Saigon Royal Vietnamese Restaurant
16 - 20 Douglas Woods Drive SE Calgary AB T2Z 1K4 · Food - General
6 inspections
- Demand Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Raw meats were stored above ready-to-eat foods (or produce) in the coolers.-store all raw meats on the bottom shelves.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Raw, chicken bones were thawing at room temperature.-thaw meats in the cooler OR under cold running water; since there isn't much storage space, it is recommended to put frozen chicken bones in the broth pots.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Tinfoil was used to cover surfaces of cooking equipment.-remove tinfoil as it's not a durable material. Clean the surfaces daily OR when spills occur.2) The stove top and cooking had accumulation of debris, sauce, grease, etc.-clean the cooking equipment daily/weekly or when spills occur.Also focus on cleaning hard to reach areas/under equipment.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility did not have max/min thermometer to confirm dishwasher temperature.Ensure to have a max/min waterproof thermometer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw chicken stored beside cook chicken at the grill. Ensure there is adequate space between raw and cooked products when cooking to prevent potential cross contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. A container of dumplings was stored at room temperature and measured 14 Degrees C.2. Cooked beef was stored at room temperature and measured 11 Degrees C.3. During the inspection staff were putting away several containers of cooked/raw food products that were previous stored at room temperature.Ensure food products are stored below 4 or above 60 Degrees C. Ensure all perishable food products are stored in the cooler until needed. Do not leave perishable food products out at room temperature.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility did not have max/min thermometer to confirm dishwasher temperature.Ensure to have a max/min waterproof thermometer.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was a build-up of dust on ceilings around air change units in the kitchen and dishwashing area.Hard to reach areas and walls appeared dirty.- Clean all the above-mentioned areas.2. Written cleaning schedule was not available.- Prepare a cleaning schedule, a blank copy of cleaning schedule is attached with the inspection report.
- 24. Is solid and liquid waste being managed in a suitable manner?
- A mop bucket filled with dirty water was observed by the table at the back.- Ensure to store the mop bucket in mop closet.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility did not have max/min thermometer to confirm dishwasher temperature.Ensure to have a max/min waterproof thermometer.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Dry food shelves at the back by standing cooler/freezer were lined with used cardboard.- Remove the cardboard and use a liner which can be easily cleaned and sanitized
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was a build-up of dust on ceilings around air change units in the kitchen and dishwashing area.Hard to reach areas and walls appeared dirty.- Clean all the above-mentioned areas.2. Written cleaning schedule was not available.- Prepare a cleaning schedule, a blank copy of cleaning schedule is attached with the inspection report.
- 24. Is solid and liquid waste being managed in a suitable manner?
- A mop bucket filled with dirty water was observed by the table at the back.- Ensure to store the mop bucket in mop closet.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no sanitizer prepared at the time of inspection. Staff began creating a sanitizer solution during the inspection. - Ensure a food safe sanitizer solution is prepared at all times during food preparation. Preparing the solution should be one of the first tasks performed by the staff upon their arrival.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Two large boxes of frozen beef were found thawing on the ground at room temperature. Spoke to the operator and was told they have been there since last night. - Thawing should never be done at room temperature and should always be done in the refrigerator or under cold running water. The meat was moved into the refrigerator during the inspection. 2) Prep cooler inserts were overfilled past the fill line. Bean sprouts in the cooler measured 10C. - Do not overfill the inserts as the top cannot be properly refrigerated.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips were available onsite to test the concentration of the sanitizer. - Please acquire appropriate chlorine test strips to ensure it is at the correct concentration. *Noted 2023-01-13*Test strips on site expired in May of 2017 and are no longer accurate.Obtain new chlorine test strips. Uses strips to confirm sanitizer concentration.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a buildup of food debris, dirt, and grease in hard-to-reach areas throughout the facility. Ensure the facility is maintained in a clean and sanitary manner. - Thoroughly clean areas of the kitchen including but not limited to under the dishwashing sink, around the hand sink, behind equipment, upper walls, and the ceiling. *Noted 2022-04-04*Floor near hand sink is dirty.Upper walls and section of ceiling above prep cooler is dirty.Ensure all surfaces are clean and well maintained.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?