T & A Vietnamese Cuisine
611 6 Street SW Calgary AB T2P 5E3 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Utensils such as rice paddle was observed to be stored in a container of room temperature beside the rice cooker at the front preparation area- Corrected during Inspection- Operator placed utensils in a container of ice.- Ensure serving utensils are stored between uses in hot (60°C or greater)/ice water (4°C or less) or in sanitizing solution at the required concentration, as food debris at room temperature provides an ideal environment for bacteria to grow.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- May 7, 2026: 1. Food items were observed to be placed on the floor in the walk-in cooler and walk-in freezer.Ensure all food items are stored at least 6 inches off the floor.2. **Repeat Violation**- A bowl without handle was being used as a scoop and scoops with handles were also observed inside food containers.April 8, 2025:A bowl was being used as a bulk scoop for the dry rice in the dry storage room. Please ensure that all bulk scoops are equipped with a handle to protect from contamination when scooping.
- 09. Are chemicals stored and handled in a safe manner?
- **Not observed during inspection**(May 7, 2026)The chlorine-based sanitizer bottle at the server's area was not labeled. Please ensure that all chemical bottles including surface sanitizers are labeled such that the contents can be identified and safely used.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food items such as cooked chicken, beans sprout, cut vegetables in containers were observed on top of racks across the cookline. Temperatures ranged from 10- 13 degrees Celsius.Ensure all high-risk foods are maintained at a temperature of 4 degrees Celsius or less or greater than 60 degrees Celsius at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Dry noodles were stored without a cover in the back dry storage room. Please ensure that all food is stored with a food grade cover to protect from contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bowl was being used as a bulk scoop for the dry rice in the dry storage room. Please ensure that all bulk scoops are equipped with a handle to protect from contamination when scooping.
- 09. Are chemicals stored and handled in a safe manner?
- The chlorine-based sanitizer bottle at the server's area was not labeled. Please ensure that all chemical bottles including surface sanitizers are labeled such that the contents can be identified and safely used.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chlorine-based bar dishwasher was run and 0ppm chlorine was detected. It was discovered that the concentrate bottle was empty. The bottle was changed out, the line was primed, and the dishwasher was re-tested to be sanitizing at 100ppm. Please ensure the dishwasher is tested often to ensure it is sanitizing at 100ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- *NO SANITIZER DETECTED IN BAR GLASSWASHER FINAL RINSE. USING 5% HOUSEHOLD BLEACH FOR THIS, WHICH DOES NOT APPEAR TO BE STRONG ENOUGH*
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- *NO SANITIZER DETECTED IN BAR GLASSWASHER FINAL RINSE. USING 5% HOUSEHOLD BLEACH FOR THIS, WHICH DOES NOT APPEAR TO BE STRONG ENOUGH*
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- For some of the bulk items bowls were being used as bulk scoops. Please ensure all bulk scoops have handles to protect from food handlers coming in contact with the food item.
- 09. Are chemicals stored and handled in a safe manner?
- The chlorine sanitizer bottle was unlabeled. Please ensure all chemical bottles are properly labeled such that the contents can be identified and safely used.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?