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Le's Vietnamese Food & Sub

Q3 & Q4 - 510 77 Avenue SE Calgary AB T2H 1C3 · Food - General

2 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer available for sanitizing food contact surfaces. Operator filled spray bottle with 100ppm chlorine.-Ensure there is always adequate sanitizing solution available for food contact surfaces
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following food were stored at ambient temperature for more than 2hours:1. Rice noodles at 16.7*C2. Tapioca pearls at 21.2*COperator discarded food items. - Ensure all food stored in cooler within 2 hours.-Store high risk food at 4*C or less or 60*C and above to prevent microbial growth
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No bleach test strip available.The test strips available had no concentration colour template for measuring adequate concentration.- Get a valid bleach test strip
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel in dispenser at the facility.-Ensure there is paper towel in dispenser for hand drying at handwashing station.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing station at the facility was blocked. Operator stated the sink has not been operation due to some technical issues and the 2-compartment sink was used for hand washing and other kitchen work.- Ensure handwashing station is always accessible
    • 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 wooden compartment at the right side of the 2-compartment sink appeared to be damaged at the top part.-Refinish or replace wooden compartment to make it impervious to moisture and easily clenable.
  2. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At the time of inspection, no sanitizer solution was made availableAn approved sanitizer solution must be made available at all times. To mix chlorine sanitizer - 1/2 tsp bleach with 1 liter water to make 100 ppm chlorine sanitizer solution
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cooked vermicelli noodles measured at 40C2) Insert container of shredded chicken placed under toaster, shredded chicken measured at 45C3) Broth on hot holding unit measured 50C4) Staff was not able to find thermometer to monitor temperature of foodsHot foods are to be kept at 60C or above.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes were not being sanitized. Proper manual dishwashing procedures: Scrub with hot soapy water, rinse, submerge in sanitizer for at least 2 minutes, then let air dry
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **ONGOING VIOLATION**No bleach test strip available- Get bleach test strip
    • 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?
      • **ONGOING VIOLATION**Food handling permit was not displayed anywhere throughout the facility.-Ensure valid food handling permit is properly displayed for the general public to easily view it.