Van Son Vietnamese Cuisine
308 16 Avenue NW Calgary AB T2M 0H6 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet cleaning cloths stored on the counter when not in use. Store the cleaning cloths in the sanitizer solution when not in use to prevent the growth of bacteria and to mitigate contamination of food contact surfaces. The operator placed the cleaning cloths in the sanitizer solution during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The cooler in the bar area measured 10C. Dairy products and tapioca pearls were stored inside. There was a thermometer placed inside, and the temperature displayed indicated 6.5C. Coolers must maintain a temperature of 4C or lower to prevent the growth of bacteria. Repair the cooler and refrain from placing food inside. Replace or calibrate the thermometer for accurate testing.The operator removed the dairy products from the cooler during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Observed food debris, grime and grease accumulating underneath the fryer. 2. There is dust accumulating on the ceiling tiles. Hard-to-reach areas must be regularly cleaned to prevent the attraction of pests. Thoroughly clean the indicated areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) White nonfood-grade bags were used to store frozen chicken and other food items in the walk-in freezer. These bags are not food-grade and should not be used for food storage.Please do not use nonfood-grade bags for food storage. Ensure that food-grade bags or containers with lids are obtained and used for this purpose.2) Beef bones were observed to be left uncovered in the walk-in cooler.Please ensure that all food items are properly covered with food-grade lids or coverings to prevent the risk of physical contamination.
- 09. Are chemicals stored and handled in a safe manner?
- A can of Raid pesticide spray was observed onsite. Pesticides are only to be applied by a professional pest control operator in a food facility. Food facility operator and staff are not to store or use pesticides/insecticides in the food facility.The operator promptly discarded the raid pesticide spray cans.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Containers of rice noodles and rice vermicelli were observed to be soaking in room temperature water. Perishable foods, such as rice noodles and rice vermicelli, must be kept out of the danger zone (4C - 60C), as harmful bacteria can double every 20 minutes and produce toxins in this environment. Perishable food items should not remain in the danger zone for more than 2 hours to prevent the risk of foodborne illness.The containers were immediately placed in a cooler maintaining a temperature of 4C or below. Please soak rice noodles and rice vermicelli in the cooler, or limit soaking to one hour before transferring them to cold storage at 4C or below.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dried onions were observed on the surfaces of the meat slicer.Please clean and sanitize the slicer thoroughly and conduct a detailed inspection of the equipment after cleaning to ensure all food contact surfaces are free of debris and contamination.
- 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?
- Wiping clothes in use were kept on the counter. Store the wiping clothes in use in effective sanitizer solution between uses to prevent cross-contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The meat slicer was observed with food debris around the blade and surrounding areas.Ensure the meat slicer is cleaned and sanitized.
- 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 small amount of mice droppings were observed near the hot water tank by the basement stairs. Pest control program is in place.Clean off the droppings and monitor. If new droppings are found, increase the pest control measures.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A container was used as a scoop for the dry ingredient.Use a scoop with a handle to minimize contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The internal temperature of spring rolls stored in room temperature were measured at 24 degrees Celsius. - Discarded. All perishable foods must be stored at a temperature of 4C or less or greater than 60C 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?
- 1. Pest report show some pest activity. Mice droppings were also observed in the basement behind chest freezers. - Clean and sanitize the area where droppings were observed. Increased frequency of pest control management and complete all required work noted in pest control reports to control the presence of pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Chest freezers and upright cooler stored in the inner room of the basement where walls, celling and flooring are not finished, easily cleanable. Unfinished concrete flooring and walls were observed in this area. - Finish all floors, ceiling and walls with material that is easy to clean, smooth and non-absorbent or remove all foods and food equipment and utensils out of this room.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Accumulation of grease in some areas of the kitchen under the sink on the main line and under the shelving unit where domestic deep fryer was being stored. - Clean all hard-to-reach areas of the kitchen and ensure the kitchen is sanitary at all times. Create a cleaning schedule to ensure that the necessary time and attention is given to cleaning tasks.2. Basement inner room floor extremely dirty and cluttered. -Clean floor and declutter inner room 3. Cardboard seen on the floor around dishwashing sink and floor of inner room in the basement.-Cardboard should not be used around the food facility because they are prone to moisture, not cleanable and can harbor pest. 4. Pot of soup placed under newspaper on the food prep table. - Newspapers should not be used around the food facility because they are prone to moisture and not cleanable.5. Mop and Mop bucket extremely dirty. Wastewater in bucket visibly dirty. - All cleaning equipment's should be kept clean, Change water for moping floor as much as possible throughout the day or when visibly dirty.6. Evidence of Ice buildup noted in all freezers.Clean out all freezers and keep all kitchen equipment sanitary at all times.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Wastewater in mopping bucket dumped in the dishwashing sink. - Waste water generated from cleaning must not be dumped in the dishwashing or food prep sinks.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No food contact surface sanitizing solution in the food preparation area. Cleaning cloths were also observed on food contact surfaces. - All food contact surfaces need to be sanitized frequently with a sanitizer solution such as chlorine at 100 ppm or Quats at 200 ppm. All cleaning cloths should be stored in the sanitizer solution in between use and the solution must be changed when the concentration is below the requirements or when visibly dirty, ***Action taken***Operator was educated on how to make a sanitizing solution of 100ppm Chlorine, and all cleaning cloths were placed in the bucket of sanitizing solution.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff seen holding phones in food preparation area. Phones should be kept in a designated area, away from the food preparation area to reduce the risk of cross contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Over stalked food observed in Inserts in the prep cooler on the main line. -Ensure foods kept in inserts do not go above the fill line to allow for proper temperature regulation.*Action taken* Owner was asked to reduce the food and keep excess in the cooler 2. Coked vermicelli found open in a strainer basket sitting at room temperature measured at 12 degrees Celsius. All cooked food must be kept cool below 4 degrees Celsius or held hot above 60 degrees Celsius. **Action taken** vermicelli discarded during inspection.3. Fried spring rolls found sitting in the strainer basket at room temperature. **Action taken** Owner was asked to transfer spring rolls to the cooler and reheat to 74 degrees Celsius before serving. 4. Bean sprouts seen sitting at room temperature. Temperature was measured at 9 degrees Celsius. - Bean sprouts must be kept cool at 4 degrees or below. *** Action taken ** Owner placed ice in the container of bean sprouts.
- 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. Pest report show some pest activity. Mice droppings were also observed in the basement. - Clean and sanitize the area where droppings were observed. Increased frequency of pest control management and complete all required work noted in pest control reports to control the presence of pests.2. Observed a hole under the prep sink near the main cooking line. - Fix the wall. Ensure all pest entry points are sealed. 3. Flies observed in the basement inner storage where the recycling cans are stored. -Take the recycling cans out of the basement to keep flies away from the food facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A domestic deep fryer was found on a table away from the exhaust hood. There was heavy grease accumulation on the shelf above the fryer. - Remove deep fryer from this area and place it under the exhaust hood or discontinue the use of the fryer. All deep frying must be done under the exhaust hood to ensure proper ventilation and prevent generation.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Woven twine was used as strainer basket handle, Evidence of dirt accumulation seen on woven twine. - Twine cannot be used in the kitchen or food equipment and utensils as they cannot be properly cleaned and sanitizer. To be discarded. All surfaces must be smooth, easy to clean and sanitize.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Accumulation of grease and dirt in h many areas of the kitchen, such as walls, behind the fryers, in the inner storage, behind the cooler, under and behind the dishwasher etc.- Clean all hard-to-reach areas of the kitchen and ensure the kitchen is sanitary at all times. Create a cleaning schedule to ensure that the necessary time and attention is given to cleaning tasks.2. Basement inner room floor extremely dirty and cluttered. -Clean floor and declutter inner room 3. Cardboard seen on the floor around dishwashing sink and floor of inner room in the basement.-Cardboard should not be used around the food facility because they are prone to moisture, not cleanable and can harbor pest. 4. Pot of soup placed under newspaper on the food prep table. - Newspapers should not be used around the food facility because they are prone to moisture and not cleanable.5. Mop and Mop bucket extremely dirty. Wastewater in bucket visibly dirty. - All cleaning equipment's should be kept clean, Change water for moping floor as much as possible throughout the day or when visibly dirty.6. Evidence of Ice buildup noted in all freezers.Clean out all freezers and keep all kitchen equipment sanitary at all times.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Wastewater in mopping bucket dumped in the dishwashing sink. - Waste water generated from cleaning must not be dumped in the dishwashing or food prep sinks.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?