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Tre Vietnamese Kitchen

110 - 1414 8 Street SW Calgary AB T2R 1J6 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Outstanding infraction:Dirty cleaning cloths were stored on food contact surfaces. Please store all cleaning cloths in an approved sanitizer to reduce the risk of cross-contamination.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of bleach water in the sanitizer solution bucket was undetectable. Solution was remade and then concentration measured 100 ppm. Ensure that food contact sanitizer solution is made as often as required to maintain the solution between 100-200 ppm
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Outstanding infraction:Food was stored directly on the floor in the walk-in cooler. Please ensure all food is elevated off of the floor to protect from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops without handles were being used in bulk dry food ingredient bins.Obtain scoops with handles. Scoops must be stored either in a sanitary manner outside of the food, or in a way that the handle is not in contact with the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperatures of food in hot holding measured between 36 to 44 degrees Celsius. Food was all discarded.Perishable foods being held hot must be maintained at 60 degrees Celsius or greater at all times.
    • 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 dispenser at the kitchen hand wash sink.Install a paper towel dispenser at the kitchen hand wash sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deep frying was taking place on a counter outside of the ventilation canopy. All deep frying must take place in the ventilation canopy.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the shelves on the shelving rack to the west of the dishwasher was covered with duct tape. Duct tape is not a cleanable surface. Remove the duct tape
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The food preparation cooler on the cookline has grease accumulation on the outside, and on the inside.Clean the inside and outside of the cooler on the cookline.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside of the vegetable/salad spinner had food debris accumulation. The inner surfaces had biofilm accumulation. Completely disassemble, clean and sanitize all components of the spinner. This must be done after each use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding infraction:The floors throughout the kitchen were very greasy and slippery. Please clean the floors and add them to a regular cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling tiles in the kitchen had dust and grease accumulation.Clean ceiling tiles and ensure they are cleaned on a regular basis.
  3. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths were stored on food contact surfaces. Please store all cleaning cloths in an approved sanitizer to reduce the risk of cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was stored directly on the floor in the walk-in cooler. Please ensure all food is elevated off of the floor to protect from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors throughout the kitchen were very greasy and slippery. Please clean the floors and add them to a regular cleaning schedule.
  4. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths were stored on food contact surfaces. Please store all cleaning cloths in an approved sanitizer to reduce the risk of cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was stored directly on the floor in the walk-in cooler. Please ensure all food is elevated off of the floor to protect from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors throughout the kitchen were very greasy and slippery. Please clean the floors and add them to a regular cleaning schedule.
  5. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths were stored on food contact surfaces. Please store all cleaning cloths in an approved sanitizer to reduce the risk of cross-contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat and whole shell eggs were stored above raw vegetables and ready to eat foods in the walk-in cooler. Please store all raw meat and eggs below the foods to reduce the risk of cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food was stored directly on the floor in the walk-in cooler. Please ensure all food is elevated off of the floor to protect from contamination.2) The rice paddle was stored on top of the rice cooker. Please store the rice paddle in an ice bath to reduce the risk of cross-contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility has removed the two-compartment sink that was previously installed. A two-compartment sink is required to allow for manual dishwashing if the dishwasher is not working properly. Please re-install the two-compartment sink. Until the sink has been re-installed, please only offer single-use customer utensils and dishes.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A small deep fryer was located on a counter outside of the ventilation canopy. Please move the deep fryer such that it is under the mechanical ventilation canopy and fire suppression system.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical ventilation canopy had a build-up of grease. Please clean the mechanical ventilation canopy and add it to a regular cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The floors throughout the kitchen were very greasy and slippery. Please clean the floors and add them to a regular cleaning schedule. 2) The wall and ceiling around where the small fryer was stored was greasy. Please clean the affected areas.
  6. Initial Inspection

    0 infractions