Co Do Hue Vietnamese Restaurant
12819 140 Avenue NW Edmonton AB T6V 1G5 · Food - General
4 inspections
- Risk Management Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Multiple food items in both the walk-in freezer and cooler were found uncovered. Please ensure all food items are properly covered to protect from contamination - Foods were found uncovered in the walk-in freezer and cooler during the inspection. The operator later provided photos showing foods covered in the walk-in cooler.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Basil and scallions were observed being washed in the same sinks used for handwashing.Ensure food is washed in a designated food preparation sink to prevent cross-contamination. Ensure hand sinks are used for handwashing only.2. Food was stored on the floor in the walk-in cooler. Please store all food at least 6" off the floor.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Multiple food items in both the walk-in freezer and cooler were found uncovered. Please ensure all food items are properly covered to protect from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cut vegetables soaked in water were stored at room temperature.Ensure processed vegetables are not held above 4C for more than 2 hours. Discard high-risk food held above 4C for more than 2 hours.If cut vegetables are kept at room temperature, they must be monitored using timers or written logs to ensure they are discarded after 2 hours.The vegetables were moved to the cooler.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Basil and scallions were observed being washed in sinks used for handwashing.Ensure there are sufficient dedicated handwashing sinks that they are used for handwashing only.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Two metal strainers were in disrepair with metal pieces sticking out. Ensure all utensils are in good condition. The strainers were discarded onsite.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Multiple wet/used cleaning cloths observed on food contact surfaces when not in immediate use. Ensure these are stored in the sani bucket when not in use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food was stored on the floor in the walk in cooler. Store all food at least 6" off the floor.
- 09. Are chemicals stored and handled in a safe manner?
- Observed several unlabeled spray bottles - corrected onsite.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cut vegetables (lettuce, carrots, broccoli, celery, etc) were stored at room temperature. Ensure these are stored under refrigeration, in an ice bath, or at room temperature for 2h and then discarded (time logs or a timer is required for the last option).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Cutting board and knife were stored in the front handwashing sink basin. Ensure handwashing sinks are kept empty at all times and are used for handwashing only. Ensure all dishwashing occurs at the back kitchen dishwashing area and not in handwashing sinks.
- 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?
- Back door was open. Ensure the door is kept closed to prevent the entry of pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Handwashing sink faucet and 2-compartment sink faucets are leaking.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottles not labelled. Ensure all spray bottles are labelled with their contents - corrected onsite.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometer in the prep cooler - corrected onsite.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice scoops were stored inside the ice machine. Please store the ice scoops outside of the machine in a clean container - corrected onsite.
- 09. Are chemicals stored and handled in a safe manner?