Skip to content
Loading map…

Treasure Of Saigon

6432 Old Banff Coach Road SW Calgary AB T3H 2H4 · Food - General

5 inspections

  1. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloth used to wipe knife in between use
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Staff preparing chicken on a cutting board that was balanced on buckets. Container of chicken placed directly on the floor. Corrected during inspection
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes used to store bean sprouts in the walk-in cooler
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Old cardboard used to line wire shelving. Remove cardboard. Ensure surface is smooth, non-porous, and easy-to-clean
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mildew and calcium build-up inside ice machinePlease clean
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in hard-to-reach areas (in between and under large cooking equipment and prep tables)
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloth used to wipe knife in between use
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes used to store bean sprouts in the walk-in cooler
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Old cardboard used to line wire shelving. Remove cardboard. Ensure surface is smooth, non-porous, and easy-to-clean
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mildew and calcium build-up inside ice machinePlease clean
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in hard-to-reach areas (in between and under large cooking equipment and prep tables)
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used/wet cleaning cloths were kept on the counter. The cloths were being reused.-New cleaning cloths were kept in the sanitizer bucket.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler used wet cleaning cloths to wipe their hands while wearing a pair gloves.-Gloves were removed and the staff washed their hands prior to wearing a new pair of gloves.Hands must be washed frequently with soap and water, and gloves must be changed when they become contaminated.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **Recurring violation noted on September 13, 2024:Raw shrimps were stored above ready to eat food such as spring rolls in the walk-in cooler.Store raw perishable food below vegetables, cooked or ready to eat foods.Previous violation:Raw meats and shell eggs were stored above cooked foods in the walk-in cooler.Store raw meats, seafood and eggs separately or below vegetables, cooked or ready to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Use serving utensils were stored on the handle on the cart.2) Rice scoops were stored in stagnant water with a surface temperature of 19°C.-The utensils were washed in the dishwasher and kept in a sanitizer bucket at 100 ppm.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.3) Black material was used to line the noodles in the hot holding unit.-The black material was removed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Recurring violation noted on September 13, 2024:Probe thermometer was not working.-Obtain functional probe thermometer that can measure 0°C to 100°C.Previous violation:A probe thermometer was not available.Provide a probe thermometer that can measure 0C to 100C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pearls were kept on the counter in the bar area.-The pearl was discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **Recurring violation noted on September 13, 2024:Swimming pool chlorine test strip was used to measure the dishwasher.-Obtain chlorine test strip used to measure the dishwasher sanitizer concentration.Previous violation:Chlorine test strips were discolored and responded to tap water.Replace chlorine test strips and monitor sanitizer daily.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Recurring violation noted on September 13, 2024:The wood cutting board had dark black stains.Clean and sanitize cutting board or replace them.Previous violation:Dark stains were noted on cutting boards.Clean and sanitize cutting boards or replace them.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler was not properly closing.-Fix the walk-in cooler door so that it can properly close.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Recurring violations noted on September 13, 2024:1) Food debris buildup was noted underneath the ventilation canopy.2) Grease deposit and other residues were accumulated on the ventilation canopy filters.3) Food debris buildup was noted underneath the 2-compartment sink, dishwasher, prep coolers, and hard to reach areas in the kitchen. Clean and sanitize the indicated areas.Previous violations:1) Dust had accumulated on the kitchen ceiling.Clean the ceiling.2) Food debris and grime had built-up under cooking equipment and the dishwasher.Clean the floor including hard-to-reach areas.
  5. Monitoring Inspection

    17 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1) Supplier information was not available on the invoice or receipt for beansprouts.2) Proof of purchase was not available for meats.Provide invoices or receipts from all food suppliers and ensure foods are obtained from approved sources.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Old food debris was found in the hard-to-reach areas of the food slicer.Disassemble all parts, clean and sanitize the equipment at least every 4 hours if used at room temperature throughout the day.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in a spray bottle measured over 200 ppm.Sanitizer was diluted to 100ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was eating at a food preparation table with her shoe resting on a food processor.Staff was instructed to eat in the dining room. Eating is prohibited in the kitchen. Clean and sanitize the contaminated food equipment.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats and shell eggs were stored above cooked foods in the walk-in cooler.Store raw meats, seafood and eggs separately or below vegetables, cooked or ready to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Newspaper was stored with food in the walk-in cooler.2) Eyeglasses and clothing were stored with dry foods.Keep personal items separately.3) Boxes, containers and bags of food were stored on the floor of the walk-in freezer.Provide adequate shelving and store foods at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cooked pork on a refrigerated top insert measured 12.5C. It was still going through the cooling process.Pork was placed in the bottom compartment of the line cooler. Do not store perishable foods on top inserts.2) Hydrated rice noodles and spring onion oil were stored without temperature control. The internal food temperatures measured 12.8C and 13.5C.Foods were discarded. Keep perishable foods away from the temperature danger zone (4 to 60C).3) Beansprouts in ice measured 6.5C.Ice was added during the inspection. Store beansprouts at 4C or less in ice or under refrigeration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available.Provide a probe thermometer that can measure 0C to 100C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were discolored and responded to tap water.Replace chlorine test strips and monitor sanitizer daily.
    • 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 a tray of food over the kitchen hand sink.The tray was removed. Ensure hand sinks are always accessible.
    • 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 on the bottom perimeter of the back exterior door.Seal the gap to prevent the entry of pest.
    • 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 displayed food handling permit was half folded in a sheet protector.Display the complete permit clearly to the public.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no one with approved food safety training on-site when there were six or more food handlers working at the time of inspection.Have another person in care and control of the food establishment complete an approved food safety course.At least one person with approved food safety training must be on premises when there are six or more food handlers working.
    • 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) A wall by the walk-in cooler was constructed with unfinished wood.Seal unfinished wood. All surfaces must be smooth, non-absorbent to moisture and easy to clean.2) Ceiling tiles and a light cover were missing in the dry storage area with food containers and equipment.Install ceiling tiles and a light cover.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The hose attached to the faucet was in contact with the janitorial sink basin.To prevent a cross connection (a physical link between a drinking water system and potential sources of contamination), install a vacuum breaker or leave an air gap at the end of the hose.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Dark stains were noted on cutting boards.Clean and sanitize cutting boards or replace them.2) A cutting board was stored on the floor.Store food equipment/ containers/ utensils off the floor.3) Some plastic food strainers and containers were damaged.Replace damaged food strainers and containers.4) There was debris such as mineral build-up in the ice machine.Clean and sanitize the ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust had accumulated on the kitchen ceiling.Clean the ceiling.2) Food debris and grime had built-up under cooking equipment and the dishwasher.Clean the floor including hard-to-reach areas.