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Tamarind Vietnamese Grill & Noodle House

1604 14 Street SW Calgary AB T3C 1E2 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen was cluttered and disorganized.Reorganize/declutter the kitchen.
  3. Initial Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Along the cooking line, the utility connections, the walls, and the ceiling have an accumulation of grease.2) Beneath the dishwasher counter, there is an accumulation of debris along the wall.-Clean
  4. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food contact surface sanitizer prepared or available for use.Ensure that food contact surface sanitizer is prepared and readily available for use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Residual chlorine concentration at the dish level during the sanitize cycle measured less than 10 ppm.Residual chlorine concentration at the dish level during the sanitize cycle must measure 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The functionality of the kitchen hand wash sink was unable to be verified. A garden hose was hooked up to the faucet. Additionally, the faucet was wrapped with garbage bag. Ensure that the kitchen hand wash sink is used for hand washing only. If leaking, ensure to repair.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no soap or paper towel dispensers at the bar hand was sink.Install soap and paper towel dispensers at the bar hand wash sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelf wrapping present on several shelves in the facility (dry storage room shelves, shelf above the kitchen hand wash sink) was peeling/lifting.Remove shelf wrapping. Ensure shelf surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some rusty shelving was present in the facility.Either refinish rusty shelving or replace with new shelving.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dry storage room requires cleaning.Clean the dry storage room.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Both back storage rooms require cleaning and decluttering. Clean and declutter both back storage rooms.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors under coolers and under the hand wash sink in the front food preparation area had grease, soil, and/or food debris accumulation.Clean floors in the front food preparation area.