Vivaan's Yummies
3313 - 3309 19 Street NE Calgary AB T2E 6S8 · Food - General
10 inspections
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution was initially prepared for food handling areas in the facility. During inspection, operator prepared quat sanitizer solution that was tested >500 ppm. Operator was advised to dilute the quat sanitizer to appropriate concentration of 200 ppm.- As discussed, ensure that sanitizer solution is prepared, tested, and maintained at adequate concentration (200 ppm).**July 02, 2026: Quat sanitizer prepared in bucket tested <400 ppm. Ensure that an approved sanitizing solution (i.e. 100 part per million bleach or 200 part per million Quaternary Ammonium Compounds) is prepared whenever food handling is occurring. Repair the sanitizer dispenser as needed.
- 20. Do food handlers at the facility have adequate food safety training?
- At the time of the inspection, there were 7 food handlers working; none of the staff had a food safety certification.- Ensure that a staff member with food safety certification is always present.**July 02, 2026: Operators have enrolled into course to complete food safety certification.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Walk-in cooler ambient temperature was measured at 12.8 degrees Celsius. Perishable food items were transferred to line and standing coolers during inspection. - Please repair. Ensure food items are not stored in the cooler unless the cooler is able to maintain temperature at or below 4 degrees Celsius.2. Walk-in cooler door gasket was broken and easily coming off.- Repair or replace the gasket.**July 02, 2026: Ambient temperature was measured between 7.2-9.5 degrees Celsius. Please repair gasket and cooler to ensure temperatures are maintained at or below 4 degrees Celsius.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. No sanitizer solution was initially prepared for food handling areas in the facility. During inspection, operator prepared quat sanitizer solution that was tested >500 ppm. Operator was advised to dilute the quat sanitizer to appropriate concentration of 200 ppm.- As discussed, ensure that sanitizer solution is prepared, tested, and maintained at adequate concentration (200 ppm).2. Dirty washcloths were placed on food contact surfaces in the back kitchen.- Operator was instructed to store washcloths in sanitizer solution at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Food containers and empty bowls were double stacked without barrier on top of food inserts in the prep line cooler. - Cover and protect foods against contamination while in storage2. Clean cooking pots and buckets were observed stored besides dirty utensils in the dishwashing area.- Ensure to relocate clean utensils and store them in a safe and sanitary manner.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Temperature of food items in the walk-in cooler was measured between 7.8-12.5 degrees Celsius.- Food items were moved to prep and standing coolers during inspection.2. Twenty five precooked samosas were stored at room temperature near the walk-in freezer. Probe temperature was measured 23.0C (discarded). - - Operator is to ensure that items are stored at an appropriate temperature range: <4C or >60C.
- 20. Do food handlers at the facility have adequate food safety training?
- At the time of the inspection, there were 7 food handlers working; none of the staff had a food safety certification.- Ensure that a staff member with food safety certification is always present.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Food stains and debris was noted on were noted on prep line coolers in the back kitchen. - Clean all equipment and ensure to maintain in sanitary condition.2. Cutting boards were observed to be heavily stained with deep grooves and discoloration.- Please resurface or replace the boards. Ensure all cutting boards are scrubbed daily or as often as necessary to remove buildup of debris.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Walk-in cooler ambient temperature was measured at 12.8 degrees Celsius. Perishable food items were transferred to line and standing coolers during inspection. - Please repair. Ensure food items are not stored in the cooler unless the cooler is able to maintain temperature at or below 4 degrees Celsius.2. Walk-in cooler door gasket was broken and easily coming off.- Repair or replace the gasket.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a lot of clutter in and around the back storage rooms, with many miscellaneous items. - Please remove/declutter/re-organize the area. Work on removing unnecessary items offsite.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- All cutting boards must be scrubbed. The built-up dirt from grooves must be removed. Scrubbing should be done daily or as often as necessary
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips for Chorine expired. Provide new test strips.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Do not store the cutting boards between the dry goods beans. 2. Store the single service forks and spoons with the handle upwards.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Ensure that all foods stored in the walk-in cooler are covered
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions