Skip to content
Loading map…

Jen's Vietnamese Noodle House

1500 - 705 Main Street SW Airdrie AB T4B 3M2 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizing solution in a bucket containing cleaning cloths was measured at 0ppm. Fresh solution was mixed and measured at 100ppm.**Ensure that chlorine sanitizing solution used in the food preparation area is maintained at 100ppm at all times.**Verify concentration using chlorine test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Packets of frozen spring rolls sheets were left to thaw at room temperature. Temperature was measured at 0°C. Spring roll sheets were moved into the walk-in cooler.**Ensure that frozen food items are thawed in a proper and safe manner.**Thaw frozen foods in refrigerator overnight or under continuous stream of cold running water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser in the women’s washroom was broken. **Please repair/replace dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard sheets were used to line shelves in the cookline above the prep cooler and in the dry storage room.**Remove cardboard sheets from shelves as cardboards are not easily cleanable and are moisture absorbent.**Cardboard sheets may be replaced with shelf lining made out of moisture resistant, smooth and cleanable materials.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The handle of the middle chest freezer opposite the mop sink had come off and the hole on the freezer was covered with duct tape.**Remove duct tape, as duct tape cannot be easily cleaned.**Repair/Replace handle of freezer2. There was a broken red plastic strainer stored among other cooking utensils in the kitchen. Broken utensil was discarded.**Please ensure that all cooking utensils and equipment are maintained in good repair
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clutter was noted throughout the store. Multiple empty sauce buckets, broken bucket lids, empty containers of store-bought food products were noted throughout the store.**Declutter food facility to facilitate cleaning**Remove/Discard items that are no longer in use
  3. Risk Management Inspection

    0 infractions

  4. Monitoring 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?
      • There was a gap under the back exterior door. Repair weatherstripping.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Inside of chest freezer in the back on the right had food debris on ice buildup. Defrost and clean.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fresh spring rolls were being stored at room temperature, these were placed into cooler during inspection. Ensure all high risk foods are stored under temperature 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?
      • There was a crevice between hand sink and wall where dirt was collecting. Please caulk to eliminate crevice and make area easy to clean.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer at front measured 0ppm chlorine. Bleach was added during the inspection and solution was adjusted to 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel at front hand sink and back hand sink was not in dispenser. Please place paper towel in dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ventilation canopy and ceiling required cleaning. Operator had scheduled cleaning of these areas. Ensure these areas are cleaned and added to a regular cleaning schedule.