Tony's Vietnamese Restaurant
105 - 2914 Kingsview Boulevard SE Airdrie AB T4A 0E1 · Food - General
8 inspections
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizing solution in the bucket measured 0ppm chlorine. in the kitchen Operator prepared a sanitizing solution that measured at 200ppm. Please ensure there is always sanitizing solution available for use and measures 200ppm chlorine solution
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Foil tapes were used to hold the damaged parts of the pop cooler at the front dinning area.-Remove tapes-Repair/replace pop cooler to ensure surfaces are easily cleanable.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Personal items were stored with clean utensils on prep table beside food prep area at the kitchen. Operator removed personal items.-Please ensure personal items are stored away from clean dishes to prevent cross contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The following food were left at ambient temperature on prep table:1.Beans sprout at 20*C2. Rice noodles at 25*C3. Spring rolls at 22*COperator discarded them.-All high-risk foods must be stored and maintained at/below 4*C in the cooler or at/above 60*C-Only take out small amount per time as needed by consumers.
- 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 paper towel at the kitchen handwashing station, adjacent the walk-in cooler. Operator provided one.Please ensure there is always paper towel at handwashing station
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- REPEAT VIOLATIONDebris/Food build-up was noted on the floor of the walk-in freezer.**Please clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following scoops were stored improperly:1. ice scoop was found on a tray near the ice machine at the front area. Operator placed scoop in a clean container.2. Used scoop for cooked rice was stored on the rice cooker in the kitchen. Operator washed and sanitized scoop.3. a scoop with handle was stored in dry food bulk bin with the handle in contact with food at the front area. Operator adjusted scoop to handle sticking out..-Ensure ice scoops are stored in clean containers at all times to prevent contamination of ice.- Store rice scoop in ice water or in hot holding in the rice with handle sticking out.-Store scoops for dry food with handles sticking out of the food for easy handling without contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease build-up was noted on 1. the ventilation hood above the cook-line.2. the handles of the prep cooler next to the kitchen ventilation system.-Please clean the indicated areas-Greasy hood can pose as a fire hazard.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Customer cutleries/utensils stored on tables in the dining section were stored with the business end facing up. Operator corrected violation during the inspection.**Ensure that cutleries/utensils are stored with business end facing down to prevent contamination of utensils when customer are reaching for them.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- REPEAT VIOLATIONDebris/Food build-up was noted on the floor of the walk-in freezer.**Please clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease build-up was noted on the ventilation hood above the cook-line.**Please clean the hood as this poses a fire hazard.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Food was left uncovered in the walk-in cooler.**Cover all foods in storage to protect from contamination.2. Boxes containing vermicelli noodles were stored directly on the floor by the back door.**Ensure all food items are stored at least 6 inches above the floor
- 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 hot water in the front service hand wash sink.**Repair sink**Ensure all hand wash sinks are equipped with hot and cold 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 noted under the backdoor. **Seal all gaps to prevent infiltration of pests into the facility.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- REPEAT VIOLATIONDebris/Food build-up was noted on the floor of the walk-in freezer.**Please clean.2. Grease build-up noted on the black decker oven by the cook line.**Please clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease build-up was noted on the ventilation hood above the cook-line.**Please clean the hood as this poses a fire hazard.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of the chlorine solution used in the kitchen for sanitizing surfaces was measured at 0ppm. Staff mixed a fresh solution.**Ensure chlorine solution used for sanitizing food prep surfaces is maintained at 100ppm at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff's cellphone was placed on top of a customer's serving dish in the food prep area. Staff removed the cellphone.**Ensure that staff items are stored separately from food prep areas to prevent contamination of food
- 09. Are chemicals stored and handled in a safe manner?
- The spray bottle containing chlorine solution used in the front house was unlabeled. Staff labelled the bottle during the inspection.**Ensure that all chemicals used in the food facility is clearly labeled to identify its contents.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- REPEAT VIOLATIONDebris/Food build-up was noted on the floor of the walk-in freezer.**Please clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Debris/Food build-up was noted on the floor of the walk-in freezer.**Please clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
4 infractions
- 09. Are chemicals stored and handled in a safe manner?
- The spray bottle containing sanitizing solution in the front service area was not labelled.**Ensure that all chemicals used in the food facility is clearly labelled to identify its contents.
- 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?
- A gap was noted under the backdoor.**Please seal all gaps to prevent the infiltration of pests into the facility.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The ice machine was dirty.2. Debris was noted on the bottom layer of the black cooler beside the back door.3. Debris/Food build-up was noted on the floor of the walk-in freezer.**Please clean the listed equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease buildup was noted on the ventilation hood above the cook line.**Please clean.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Grease buildup was noted on the ventilation hood above the cook line.2. Grease buildup noted under the dishwasher. 3. Grease buildup noted in the hard-to-reach areas under equipment in the cook line. **Please clean the listed areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chlorine sanitizer in the low-temperature dishwasher was measured at 0ppm.**Repair dishwasher**Manually wash and sanitize utensils until dishwasher is repaired.
- 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. There was a leak noted under the dishwasher and water was noted pooling on the floor.**Please investigate and repair leak.2. The light bulbs in the dry storage area were not working.**Please replace light bulbs.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Grease buildup was noted on the handles of the prep coolers. **Please clean
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Grease buildup was noted on the ventilation hood above the cook line.2. Grease buildup noted under the dishwasher. 3. Grease buildup noted in the hard-to-reach areas under equipment in the cook line. **Please clean the listed areas.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?