Minh Chau Vietnamese Restaurant
1318 9 Avenue SE Calgary AB T2G 0T3 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No sanitizer detected in dishwasher final rinse. Repair company contacted.
- 23. Is the facility maintained in a clean and sanitary condition?
- Tops of equipment and fixtures require cleaning.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 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?
- Food permit is not posted in an area that is easily seen by the public. Ensure the food permit is posted in a conspicuous place where the public can easily see it.
- 23. Is the facility maintained in a clean and sanitary condition?
- The walk-in freezer is in disarray. Insufficient space to store food as some were stored directly on the floor. All areas must be maintained in an organized manner to facilitate cleaning. Please organize, remove any food that is not needed, and ensure food is stored at least 6 inches above the floor.
- 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?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. The concentration of the chlorine sanitizer measured 50ppm. The concentration of the chlorine solution must be maintained between 100-200ppm to effectively sanitize food contact surfaces. The operator remade the chlorine solution and measured 100ppm at the time of the inspection.2. The meat slicer was not adequately cleaned and sanitized. The operator mixed soap, bleach, and water together to make a solution to clean the meat slicer. Proper cleaning and sanitizing first involve cleaning to remove large food debris then sanitizing with at least 200ppm of chlorine.Discussed with the operator proper cleaning/sanitizing food equipment in-place and the correct procedure was observed at the time of the inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Broken glass container used to store bubble tea powder. Broken food equipment must not be used to store food as they can physically contaminate food. Discard food equipment once damaged/broken to protect food from contamination. The operator discarded the powder and the glass container at the time of the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Bowl stacked on top of uncovered meat in the sandwich cooler. Refrain from stacking bowls or other dishes on top of uncovered food as the bottom of the bowl can contaminate the food. Place adequate lids or cover the food first before stacking. The operator removed the bowl at the time of the inspection.2. Hoisin sauce and coconut cream stored in open cans. The operator stated the food were stored in the cans overnight. Food should not be stored in cans once opened as they can corrode over time, and they are not easily cleanable. Once the can is open, use all the food content inside or discard it. The operator discarded the cans at the time of the inspection.3. A bag of onions stored directly on the floor by the receiving area.Food must be stored at least 6 inches above the floor to protect it from contamination. The operator placed the food on a shelf at the time of the inspection.4. Peanuts stored inside a bin lined with newspaper. Newspaper should not be used to line food contact surfaces as they are not considered clean and can contaminate food. Refrain from using newspaper. The operator removed the peanuts from the newspaper at the time of the inspection.5. Bowl without a handle stored inside the rice bulk container.Replace the bowl with a scoop that has a handle and store scoops in a separate area or with the handle upright to avoid contamination of the food.The operator removed the bowl from the bulk supply at the time of the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Garlic oil stored at room temperature overnight had an internal temperature of 23C. Garlic oil must not be stored at room temperature as this poses a risk for foodborne illnesses such as botulism. Either store cold (4C or lower) or hot (above 60C). The operator discarded the garlic oil at the time of the inspection.
- 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?
- Food permit is not posted in an area that is easily seen by the public. Ensure the food permit is posted in a conspicuous place where the public can easily see it.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There were meat pieces left on the meat slicer. The operator stated it was used last night and was not cleaned/sanitized since then. The meat slicer must be cleaned and sanitized every 4 hours or immediately after use to mitigate the growth of bacteria. The operator cleaned and sanitized the meat slicer at the time of the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Dust/grime/debris accumulating in the following areas: - ceiling above the grill line and dishwasher area - the external side of the walk-in cooler and walk-in freezerAll areas must be maintained in a clean and sanitary manner to prevent contamination of food. Ensure ceiling and the door to the walk-in cooler and freezer are regularly cleaned to remove dust/grime/debris and to protect food from contamination.2. The walk-in freezer is in disarray. Insufficient space to store food as some were stored directly on the floor. All areas must be maintained in an organized manner to facilitate cleaning. Please organize, remove any food that is not needed, and ensure food is stored at least 6 inches above the floor.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Demand Inspection
13 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizer in the spray bottles were measured over 1000ppm. - Ensure bleach sanitizer is in the food safe level of 100ppm. Corrected
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Styrofoam boxes and cardboard boxes were used to store foods in the walk-in cooler. - Obtain smooth and cleanable containers for food storage.
- 09. Are chemicals stored and handled in a safe manner?
- The bleach sanitizer spray bottles were not labeled.- Ensure chemical bottles are labeled in accordance with the contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A plate of cooked chicken was reheated at by the microwave, and internal temperature was at 57.4C. - Ensure the chicken is reheated to minimum temperature of 74C. A bowl of cooked pork was stored at room temperature, internal temperature was at 16.5C. - Ensure high risk foods are kept out of temperature danger zone of 4-60C. A functional thermometer was not available to confirm cooking temperature.
- 15. Is the facility free of a pest infestation?
- Mice droppings found throughout the facility, namely behind the shelves at back storage rooms, under the dishwasher and 2 comp sink, behind the chest freezers by the cookline, behind the cookline, and under the sink at the bar. - Retain professional pest control services, monitor and control the infestation, remove the droppings.
- 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?
- "Repeated violations"A few mouse droppings behind the crates in the dry storage. Clean and sanitize the dry storage and set more mouse traps. Monitor the area daily for droppings and evidence of mice.
- 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?
- A gap was found between the floor and the bottom of the back door. - Ensure the gap is sealed
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The toilet to the left of the female washroom was leaking.- Repair the leak
- 20. Do food handlers at the facility have adequate food safety training?
- The operator who is in charge do not have valid food safety training, and in general lack of food safety knowledge.- Ensure at least one person who is in charge complete Other food handlers in kitchen are not able to demonstrate sufficient food safety knowledge.- Ensure additional food safety training is provided.
- 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 violations"Gap between the wall tile and the sink need to be sealed off to prevent moisture from going behind the sink and damaging the wall.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A teared colander was used to store beef. - Ensure broken container is removed from the facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- "Repeat violations"June 19, 2024The entire facility was covered in dust and grease, required cleaning and sanitizing, including but not limited to the following: - The floor and wall near the dishwasher and 2 comp sink- behind the cook line.- Under the prep table  - Under the cold prep coolersClusters of decorative items and excessive equipment were stored at the bar and the back storage room.- Organize the items for ease access and cleaning. Cleaning and organizing is needed throughout the facility, including hard to reach areas and under equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- No cleaning schedule was implemented in the facility - Ensure a cleaning schedule of daily, weekly, monthly tasks is implemented.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 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?
- A few mouse droppings behind the crates in the dry storage. Clean and sanitize the dry storage and set more mouse traps. Monitor the area daily for droppings and evidence of mice.
- 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 wall tile and the sink need to be sealed off to prevent moisture from going behind the sink and damaging the wall.
- 23. Is the facility maintained in a clean and sanitary condition?
- CLeaning and organizing is needed throughout the facility, including hard to reach areas and under equipment.
- 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?