TNK Vietnamese Restaurant
770 - 2220 68 Street NE Calgary AB T1Y 6Y7 · Food - General
7 inspections
- Risk Management Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser at the hand sink was not dispensing towels due to low battery.- Operator is to replace batteries and ensure all hand wash sinks are fully stocked at all times with soap, paper towels, hot and cold-running water supply.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wall tiles and caulking in the dishwashing area were damaged and worn out.- Replace the caulking and repair the damaged tiles.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Ongoing Violation*1. Duct tape was observed on the doors of the standing cooler in the kitchen.- Operator is remove tape to ensure surfaces are kept smooth, durable, non-absorbent, and easy to clean.2. The interior of the chest freezer door nearest to the cookline was extremely damaged. - Please replace or repair this deep freezer door.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Two packs of frozen shrimps were observed thawing at room temperature in the sink. Temperature was measured at -5.8°C. Operator placed meat to thaw under cold running water during inspection.2. Two bags of raw meat observed thawing in a plastic container near the 3-comp sink. Temperature measured at -1.7°C. Operator placed container in the walk-in cooler during inspection.- THAW FROZEN FOOD USING SAFE METHODS: In a cooler at 4°C or below or under cold running water.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispensers in the back kitchen were empty. Paper towel roll was placed in the dispenser during inspection. - Ensure dispensers are stocked with paper towels at all times.
- 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. Water leak was observed from the cooling unit in the walk-in cooler, with water dripping directly into an open bucket. - Repair the leak.2. Wall tiles and caulking in the dishwashing area were damaged and worn out.- Replace the caulking and repair the damaged tiles.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Duct tape was observed on the doors of the standing cooler in the kitchen.- Operator is remove tape to ensure surfaces are kept smooth, durable, non-absorbent, and easy to clean.2. The interior of the chest freezer door nearest to the cookline was extremely damaged. - Please replace or repair this deep freezer door.
- 23. Is the facility maintained in a clean and sanitary condition?
- Buildup of grime and food debris was observed in areas including but not limited to: on the doors of standing cooler, underneath the cookline equipment and tables, under the shelving units in the dry storage area and walk-in cooler.- Please thoroughly clean all these areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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)?
- Mechanical washer out of detergent and back-up in the premises. Also, the washer not providing sanitation in the last cycle. Chlorine 0ppm.You have 24 hours to remedy the problem. Not having a 3-compartment sink, food must be served using single service articles. Reinspection to follow
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Observed in the freezers, raw meat and other food items, packaged in shopping bags. Shopping bags are not food grade and may lech carcinogens at low temperatures.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical washer out of detergent and back-up in the premises. Also, the washer not providing sanitation in the last cycle. Chlorine 0ppm.You have 24 hours to remedy the problem. Not having a 3-compartment sink, food must be served using single service articles. Reinspection to follow
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Clean the doors of the walk-in cooler and freezer
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Must post the permit in a conspicuous location, next to the License
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Built-up dirt observed inside the ice machine. Clean and sanitize. Do on regular bases like with other equipment
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Do not use shopping bags to store ground beef - or any other food - in the walk-in freezer.All packaging must be food grade. Replace the packaging.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Provide towel for the hand sink in the kitchen
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Must post the permit in a conspicuous location, next to the License
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Clean the top of the dishwasher. Dust and food residue may fall back on clean dishes
- 23. Is the facility maintained in a clean and sanitary condition?
- Remove the cardboards from the top of the chest freezers. Equipment surfaces must be smooth, non-absorbent and readily cleanable
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions