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Cuty Vietnamese Kitchen

505 - 5005 Dalhousie Drive NW Calgary AB T3A 5R8 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • The ventilation canopy is due for maintenance. *Please have the canopy serviced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following items require cleaning:1. The bulk food storage containers.Please have these items cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:1. The floors below the cookline.2. The ceiling tiles and air vents in the kitchen.3. The body and filters of ventilation canopy.4. The shelves throughout the kitchen.
  3. Risk Management Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic bowls were used as scoops and stored in the bulk food bins.Obtain scoops with proper handles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • February 04, 2026, - The walk-in cooler measured at 7.0 degrees C. The staff indicated that the temperature may be due to frequent opening of the doors, and that repairs were carried out.**Monitor the cooler temperature to ensure it can maintain adequate temperatures. Adjust temperature setting / repair if required.January 30, 2026, - The walk-in cooler was not maintaining adequate temperatures at the time of the inspection. Measured at 11 degrees C.**Have the cooler repaired to ensure it can maintain adequate temperatures of 4degrees C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not adequately sanitizing dishes during the inspection. The final rinse temperature measured at 68 degrees C at dish level.**Have the dishwasher repaired to ensure it can achieve a minimum sanitizing temperature of 71 degrees C or above at dish level.**Please revert to manual dish washing procedures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips available to monitoring sanitizer concentrations.**Please obtain chlorine 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 hand sink was obstructed by utensils and a condiment cart during the inspection.**Ensure the hand sink is keep free and accessible for use at all times.
    • 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?
      • Pest monitoring is not being carried out. There were no documents or records available for review.**Ensure pest monitoring is carried out at least once a month and adequate records of pest monitoring activities are maintained on file at the facility and available for review when required.
    • 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 ventilation canopy is due for maintenance. *Please have the canopy serviced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following items require cleaning:1. The bulk food storage containers.Please have these items cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:1. The floors below the cookline.2. The floors the prep coolers.3. The ceiling tiles and air vents in the kitchen.4. The body and filters of ventilation canopy.5. The floors below the dish washer and dish sinks.6. The shelves throughout the kitchen.
  4. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several soiled cleaning cloths were observed on the counter tops and food contact surfaces.**Ensure soiled cleaning clothes are stored in sanitizer at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic bowls were used as scoops and stored in the bulk food bins.Obtain scoops with proper handles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler was not maintaining adequate temperatures at the time of the inspection. Measured at 11 degrees C.**Have the cooler repaired to ensure it can maintain adequate temperatures of 4degrees C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not adequately sanitizing dishes during the inspection. The final rinse temperature measured at 68 degrees C at dish level.**Have the dishwasher repaired to ensure it can achieve a minimum sanitizing temperature of 71 degrees C or above at dish level.**Please revert to manual dish washing procedures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips available to monitoring sanitizer concentrations.**Please obtain chlorine 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 hand sink was obstructed by utensils and a condiment cart during the inspection.**Ensure the hand sink is keep free and accessible for use at all times.
    • 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?
      • Pest monitoring is not being carried out. There were no documents or records available for review.**Ensure pest monitoring is carried out at least once a month and adequate records of pest monitoring activities are maintained on file at the facility and available for review when required.
    • 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 ventilation canopy is due for maintenance. *Please have the canopy serviced.
    • 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 walls of the corridor leading to the back storage area was observed to be in disrepair.**Please have the walls repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following items require cleaning:1. The meat slicer.2. The bulk food storage containers.Please have these items cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:1. The floors below the cookline.2. The floors the prep coolers.3. The ceiling tiles and air vents in the kitchen.4. The body and filters of ventilation canopy.5. The floors below the dish washer and dish sinks.6. The shelves throughout the kitchen.
  5. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic bowls were used as scoops and stored in the bulk food bins.Obtain scoops with proper handles.
  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no surface sanitizer available at the time of inspection.Ensure that sanitizer is always available when food prep is occuring.Staff prepared a bleach sanitizing solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A splash guard was missing between the kitchen hand sink and food preparation table.Install a splash guard.December 30, 2024Splash guard has yet to be installed. Discussed requirement with operator.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A phone was stored on the prep cooler counter.Ensure personal belongings are stored away from food handling surfaces to prevent contamination.2. Knives and a rice scoop were stored in room temperature water.Ensure that used cooking utensils are stored in a manner that prevents contamination. Store the utensils in an ice bath or sanitizing solution in between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic bowls were used as scoops and stored in the bulk food bins.Obtain scoops with proper handles.
    • 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 sink in the cookline was blocked by a black trolley.Relocate the trolley. Ensure that the hand sink is easily accessable at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The was food debris and spillage accumulated on the bottom shelf of the refrigerator.Throughly clean and sanitize the refridgerator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was food debris and dirt accumulated on the floors near the bulk storage and dry storage areas.Thoroughly clean these areas.
  7. Initial Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) There was no surface sanitizer in the kitchen.2) Chlorine sanitizer in the bar measured 10 ppm.100 ppm chlorine sanitizer was prepared for the kitchen and bar during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A splash guard was missing between the kitchen hand sink and food preparation table.Install a splash guard.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Foods were stored in non-food grade containers.Store foods in food grade containers or bags.2) Rice noodles were stored in containers that previously contained detergent.Do not use containers that previously contained chemicals for food storage.3) An opened food can was stored under refrigeration.Sauce was transferred from the can to a food grade container during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Tapioca pearls and milk in the beverage cooler measured 7C and 14C.Tapioca pearls were placed in the walk-in cooler during the inspection.Milk was discarded.Store perishable foods at 4C or less under refrigeration.2) Beansprouts in the line cooler located by the storage room measured 6.6C.3) Tapioca pearls in the bar cooler measured 11.7C.Tapioca pearls were discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The digital probe thermometer was in a state of disrepair and cannot take maximum temperatures.Replace with another probe thermometer with maximum function.Monitor the dishwasher sanitizing temperature daily and ensure it is at least 71C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was obstructed by a cart.The cart was removed from the hand sink during the inspection. Hand sinks must be accessible at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was duct tape on the edge of the dish pit. A corner of the wall mounted shelf was covered with newspaper and tape.Tape and newspaper were removed. Use corner guards that are cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Service records were not available for the grease interceptor. Clean the grease interceptor when the combined level of fat, oil and grease is at 25% or more. Maintain records of all services.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris was observed on the hard-to-reach areas of the food slicer.Disassemble the equipment and use a small brush to access the hard-to-reach areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was no cleaning schedule.Prepare, implement and maintain a written cleaning schedule to facilitate the proper cleaning of all areas of the food establishment, including equipment and structural surfaces. The cleaning schedule must include a list of all cleaning and sanitizing agents used within the food establishment, all equipment to be cleaned and the frequency of cleaning.2) There was an accumulation of water between the wall and janitorial sink.Remove the source of moisture and clean the floor.