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Toa Vietnamese Cuisine

519 - 409 East Hills Boulevard SE Calgary AB T2A 4X7 · Food - General

4 inspections

  1. Monitoring Inspection

    12 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items were stored on food prep counter opposite to the dishwashing area.- Have separate storage for personal items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Repeat violation**1. There were containers of food stored on the floor in the walk-in cooler & walk-in freezer.Ensure that food is maintained at least 6 inches from the ground.2. Food in the walk-in cooler was not covered.Ensure that all food is covered with lid or plastic wrap to protect from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Raw beef was observed at 23.3 degrees C. - High risk foods must be maintained at 4 degrees C or below. 2) Cooked noodles were observed at 37.4 degrees C. - Cooked high-risk foods must be maintained at 60 degrees C or above OR must be properly cooled down and must be stored at 4 degrees C or below.Both the beef and noodles were discared during inspection.3. Lemongrass packages were observed in one of the plastic bin for thawing without cold running water. The temperature of the meat measured to be 2C.The operator shifted the meat packages to the cooler.Use the following thawing methods:1. Under cold running water2. In cooler at 4C3. Directly cooking4. In the microwave
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The front glass dishwasher was measured at 55 C and second reading 54 C. It used chlorine as disinfectant which none was dispense as per Chlorine test strip during the time of inspection.- Front glass dishwasher must not be used until it is repair and disinfectant is being dispensed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front hand washing station was blocked off with a blender. - The hand washing station must be accessible at all times.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Handwashing station by the freezer had no hot running water. - Repair the sink so that there is hot water. All hand washing stations should have hot and cold running water at all times.
    • 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?
      • There was a gap noticed at the back kitchen door. Weather stripping at the back door needs to be replaced.
    • 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?
      • 1) Mice droppings were noted in the storage area near the kitchen entrance door.- A certified pest control operator must be contacted for pest control in the facility.2) Pest control records were not provided while onsite.-Send pest control records to dPHI.
    • 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?
      • The permit was post was from a 2018 food permit. - Replace with current food permit.
    • 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 walk in Freezer door is not able to be open from the inside of the freezer. 2. The light inside the walk-in freezer was not operational. Corrective action 1. Have the doorknob fixed for the safety of staff members. 2. Repair the light fixture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A bowl was observed in bulk food container to scoop out dry food item.- Ensure to use scoop with handle where handle of the scoop should not touch food during dispensing food or storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease built up was observed under the prep table opposite to the dishwasher.2) Grease built up was observed on floor near the employee washroom. 3) Grease built up was observed in corner behind perp table. - Ensure to scrap and clean the grease from the above-mentioned areas.4) 4) All vents in the facility had visible dirt built up. - Ensure to clean the vents.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer tested at 0 ppm at the front glass washer in the bar area. Glass washer was out of sanitizer solution.Operator replaced the empty sanitizer can voluntarily and chlorine test strip tested at 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There were containers of food stored on the floor in the walk-in cooler.Ensure that food is maintained at least 6 inches from the ground.2. Food trays in the walk-in cooler were not covered.Ensure that all food is covered with lid or plastic wrap to protect from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Empty plastic containers found in handwashing sink near food prep area. Ensure the sink is not blocked and easily accessible at all times.
    • 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?
      • There was a gap noticed at the back kitchen door. Weather stripping at the back door needs to be replaced.
  3. Monitoring Inspection

    0 infractions

  4. Demand Inspection

    0 infractions