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Saigon Moon

130 Government Road Diamond Valley AB · Food - General

5 inspections

  1. 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)?
      • The mechanical dishwasher measured 0ppm chlorine at the time of inspection. - A new chlorine container was attached to the dishwasher. 100ppm chlorine measured.
  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat in the cooler was observed being stored directly above cut vegetables. A bag on onions was observed being stored directly on the floor. Foods were moved to suitable areas during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A small portion of cooked shrimp was observed being stored above the inserts of the prep cooler, measured at a temperature of 14C.Various cut vegetables were observed being stored on counters without temperature controls.Foods were removed during inspection. Ensure that foods requiring refrigeration are being stored properly.
    • 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 side of the screen door at the back of the kitchen had a significant gap, allowing for potential pest entry. Modify this area to block this gap and prevent potential pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff washroom was missing paper towel.Paper towel was replaced during inspection.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 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 makeshift shelving unit to the right of the cooling line was made from a cork wood like material, likely to be absorbent and difficult to properly clean. Staff indicated that shelving material would be replaced.
  5. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • One of the upright coolers was observed to have raw meats stored above cooked foods and vegetables. Re-organize cooler to keep raw meats below and away from other foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large container of cooked soup broth was measured at 13.7C using a probe thermometer. Staff indicated that the soup had been cooling for approximately three hours. Potentially hazardous foods, including prepared soup broths, must be cooled rapidly from 60C to 4C to prevent the proliferation of bacteria*. Larger containers of food are difficult to cool to 4C from 60C within 4 hours. Soup was returned to burner to be brought up to temperature during inspection, then left to simmer for the remainer of the day at 60C or higher.Acquire smaller containers suitable for the storage of cooling soup broth. Alternatively, acquire ice wands or implement other cooling methods that can rapidly cool soup from 60C to 4C within 4 hours*. Alternatively, maintain soup broth at a temperature of 60C or higher after cooking. *If cooling from 60C to 20C can be achieved within 2 hours, then cooling from 20C to 4C can be done within 4 hours, allowing for a 6-hour total cooling process through this method.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The main prep cooler did not contain a thermometer to accurately measure temperature. Acquire a suitable accurate thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was recorded at 10ppm chlorine across several consecutive cycles. 100ppm is needed to sanitize dishes.A basin of 100ppm chlorine was prepared during inspection to sanitize dishes after washing. Have the dishwasher serviced as soon as possible to ensure proper operation. Regular testing of dishwasher chlorine levels is highly recommended to verify sanitizer concentration in the future.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen's hand wash sink did not have liquid soap available. A replacement soap dispenser was provided during inspection.
    • 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 makeshift shelving unit to the right of the cooling line was made from a cork wood like material and covered with newspaper. Neither of these materials would be considered cleanable or non-absorbent. Replace or cover shelf to render it a non-absorbent, cleanable surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A garden hose style tube was observed being used to fill water for a cooking pot. Without further information on the make of this hose, it is unknown whether it would be suitable for supplying potable water, as it would be expected that this hose can be properly cleaned and sanitized. Replace hose with one rated for food-grade potable water transfer. Alternatively, provide information on current hose regarding its composition and ability to be cleaned. Recommend reducing the length of hose to prevent potential back siphonage of water when filling pots.