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Vietlicious

110 - 108 3 Avenue SW Calgary AB T2P 0E7 · Food - General

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Hot holding unit for spring rolls and other meat product was at lowest setting (dial <30C). Food were measured between 21-25C.-Maintain hot foods >60C-Operator instructed to reheat food to 74C-Meat probe thermometer was not accurate during reheating, but another probe thermometer was working(corrected)2) Hot holding unit does not have a thermometer to indicate the ambient temperature inside.-Add a thermometer
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) Operator did not describe a sanitizing step during the dishwashing process and did not have sanitizer available.-Ensure dishes are washed with detergent, rinsed with water, and then immersed in sanitizer for 2 minutes, before air drying-Operator obtained bleach during inspection-Calculated 45 x 46 x 13 cm = 27L to soak most dishes, operator needs to use about 51 mL bleach. Ensure measuring device is used
  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The mop sink is located beside the hand sink and is not equipped with an enclosure to protect from contamination. Please install a barrier around the mop sink.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A residential dishwasher was installed. Please remove the residential dishwasher and either replace with a commercial dishwasher, utilize the two-compartment sink and only offer single-use customer utensils/dishes, or install a three-compartment dishwashing sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A proper paper towel dispenser was not available for the front hand washing sink Please replace.
    • 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) Unfinished wood was observed throughout the facility - please seal the wood. 2)Unfinished drywall was observed around the hand sink and mop sink - please finish and paint the wall.