Shawnessy Vietnamese Restaurant
303 - 16061 Macleod Trail SE Calgary AB T2Y 3S5 · Food - General
6 inspections
- Monitoring Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cardboard was lined on wooden table located in the kitchen.Requirement:All surfaces must be smooth, washable and non-absorbent.Remove cardboard lining from the table.
- 23. Is the facility maintained in a clean and sanitary condition?
- -Dish washing area was cluttered with many chemical pails and empty pails stored directly on the floor making cleaning difficult and ineffective.-- A bad odor was noted in dish washing area, in spite of grease trap cleaned every month.Requirement:Store all items off the floor, thoroughly clean and de-clutter the area.Eliminate source of bad odor
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) Food and clean dishes were stored under sink in the kitchen and in beverage prep area.b) A bag of carrots was stored along with shoes in back storage area.Requirement:a) Do not store any food and clean dishes under sinks to prevent contamination.b) Store miscellaneous items like shoes in separate area away from food to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of raw shelled eggs stored in double insert in the prep cooler was 21 C.Requirement:Ensure that raw shelled eggs are stored at 7C or less.Eggs at 21C were discarded.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of dirt and debris in the closet located under hand washing sink in the kitchen.Requirement:Clean the above noted area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Gloves and a cap were stored along with food in dry storage room.Requirement:Store personal and miscellaneous items separately from food to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of cooked beef stored on the counter in the kitchen without temperature control was 31.1CRequirement:Ensure that beef is stored at 4C or less OR at 60 C and higherBeef at 31.1C was discarded.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution provided in sani -pail was not sufficient to submerge cleaning cloth completely in between use located in the kitchen.Requirement:Provide sufficient amount of sanitizer solution in the pail to submerge cleaning cloth completely.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Oyster sauce was left in the can after opening.Requirement:Transfer food to glass/plastic/stainless steel container after opening the can.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Clean utensils were stored under hand washing sink in the kitchen.Requirement:Do not store clean utensils under sink to prevent contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- Wooden pallet being used to store cooking pans was dirty and sticky located under wok area in the kitchen.Requirement:Clean the wooden pallet.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloth was kept on prep counter after use in the kitchen.Requirement: Soak cleaning cloth in sanitizer solution in between use.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A big hole on the wall around plumbing pipe under three comp sink.Requirement:Seal the hole on the wall.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of loose dust on ceiling in the kitchen.Requirement:Clean the ceiling in the kitchen.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?