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Bonjour Saigon

3 - 3616 52 Avenue NW Calgary AB T2L 1V9 · Food - General

6 inspections

  1. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A cleaning cloth was stored on the handwashing sink splash guard. - This practice is not sanitary as the cleaning can become contaminated when stored near the handwashing sink.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer solution in spray bottle was measured at 100 ppm. - Please ensure Quat sanitizer solutions are used at 200 ppm. Verify concentration using Quat test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The hard-to-reach area in the cook line has food debris and grease build up. - Deep cleaning required. Clean and maintain in a clean and sanitary manner. 2) Observed an accumulation of grease/oil on some surfaces of the hood ventilation system. - Clean and maintain clean.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The front bottle of sanitizer solution was tested at 10 ppm. - During inspection staff member made a new solution of quats sanitizer solution
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet reusable cleaning cloth was observed on the counter of the prep line. - Have the wet reusable cleaning cloth submerge in sanitizer solution between uses.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quats test strip was available during inspection. - provide new Quats test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser of the front handwashing station is was not functioning properly.- Replace the battery of the soap dispenser. Staff member placed a temporary soap dispenser.
    • 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?
      • The Permit was not posted. - Have the Permit printed and posted where the general public is able to see.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hard-to-reach area in the cook line has food debris and grease build up. - Have the area cleaned.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Container of raw beef was stored next to salad in the counter prep cooler inserts. 2) Container of raw pork was stored next to pickle onions and other ready to eat foods in the small prep cooler inserts. 1 to 2) Store raw meats in a safe manner to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Numerous perishable foods (container of meatballs, cheese, eggs, rice noodles, pork belly) were left out at room temperature without temperature control.Meatballs @ 19 degrees C. Cheese cube @ 19.1 degrees C. Eggs @ 18.2 degrees C. Pork belly @ 12.0 degrees C. Rice Noodle @ 19.5 degrees C .Discarded the foods noted above. 2) Perishable foods in the counter cooler inserts were measured between 7.6 to 9.0 degrees C. Beef @ 7.6 degrees C and tofu @ 9.0 degrees C. 3) Container of ham and pork belly was place on top of the small prep cooler insert. The ham and pork belly were not getting direct cold air from the cooler. Ham and pork belly were measured between 8.0 to 10.0 degrees C. Store all perishable foods at 4 degrees C or below or at 60 degrees C or higher. 4) Improper cooling of the soup was observed. Pot of soup in the cooler made last night was measured at 5.9 degrees C. and cooler was measured at 4.0 degrees C.Cool down soups/sauce rapidly with an aid method such ice bath or ice wands.5) No probe thermometer was available. Provide a probe thermometer to monitor food and cooler temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff were not following manual dishwashing procedures. Dishes were not rinsed before sanitizing. First sink was used dirty dishes storage, and it was dirty. The second sink was filled with soap and water instead of water for rinsing. Follow the manual three step method:1) Sink 1- wash with soap and warm water2) Sink2 - rinse with warm water3) Sink3- sanitize with 200ppm quat sanitizer for 2 minutes and 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?
      • 1) Cold water tap was broken, no cold water at the handwash sink.Fix the cold water tap and ensure both hot and cold water available for handwashing. 2) No paper towels at the kitchen hand wash sink dispenser. (CDI)Provide paper towels for handwashing,
    • 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 reports available, no monitoring trap place in the facilityProvide pest control.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Under counter freezer was measured at 21 degrees C. Fix the freezer and ensure temperature is at -10 degrees C or below.