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Lac Viet Restaurant

115 - 100 Beddington Boulevard NE Calgary AB T3K 1M5 · Food - General

7 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The high-risk food items such as beans sprouts stored on ice in the iceboxes were not maintained at adequate temperatures. Measured at 9 degrees during the inspection.**Ensure to constantly replenish the ice for these items to allow maintenance of adequate temperatures of 4 degrees C and below.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A buildup of dirt/grease/stains were observed with the following equipment.1. The body of the deep fryers and stoves.2. The body of the coolers.3. The paper towel dispensers.Please have these items cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of debris/grease/food stains were observed with regards to the following areas/items:1. The ventilation hood filters.2. The floor below the cookline.3. Wall around the dish racks.4. The floor of the walk-in freezer.Please have these areas/items cleaned and sanitized.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beef and other ingredients located in the sandwich cooler were observed to be overfilled above the maximum line indicated on the insert. The temperature of the ingredients were tested using a probe thermometer and the top portion of the ingredients were measured at 8C. Perishable food items must be kept out of the danger zone (4C - 60C), as harmful bacteria can double every 20 minutes and produce toxins in this environment. Food should not remain in the danger zone for more than 2 hours to prevent the risk of foodborne illness.Please fill the inserts below the maximum line as indicated to ensure proper refrigeration of perishable food items.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine dishwasher was tested using testing strips, which indicated a reading of 0 ppm. To ensure effective sanitation, the chlorine sanitizer must register at 100 ppm. Despite priming the sanitizer line, the machine failed to deliver the required sanitizer strength of 100 ppm. It's important to note that chlorine sanitizer is essential for eliminating harmful pathogens.The operator promptly adjusted the sanitizer solution, and the dishwasher was retested reading 100 ppm.
    • 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?
      • The screen at the bottom of the storm door was observed to be torn, creating a potential entry point for pests.Please repair the indicated area.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A chair with cloth covers was observed in the kitchen. The fabric material is not a smooth, easily cleanable, impervious surface, which can pose a risk of cross-contamination.Please remove the cloth covers from the chair so it is a smooth, cleanable, and impervious to contaminants.
    • 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 caulking above and around the two-compartment sink was observed to be in disrepair with visible mold growth.Please remove the old caulk and reseal the joints and area around the sink with fresh caulking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The commercial canopy unit and the canopy filters were observed to be greasy and coated with dust and food debris. Grease was observed dripping from the canopy, potentially becoming a contaminant during food processing.Please clean the commercial canopy and remove the filters for thorough cleaning and sanitizing.2) Cardboard was observed to be used as a shelving liner located beside the standing freezer. Cardboard is not a smooth, easily cleanable, and impervious surface.Please remove the cardboard so the shelving surfaces can be cleaned and sanitized.3) Wire racks located in the walk-in cooler were observed to be covered in rust, grime and food debris.Please resurface or replace the rusty wire racks so it has a smooth, cleanable, and impervious surface.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The probe thermometer was not in working order.Please repair or replace the probe themometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice noodles were stored at room temperature adjacent to the grill. The noodles had a temperature of 12C.Please ensure that high risk food items are stored at below 4C or above 60C at all times.Staff placed the noodles in the cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A knife was stored in the crevice between two prep coolers. The walls of the prep coolers were unsanitary.Staff removed the knife from this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back wall of the prep cooler had an accumulation of dirt and food debris.Thoroughly clean and sanitize this area.
  6. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
  7. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bags of raw meat and vegetables were placed on the floor. The operator mentioned that they were just delivered on site. The inspector informed the operator that no food items can be stored on the floor at any time. The bags were transferred to a plastic container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An improper temperature control of food was noted during the inspection where high-risk food items, being raw meat and vegetables, were left in room temperature. The operator mentioned that they were just delivered. The meat products were still frozen. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C at all times. The food item was moved to the walk-in cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 64°C (tested three times). The inspector informed the operator to configure the dishwasher to ensure that it reaches at least 71°C. Otherwise, please contact a technician to configure the dishwasher. In the meantime, as discussed during the inspection, please ensure to fully submerge all utensils, equipment, and dishes in a 100-ppm chlorine (or equivalent) solution in the multiple-compartment sink using the correct bleach-water ratio: 1/2 teaspoon (2-5 mL) bleach per liter of water. Use test strips to confirm concentration.**FIX THE DISHWASHER TO REACH AT LEAST 71°C.
    • 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 in a handwashing station was not placed in a functional paper towel dispenser. The inspector informed the operator that all paper towels must be placed in a dispenser to ensure that the unused portion of the roll is protected from contamination. **PUT PAPER TOWELS IN A FUNCTIONAL DISPENSER.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel in the handwashing station. The staff/operator put paper towels in the handwashing station during the inspection. The inspector informed the staff to ensure that the handwashing station is fully equipped/supplied with soap and paper towel at all times during operations.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No self-closing mechanism on the staff washroom door. Fix door. **OUTSTANDING (2023-11-28). The washroom was still not equipped with a self-closing system. Please fix the door to allow it to close on its own.