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Bolsa Vietnamese Restaurant

55 - 180 94 Avenue SE Calgary AB T2J 3G8 · Food - General

7 inspections

  1. Risk Management Inspection

    3 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?
      • "Outstanding"The surface of most of the wooden shelves in the kitchen was worn out, rough, non-cleanable. - Please resurface/paint. Ensure that the surfaces are smooth, non-absorbent, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Update- Prep cooler was measured below 4C (internal temperature). However, the rubber seal of the left side door is loose, enabling the door to close. Staff was using a heavy object to close the door. Please repair the door seal. One of the prep coolers (located far from the kitchen main entrance) was measured at 10°C (ambient temperature). A food item stored inside the cooler was checked using a probe thermometer and had an internal temperature of 8°C. It was also noted that the left-side door was not sealing properly. The door was being kept closed with a heavy oil carton. - Repair the cooler and ensure it must be in good working order and is maintained at 4C or below. Do not store any perishable item inside it until it is repaired, use ice-immersion method and alternate cooler temporarily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, general cleaning and sanitation has been improved and was satisfactory. Please continue to implement the cleaning schedule.
  2. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Opened cans of hoisin sauce and oyster-flavored sauce were covered with food-grade wrap and stored on shelves in the dry storage area. - Staff were instructed that once a can or package has been opened, any leftover food product must be transferred to a food-grade container with a tight-fitting lid for storage.Inside the walk-in cooler, raw meat was stored in direct contact with ready-to-eat food items, including leafy greens. - Staff were instructed to store ready-to-eat foods on separate shelving unit whenever possible. If space limitations require the use of the same shelving unit, raw meats must be stored on the lower shelves, while leafy greens and other ready-to-eat foods stored on the shelves above.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food buckets in the walk-in cooler were stored on the floor. (repeated violation). - Please ensure all food items are stored off of the ground (at least 6inches)In dry storage area, some open food storage containers were observed. Bowls were also stored inside the storage container. - Staff was instructed to ensure all food container have lid on them to protect from contamination. Use scoops with handles, ensure handle should be facing upwards, not touching the food products.A bag of sugar in its original packaging was observed to be torn. - Staff were instructed to transfer the sugar to a food-grade container with a tight-fitting lid.
    • 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 surface of most of the wooden shelves in the kitchen was worn out, rough, non-cleanable. - Please resurface/paint. Ensure that the surfaces are smooth, non-absorbent, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the prep coolers (located far from the kitchen main entrance) was measured at 10°C (ambient temperature). A food item stored inside the cooler was checked using a probe thermometer and had an internal temperature of 8°C. It was also noted that the left-side door was not sealing properly. The door was being kept closed with a heavy oil carton. - Repair the cooler and ensure it must be in good working order and is maintained at 4C or below. Do not store any perishable item inside it until it is repaired, use ice-immersion method and alternate cooler temporarily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, general cleaning and sanitation was not satisfactory. Thorough cleaning is required, areas mentioned below:- All the undercounter shelves -walk-in cooler shelves and the floor-a stand up freezer near to the cookline- area under and around the dishwashing -many sanitizer bottles were greasy-coolers handles-all hard to reach areas-mechanical ventilation canopy hood. Develop and implement the cleaning schedule for the kitchen. Reference template will be attached to the report.
  3. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Repeated Violation*Food buckets in the walk-in cooler and kitchen were stored on the floor. - Please ensure all food items are stored off of the ground.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wet and dirty washcloths were stored on food prep tables in the kitchen. - Make sure to store washcloths in sanitizer solution at all times.2. Chlorine (bleach) sanitizer solution in the buckets, initially prepared for use in the kitchen was tested at 0 ppm. Staff prepared chlorine sanitizer solution during inspection and concentration was tested at 100 ppm.- As discussed, ensure that sanitizer concentration is periodically checked.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Loose, processed and raw meat were stored in rubber plastic containers that were not foodgrade.- Please store foods in foodgrade containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Repeated Violation*Food buckets in the walk-in cooler and kitchen were stored on the floor. - Please ensure all food items are stored off of the ground.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink in the back kitchen was not easily accessible for hand washing purposes as it was obstructed with colander in the basin.- Do not store items in front of hand wash sinks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease and soot buildup was noted on the ventilation hood and wall behind the cookline. - Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Ongoing Violation*General cleanliness of the facility needs to be improved. Some areas include, but are not limited to: - Walk in cooler- Floors, hard to reach areas in between shelving and prep tables- Lower shelving and storage areas throughout the kitchen - Underneath and behind the ice machine- Besides the handwashing cabinet near cashier tableThoroughly clean and sanitize all affected areas, including hard-to-reach corners. Equipment should be pulled out if necessary to ensure complete cleaning
  5. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bucket of sealed raw beef was being stored on the floor in the walk-in cooler. Update: Bucket of rice stored on the floor in the walk-in coolerPlease ensure all food items are stored off of the ground.
    • 09. Are chemicals stored and handled in a safe manner?
      • Detergent and bleach were being mixed together to make sanitizer solution. Chlorine concentration was measured to be above 200 ppm (bleaching out test strips)Do not mix detergent and bleach together for sanitizer solution. To mix chlorine sanitizer solution, mix 1/2 tsp of bleach to 1 liter of water for a concentration of 100 ppm
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips did not have concentration indicator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleanliness of the facility needs to be improved. Some areas include, but are not limited to: - Walk in cooler- Floors, hard to reach areas in between shelving and prep tables, lower shelving and storage areas throughout the kitchen need to be cleaned and organized. Please deep clean and organize.
  6. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine test strips were expired. Please obtain new test strips. Update: Chlorine test strips did not have concentration indicator.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bucket of sealed raw beef was being stored on the floor in the walk-in cooler. Please ensure all food items are stored off of the ground.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleanliness of the facility needs to be improved. Some areas include, but are not limited to: - Ventilation canopy and along grill/cookline had an accumulation of grease and food debris. - Walk in cooler- Floors, hard to reach areas in between shelving and prep tables, lower shelving and storage areas throughout the kitchen need to be cleaned and organized. Please deep clean and organize.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine test strips were expired. Please obtain new test strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bucket of sealed raw beef was being stored on the floor in the walk-in cooler. Please ensure all food items are stored off of the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked and raw meats were being stored without proper temperature control. 1. An excessive amount of raw chicken intended to be grilled was found in buckets beside the grill. The operator moved the extra buckets of chicken to the cooler during the inspection. Please ensure that chicken is taken out of the cooler on an as need basis for grilling. 2. A bucket of grilled chicken was observed on the counter. The operator moved the chicken to the cooler during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleanliness of the facility needs to be improved. Some areas include, but are not limited to: - Ventilation canopy and along grill/cookline had an accumulation of grease and food debris. - Walk in cooler- Floors, hard to reach areas in between shelving and prep tables, lower shelving and storage areas throughout the kitchen need to be cleaned and organized. Please deep clean and organize.