Skip to content
Loading map…

Little Saigon Bistro

2 - 1935 27 Avenue NE Calgary AB T2E 7E4 · Food - General

11 inspections

  1. Risk Management Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • " Ongoing violation"The front and back hand washing sink was used for washing bowls and dishes. The operator was made aware that the hand wash sink should be only used for washing hands.-Ensure that the hand wash sink is designated for hand washing and rinsing of utensils is done in the dishwashing sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gap between the counter and the front hand wash sink was duct taped.-Ensure that the gap is sealed with a material which can be cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)Couple of knives were duct taped.-Ensure that the equipment and utensils have smooth surfaces that can be cleaned and sanitized.2) Counter used to store clean containers was dirty.-Ensure that clean utensils are stored in clean and sanitary areas.3) Chemicals and utensils were stored together. -Ensure that the chemicals and clean utensils are stored separately.4) Scoops were being stored inside the food containers.-Ensure that the scoops are stored in such a way that the handle does not come in contact with hand.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Cardboard was being used as liners for shelves inside the stand in fridge.2) Handles of the fridge used for storage was covered with food debris.-Clean the handles and do not use cardboards as liners as cardboard is not a clean surface.
  2. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • " Ongoing violation" The sub cooler was measured at 11 degrees C.-Ensure that the perishable food is stored at 4 degrees c or less under refrigeration.-Repair/replace the cooler. Donot use the cooler until the temperature is maintained at 4 degrees c or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • " Ongoing violation"The front and back hand washing sink was used for washing bowls and dishes. The operator was made aware that the hand wash sink should be only used for washing hands.-Ensure that the hand wash sink is designated for hand washing and rinsing of utensils is done in the dishwashing sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gap between the counter and the front hand wash sink was duct taped.-Ensure that the gap is sealed with a material which can be cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)Couple of knives were duct taped.-Ensure that the equipment and utensils have smooth surfaces that can be cleaned and sanitized.2) Counter used to store clean containers was dirty.-Ensure that clean utensils are stored in clean and sanitary areas.3) Chemicals and utensils were stored together. -Ensure that the chemicals and clean utensils are stored separately.4) Scoops were being stored inside the food containers.-Ensure that the scoops are stored in such a way that the handle does not come in contact with hand.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Cardboard was being used as liners for shelves inside the stand in fridge.2) Handles of the fridge used for storage was covered with food debris.-Clean the handles and do not use cardboards as liners as cardboard is not a clean surface.
  3. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • " Ongoing violation" The sub cooler was measured at 10 degrees C.-Ensure that the perishable food is stored at 4 degrees c or less under refrigeration.-Repair/replace the cooler. Donot use the cooler until the temperature is maintained at 4 degrees c or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • "Ongoing violation"The chlorine in the dishwasher was measured between 50 -100 ppm. -Ensure that the chlorine in the dishwasher is tested at 100 ppm.The chlorine in the dishwasher was measured near 50 ppm. -Ensure that the chlorine in the dishwasher is tested at 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?
      • " Ongoing violation"The front and back hand washing sink was used for washing bowls and dishes. The operator was made aware that the hand wash sink should be only used for washing hands.-Ensure that the hand wash sink is designated for hand washing and rinsing of utensils is done in the dishwashing sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gap between the counter and the front hand wash sink was duct taped.-Ensure that the gap is sealed with a material which can be cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)Couple of knives were duct taped.-Ensure that the equipment and utensils have smooth surfaces that can be cleaned and sanitized.2) Counter used to store clean containers was dirty.-Ensure that clean utensils are stored in clean and sanitary areas.3) Chemicals and utensils were stored together. -Ensure that the chemicals and clean utensils are stored separately.4) Scoops were being stored inside the food containers.-Ensure that the scoops are stored in such a way that the handle does not come in contact with hand.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Cardboard was being used as liners for shelves inside the stand in fridge.2) Handles of the fridge used for storage was covered with food debris.-Clean the handles and do not use cardboards as liners as cardboard is not a clean surface.
  4. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1)Bleach was measured less than 50 ppm.* A new solution was prepared which was tested at 100ppm.-Ensure that the bleach is measured at 100 ppm.2) Cleaning cloths were stored on the counters.-Ensure that the cleaning cloths are stored inside the sanitizer in between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1)Food was stored beside the hand wash sink. Food was removed.-Ensure that there is barrier/splash guard beside the hand sink and the counter or store the food away from the hand sink.2) Couple of food containers were stored uncovered inside the stand in fridge and the prep line cooler.-Ensure that the food is covered to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Blood pork inside the prep line cooler was measured at 10.1 degrees C.* The blood pork container was discarded.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1)Noodles were measured at 11.9 degrees C. Noodles were placed inside the cooler.2) The sub cooler was measured at 10 degrees C.3) One small cooler was measured at 7 degrees C.-Ensure that the perishable food is stored at 4 degrees c or less under refrigeration.-Repair/replace the cooler. Donot use the cooler until the temperature is maintained at 4 degrees c or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine in the dishwasher was measured near 50 ppm. -Ensure that the chlorine in the dishwasher is tested at 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?
      • The front and back hand washing sink was used for washing bowls and dishes. The operator was made aware that the hand wash sink should be only used for washing hands.-Ensure that the hand wash sink is designated for hand washing and rinsing of utensils is done in the dishwashing sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back hand wash sink was blocked by a garbage bin.The garbage bin was removed.-Ensure that the hand sink is not obstructed for hand washing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gap between the counter and the front hand wash sink was duct taped.-Ensure that the gap is sealed with a material which can be cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)Couple of knives were duct taped.-Ensure that the equipment and utensils have smooth surfaces that can be cleaned and sanitized.2) Counter used to store clean containers was dirty.-Ensure that clean utensils are stored in clean and sanitary areas.3) Chemicals and utensils were stored together. -Ensure that the chemicals and clean utensils are stored separately.4) Scoops were being stored inside the food containers.-Ensure that the scoops are stored in such a way that the handle does not come in contact with hand.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Cardboard was being used as liners for shelves inside the stand in fridge.2) Handles of the fridge used for storage was covered with food debris.-Clean the handles and do not use cardboards as liners as cardboard is not a clean surface.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions

  11. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical washer doe's does not provide sanitation. Service the washer. Meantime use the 2-compartment sink for the utensils. Food must be served using single service articles.