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K Thi Viet Cuisine

B - 2135 33 Avenue SW Calgary AB T2T 1Z7 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Owner is lacking food safety knowledge. Retake food safety.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • "Repeated violation, will refer to City"1) Open tabletop deep fryer not contained under ventilation (continuing infraction; refer to Calgary Fire and HVAC Safety codes).-Ensure deep fryer is contained or located within ventilation area, or remove from facility. Operator should ensure that this area meets fire safety codes requirements.
  3. Risk Management Inspection

    6 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand sink in back area blocked by containers. Ensure sinks are accessible at all times.2. Paper towel at back hand sink are not in a dispenser. Ensure paper towel is in a dispenser.3. Soap dispenser at back hand sink area is sticky. Clean soap dispenser.
    • 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?
      • 2. Sticky traps have a build up of debris. Last pest control report was from 2024. Ensure pest program is monitored monthly. Install new sticky traps.Owner placed snap traps. Do not use these as they require open bait.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Owner is lacking food safety knowledge. Retake food safety.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • "Repeated violation, will refer to City"1) Open tabletop deep fryer not contained under ventilation (continuing infraction; refer to Calgary Fire and HVAC Safety codes).-Ensure deep fryer is contained or located within ventilation area, or remove from facility. Operator should ensure that this area meets fire safety codes requirements.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2 chest freezers in the basement were fixed with tapes.- Ensure the freezers are properly repaired to meet the smooth, non-porous, and easily cleanable requirements. Several plastic bowls are cracked or broken. Remove.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Continuing violation**Cleaning required in the following areas:-walls throughout the kitchen and sub assembly areas (spills/grease)- Build up of debris on blue/yellow/red storage cart.
  4. Risk Management Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Operator placed raw chicken bowl on top of vegetables in cooler. Ensure all raw meat is stored below ready to eat food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw chicken stored at room temperature in storage area. Ensure food product are stored in food prep areas only.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2. Chicken breast thawing at room temperature measured 13C. Ensure all meat products are thawed in the cooler or under 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?
      • 1. Hand sink in back area blocked by containers. Ensure sinks are accessible at all times.2. Paper towel at back hand sink are not in a dispenser. Ensure paper towel is in a dispenser.3. Soap dispenser at back hand sink area is sticky. Clean soap dispenser.4. There is no soap at front hand sink. Ensure all hand sinks are equipped with supplies.5. Hot water tap not operational at front hand sink. Repair.
    • 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. Old mouse droppings found between cooler and 3 compartment sink. Clean and sanitize area.2. Sticky traps have a build up of debris. Last pest control report was from 2024. Ensure pest program is monitored monthly. Install new sticky traps.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Owner is lacking food safety knowledge. Retake food safety.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • "Repeated violation, will refer to City"1) Open tabletop deep fryer not contained under ventilation (continuing infraction; refer to Calgary Fire and HVAC Safety codes).-Ensure deep fryer is contained or located within ventilation area, or remove from facility. Operator should ensure that this area meets fire safety codes requirements.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2 chest freezers in the basement were fixed with tapes.- Ensure the freezers are properly repaired to meet the smooth, non-porous, and easily cleanable requirements. Several plastic bowls are cracked or broken. Remove.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Continuing violation**Cleaning required in the following areas:-walls throughout the kitchen and sub assembly areas (spills/grease)- hard to reach areas of the floors and lower walls.- Build up of debris on blue/yellow/red storage cart.
  5. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw spring roll meat mixture stored uncovered in staff area. Raw chicken stored in staff area. Ensure food product are stored in food prep areas only.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Spring roll meat thawing at room temperature measured 13C. Discarded2. Chicken breast thawing at room temperature measured 13C. Ensure all meat products are thawed in the cooler or under 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?
      • 1. Hand sink in back area blocked by containers. Ensure sinks are accessible at all times.2. Paper towel at back hand sink are not in a dispenser. Ensure paper towel is in a dispenser.3. Soap dispenser at back hand sink area is sticky. Clean soap dispenser.4. There is no soap at front hand sink. Ensure all hand sinks are equipped with supplies.5. Hot water tap not operational at front hand sink. Repair.
    • 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. Old mouse droppings found between cooler and 3 compartment sink. Clean and sanitize area.2. Sticky traps have a build up of debris. Last pest control report was from 2024. Ensure pest program is monitored monthly. Install new sticky traps.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Owner is lacking food safety knowledge. Retake food safety.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • "Repeated violation, will refer to City"1) Open tabletop deep fryer not contained under ventilation (continuing infraction; refer to Calgary Fire and HVAC Safety codes).-Ensure deep fryer is contained or located within ventilation area, or remove from facility. Operator should ensure that this area meets fire safety codes requirements.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2 chest freezers in the basement were fixed with tapes.- Ensure the freezers are properly repaired to meet the smooth, non-porous, and easily cleanable requirements. - Remove the bar stool OR repair to meet the smooth, non-porous, and easily cleanable surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Continuing violation**Cleaning required in the following areas:-walls throughout the kitchen and sub assembly areas (spills/grease)- hard to reach areas of the floors and lower walls.- Build up of debris on blue/yellow/red storage cart.
  6. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The residential fridge by the 3 compartment sink is measured at 9.8C. - Ensure the fridge is repaired and keep below 4C. A bowl of rice was removed to the front prep cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • "Repeated violation, will refer to City"1) Open tabletop deep fryer not contained under ventilation (continuing infraction; refer to Calgary Fire and HVAC Safety codes).-Ensure deep fryer is contained or located within ventilation area, or remove from facility. Operator should ensure that this area meets fire safety codes requirements.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2 chest freezers in the basement were fixed with tapes.- Ensure the freezers are properly repaired to meet the smooth, non-porous, and easily cleanable requirements. The residential fridge by the 3 compartment sink was found covered with overspill sauce.- Ensure the fridge is cleaned and sanitized. A bar stool in the front prep area were found in disrepair and exposed unsmooth surfaces.- Remove the bar stool OR repair to meet the smooth, non-porous, and easily cleanable surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Continuing violation**Cleaning required in the following areas:- Inside chest freezers in the downstairs storage area -walls throughout the kitchen and sub assembly areas (spills/grease)-walls around the insufficient ventilation fan were dirty with grease and dust accumulation.
  7. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bucket of bleach sanitizer was measured over 200ppm.- Ensure the concentration is at food safe level of 100ppm Corrected.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Single use glove was found in the cold prep coolers, and observed the owner reusing the glove.- Ensure single use gloves are single use only.Education provided.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Packs of frozen fruits were not covered, and the ice bucket was broken in the freezer at the front.- Ensure the frozen fruit is properly covered, and obtain a good-repair ice bucket. Cardboards were used as surfaces in the basement chest freezer.- Ensure the cardboards are removed as it is not cleanable.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The residential fridge by the 3 compartment sink is measured at 9.8C. - Ensure the fridge is repaired and keep below 4C. A bowl of rice was removed to the front prep cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen handwashing sink was leaking. - Ensure the leak 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?
      • Mouse droppings (2-10 droppings) found in the basement floor along the chest freezers, Active pest monitoring measures in place.- Ensure the mouse droppings are cleaned out, and continue to monitor the pest activity.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • "Reoccurring violation."Permit not displayed. Operator was not familiar with the health permit and could not find it.-Ensure a copy of the current food handling permit is displayed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • "Repeated violation, will refer to City"1) Open tabletop deep fryer not contained under ventilation (continuing infraction; refer to Calgary Fire and HVAC Safety codes).-Ensure deep fryer is contained or located within ventilation area, or remove from facility. Operator should ensure that this area meets fire safety codes requirements.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2 chest freezers in the basement were fixed with tapes.- Ensure the freezers are properly repaired to meet the smooth, non-porous, and easily cleanable requirements. The residential fridge by the 3 compartment sink was found covered with overspill sauce.- Ensure the fridge is cleaned and sanitized. A bar stool in the front prep area were found in disrepair and exposed unsmooth surfaces.- Remove the bar stool OR repair to meet the smooth, non-porous, and easily cleanable surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Continuing violation**Cleaning required in the following areas:- Inside chest freezers in the downstairs storage area -walls throughout the kitchen and sub assembly areas (spills/grease)-walls around the insufficient ventilation fan were dirty with grease and dust accumulation.