Vinh Huong Food
132 - 4909 17 Avenue SE Calgary AB T2A 0V5 · Food - General
5 inspections
- Risk Management Inspection
4 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?
- Outstanding violation - Silicon grout between wall and hand washing sink was dirty and in disrepair. Please replace the silicon grouting and maintain it in a clean and sanitary condition.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Outstanding violation - Lid of the chest freezer was in disrepair. Please either repair the lid or replace the freezer to ensure that food products are being stored safely.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The lid of the freezer chest by the storage area is in disrepair. All equipment in which food comes into contact with must be maintained in good working condition. Repair the lid of the freezer chest or replace the freezer entirely to ensure food is being stored in a safe manner.2. The wall in the walk in cooler is in disrepair. Repair the wall and secure it back in place.
- 23. Is the facility maintained in a clean and sanitary condition?
- Clutter throughout the storage area. Empty boxes and cardboard are being stored with dry food products. All areas in which food is being stored must be maintained in a clean and sanitary manner. Remove clutter and items that are not needed in the storage area. Organize the area to facilitate cleaning in hard to reach areas.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizing solution was not available. CDI
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Personal jacket and bag stored on garlic and saran wrap. CDI2. Boxes that previously contained raw meat products are used to store cooked repackaged product. Ensure to discard all raw meat boxes as they could cross contaminate new products stored in them.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Large quantities of both cooked and raw meat products were stored at room temperature. Staff were at lunch. Ensure these are stored in the cooler while staff are on lunch. If cutting or processing do not take out large amounts.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Outstanding violation - Silicon grout between wall and hand washing sink was dirty and in disrepair. Please replace the silicon grouting and maintain it in a clean and sanitary condition.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Outstanding violation - Lid of the chest freezer was in disrepair. Please either repair the lid or replace the freezer to ensure that food products are being stored safely.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The lid of the freezer chest by the storage area is in disrepair. All equipment in which food comes into contact with must be maintained in good working condition. Repair the lid of the freezer chest or replace the freezer entirely to ensure food is being stored in a safe manner.2. The wall in the walk in cooler is in disrepair. Repair the wall and secure it back in place.
- 23. Is the facility maintained in a clean and sanitary condition?
- Clutter throughout the storage area. Empty boxes and cardboard are being stored with dry food products. All areas in which food is being stored must be maintained in a clean and sanitary manner. Remove clutter and items that are not needed in the storage area. Organize the area to facilitate cleaning in hard to reach areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
13 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Boxes of food were stored on the floor in the walk in cooler. All food must be stored in a manner that protects it from contamination. Place food at least 6 inches above floor.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Open bulk items with no cover in the storage area. All food items must be covered and stored in a manner that protects it from contamination. Ensure all food items are covered during storage to prevent contamination of the bulk supply. 2. Scoops are stored inside of the bulk supply. Scoops should not be stored inside the container of the bulk supply to avoid contamination from the handle. Remove the scoop from the bulk container and place it in a separate area that is safe from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Improper thawing of frozen raw meat. Meat was stored in a food bin and left underneath the counter near the two compartment sink. High-risk food such as raw meat should not be thawed at room temperature as this can promote harmful bacteria growth on the surface of the meat. The operator removed the raw meat and placed it in the cooler during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Hot water at the handwashing sink was not working. Both hot and cold running water is required to perform proper hand hygiene. The operator repaired the hot water during the inspection.2. Hand wash sink near the front entrance was not accessible, food was stored in the sink. Ensure all designated hand wash sinks are accessible for staff members to perform proper hand hygiene. Designated hand was sinks should not be used to prepare food to avoid contamination. The operator removed the food item during the time of the inspection.
- 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?
- Food permit displayed is expired. Food permits must be valid and posted at the facility to ensure compliance. Remove the expired permit and replace with a valid food permit.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Water is draining slowly at the handwashing sink. Ensure all plumbing in the facility is in good repair. Investigate the drain and repair to ensure water is sufficiently drained to avoid contamination from water splashes when washing hands.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Outstanding violation - Silicon grout between wall and hand washing sink was dirty and in disrepair. Please replace the silicon grouting and maintain it in a clean and sanitary condition.
- 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. Electrical outlet near the exit door in the preparation area is missing an cover. All electrical construction must be maintained in a safe manner. Install appropriate outlet covers.2. Rust buildup near the exit door in the preparation area. Remove the rust and apply a layer of coating to ensure the surface is smooth, non-absorbent, and easy to clean. 3. Wall paint is peeling near the exit door in the preparation area. All surfaces in the facility must be in good repair, smooth, and non-absorbent to facilitate cleaning. Repaint the walls.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Outstanding violation - Lid of the chest freezer was in disrepair. Please either repair the lid or replace the freezer to ensure that food products are being stored safely.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The lid of the freezer chest by the storage area is in disrepair. All equipment in which food comes into contact with must be maintained in good working condition. Repair the lid of the freezer chest or replace the freezer entirely to ensure food is being stored in a safe manner.2. The wall in the walk in cooler is in disrepair. Repair the wall and secure it back in place.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. General cleanliness behind the freezer chest is not being maintained, accumulating dirt and debris in hard to reach areas. Move the freezer chest and thoroughly clean behind to remove build up of dirt and debris. Recommend to construct a cleaning schedule for hard to reach areas. Resource/documentation will be provided to assist with constructing a cleaning schedule. 2. General cleanliness in the walk in cooler is not being maintained. Floors are visibly dirty with build up of debris in the corners. All areas where food is stored must be maintained in a clean and sanitary manner. Ensure frequent cleaning is done to remove dirt and debris from the floor and corners.3. Dirt and debris are building up on the dolly used for the meat grinder. Ensure all equipment used are maintained in a clean and sanitary manner. Frequent cleaning is needed to prevent build up of dirt and debris.4. Dirt and debris are accumulating at the base of the table trolley. Ensure all equipment used are maintained in a clean and sanitary manner. Frequent cleaning is needed to prevent build up of dirt and debris.
- 23. Is the facility maintained in a clean and sanitary condition?
- Clutter throughout the storage area. Empty boxes and cardboard are being stored with dry food products. All areas in which food is being stored must be maintained in a clean and sanitary manner. Remove clutter and items that are not needed in the storage area. Organize the area to facilitate cleaning in hard to reach areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- Outstanding violation - Some of the ceiling tiles above meat preparation areas need to be cleaned. Please ensure that walls and ceilings are maintained in a sanitary condition, especially around food preparation to reduce the risk of cross contamination.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizing solution was not available at the time of the inspection. The operator was educated on the proper way to prepare a 100 ppm bleach solution and prepared solutions in both the 2-compartment sink, and in a bucket for sanitizing surfaces, during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Meat was found thawing in standing water. This was corrected during the inspection and the operator turned on cold, running water to thaw the meat.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Silicon grout between wall and hand washing sink was dirty and in disrepair. Please replace the silicon grouting and maintain it in a clean and sanitary condition.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Lid of the chest freezer was in disrepair. Please either repair the lid or replace the freezer to ensure that food products are being stored safely.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some of the ceiling tiles above meat preparation areas need to be cleaned. Please ensure that walls and ceilings are maintained in a sanitary condition, especially around food preparation to reduce the risk of cross contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions