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Hue Thuong

144 - 1830 52 Street SE Calgary AB T2B 1N1 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. No probe thermometer available for checking food temperatures.COMPLETE THE FOLLOWING:1. Please purchase a thermometer.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Observed a wet cleaning cloth on the counter in the cooking area. COMPLETE THE FOLLOWING:1. Keep a bucket of bleach sanitizer in the cooking area to store cloths in when not using.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Observed an opened can of hoisin sauce stored on a shelf in the front area. 2. Boxes of onions stored on floor in the back storage area.3. Customer plastic knives and spoons stored in different directions. COMPLETE THE FOLLOWING:1. Store opened hoisin sauce in a food grade container in the fridge.2. Ensure boxes are stored off the ground to protect food from contamination and to make cleaning easier in this area. 3. Store all customer eating utensils in the same direction to protect the eating side from contamination when reaching for a utensil.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. No probe thermometer available for checking food temperatures.COMPLETE THE FOLLOWING:1. Please purchase a thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. The small black fridge beside the handwash sink measured 12*C. The Operator decreased the temperature of the unit during the inspection. 2. Bean sprouts stored on top of a container of ice measured 12*C. More ice added during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **CORRECTED**1. Coffee equipment stored in the front handwash sink. Items removed during the inspection to keep hand sink cleared. 2. No paper towel in the dispenser at the front handwash sink. Paper brought to sink but could not locate key for the dispenser.COMPLETE THE FOLLOWING:1. Locate key for the paper towel dispenser.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • **CORRECTED**1. Bleach and soap were mixed together in a spray bottle in the dishwashing area. Mixture discarded, as bleach and soap can create harmful gases.COMPLETE THE FOLLOWING:1. Do not mix soap and bleach together.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Grease and burnt debris observed on hood vent filters.COMPLETE THE FOLLOWING:1. Please clean the areas noted above.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. The facility did not have cleaning schedule. COMPLETE THE FOLLOWING:1. Write a daily/weekly/monthly cleaning schedule.
  4. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The operator uses bowls to dispense bulk food from the bulk containers.- Use scoops with handles and store the scoops in such a manner so that handle should not touch the food to prevent any food contamination.
    • 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 plywood/top surface the table in dishwashing area was lifting up.- Repair or replace the table so that it is smooth, impervious to moisture and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility did not have cleaning schedule. - Prepare a cleaning schedule for the facility. A copy of blank cleaning schedule template was sent via email.
  5. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The operator uses bowls to dispense bulk food from the bulk containers.- Use scoops with handles and store the scoops in such a manner so that handle should not touch the food to prevent any food contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0PPM chlorine was measured in the final rinse cycle of the dishwasher.Action required:-Repair the dishwasher. Ensure that it is operating as per the manufacturers specifications and that 100PPM bleach/chlorine is detected in the final rinse cycle.-Use the 2 compartment sink method to dishwash until the machine is repaired.
    • 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. Mouse droppings were noted behind the dry food storage are in the corner.2. A few dead and three live cockroaches were seen by the water heater. - Thoroughly clean and sanitize the areas where mouse droppings were found.- Complete all actions/repairs required by the pest control company.- Ensure that a copy of the latest pest control report is available during the re-inspection and a weekly service contract with a certified pest control company till the pest problem is under control.
    • 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 plywood/top surface the table in dishwashing area was lifting up.- Repair or replace the table so that it is smooth, impervious to moisture and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility did not have cleaning schedule. - Prepare a cleaning schedule for the facility. A copy of blank cleaning schedule template was sent via email.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**Hard-to-reach areas such as behind the equipment, under tables, floors and walls appeared dirty.- Clean all the hard to reach areas.
  6. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A sleeping cot with blanket was observed at the backside of the kitchen.The operator removed the cot during inspection.Ensure not to have any incompatible activity in the kitchen.2. Home depot orange color buckets were being used to store food in walk in freezer.Ensure to use food grade containers to store the food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ensure to perform deep cleaning in dishwashing area.Remove unwanted carboards and equipment to prevent future pest issues.
  7. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A sleeping cot with blanket was observed at the backside of the kitchen.The operator removed the cot during inspection.Ensure not to have any incompatible activity in the kitchen.2. Home depot orange color buckets were being used to store food in walk in freezer.Ensure to use food grade containers to store the food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizing solution in dishwasher measured to be 0ppm.Ensure to repair the dishwasher.Ensure to use single use disposable containers until dishwasher is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ensure to perform deep cleaning in dishwashing area.Remove unwanted carboards and equipment to prevent future pest issues.