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Hong An Vietnamese Cusine

230 - 4600 130 Avenue SE Calgary AB T2Z 0C2 · Food - General

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tape used on walk-in cooler door handle and ice machine lid.Do not use tape on food equipment as it is sticky and not easily cleanable.Remove tape and clean surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease dripping on the overhead vent.**Please clean this area.
  2. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tape used on walk-in cooler door handle and ice machine lid.Do not use tape on food equipment as it is sticky and not easily cleanable.Remove tape and clean surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling and upper walls above and behind exhaust system were very dirty and dusty.Clean noted areas.All surfaces must be clean and well maintained.
  3. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tape used on walk-in cooler door handle and ice machine lid.Do not use tape on food equipment as it is sticky and not easily cleanable.Remove tape and clean surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling and upper walls above and behind exhaust system were very dirty and dusty.Clean noted areas.All surfaces must be clean and well maintained.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty and wet wiping rags were sitting on cutting board area of prep coolers. No residual chlorine detected on cloths.When not in use, wiping rags must be immersed in a sanitizing solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Empty milk jug sitting in kitchen hand wash sink.Do not store anything inside the hand wash sink.This sink must be empty and easily accessible for food handlers needing to wash hands.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of dirt and debris on upper walls and ceiling of kitchen.Dirt present on floor below shelving.Grease present on floor below grill and burners.Floor of walk-in freezer dirty.All surfaces must be maintained in a clean and sanitary condition.Clean noted areas.