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Nhan Nghia Market - Grocery

2 - 200 52 Street NE Calgary AB T2A 4K8 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • **OUTSTANDING**1. Different meat packages and other food products were observed in display coolers and freezers without labels.COMPLETE THE FOLLOWING:1. Label all the meat packages and food items with:- Product name- Store name/contact information- Date packaged and best before date
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **OUTSTANDING**1. Butcher: Meat products stored directly on top of cardboard liners on the shelves in the walk-in cooler. COMPLETE THE FOLLOWING:1. Do not use cardboard as a storage surface, as it is absorbent and not easy to clean. Surfaces must be smooth, non-absorbent and easy to clean.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **OUTSTANDING**1. Staff personal items (Vaseline, coffee cups, water bottles, cigarettes) were stored on top of display cooler and prep tables. COMPLETE THE FOLLOWING:1. Do not store personal items on food preparation surfaces. They must be stored separately from food areas. Designate an area for the storage of staff personal items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Observed tofu being over stacked and stored right against the back of the open cooler, which was restricting cold air flow. The temperature of the cooler was 9*C.COMPLETE THE FOLLOWING:1. Do not store food products right against the back of the cooler, and do not stack products to the top as both reduce air flow making it more difficult to maintain temperatures. The cooler must be maintained at 4*C or less.2. Check and record cooler and freezer temperatures in a log sheet.
    • 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?
      • **OUTSTANDING**1. Back door had visible light along bottom of door. COMPLETE THE FOLLOWING:1. Install a weather strip on the inside of the door to prevent the entry of pests into the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. Butcher: The fan covers and walls in the walk-in cooler were visibly dirty. 2. Butcher: Wire shelving racks in the walk-in cooler were unclean and had visible buildup of food residue. COMPLETE THE FOLLOWING:1. Clean the areas noted above. They need to be cleaned as often as necessary to maintain them in a visibly clean condition.2. Set up a daily/weekly/monthly cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Observed dust on ceiling and walls in the produce walk-in cooler.COMPLETE THE FOLLOWING:1. Clean areas noted above. They need to be cleaned as often as necessary to maintain them in a visibly clean condition.
  3. Demand Inspection

    11 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • **OUTSTANDING**1. Different meat packages and other food products were observed in display coolers and freezers without labels.COMPLETE THE FOLLOWING:1. Label all the meat packages and food items with:- Product name- Store name/contact information- Date packaged and best before date
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Butcher: Open bus bins of pork blood stored on the floor under the prep tables. Bins moved onto prep table shelf during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **OUTSTANDING**1. Butcher: Observed in the walk-in cooler containers of raw meat and pork stored directly on top of open containers of meats and pork.2. Butcher: Meat products stored directly on top of cardboard liners on the shelves in the walk-in cooler. COMPLETE THE FOLLOWING:1. Do not stack containers directly on top of open containers of food. Lids must be used if wanting to stack containers to protect food from contamination.2. Do not use cardboard as a storage surface, as it is absorbent and not easy to clean. Surfaces must be smooth, non-absorbent and easy to clean.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Observed newspaper being used to stored produce in the cooler. COMPLETE THE FOLLOWING:1. Please use paper towel instead of newspaper, as newspaper may contain chemicals that are not food safe.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **OUTSTANDING**1. Staff personal items (Vaseline, coffee cups, water bottles, cigarettes) were stored on top of display cooler and prep tables. COMPLETE THE FOLLOWING:1. Do not store personal items on food preparation surfaces. They must be stored separately from food areas. Designate an area for the storage of staff personal items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Observed tofu being over stacked and stored right against the back of the open cooler, which was restricting cold air flow. The temperature of the cooler was 9*C.COMPLETE THE FOLLOWING:1. Do not store food products right against the back of the cooler, and do not stack products to the top as both reduce air flow making it more difficult to maintain temperatures. The cooler must be maintained at 4*C or less.2. Check and record cooler and freezer temperatures in a log sheet.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **CORRECTED**1. Butcher:No hand soap in the dispenser at the handwash station. Soap replaced during the inspection.
    • 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?
      • **OUTSTANDING**1. Back door had visible light along bottom of door. COMPLETE THE FOLLOWING:1. Install a weather strip on the inside of the door to prevent the entry of pests into the facility.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. Some spilled pork blood observed on snow at the back of the building. The Operator stated they tried to remove the blood, but it was frozen. COMPLETE THE FOLLOWING:1. Remove and discard as much contaminated snow as possible.2. Flood the area with a 100ppm bleach sanitizer and allow to sit for 10 minutes.3. Dispose of any personal protective equipment used during cleanup in the garbage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Observed dust on ceiling and walls in the produce walk-in cooler.COMPLETE THE FOLLOWING:1. Clean areas noted above. They need to be cleaned as often as necessary to maintain them in a visibly clean condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. Butcher: The fan covers, walls, and floors in the walk-in cooler were visibly dirty. 2. Butcher: Wire shelving racks in the walk-in cooler were unclean and had visible buildup of food residue. COMPLETE THE FOLLOWING:1. Clean the areas noted above. They need to be cleaned as often as necessary to maintain them in a visibly clean condition.2. Set up a daily/weekly/monthly cleaning schedule.
  4. Monitoring Inspection

    12 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ***Ongoing Violation***Different meat packages and other food products were observed in display coolers and freezers without labels.- As discussed, label all the meat packages and food items with date, store name/contact information and product name. Develop a method (for example lot number) to track the small meat packages with their source.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Bleach (chlorine) sanitizer solution in a spray bottle, initially prepared for use in the kitchen was tested at 50 ppm. Staff prepared chlorine sanitizer solution during inspection and concentration was tested at 100 ppm.- As discussed, ensure that sanitizer concentration is regularly checked using the available test strips.2. Wet and dirty washcloths with blood marks were stored on meat cutting tables and food contact surfaces.- Operator was instructed to store washcloths in sanitizer solution at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the walk-in cooler, improper storage of raw meat observed as meat products were stored directly in open containers, without proper coverings. Some meat items were stored directly on cardboard liners on the shelving rack. - All raw meat must be stored in clean, food-grade container with proper coverings to prevent contamination. - Remove all cardboard liners from the shelving units.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the freezer, cut meat products and food boxes were stored directly on wooden pallets. Raw meat was not properly covered and piled haphazardly in the freezer.- Ensure all food items are protected from contamination with proper packaging and store food in a sanitary manner at least 6 inches off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Staff personal items (Vaseline, coffee cups, water bottles, cigarettes) were stored on top of display cooler and prep tables. - Please clean the area and keep personal items away from food prep surfaces/storage areas.2. Food equipment and other miscellaneous items were stored in the washroom.- Please remove equipment/utensils from this area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the meat cutting area was not equipped with a splash guard. A work counter and meat grinder were placed in close proximity on either sides of the sink.- Operator to equip the handwashing sink with a splash guard to protect the items/equipment from contamination.
    • 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?
      • Back door had visible light along bottom corners of door. - Replace weather strip, bottom edge of door must have tight seal to floor plate to prevent pest entry.
    • 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 Handling Permit displayed at the front of the facility was expired and not valid.- Ensure a valid food permit is displayed at the facility.
    • 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 bathroom door that opened into the food storage area was missing a self-closure device.- Please install self-closure device.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The knives used for chopping meat were lying on the counter. Knives were also improperly stored besides the dishwashing sink.- Ensure to store dishes and utensils in a manner that prevents contamination.- Clean and sanitize knives and store them protected from contamination (i.e. cleancontainer, clean knife strip).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Wooden pallets were used in the walk-in freezer to store food products. Pallets were visibly worn and soiled. There was accumulation of dust and debris noted underneath the pallets. - Please ensure to clean the area and discard/replace any damaged pallets that cannot be effectively cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Meat area walk-in cooler fan covers, walls, and floors were visibly dirty. There was accumulation of grime and residue noted in the aforementioned areas of the walk-in cooler. - Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.2. Wire shelving racks in the walk-in cooler of meat cutting area were unclean and had visible buildup of food residue. - Make sure to thoroughly clean shelves of food debris and residue as discussed.- Ensure to set up a routine cleaning schedule for the facility.
  5. Risk Management Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Different meat packages were observed in display coolers and freezers without labels.- As discussed, label all the meat packages with date, store name/contact information and product name. Develop a method (for example lot number) to track the small meat packages with their source.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 810 brown and 15 white chicken eggs, and 336 quail eggs from the unapproved source were discarded at the time of inspection. - Operator was not able to produce receipts/records for the eggs that were put on hold. Operator confirms that eggs were being sourced from a farm. A call to farm further confirmed that eggs were neither graded nor inspected. - All foods sold in a permitted food facility must be from an approved source.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Meat containers were stored on top of another meat container without any barrier or lid and the top container's bottom was in contact with meat stored in bottom container. - Cover all the meat products and store meat in sanitary manner to prevent any contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food in the walk-in cooler in meat area were stored in containers and boxes on the floor.- Store food in clean containers at least 6 inches off the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The knives used for chopping meat was lying on the counter.- Clean and sanitize knives and store them protected from contamination (i.e. cleancontainer, clean knife strip.
  6. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Different meat packages were observed in display coolers and freezers without labels.- As discussed, label all the meat packages with date, store name/contact information and product name. Develop a method (for example lot number) to track the small meat packages with their source.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Brown eggs observed in the display cooler advertised for sale were not graded and suspected of being from an unapproved source. Packaging lacked labelling and grading confirmation, and eggs had irregular shapes and fecal matter present on them. Operator was unable to provide receipts to verify their source.- Operator discarded four trays (100 eggs) that were on display.- All the bulk boxes and trays of brown eggs were identified in the walk-in cooler and put on hold for further investigation.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Meat containers were stored on top of another meat container without any barrier or lid and the top container's bottom was in contact with meat stored in bottom container. - Cover all the meat products and store meat in sanitary manner to prevent any contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food in the walk-in cooler in meat area were stored in containers and boxes on the floor.- Store food in clean containers at least 6 inches off the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The knives used for chopping meat was lying on the counter.- Clean and sanitize knives and store them protected from contamination (i.e. cleancontainer, clean knife strip.
  7. Monitoring Inspection

    0 infractions