Green Bamboo Authentic Vietnamese Cuisine
308 - 11245 Valley Ridge Drive NW Calgary AB T3B 5V4 · Food - General
6 inspections
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1) The high-temperature glasswasher in the bar did not reach 71C.- The temperature during the sanitation cycle of the glasswasher must be 71C at a minimum. The front glasswasher is inconsistent and cannot be used at this time. All glassware must be cleaned and sanitized using the dishwasher in the back. The glasswasher must be inspected once repairs are completed before it can be used again.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A pair of tongs' handles were wrapped with tape. - Remove the tape or discard and replace. Tape cannot be cleaned and sanitized adequately and accumulate dirt and bacteria.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution was prepared in the kitchen. - Ensure a sanitizer solution such as a chlorine sanitizer solution is available in the kitchen for frequent sanitation of food contact surfaces.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *** Repeat violation ***Food items were stored directly on shelves in the preparation cooler on the main line.- Cover all foods and store foods food grade container with lids to protect from cross contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Raw meats were thawing in room temperature.- Foods must be thawed using approved methods only, including under continuous running cold water, in a cooler/refrigerator in advance, as part of the cooking process, or in a microwave provided the food is cooked or consumed immediately afterward.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Bean sprouts were stored in room temperature. Ensure bean sprouts are stored in the cooler or in an ice bath at all times.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1) The high-temperature glasswasher in the bar did not reach 71C.- The temperature during the sanitation cycle of the glasswasher must be 71C at a minimum. 2) The handle of the dishwasher in the kitchen was in disrepair and cannot be opened and closed. - Fix the dishwasher. - Manually wash dishes in the 2-compaartment sink by washing with detergent and rinsing in the first compartment and sanitizing in the second compartment by full submersion for 2 minutes.
- 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?
- **** Overdue Violations **** Gap observed below alongside the bottom of the door that leads to the other shared areas of the building. - Seal the gap to prevent the entry of pests into the facility.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No approved surface sanitizer solution was available at the time of inspection. Facility was using cleaner/disinfectant that is not food safe and requires a rinse step. - Prepare and use an approved sanitizer solution such as a chlorine solution at 100 ppm by mixing 1/2 teaspoon of regular unscented household bleach per liter of water. Verify the concentration using chlorine test strips.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several food items in various cold storage units including the preparation cooler on the main line and the chest freezer were stored uncovered. - Cover all foods and store i.e. store in food grade container with lids to protect from cross contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Bean sprouts were stored in room temperature. Bean sprouts are considered perishable foods. Store at 4C or less i.e. in the cooler or in an ice bath.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The concentration of chlorine during the sanitation cycle of the mechanical dishwasher in the kitchen was measured at 0 ppm. - The machine was primed and the chlorine was measured at 100 ppm. - Ensure to verify the concentration of chlorine daily. The chlorine sanitizer during the sanitation cycle must be measured at 100 ppm.
- 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?
- Droppings observed in the boiler room. - Clean and sanitize the area and implement a pest control program to address the issue.
- 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?
- **** Overdue Violations ****1) No pest monitoring program in place.Please implement a pest monitoring program. 2) Gap observed below alongside the bottom of the door that leads to the other shared areas of the building. - Seal the gap to prevent the entry of pests into the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **** Overdue Violation ****Wooden kitchen counter is in disrepair and fixed with tape. There is a hole below the shelving facing the kitchen. - Please fix. All surfaces must be smooth, easy to clean and impervious to moisture.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
2 infractions
- 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) No pest monitoring program in place.Please implement a pest monitoring program. 2) Gap observed below alongside the bottom of the door that leads to the other shared areas of the building. - Seal the gap to prevent the entry of pests into the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wooden kitchen counter is in disrepair and fixed with tape. - Please fix. All surfaces must be smooth, easy to clean and impervious to moisture.
- 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?
- Demand Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Walk-in cooler was around 8C.Repair or adjust so the cooler is able to maintain foods 4C or less.Thermometers were not available.Obtain thermometers. Each coolers that do not have gauge must have a thermometer inside.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Bar dishwasher was not turned on for verification checks.Ensure the bar dishwasher is functioning properly.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
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- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
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- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Walk-in cooler was around 8C.Repair or adjust so the cooler is able to maintain foods 4C or less.Thermometers were not available.Obtain thermometers. Each coolers that do not have gauge must have a thermometer inside.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Bar dishwasher was not turned on for verification checks.Ensure the bar dishwasher is functioning properly.
- 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 were not available.Obtain chlorine test strips.
- 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 kitchen floor is exposed concrete.Finish the kitchen floor so the floor is water resistant, durable and easily cleanable.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?