Thanh Thy Vietnamese Cuisine
100 - 521 1 Street W Cochrane AB T4C 1X8 · Food - General
10 inspections
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- * Hot holding unit for noodles was off. Corrected during the inspection. Staff turned on the unit.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning of the following areas is required.*Grease built up at the exhaust canopy filters.* Hard to reach areas behind the grill area, cook line. Please ensure cleaning is completed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed during the inspection dishwashing staff was also handling food onsite. Staff was wearing dirty dishwashing apron during handling the food. Please make sure hand washing practices and changing the dirty dishwashing apron during the food handling.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Dishwashing staff was cutting chicken at the dishwashing table. Discussed food handling practices with the staff onsite. Please make sure food handling/preparation occurs at the food prep table.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required for the following areas;*Food debris at the back prep area and at cook line floor*Grease at the backsplash wall behind the cooking equipment* Grease accumulation at the exhaust canopy filters.* Food debris and grease under the dishwashing area* Cleaning is required at the dishwashing area * Food debris on the wall where the corner prep table wasPlease make sure cleaning of the areas mentioned above are completed.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Dirty cleaning cloths were left on the counter. Corrected during the inspection. Please make sure cleaning cloths are kept in sanitizer solution while they are not in use.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed during the inspection dishwashing staff was also handling food onsite. Staff was wearing dirty dishwashing apron during handling the food. Please make sure hand washing practices and changing the dirty dishwashing apron during the food handling.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Dishwashing staff was cutting chicken at the dishwashing table. Discussed food handling practices with the staff onsite. Please make sure food handling/preparation occurs at the food prep table.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Noted during the inspection staff was not washing big food containers in the dishwasher and not sanitizing in the manual technic. Corrected during the inspection. Discussed with the facility operator onsite that all dishes including pans/pots/big plastic containers must go through the dishwasher to make sure they are all gone through the sanitizing cycle.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Caulking at the hand washing sink area was not in good repair. Mildew started to grow at the surface. Please make sure surface is recaulked properly with non-water absorbent caulking material.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required for the following areas;*Food debris at the back prep area and at cook line floor*Grease at the backsplash wall behind the cooking equipment* Grease accumulation at the exhaust canopy filters.* Food debris and grease under the dishwashing area* Cleaning is required at the dishwashing area * Food debris on the wall where the corner prep table is *Lots of empty buckets and containers in the dishwashing area and cook line area. Please make sure organize the area and all items which are not in use and not needed please make sure they are removed from the facility. Please make sure cleaning of the areas mentioned above are completed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Temperature of the walk-in cooler was fluctuating. Please make sure temperature are logged to monitor function and temperature of the coolers and freezers.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Clean cut onions in the strainer were left above the dirty glass dishwasher tray on the counter. Corrected during the inspection. Please make sure food items are stored properly to prevent any contamination of the food.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- * Light cover in the back prep area was missing. Please make sure light cover is replaced or shatter proof light bulbs are placed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Vacuum seal at the chest cooler was not in good repair. Please replace the vacuum sealers.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required for the following areas;* Dust on the ceiling vent above the walk-in-freezer*Dust on the vent at the cook line *Food debris at the back prep area and at cook line floor*Grease at the backsplash wall behind the cooking equipmentPlease make sure cleaning of the areas mentioned above are completed.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
2 infractions
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Day light was visible beside the side door. Please make sure weatherstripping is replaced.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Vacuum seal at the chest cooler was not in good repair. Please replace the vacuum sealers.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Risk Management Inspection
3 infractions
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Day light was visible beside the side door. Please make sure weatherstripping is replaced.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ****Outstanding Violation ****Cited on Sep. 2023 COMPLETE THE FOLLOWING:-Ceiling tiles some were missing in the dishwashing area. Please replace/ repair them.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Vacuum seal at the chest cooler was not in good repair. Please replace the vacuum sealers.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Monitoring Inspection
11 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some of the food containers were touching other food items at the prep cooler. Corrected during the inspection. Discuss the separate storage space or other alternatives like cover with proper lid in between or cover with food grade wrap.*There were two broken covers in the carrot container. Discarded by the operator during the inspection. Please make sure all food equipment are in good and sanitary condition.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Noted during the inspection thawing is occurring at the sink overnight in cold water. Discussed the proper thawing procedures onsite with the manager and staff. *Overnight in the fridge,*Microwave*Under the running cold water.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no soap at the hand sinks - Corrected during the inspection.Please make sure hand sink are supplied properly.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Day light was visible beside the side door. Please make sure weatherstripping is replaced.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Surface on the service window between kitchen and dishwashing area was water damaged. Please make sure replace or repair the damaged materials. *OUTSTANDING :_Caulking at the hand sink and dishwashing area was not in good repair, Mildew started to appear. Please make sure damaged caulkings are replaced. Surface is cleaned and sanitized properly.*There was no adequate storage space in the kitchen and dishwashing area. Please reorganize the area and remove all the un used items and recycle items from the area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The caulking at the dishwashing station is in disrepair.COMPLETE THE FOLLOWING:1. Repair area noted so it is smooth, non-absorbent and easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ****Outstanding Violation ****Cited on Sep. 2023 1. The caulking at the dishwashing station is in disrepair.COMPLETE THE FOLLOWING:1. Repair area noted so it is smooth, non-absorbent and easy to clean. Please make sure required repairs are completed. _Caulking at the hand sinks in the front area was not in good repair. Please repair them for proper cleaning and surface is smooth, easy to clean.-Ceiling tiles some were missing in the dishwashing area. Please replace/ repair them.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Vacuum seal at the chest cooler was not in good repair. Please replace the vacuum sealers.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is Required for the following areas;*Exhaust canopy filters*Deep cleaning is required on the wall, floor, shelves, and storage areas, kitchen and back dishwashing area, hard-to-reach areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- **OUTSTANDING**1. The hood vent filters had a buildup of grease and burnt debris in the hard-to-reach areas.COMPLETE THE FOLLOWING:1. Clean filters more often.
- 23. Is the facility maintained in a clean and sanitary condition?
- **OUTSTANDING** It was listed on Sep. 20231. The hood vent filters had a buildup of grease and burnt debris in the hard-to-reach areas.COMPLETE THE FOLLOWING:1. Clean filters more often.***Please make sure cleaning of the exhaust filters are completed.-Water accumulated, food debris and grease built up in the dishwashing area. Please clean the area.-Stainless steel wall by the grill area grease built up. Please clean the area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer bottles were not labelled. Please make sure sanitizer bottles are labelled for proper use of the sanitizer / chemicals.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was no probe thermometer available onsite for measuring food temperature. Please make sure there is thermometer available for measuring cooking temperature.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The caulking at the dishwashing station is in disrepair.COMPLETE THE FOLLOWING:1. Repair area noted so it is smooth, non-absorbent and easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ****Outstanding Violation ****Cited on Sep. 2023 1. The caulking at the dishwashing station is in disrepair.COMPLETE THE FOLLOWING:1. Repair area noted so it is smooth, non-absorbent and easy to clean. Please make sure required repairs are completed. _Caulking at the hand sinks in the front area was not in good repair. Please repair them for proper cleaning and surface is smooth, easy to clean.-Ceiling tiles some were missing in the dishwashing area. Please replace/ repair them.
- 23. Is the facility maintained in a clean and sanitary condition?
- **OUTSTANDING**1. The hood vent filters had a buildup of grease and burnt debris in the hard-to-reach areas.COMPLETE THE FOLLOWING:1. Clean filters more often.
- 23. Is the facility maintained in a clean and sanitary condition?
- **OUTSTANDING** It was listed on Sep. 20231. The hood vent filters had a buildup of grease and burnt debris in the hard-to-reach areas.COMPLETE THE FOLLOWING:1. Clean filters more often.***Please make sure cleaning of the exhaust filters are completed.-Water accumulated, food debris and grease built up in the dishwashing area. Please clean the area.-Stainless steel wall by the grill area grease built up. Please clean the area.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **CORRECTED**1. Bleach and soap were being mixed together. Solution was replaced with bleach and water sanitizer during the inspection.**Please keep bleach and soap separate, as mixing the two can create toxic gases.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **CORRECTED**1. Open buckets of food in cooking area and walk in cooler, and sauce dishes were uncovered. Covers were replaced during the inspection.2. Containers with ingredients were stacked on top of each other in the prep cooler. Lids were replaced during the inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The caulking at the dishwashing station is in disrepair.COMPLETE THE FOLLOWING:1. Repair area noted so it is smooth, non-absorbent and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- **OUTSTANDING**1. The hood vent filters had a buildup of grease and burnt debris in the hard-to-reach areas.COMPLETE THE FOLLOWING:1. Clean filters more often.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?