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Thi Thi Vietnamese Submarine

209 1 Street SE Calgary AB T2G 2G3 · Food - General

3 inspections

  1. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The two-stage cooling method was not being utilized when cooling down a large pot of satay sauce used to marinate meat products.Please use the two-stage cooling method when cooling perishable items like satay sauce. First, cool from 60C to 20C in under two hours, then from 20C to 4C in under four hours. To cool the sauce quickly to 20C before storing it in the cooler, use an ice wand, an ice water bath, or divide the sauce into smaller portions.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The surface of the chest freezer located at the back was observed to be rusting. Rusty surfaces are not a smooth, cleanable, impervious surface and can trap harmful contaminants.Please repair the indicated areas so the surface is smooth, cleanable, and impervious to contaminants.
  2. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Three cans of Raid pesticide spray were observed onsite.Pesticides are only to be applied by a professional pest control operator in a food facility. Food facility operator and staff are not to store or use pesticides/insecticides in the food facility. The operator promptly discarded the raid pesticide spray cans.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the satay beef in the hot holding unit was measured using a probe thermometer and read 49C. Hot food items must be held at temperatures above 60C to inhibit the growth of harmful bacteria.The temperature of the hot holding unit was raised, and the satay beef was remeasured, registering above 60C. Please monitor the hot holding unit and ensure that food products are being held above at 60C or above at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The two-stage cooling method was not being utilized when cooling down a large pot of satay sauce used to marinate meat products.Please use the two-stage cooling method when cooling perishable items like satay sauce. First, cool from 60C to 20C in under two hours, then from 20C to 4C in under four hours. To cool the sauce quickly to 20C before storing it in the cooler, use an ice wand, an ice water bath, or divide the sauce into smaller portions.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The surface of the chest freezer located at the back was observed to be rusting. Rusty surfaces are not a smooth, cleanable, impervious surface and can trap harmful contaminants.Please repair the indicated areas so the surface is smooth, cleanable, and impervious to contaminants.
  3. Initial Inspection

    0 infractions