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Taste of Vietnam - Events

915 33 Street SE Calgary AB T2A 6T2 · Food - Special Event

2 inspections

  1. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **Not reviewed on this visit**There were no testing strips for the quats sanitizer.Obtain quats testing paper. Ensure that the concentration is maintained at 200ppm.
  2. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Precooked rice noodles and fried tofu were not reheated prior to hot holding.Staff reheated this food in the microwave. Adequate temperatures were verified thereafter.Precooked foods must be reheated to 74C prior to storage in the hot holding units. Ensure that food in the hot holding unit is maintained at 60C and above. Verify temperatures using a probe thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked beef and chicken were improperly cooled before stored and transported in a cooler that was unable to maintain a temperature of 4C. The temperature of this food was 27-30C.Two bags of cooked beef and one bag of chicken were discarded.Ensure that all cooked food is rapidly cooled from 60C to 20C in 2 hours and 20C to 4C within a total of 4 hours. Coolers must not be used to transport or store hot food. They can only transport cold and frozen food using ice packs. All cold storage unit must also be able to maintain a temperature of 4C or less at all times. Please monitor temperature during transport and storage using a probe thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no testing strips for the quats sanitizer.Obtain quats testing paper. Ensure that the concentration is maintained at 200ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water was not available at the sinks.Ensure that cold and hot water are supplied at the sink at all times.