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Hiep Hoa Asian Food Market

E - 4710 17 Avenue SE Calgary AB T2A 0V1 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Retail Dept:Bean sprouts and prepackaged tofu were not labelled. Label all re-packaged foods.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine in the sanitizer bucket was measured at 800ppm.Use 100ppm chlorine (1/2 teaspoon bleach per L water)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat Dept:Frozen pork and intestines were being thawed at room temperature. Thaw under cold running water or in cooler overnight.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Produce Dept:There is a hole by the handwash sink.Fix the hole.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat and Product Depts:Deep grooves and stains on the cutting boards.Resurface or replace the cutting boards.
  3. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Violation still exists**Bean sprouts were stored in carboard boxes without a food grade liner.- Ensure to store beans sprouts in a food grade container or use a food grade liner in cardboard boxes for storing sprouts.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **The violation still exists**Hand washing sink was blocked with garbage bin and meat cutting saw.- Hand washing sink must accessible all times for washing hands.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A wet cleaning cloth was observed on the counter in meat cutting area.- Ensure to store the used cloth in sanitizing solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Violation still exists**Bean sprouts were stored in carboard boxes without a food grade liner.- Ensure to store beans sprouts in a food grade container or use a food grade liner in cardboard boxes for storing sprouts.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink was blocked with garbage bin and meat cutting saw.- Hand washing sink must accessible all times for washing hands.
    • 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. Back door has visible gap underneath.- Install a proper door sweep to prevent entry of pests.2. A dead mouse was observed on glue board.- Contact a certified pest control company to treat the facility and send the report to your local PHI.
  5. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bean sprouts were stored in carboard boxes without a food grade liner.- Ensure to store beans sprouts in a food grade container or use a food grade liner in cardboard boxes for storing sprouts.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A wet cleaning cloth was observed on the counter in meat and produce cutting area.Ensure to store the used cloth in sanitizing solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat was observed in a sink with no running water.Operator stated that they were out of thawed meat, so they are thawing the meat in rush.The temperature measured to be 4c.Ensure to use appropriate method for thawing such as keeping in cooler at 4C or under cold running water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule for meat cutting area was not available.Ensure to develop the cleaning schedule for the meat cutting area. It will include counter tops, floors, equipment and sinks.A cleaning schedule template was sent via email.