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Bow River Vietnamese Restaurant

102 - 8408 Elbow Drive SW Calgary AB T2V 1K7 · Food - General

9 inspections

  1. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • "Outstanding violation"Chlorine test papers were expired, please purchase new supplies.
    • 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?
      • - Old mice droppings observed near the back delivery door. - Pest control records were maintained, and professional pest control services are being conducted monthly. Safe disposal and cleanup of mice droppings discussed in detail. Continue to work with pest control company and take all corrective measures/recommendations provided by professional.
  2. Risk Management Inspection

    3 infractions

    • 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 papers were expired, please purchase new supplies.
    • 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?
      • 1. Mice droppings found on the floor near to the back delivery door, front area under cabinets, dry storage area under shelves, behind the chest freezer located near to the front area. Safe disposal and cleanup of mice droppings discussed in detail. Continue to work with pest control company and take all corrective measures/recommendations provided by professional.Seal all gaps and holes if any Seal all possible entry points front and back door (back door floor seal was broken at some points (please reseal).2. Back delivery door weatherstripping was broken at some points-please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease/oil build up on the wooden shelves at far left from main kitchen entrance. Dirt and debris on:below the dishwashing areadry storage areawalk in coolerRemove unnecessary items/not associated with kitchen for the effective cleaning and sanitation. All the shelves, cabinets.Deeply clean the entire kitchen.Develop a written cleaning and sanitation schedule and implement it- reference template will be provided with report.
  3. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the prep cooler in the kitchen was measured at 8C with the infra-red and 11C while probing the food item stored inside the cooler. Resetting was done onsite by operator, however temperature readings were still same.Instructed to get the cooler repair asap (ensure it is maintained at 4C or below). Meanwhile, use ice immersion method or use back walk-in cooler for bulk perishable items storage.
    • 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 papers were expired, please purchase new supplies.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink was blocked at the time of inspection with an empty pot. Instruction provided to ensure handwashing sink is accessible at all times. Pot moved to dishwashing area.
    • 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?
      • 1. Mice droppings found on the floor near to the back delivery door, front area under cabinets, dry storage area under shelves, behind the chest freezer located near to the front area. Safe disposal and cleanup of mice droppings discussed in detail. Continue to work with pest control company and take all corrective measures/recommendations provided by professional.Seal all gaps and holes if any Seal all possible entry points front and back door (back door floor seal was broken at some points (please reseal).2. Back delivery door weatherstripping was broken at some points-please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease/oil build up on the wooden shelves at far left from main kitchen entrance. Dirt and debris on:below the dishwashing areadry storage areawalk in coolerRemove unnecessary items/not associated with kitchen for the effective cleaning and sanitation. All the shelves, cabinets.Deeply clean the entire kitchen.Develop a written cleaning and sanitation schedule and implement it- reference template will be provided with report.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    10 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 a pail located in the kitchen.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)?
      • Hoisin sauce was left in the can after opening.Requirement.Transfer food to glass/plastic/stainless steel container after opening the can
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Jacket was kept in contact with single use dishes and sugar bag in storage area.Requirement:Store personal and miscellaneous items separately from food and dishes.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of cooked rice noodles stored on the counter without temperature control was 30.1C, spring rolls were at 23.7C, bean sprouts at 17 CRequirement:Ensure that perishable foods are stored at 4C or less OR at 60 C and higher.Rice noodles, spring rolls and bean sprouts were discarded during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of chlorine measured 0 ppm during sanitizer cycle.Requirement:Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.Machine was primed and 100 ppm concentration was achieved 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?
      • a) Hand washing sink located in the kitchen was blocked with a basket containing dishes kept in the sink basin.b) No soap was provided at hand washing sink in front prep area.Requirement:a) Ensure that hand washing sink is available for use all the time and it must not be blocked.b) Provide soap at the hand washing sink located in front prep area.
    • 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?
      • a) Mice droppings were noted at several places on floor in dry storage room.b) Gap at the bottom of back screen door, which could allow entry of pest/vermin.Requirement:a) Clean and disinfect the affected areas.b) Seal all entry pints for mice.c) Contact pest control company for the treatment to resolve the issue.d) Provide inspection report to the health inspector after the treatment is done.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint has peeled off the wooden shelf making surface rough trapping dirt, located near microwave.Requirement:Refinish the shelf to have smooth surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Dirt buildup on wooden shelf located near microwave.b) Accumulation of dirt and debris on rubber gasket of small freezer located in the kitchen.Requirement:Clean the above noted areas and equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update May 27, 2025: The walk-in freezer is not organized, too full, no space to go in. Foods were stored on the floor. (Repeat violation from previous inspections)Requirement:Ensure foods are stored 6inches above the floor to facilitate cleaning. The walk-in freezer needs cleaning and organizing.
  7. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Update October 25, 2024:- Raw beef stored above bag of carrots and buckets of soup broth without lids.- Rearrange the walk-in cooler and ensure raw meat products are at the bottom. - Acquire lids for all open food containers in walk-in cooler.Bins of raw beef stored above open containers of bean sprouts in the walk-in cooler
    • 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 at hand wash sink.- Operator replaced the paper towel roll during the inspection.- Ensure all hand wash sinks are fully stocked with soap and paper towel.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Update October 25, 2024:- Some cardboard still remains but most have been removed.- Remove all cardboard that are lining any shelves.Shelves throughout facility lined with old and dirty cardboard.- All surfaces are to be smooth, non porous, and easy to clean- Update, September 22. Some cardboard had been removed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Update October 25, 2024:- Hoisin can still present. Remove the hoisin can and get a proper shelf.Hoisin cans used to prop up microwave.- Obtain proper shelving unit or counter for microwave
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Drop ceiling above the chest freezer is missing and needs to be replaced.- Replace the drop ceiling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Update October 25, 2024:- Lid of the chest freezer still needs to be repaired.Packing tape used to secure lid of chest freezer
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update October 25, 2024:1) Caulking around the dish sink needs to be replaced.2) Walk-in freezer is still full and needs to be reorganized.1) Mildew build up on caulking by the dish sink.Action required:- Clean or replace the caulking strips.2) The walk-in freezer is not organize, too full, no space to go in. Foods were stored on the floor. - Action required:Ensure foods are stored 6inches above the floor to facilitate cleaning. The walk-in freezer needs cleaning and organizing. Foods were observed stored on the floor. REOCCURRING INFRACTION
  8. Risk Management Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bins of raw beef stored above open containers of bean sprouts in the walk-in cooler
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. No paper towels available at the back hand sink2. No soap available at the front service station hand sink3. No soap available at the kitchen hand sink by ice machine - corrected during inspection
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Back hand sink taps were leaking
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelves throughout facility lined with old and dirty cardboard.All surfaces are to be smooth, non porous, and easy to cleanUpdate, September 22. Some cardboard had been removed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hoisin cans used to prop up microwave.Obtain proper shelving unit or counter for microwave
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Layer of build up on ice machine lid2. Build up under cooler door handles
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Packing tape used to secure lid of chest freezer
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Accumulation of grease and dust were observed on the ventilation canopy. The ventilation filters/hood is due for cleaning according to the sticker placed on itAction required:Please call a professional ventilation canopy cleaner to clean the ventilation canopy. - Food debris were observed on the floor ,behind the stove, under the sink and beside the Ice machine. Action required: Throughly clean the floor around the kitchen and ensure floor are kept clean at all times. - The top and beneath the mechanical dishwasher had accumulation of debris and dust.- Pipe / water line leaking ontop of the dishwasherAction required: Fix or repair as necessary.- Mildew build up on caulking by the dish sink.- Sections of wall around the dish sink is rotting away by moisture.Action required:1) Clean or replace the caulking strips.2) Sections of wall around the dish sink need to be renovated to resist the moisture in the area.- The walk-in freezer is not organize, too full, no space to go in. Foods were stored on the floor. Action required:Ensure foods are stored 6inches above the floor to facilitate cleaning. The walk-in freezer needs cleaning and organizing. Foods were observed stored on the floor. REOCCURRING INFRACTION
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Organization required in back storage room.
  9. Demand Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bucket of sanitizer had a chlorine concentration of 0 ppm
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bins of raw beef stored above open containers of bean sprouts in the walk-in cooler
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. 3 large bins of raw beef left out at room temperature. Internal temperature measured 4.8C. Raw beef returned to the cooler2. Container of raw bean sprouts measured at 11C. Raw bean sprouts are to be kept at 4C or below
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large bowl of rice left in the microwave. Temperature measured 55C. Probe thermometer was not being used to check temperature of cook/ reheated foods
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - The was no detergent and Chlorine Sanitizer in the bucket to wash and sanitize equipment, utensils and dishes in the dishwasher. Operator replaced the detergent and sanitizer at the time of inspection. * The Sanitizer was still not dispensing to sanitize dishes. * Operator called Ecolab agent to come fix the dishwasher at the time of inspetion. - The mechanical dishwasher had a chlorine concentration between of 0 ppm. Action required: The mechanical dishwasher may be used to wash dishes. However, there must be a separate sanitizing step for the dishware. For example, a sink filled with 100 ppm chlorine may be used to sanitize cleaned dishware. The dishes should be immersed in the solution for at least 2 minutes. Please ensure that the mechanical dishwasher is in good repair and can sanitize dishware with 100 ppm chlorine.REOCCURRING INFRACTION.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. No paper towels available at the back hand sink2. No soap available at the front service station hand sink3. No soap available at the kitchen hand sink by ice machine - corrected during inspection
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Back hand sink taps were leaking
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelves throughout facility lined with old and dirty cardboard.All surfaces are to be smooth, non porous, and easy to clean
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hoisin cans used to prop up microwave.Obtain proper shelving unit or counter for microwave
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Layer of build up on ice machine lid2. Build up under cooler door handles
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Packing tape used to secure lid of chest freezer
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Accumulation of grease and dust were observed on the ventilation canopy. The ventilation filters/hood is due for cleaning according to the sticker placed on itAction required:Please call a professional ventilation canopy cleaner to clean the ventilation canopy. - Food debris were observed on the floor ,behind the stove, under the sink and beside the Ice machine. Action required: Throughly clean the floor around the kitchen and ensure floor are kept clean at all times. - The top and beneath the mechanical dishwasher had accumulation of debris and dust.- Pipe / water line leaking ontop of the dishwasherAction required: Fix or repair as necessary.- Mildew build up on caulking by the dish sink.- Sections of wall around the dish sink is rotting away by moisture.Action required:1) Clean or replace the caulking strips.2) Sections of wall around the dish sink need to be renovated to resist the moisture in the area.- The walk-in freezer is not organize, too full, no space to go in. Foods were stored on the floor. Action required:Ensure foods are stored 6inches above the floor to facilitate cleaning. The walk-in freezer needs cleaning and organizing. Foods were observed stored on the floor. REOCCURRING INFRACTION
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Numerous empty Hoisin cans were stored under the dishwashing counter making it difficult to clean
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Organization required in back storage room.