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Treasure Of Saigon

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

4 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.