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Banh Mi Cay

103 - 4909 17 Avenue SE Calgary AB T2A 0V5 · Food - General

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** The violation still exists**A deep cleaning is required behind the mixer, underneath two compartment sinks.In addition, a build up of debris in the hard to reach areas of the floors, lower table legs, front of white storage unit in front area, food debris in prep coolers in front, walk in cooler floor. Ensure all areas are cleaned.
  2. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two compartment tap is leaking. Ensure this is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** The violation still exists**A deep cleaning is required behind the mixer, underneath two compartment sinks.In addition, a build up of debris in the hard to reach areas of the floors, lower table legs, front of white storage unit in front area, food debris in prep coolers in front, walk in cooler floor. Ensure all areas are cleaned.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **The violation still exists**A few frozen meat packs were observed outside on the counter.The operator stated that she will be grinding the meat. The temperature of meat was measured to be 0C.The operator was educated about the proper thawing procedures.Under cold running water or keeping the frozen product at 4C.
    • 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 raw wood shelf was observed in the kitchen.- Paint or seal the raw wood shelf.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** The violation still exists**A deep cleaning is required behind the mixer, underneath two compartment sinks.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A few frozen meat packs were observed outside on the counter.The operator stated that she will be grinding the meat. The temperature of meat was measured to be 0C.The operator was educated about the proper thawing procedures.Under cold running water or keeping the frozen product at 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Two compartment sink was available for dishwashing.The operator was not able to explain the two compartment dishwashing method.The operator was educated about two compartment sink dishwashing method.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A deep cleaning is required behind the mixer, underneath two compartment sink.
  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy filters appeared dirty.Ensure to clean the ventilation canopy filter to avoid food contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walkin and standing cooler (at service area) temperature measure to be 13C.Ensure to repair the coolers.The food was transferred from walkin cooler to the standing cooler in the kitchen.