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Viet Lounge

5108 - 901 64 Avenue NE Calgary AB T2E 7P4 · Food - General

5 inspections

  1. Demand Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats in buckets were observed stored directly above buckets of cooked soups in the walk-in cooler. Ensure that raw meats are stored separate to any cooked foods or vegetables to prevent potential contamination.**The raw meat containers were moved to a separate area during the inspection
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic bowls without a handle were used as scoops and stored inside the dry food containers. Replace the bowls with a scoop that has a handle and stored with the handle upright to avoid contamination of food.**The plastic containers were removed from the bulk products during the inspection. Please obtain scoops with handles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Through discussion with the operator, it was determined that potential high-risk foods served at a buffet-style catering event were placed out of temperature control without documented monitoring. Ensure foods held at room temperature are managed using Time as a Public Health Control (TPHC) by clearly time-marking when foods are removed from temperature control and when they must be discarded.Please monitor high-risk foods using a documented time-tracking system.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats test strips were not available at the time of inspection. Ensure that valid test strips are available at all times to test the sanitizer concentration for effective sanitization of food contact surfaces.**Test strips were later brought by a contractor.
    • 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 control service records were not available at the time of inspection. Ensure pest records are kept on site and available upon request. Inhouse pest control template is available in the AHS website for monthly recording.**Provide pest control records
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Accumulation of water observed between the 3-compartment sink and the ice machine. The operator indicated that the water is due to a small leak from the ice machine. Repair the leak promptly to prevent further water accumulation and maintain the equipment and surrounding area in a good state of repair.**Repair the leak
  2. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items in the walk-in cooler were found not covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A refrigeration unit, being the prep cooler, was measured at 7°C. The inspector informed the staff that all high-risk food items must be stored at or below 4°C. During the inspection, the unit was adjusted to bring the temperature down to 4°C. Please ensure to monitor all refrigeration units to be at or below 4°C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing station was blocked during the inspection with kitchen utensils and equipment. The inspector informed the staff that the handwashing station must be free and readily available for handwashing at all times. The utensils, and equipment were removed during the inspection.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Opened canned foods were stored in their original cans in the walk-in cooler.Transfer leftover foods from their cans to food-grade containers for proper storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken measured at 11°C and spring rolls measured at 13°C were stored at room temperature on the kitchen counter (moved into the cooler)Store high-risk foods cold below 4°C or hot above 60°C to keep them out of the temperature danger zone
    • 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 refill tap faucet at the cook line was leakingRepair the leak.
  4. Demand Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Source of spring rolls was unknown and staff could not provide receipts. Spring rolls were stored in unmarked/unlabeled containers. All foods must be from approved sources. Please provide copies of receipts to AHS.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Inspector observed cook taking water from mop sink to fill soup pot. The mop sink and area are not sanitary and the black hose is not foodgrade - obtain water from food prep sink.2) Spring rolls were stored in rubber plastic containers that were not foodgrade. Please use foodgrade containers for food storage.3) Pails of unprotected vermicelli noodles were stored on the floor around the hand washing sink. Bowls of unprotected food were stored on counter around hand washing sink. Store foods off the floor and in a sanitary manner. Install a barrier around hand sink if foods are routinely stored directly next to hand sink.4) Drink ice was stored in ice well with soda lines and cold plate that were not sanitized. Store drink ice in separate container that is food grade.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Containers of perishable foods were stored at room temp; spring rolls measured 23C, chicken measured 26C (destroyed). Staff advised that chicken was cooling. Store hot perishable foods at 60C or higher, and practice quick-cooling methods.2) Container of bean sprouts in water was stored at room temp; temp measured 11C (destroyed).3) Boxes of raw meat were thawing at room temp on the counter or in the sink. Thaw meat in the cooler or under cold running water.4) Vermicelli noodle were reheated in microwave to 38C only. Please reheat perishable foods to 74C (corrected).5) Containers of food were double stacked in prep cooler and measured above 4C. Do not double stack as top containers are not properly temp controlled in this manner. Store cold perishable foods at 4C or lower.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Pails of unprotected vermicelli noodles were stored on the floor around the hand washing sink. Do not obstruct hand washing station - they must be easily accessible at all times.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 1) The same towel was dried and reused to dry/polish eating utensils throughout the day. Please replace wet towels with fresh ones or use paper towels.2) The food prep sink was connected to a long black hose without a vacuum breaker/air gap. Remove the cross connection by installing a vacuum breaker/air gap and replace the black hose with a potable water hose.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Food prep utensils (scissors, tongs) were stored in a container of murky water at room temp. Take utensils to dishpit to wash as needed. Store food utensils in a sanitary/safe manner.2) Soup bowls were stored under hand sink. This is not a sanitary area - please store bowls and food utensils in a sanitary area.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food, being cut vegetables, were being placed on ice water and measured 12°C. The ice appeared melted. Ice was replenished during the inspection.