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Bami Vietnamese Eatery

2110 - 12 Royal Vista Way NW Calgary AB T3R 0N2 · Food - General

6 inspections

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Taped cardboard boxes are being used for storage packaged items. - Remove and replace with a container that can be cleaned and sanitized. Cardboard and tape cannot be cleaned and sanitized adequately.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food containers in the main cooking area were stored directly on the floor. - Do not store foods on the floor. All foods must be stored at least 6 inches off of the floor.2) Utensils were stored on a cardboard box. - Ensure all utensils are stored in a sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High-risk foods such as raw chicken, raw sliced and ground beef were observed thawing in room temperature. The internal temperature of raw sliced beef was measured at 12C, raw chicken at 7C and the ground beef was still frozen. - Raw sliced beef was discarded. Other foods were placed in the walk-in cooler. - Foods must be thawed using approved methods only, including under continuous running cold water, in acooler/refrigerator in advance, as part of the cooking process, or in a microwave provided the food iscooked or consumed immediately afterward.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel available at the handwashing sink in the main cooking area. - Ensure handwashing sinks are supplied with soap and paper towels at all times.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping clothes for the front prep cooler cutting board were stored on the counter.Store wiping clothes in use in the effective sanitizer solution between uses.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand sink was obstructed with items inside the sink.Corrected on site. Ensure the hand sink is accessible at all time.
    • 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 reports were available.-Ensure that the pest control records are maintained and available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Black stains from shoes build-up on the front area floor. 2) Aluminum foil was used to cover the kitchen shelves. Remove aluminum foil and clean when surfaces get dirty. 1 to 2) Clean these areas.
  4. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food stored inside the prep cooler was not covered.-Ensure that the food is covered to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was stored on the floor in the walk in cooler and the walk-in freezer.-Ensure that the food is stored at least 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The internal temperature of the noodles in rice cooker kept for hot holding was measured at 57 degrees C.-Ensure that the perishable food in the hot holding is maintained at 60 degrees C or greater.2) The cooked beef in the prep cooler was measured at 12.6 degrees C.* The cooked beef was discarded.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.3) Improper cooling was observed in the facility. Large batch of chicken in a container was placed inside the walk-in cooler.Chicken's internal temperature was measured at 33.6 degrees C.-Use an ice bath or ice wand or distribute in shallow containers to allow rapid cooling of food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At the front hand sink there was no paper towels in the paper towel dispenser.*A new roll of paper towels was placed inside the dispenser.-Ensure that the hand sink is properly supplied with hot and cold potable water, soap and single use paper towels.
    • 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 reports were available.-Ensure that the pest control records are maintained and available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Black stains from shoes build-up on the front area floor. 2) Aluminum foil was used to cover the kitchen shelves. Remove aluminum foil and clean when surfaces get dirty. 1 to 2) Clean these areas.
  5. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used single use gloves were left on the front prep cooler cutting board and in the prep cooler insert.Discard single use gloves after removing from hands.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper cooling was observed during inspection. No aid methods such as ice bath or ice wands to help rapidly cool down the 5-gal buckets of soups.Use an ice bath or ice wand to help rapidly cool down the soups.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Black stains from shoes build-up on the front area floor. 2) Aluminum foil was used to cover the kitchen shelves. Remove aluminum foil and clean when surfaces get dirty. 1 to 2) Clean these areas.
  6. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Pre-packaged foods were stored on the floor of the walk-in freezer.2) Cases of beverages were stored on the floor of the front service area.Store all foods including beverages at least 6 inches off the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Food containers were partially immersed in the sanitizer at the dishwashing sink.After cleaning with soap and rinsing with water, fully immerse dishes in the sanitizer for minimum 2 minutes then air-dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were stored on the bathroom countertop.Store paper towels in a dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A countertop deep fryer was being used for vegetarian spring rolls without an approved ventilation system.All grease producing cooking must be conducted under an approved ventilation system.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some food storage containers were repaired with tape.Replace damaged containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Black stains from shoes build-up on the floor. 2) Grime build-up on the blue step stools. 3) Cardboards covered with aluminum foil were used to block oil from splattering onto wall and racks. 1 to 3) Clean these areas.