Viet Garden Restaurant
2110 Crowchild Trail NW Calgary AB T2M 3Y7 · Food - General
5 inspections
- Risk Management Inspection
1 infraction
- 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?
- ***On-going violationThe food handling permit was unavailable and not displayed for public view.Please print and post the Food Handling Permit within its expiry date in a conspicuous place for public view.
- 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?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- In the walk-in freezer, it was observed boxes of food on the floor.- All food product must be 6",
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chlorine dishwasher was tested using testing strips, which indicated a reading of 0 ppm. To ensure effective sanitation, the chlorine sanitizer must register at 100 ppm. Despite priming the sanitizer line, the machine failed to deliver the required sanitizer strength of 100 ppm. It's important to note that chlorine sanitizer is essential for eliminating harmful pathogens.During inspection the mechanical dishwasher was repaired. The chlorine sanitizer concentration was measured 100 ppm.
- 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?
- ***On-going violationThe food handling permit was unavailable and not displayed for public view.Please print and post the Food Handling Permit within its expiry date in a conspicuous place for public view.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***On-going violation The hot-water pipe of the two-compartment was found to be leaking and unable to supply hot water at all times.Please repair the hot-water piping to ensure a consistent supply of hot water at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ceiling vent by the food prep line has dust accumulation.- Have the area cleaned
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 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?
- Pest activity was observed underneath the preparation table located at the back of the kitchen.Please ensure that the mouse droppings are carefully cleaned up, and the affected areas are thoroughly sanitized. Make sure to use appropriate personal protective equipment (PPE), such as gloves and a mask, to minimize exposure to potential contaminants. Please send the three of the most recent pest control reports to the undersigned PHI.
- 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 food handling permit was unavailable and not displayed for public view.Please print and post the Food Handling Permit within its expiry date in a conspicuous place for public view.
- 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) The cold-water handle of the two-compartment sink faucet was found to be leaking.Please repair the cold-water handle to ensure it is no longer leaking.2) The hot-water handle of the two-compartment sink faucet was found to be loose and unable to supply hot water.Please repair the hot-water handle to ensure a consistent supply of hot water 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?
- Demand Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of chlorine sanitizer located at the bar was too potent, testing > 200 ppm. Correct concentration of chlorine sanitizer should be measured at 100 ppm. Excessively high concentrations of chlorine sanitizer can be harmful when ingested and irritate the skin.Operator was instructed on how to properly mix and accurately test chlorine sanitizer solution. Operator was informed to test the chlorine sanitizer mixture every time it is made. Operator diluted their solution with water to the correct concentration of 100 ppm.
- 09. Are chemicals stored and handled in a safe manner?
- A package of mouse poison was observed onsite.Rodenticides 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 rodenticides/pesticides/insecticides in the food facility. The operator promptly discarded the mouse poison.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the sandwich cooler was measured at 9C. The internal temperature of perishable food items was measured at 7C. Perishable food items must be kept out of the danger zone (4C - 60C) where harmful bacteria can double every 20 minutes and produce harmful toxins in this environment. Food should not remain in the danger zone for more than 2 hours.The operator promptly moved the perishable food items into a cooler with a temperature of 3.4C. Please contact a technician to repair the cooler and ensure it maintains a temperature of 4C or lower.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1) The chlorine dishwasher was tested using testing strips, which indicated a reading of 0 ppm. To ensure effective sanitation, the chlorine sanitizer must register at 100 ppm. Despite priming the sanitizer line, the machine failed to deliver the required sanitizer strength of 100 ppm. It's important to note that chlorine sanitizer is essential for eliminating harmful pathogens.Please repair the mechanical dishwasher to ensure it effectively sanitizes dishes, maintaining a chlorine sanitizer concentration of 100 ppm.2) Drain plugs were unavailable for the two-compartment sink. All drain plugs are required to properly wash and sanitize dishes using the two-compartment sink method.Please obtain two drain plugs ensure that the two-compartment dishwashing method can be properly followed. The operator set up a temporary large sanitizer bus bin with a chlorine solution concentration of 100 ppm to sanitize the dishes until the dishwasher has been repaired.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwash station was observed to be blocked by a stool and plastic bins. Handwash stations must be free of obstruction to encourage hand hygiene among staff.The operator promptly removed the stool and the plastic bins so the handwash station was 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?
- Pest activity was observed underneath the preparation table located at the back of the kitchen.Please ensure that the mouse droppings are carefully cleaned up, and the affected areas are thoroughly sanitized. Make sure to use appropriate personal protective equipment (PPE), such as gloves and a mask, to minimize exposure to potential contaminants. Please send the three of the most recent pest control reports to the undersigned PHI.
- 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 food handling permit was unavailable and not displayed for public view.Please print and post the Food Handling Permit within its expiry date in a conspicuous place for public view.
- 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) The cold-water handle of the two-compartment sink faucet was found to be leaking.Please repair the cold-water handle to ensure it is no longer leaking.2) The hot-water handle of the two-compartment sink faucet was found to be loose and unable to supply hot water.Please repair the hot-water handle to ensure a consistent supply of hot water at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Cardboard observed inside of a bag of food. - Removed. Do not use cardboard to label foods with. Cardboard cannot be cleaned and sanitized and must not come into contact with foods. 2) Observed containers of foods stored directly on the floor in the walk-in cooler. - Ensure all foods are stored at least 6 inches off of the floor.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Access to the handwashing sink in the back preparation area was blocked with a stool. - Please remove. Ensure handwashing sinks are accessible at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cardboard and newspaper observed on several surfaces throughout the kitchen. Do not use cardboard or newspaper to line surfaces. All surfaces must be smooth, easy to clean and non-absorbent.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?