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Sen Vietnamese Kitchen

31 - 4307 130 Avenue SE Calgary AB T2Z 3V8 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Cooking equipment (oven, grill, stove top, etc) were all dirty with food/sauce/grease.-clean all equipment; ensure spills are quickly cleaned when they occur.2) The floor in the kitchen, under equipment/shelves, etc was dirty.-clean the floor by moving shelves, equipment, etc. This must be done daily to ensure the food establishment is maintained in a clean and sanitary manner. 3) Walls around equipment and shelves were dirty.-clean the walls4) The walk-in cooler and freezer floors, walls, shelves, etc were dirty with spills, food, debris, etc.-clean the cooler and freezer. Ensure this is completed every week.**create and follow cleaning schedules to ensure staff clean every day, week, month, quarter, etc.
  3. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some dry storage bin lids were repaired with duct tape.Ice machine lid was also repaired with tape.Do not use tape on food equipment as it is sticky and not cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and debris present on floor in harder to reach area of dry storage room.Clean noted area.
  4. Monitoring Inspection

    8 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Several plastic packages of fried (cooked) onions mixed with oil were stored on a cardboard surface in the dry storage room.Fried onions cannot be stored at room temperature, they must be stored in the cooler.Product discarded during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bean sprouts sitting in container on prep counter measured 17 degrees Celsius.Advised to store bean sprouts in the cooler or add ice to container to keep product at 4 degrees Celsius or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Upright cooler's internal temperature was 8.3 degrees Celius.Food products ranged in temperature from 7 to 8.5 degrees Celsius.Adjust or service cooler to ensure food is maintained at 4 degrees Celsius or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A food handler was washing inserts and other containers in the single basin prep sink.These dishes were not being sanitized and were being placed directly back into service.All inserts, dishes, containers, etc. must be properly washed, rinsed and sanitized in the designated dishwashing area which includes a commercial dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser empty at kitchen hand wash sink.Ensure paper towel dispenser is stocked at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink was obstructed as it was filled with various items.Keep hand wash sink empty and accessible for hand washing at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some dry storage bin lids were repaired with duct tape.Ice machine lid was also repaired with tape.Do not use tape on food equipment as it is sticky and not cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Build-up of grease and food debris on floor behind grease trap.2. Grease present on top of grease trap.3. Dust/dirt present on ceiling and upper walls. Clean noted areas.
  5. 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?
      • Shelves in storage area are raw wood.All surfaces must be smooth, easy to clean and non-porous.Treat / finish raw wood.
  6. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1.Some foods in walk-in cooler were not covered.2. A black garbage bag was used to cover bean sprouts in walk-in cooler. 3. Products were stacked from the floor to the ceiling in the walk-in cooler.Foods must be covered to protect from potential contamination. Do not use black garbage bags as they are not food grade. Re-organize the walk-in cooler.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine based sanitizer in spray bottle was much too strong.Use 1/2 tsp of regular bleach in 1L of water to create a 100ppm chlorine based sanitizing solution. Solution adjusted at time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Many perishable foods were being temperature abused at the time of the inspection.The following observations were noted:1. Cooked beef, chicken and pork were sitting in containers on kitchen counter and measured 17, 16 and 15 degrees respectively. These products were discarded.2. Cooked spring rolls were sitting in a container on a shelf and measured 24 degrees Celsius. These were discarded.3. Cooked beef and chicken were sitting in containers on a lower shelf and measured 43 and 39 degrees respectively. These products were moved to the cooler for proper cooling.4. Containers of Pho were thawing at room temperature. 5. Walk-in cooler's internal temperature was around 10 degrees Celsius. This was likely do the cooler being over-stocked and not allowing for air circulation.**Actions to be taken:1. Keep all cooked meat products and spring rolls at proper / safe temperatures. Store these in a cooler capable of maintaining 4 degrees or less OR store them in a hot holding unit that is able to maintain the product at 60 degrees or more. This may mean adding another hot holding unit.2. Ensure foods are thawed by an acceptable method, not at room temperature. Acceptable thawing methods include under continuously running cold water or in a cooler.3. Adjust or service walk-in cooler to ensure 4 degrees Celsius or less is maintained. Re-organizing and/or de-cluttering may also help lower the temperature. An additional cooler is likely needed for the mass volume of foods at this facility.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine detected in dishwasher rinse water.Unit primed and chlorine eventually came through and measured 100pm (as required).Use test strips to check dishwasher sanitizer concentration daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No designated hand wash sink in kitchen. A hand sink was supposed to be installed beside the food prep sink as per plans. Install a hand wash sink.
    • 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?
      • Many flies observed in kitchen.Take action to eliminate flies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelves in storage area are raw wood.All surfaces must be smooth, easy to clean and non-porous.Treat / finish raw wood.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dirt / grease present on floor below fryers and cooking equipment and in crevices between different floor finishes. 2. Soap and paper towel dispensers were greasy.3. Build-up of dirt on floor of new storage area.4. Upright cooler was dirty inside.All surfaces and equipment must be maintained in a clean and sanitary condition. Clean noted areas.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Kitchen renovation was done but not as per plans previoulsy submitted and approved.Initial renovation plans and information from owner's indicated a single basin hand wash sink would be installed beside the prep sink however this was not done.