Bloom Vietnamese Bistro
115 - 108 Shawville Place SE Calgary AB T2Y 0V2 · Food - General
8 inspections
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- a) Too many cleaning clothes in one sani pail, leading to top ones not soaked in sanitizer solution located in the kitchen.b) Concentration of chlorine measured 10 ppm in sanitizer solution of one sani-pail located in the kitchen.Requirement:a) Ensure that cleaning clothes are fully immersed in sanitizer solution.b) Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Hoisin sauce was left in the can after opening, located on the counter in the kitchen.Requirement:Transfer food to food grade plastic/glass or stainless-steel container after opening the can
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of white sliced cheese stored in insert of prep cooler was between 12 C-15 C at the top and between 6.8C- 8.3C at the bottom. Insert was overstocked.b) Internal temperature of chicken stored in the warmer was 55 CRequirement:a) Ensure that perishable foods are stored at 4C or less during refrigeration. Staff was instructed to discard cheese between 12 C-15 C. DONEDo not overstock inserts to prevent temperature abuse.b) Ensure that perishable foods under hot holding are stored at 60 C or higher.Staff was instructed to reheat chicken to 74C before storing back in the warmer at 60 C or higher. DONE
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Access to hand washing sink located in front prep area was blocked with a mop bucket and a broom kept in front of hand-washing sink.Access to hand washing sink in back prep area was blocked with a big garbage bin kept in front of the sink.Requirement:Ensure that access to hand washing sink is not blocked at any time.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of dirt and debris in hard-to-reach areas, in back storage and in dish washing area.Requirement:Clean the above noted areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Pails were stored directly on floor in walk in freezer and walk in cooler.Requirement: Store food at least 15 cm off the floor.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of chlorine measured 0 ppm in sanitizer solution of pail located in front prep area.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) Staff's bag was kept on single use dishes in the kitchen.b) Pails were stored directly on floor in walk in freezer.c) Door in front of mop sink was removed due to damage to the door.d) One mop bucket was stored in back food storage area.Requirement:a) Store personal and miscellaneous items separately from food and dishes.b) Store food at least 15 cm off the floor.c) Reinstall door in front of mop sink and store mop bucket in the mop sink or any non-food area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of cooked rice noodles stored on the counter without temperature control was 37C and 33C b) Internal temperature of cooked tapioca pearls stored on the counter without temperature was 21 Cc) Internal temperature of wonton stored in insert of prep cooler was 12.3CRequirement:a) Ensure that perishable foods are stored at 4C or less OR at 60 C or higherRice noodles and tapioca pearls were discarded.b) Ensure that perishable foods under refrigeration are stored at 4C or less.wonton was discarded.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper dispensers were empty located at hand washing sinks located in front and back prep area.Requirement:Provide paper towels in the dispensers.
- 20. Do food handlers at the facility have adequate food safety training?
- Staff lacked knowledge in safe food handling.Requirement:Staff must do Basic food safety online course available free of cost on AHS website.https://ahs.myabsorb.ca/#/public-dashboard
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of chlorine measured 0 ppm in sani -pail located in beverage prep area.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
- 20. Do food handlers at the facility have adequate food safety training?
- Staff lacked knowledge in safe food handling.Requirement:Staff must do Basic food safety online course available free of cost on AHS website.https://ahs.myabsorb.ca/#/public-dashboard
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
11 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- a) Concentration of chlorine measured 0 ppm in sanitizer solution pail located in beverage prep area.b) Cleaning clothes were kept on prep counters after use.Requirement:a) Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.b) Soak cleaning clothes in sanitizer solution in between use.
- 09. Are chemicals stored and handled in a safe manner?
- a) Concentration of chlorine was more than 200 ppm in both spray bottles located in prep area and in dining area.b) No labels were provided on these spray bottles to identify their contents.Requirement:a) Ensure that concentration of chlorine is maintained at 100 ppm.b) Provide labels on these spray bottles to identify their contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of cooked tapioca pearls stored on the counter without temperature control was 22 C .b) Internal temperature of cooked rice noodles stored on the counter without temperature control was 33Cc) Internal temperatures of cooked beef stacked on prep cooler inserts were 13 C ,13.3C.Requirement:a) Ensure that cooked tapioca pearls are stored at 4C or less OR at 60C and higher.Tapioca pearls were discarded.b) Ensure that cooked rice noodles are stored at 60 C or higherRice noodles were discarded.c) Ensure that perishable foods under refrigeration are stored at 4C or less.beef was discarded.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of cooked pork chops stored in insert of prep cooler was 8.3CRequirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Pork chops were moved to walk in cooler during inspection
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- a) Concentration of chlorine measured 0 ppm during sanitizer cycle.b) Sanitizer pail for the dish washer was empty and there was no extra sanitizer pail available on site.Requirement:a) Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.b) Provide sanitizer for the dish washer asapWash the dishes in the dish washer and sanitize manually in the dishwashing sink using bleach solution at 100 ppm concentration until dish washer is fixed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Staff washed the reusable coffee cups and other utensils at hand washing sink located in beverage prep area.Requirement:Ensure that reusable dishes for customers are washed in commercial dish washer or in three compartments sink, following washing with soap in first sink, rinsing with water in second sink and soaking in sanitizer solution for minimum two minutes in third sink.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper dispenser located at hand washing sink in front prep area was empty.(repeat violation from previous inspection)Requirement:Provide paper towels in the dispenser.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No soap was provided at hand washing sink located in back prep area.Requirement:Provide soap at this hand washing sink.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- a) Hand washing sink located in front prep area was blocked with dirty dishes kept in sink basin.Later staff washed dirty dishes in this hand washing sink.b) Hand washing sink located in back prep area was blocked with a pail kept in sink basin.Requirement:-Ensure that hand washing sinks are available for use all the time and must not be blocked.-Hand washing sink must be used only for washing hands.
- 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 records were maintained.Requirement:Maintain adequate pest control records on monthly basis.AHS pest control check list will be emailed to the operator for self-managing pest control.
- 20. Do food handlers at the facility have adequate food safety training?
- Staff lacked knowledge in safe food handling.Requirement:Staff must do Basic food safety online course available free of cost on AHS website.https://ahs.myabsorb.ca/#/public-dashboard
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper dispenser located at hand washing sink in front prep area was empty.Requirement:Provide paper towels in the dispenser,
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of chlorine measured 25 ppm in sani -pail located in back prep area.Requirement: Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Pails and carrot bags were stored directly on floor in walk in-cooler.-Pails and boxes were stored directly on floor in walk in- freezer.Requirement: Store food minimum 15 cm off the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of glass door cooler was fluctuating between 9C-13 C and internal temperatures of perishable foods stored in this cooler were bean sprouts at 7.7C, 8.2C, cooked beef was at 9 C, 9.7 C,9.9C, 12.7C, chicken at 8.8C, rice at 12.7C and 12.9C, shrimp at 13.1C.Requirement:-Do not store any perishable foods in this cooler until temperature is maintained at 4C or less.-Perishable foods having internal temperature 10 c and higher: beef, shrimp rice were discarded.- Remaining perishable foods were moved to walk in cooler during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink located in front prep area was blocked with a blender washer equipment installed in the sink basin.Requirement:Ensure that hand washing sink is available for use all the time and it must not be blocked.Remove blender washer equipment from the sink basin.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions