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Saigon Subs

151 - 71 Riverside Drive Okotoks AB T1S 1M3 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was observed stored above vegetables in the cooler located nearest to the kitchen handwash sink. Please ensure proper storage by placing raw meat below ready-to-eat produce to prevent cross-contamination.**Corrected during the inspection
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal belongings were observed stored on top of food items in the dry storage area. Please ensure that personal items are kept out of food storage areas.Corrected during inspection
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • During the inspection, the soap dispenser at the handwashing station was found to be not functional. Please ensure that soap is available to facilitate effective handwashing.
    • 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 ceiling in the dry storage room was observed to be open. Please repair or properly seal the ceiling to prevent potential contamination of stored food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A bucket lid in the dry storage area was found to be broken. Please discard the damaged lid to prevent potential food contamination.Corrected during inspection
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris that appeared to be from rinsing was observed on the floor near the two-compartment sink. Please clean the area and maintain sanitary conditions.***Clean
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Tongs were stored in room temperature water. **If you want to reuse tongs, ensure they are stored in sanitizer or under temperature control (4 degrees Celsius or colder OR 60 degrees Celsius or hotter). ***CORRECTED DURING THE INSPECTION.2. Food items were stored underneath the paper towel dispenser in the back hand washing station. **Ensure food items are not stored directly underneath the paper towel. ***CORRECTED DURING THE INSPECTION.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing station in the back was blocked with a basket of food. **Ensure the handwashing station is accessible at all times.***CORRECTED DURING 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 that was displayed was for Pho Hoai. **Display current food permit for Saigon Sub.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: 1) Dry storage floor2) Shelving units in the sub preparation area
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The container used to store ice intended for consumption was made from Styrofoam that appeared dirty inside, which is considered difficult to clean and raises concerns of physical contamination of ice. Acquire a suitable cleanable container for ice storage, or line this container with a bag or other liner suitable for food storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The back cooler used to store meat and other ingredients was measured at a temperature of 12C. Perishable foods were removed from this cooler. Ensure this cooler can maintain a temperature of 4C or lower prior to using for perishable food storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The shelving behind the compartment sinks had a buildup of food debris. Clean indicated area.
  7. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A wooden insert knife holder was observed to be in use at this facility. These are unsuitable for use in commercial food facility due to their difficulty in being properly cleaned and sanitized. Insert was removed during inspection. Consider installing a metallic bar or other knife holder which can be easily cleaned and sanitized. 2) A scoop used for portioning ice for drinks was found being stored in the ice container. This presents a cross-contamination risk from the handle of the scoop contacting ice. Scoop was removed during inspection. Keep the ice scoop stored in a manner that prevents contamination when not in use.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring 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 wall directly behind the two-compartment sink was found to be damaged, Cover or repair this wall to ensure smooth, non-absorbent, cleanable surfaces.