Viet Cuisine
100 - 6915 Rundlehorn Drive NE Calgary AB T1Y 3V4 · Food - General
3 inspections
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No food contact surface sanitizer was prepared the time of inspection.* Bleach was prepared and was tested at 100 ppm.-Ensure that the food contact sanitizer is prepared before any food preparation is performed and bleach is maintained at 100 ppm.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Chili oil paste container was stored uncovered inside the prep line cooler. The container was covered.-Ensure that the food/food container are covered to prevent contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Lubricant bottle, screws were stored with the juice boxes and food containers.The lubricant bottle and screws were removed from the shelves.-Ensure that the items are not related to food are stored separately from the food items.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Small plastic container was used as a scoop for the rice container.-Ensure that the scoops with handles are used for bulk container for hand protection.2) Food containers were observed to be stored on the floor.-Ensure that the food containers are stored at least 6 inches above the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Bean sprouts were measured at 11.9 degrees C.* Bean sprouts were placed inside the cooler.-Ensure that the perishable food is stored at 4 degrees C or less or 60 degrees C or higher.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Manual dishwashing for big utensils was not being done correctly.The operator was explained the proper method for dishwashing. Manual dishwashing should be followed as:Step 1 - Wash with detergent and water, Step 2 -Rise with water, Step 3: Completely submerge/apply in 100 ppm bleach sanitizer for at least 2 min.
- 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 hand soap in the soap dispenser at the back hand washing sink.Soap was refilled.-Ensure that the hand sink is properly supplied with hot/cold potable water, soap and single use paper towels.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The front 2 compartment sink was used for dishwashing.The operator was asked to designate one sink for hand washing.-Ensure that the hand wash sink is designated and used for only hand washing.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 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?
- Food Handling Permit must be displayed on a conspicuous location
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Do not store the scoop for rice on the top of the cooker. Use a readily cleanable container with ice/water mix
- 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?
- Initial Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher was initially not getting up to the correct temperature. After approximately 5 cycles it did finally reach 70 C at the dish level during the final rinse. Operator will check with the company that was there to service the machine to see about turning up the temperature of the booster so that it will reach the correct temp sooner.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Operator did not have a thermometer to test the dishwasher temperature. - They ordered one during the inspectionEnsure you have a thermometer that is waterproof, and has a maximum temperature recording setting.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?