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Vietnam Sub & Grill

18 - 10 Country Hills Landing NW Calgary AB T3K 5P4 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A visibly soiled cleaning cloth outside of sanitizer solution was observed on the sandwich cooler located at the banh mi station on the service line.Please ensure cleaning cloths are submerged in sanitizer solutions with a concentration of 100 ppm for chlorine and 200 ppm for quat when not in use. The operator promptly prepared a pail of chlorine sanitizer solution measuring at 100 ppm and submerged the cleaning cloth.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling vents and surrounding tiles throughout the kitchen were observed to be covered in dust and loose debris, posing a potential risk of physical contamination.Please clean the indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt, grease, and food debris were observed to be accumulated on the floors under the grill and three-compartment sink.Please pull out the kitchen equipment and sweep, clean, and sanitize the indicated areas.
  3. Risk Management Inspection

    3 infractions

    • 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 ceiling was dusty.-Please ensure that the ceiling is dust free.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The scoops for the sugar and salt were stored inside the bags.-Ensure that the scoops are stored in such a way that the handle does not touch the food or the hand of the food handler. This is done to prevent contamination.The rice scoop was kept in a dirty container.-Ensure that the scoops are stored in clean containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Outstanding violations"The hard-to-reach areas were dirty.There was a lot of clutter under the grill and 3 compartment sinks.-Ensure that the hard-to-reach areas are cleaned and the clutter under the grill and the 3 compartment sinks is removed.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution (bleach solution) concentration was between 10-50ppm.-The operator corrected the solution by adding more bleach to the sanitizer solution and after testing again, the concentration was 100ppm.-Ensure that the sanitizer solution concentration for bleach solution is standard 100ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • "Outstanding Violation"The food in walk-in cooler (pot of soup & broth) was not covered.-Please make sure that food stored is always covered.2023-05-04-Cover all foods in walk-in cooler - pot of carrots was not covered with a lid or cover-Keep raw eggs stored below any ready-to eat foods, the raw eggs were stored above vegetables in the walk-in cooler. Follow-up required.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not working properly and was not reaching the correct temperature for sanitizing the plates. -Ensure that the dishwasher reaches at least 71C which is required for sanitizing the plates. The operator had 3 compartment sinks and was advised to use 3 compartment sinks for manual dishwashing.
    • 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 ceiling was dusty.-Please ensure that the ceiling is dust free.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The scoops for the sugar and salt were stored inside the bags.-Ensure that the scoops are stored in such a way that the handle does not touch the food or the hand of the food handler. This is done to prevent contamination.The rice scoop was kept in a dirty container.-Ensure that the scoops are stored in clean containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Outstanding violations"The hard-to-reach areas were dirty.There was a lot of clutter under the grill and 3 compartment sinks.-Ensure that the hard-to-reach areas are cleaned and the clutter under the grill and the 3 compartment sinks is removed.