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Spring Vietnamese Cuisine

315 - 11566 24 Street SE Calgary AB T2Z 3J3 · Food - General

5 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)?
      • Beef tendon overflowing from insert in prep cooler and placed over ready to eat food items like green onion. Ensure raw meat products are stored away from ready to eat foods. Do not overfill inserts to prevent cross contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles containing chlorine sanitizer were not labelled.Ensure bottles are labelled to indicate their contents.*repeat infraction
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Bean sprouts out at room temperature measured 13C. CDI2. Several Tupperware containers of meat were stacked on top of each other in the hot holding unit. Measured 18C. Ensure food product requiring temperature control is placed directly into the hot holding unit not in external containers. This product must be at 60C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher measured 0ppm chlorine. Line was pumping but would lose pressure close to the top. Ensure the dishwasher is able to supply 100ppm chlorine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris in the hard to reach areas of the walk in cooler floor, ventilation hood inserts and shelving along the back wall near the dish pit. Ensure these areas are cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and dirt accumulation on kitchen ceiling and on fans of walk-in cooler.Clean noted areas.
  3. Risk Management Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles containing chlorine sanitizer were not labelled.Ensure bottles are labelled to indicate their contents.*repeat infraction
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and dirt accumulation on kitchen ceiling and on fans of walk-in cooler.Clean noted areas.
  4. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles containing chlorine sanitizer were not labelled.Ensure bottles are labelled to indicate their contents.*repeat infraction
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Shrimp defrosting in stagnent water.Ensure perishable products are defrosted under running cold water or in the cooler to maintain a temperature of 4C or below.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • It is unknown if the water hoses used to fill the soup pots are food grade material.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and dirt accumulation on kitchen ceiling and on fans of walk-in cooler.Clean noted areas.
  5. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles containing chlorine sanitizer were not labelled.Ensure bottles are labelled to indicate their contents.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and dirt accumulation on kitchen ceiling and on fans of walk-in cooler.Clean noted areas.