Vietnamese Noodle House Drumheller
202 2 Street West Drumheller AB T0J 0Y4 · Food - General
13 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *Double door Cooler at the food prep area temperature: 17 C. Operator mentioned that the cooler was in good working condition throughout Monday, August 26th but she has contacted a contractor to repair the cooler. Operator was advised to remove all high-risk foods to another working cooler by the ice cream freezer.Repair to ensure high risk foods are kept at or below 4C.Chest freezers: -20 C, -21 C, -23 CUpright freezer: - 23 C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- The two personnel onsite are not adequately trained. They do not hold certificate in food sanitation and facility operator was not available at the time of inspection.Provide staff working in the facility with adequate training to ensure personnel have the necessary knowledge and skills to process and handle food in a safe and sanitary manner.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips required to check equipment sanitizer concentration were not available at the time of inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Observed staff with gloves on answered phone calls during the inspection. Educate staff on hand washing and use of glove. Staff remove gloves, washed hands and don new gloves during the inspection.Operator stated that the staff was there to receive deliveries and only work in the restaurant as needed. * Ensure staff working in the kitchen have knowledge of safe food handling.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Observed food boxes on the floor in the storage room. Staff stated that items were delivered a few hours before the inspection. Staff remove food boxes and place them on plastic crates during the inspection.* Ensure food items are protected from contamination at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sinks at the food prep area and washrooms missing either hand soap or paper towel. Operator restock supplies at the hand washing sinks during inspection. Ensure sinks are adequately stocked at all times for proper hand hygiene procedures.water, soap, and paper towel at the time of inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor area by the 2-compartment sink in disrepair.Repair
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed 3 small bags of frozen beef in an aluminum pan with water in it. Staff mentioned that the bags of beef were removed the freezer 10 minutes prior to the inspection and are being thaw in the water. This implies an improper way of thawing hazardous food and the condition will provides an opportunity for growth of surviving bacteria and/ or produce toxins. Education on procedures for safe food thawing (under refrigeration at 4 degree C or less; completely submerged in cold running water; in microwave and processed immediately) was provided to staff during inspection. Staff turn on cold water tap and submerged beef in cold running water during the inspection - CDI.All coolers and freezers temperature were adequate at the time of inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ceilings above the food preparation table and other areas in the kitchen appeared dusty. Thus, these areas are not being kept in a sanitary condition.Clean to prevent contamination of food from dusty ceilings.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions