board next to the grill, on the bulk foods containers in the dry good rooms. - Clean and sanitize all the indicated areas. 3. No written cleaning schedule was available.- Implement a cleaning schedule that include daily, weekly, biweekly, and/or monthly cleaning tasks as applicable.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    0 infractions