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Vo Kitchen and Bar

241 - 255 5 Avenue SW Calgary AB T2P 3G6 · Food - General

5 inspections

  1. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The kitchen Sanitizer spray bottle was measured at 0 ppm.- During inspection a staff member made a new solution of sanitizer which measured at 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Small dishes without an adequate handle are used and stored inside the bulk supply of the sugar, and flour.Replace the small dishes with a scoop that has a handle and store scoops in a separate area or with the handle upright to avoid contamination of the food.The operator removed the small dishes from the bulk supply at the time of the inspection.2. Two bags of carrots and two boxes of meat were stored on the floor. Food should be stored at least 6 inches above the floor to protect it from contamination. The operator placed the food on a trolley at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following food items were stored at room temperature: a) meat marinated in at 7 CHigh-risk foods must be stored <4C or >60C to prevent the growth of bacteria. The operator placed meats in the cooler at the time of the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Vegetable grater placed in the drying rack had food debris. 2. The back can opener had food debris.- Have all food equipment properly clean and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *** On-going ViolationDeep cleaning is required in the following areas: a) Heavy grease accumulating on ceiling tiles above the grill line and in the dishwashing area b) Food debris and grime accumulating underneath food equipment by the grill linesThe facility must be maintained in a clean and sanitary to protect food from contamination and to prevent the attraction of pests. Ensure hand to reach areas including the ceilings, corners etc. are regularly cleaned.
  2. Risk Management Inspection

    2 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?
      • Cardboard used to line the shelves by the grill line.  All surfaces must be made of smooth, durable, and easy to clean materials. Remove the cardboard and refrain from using cardboard within the facility as they are not easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required in the following areas: a) Heavy grease accumulating on ceiling tiles above the grill line and in the dishwashing area b) Food debris and grime accumulating underneath food equipment by the grill linesThe facility must be maintained in a clean and sanitary to protect food from contamination and to prevent the attraction of pests. Ensure hand to reach areas including the ceilings, corners etc. are regularly cleaned.
  3. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Small dishes without an adequate handle are used and stored inside the bulk supply of the chili flakes, sugar, and flour.Replace the small dishes with a scoop that has a handle and store scoops in a separate area or with the handle upright to avoid contamination of the food.The operator removed the small dishes from the bulk supply at the time of the inspection.2. Two bags of carrots and a bag of flavor enhancer were stored on the floor. Food should be stored at least 6 inches above the floor to protect it from contamination. The operator placed the food on a trolley at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following food items were stored at room temperature: a) Eggs measured 23C b) Bean sprouts soaking in water measured 14C High-risk foods must be stored <4C or >60C to prevent the growth of bacteria. Make an ice bath to store the bean sprouts and eggs during the lunch rush. The operator placed more ice in the bean sprouts and placed the eggs in the cooler at 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?
      • A valid food handling permit is not posted. The food handling permit must be posted at all times in a place that is easily seen by the public. The operator posted the valid food handling permit at the time of the 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?
      • Cardboard used to line the shelves by the grill line.  All surfaces must be made of smooth, durable, and easy to clean materials. Remove the cardboard and refrain from using cardboard within the facility as they are not easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice paddle stored in water at room temperature (23.2C). Store utensils in the following manner to prevent the growth of bacteria. a) iced water b) bleach solution of 100ppm c) quat solution of 200ppm The operator filled the bucket with iced water at the time of the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required in the following areas: a) Heavy grease accumulating on ceiling tiles above the grill line and in the dishwashing area b) Food debris and grime accumulating underneath shelving units and food equipment The facility must be maintained in a clean and sanitary to protect food from contamination and to prevent the attraction of pests. Ensure hand to reach areas including the ceilings, corners etc. are regularly cleaned.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Scoops were observed inside the foods in bulk food containers (flour, spices, sugar). As discussed, ensure that all scoops in use for bulk food containers are kept on a clean and sanitary surface without the scoop handles coming in contact with the food* *DEC. 06: BOWLS BEING USED IN DRY INGREDIENT BINS. REPLACE WITH SCOOPS AND STORE WITH HANDLES NOT IN CONTACT WITH FOODS*
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *The handwash sink near the grill/cook line was obstructed by boxes of cooking oil. As discussed, ensure that the areas around handwash sinks are kept free of other items (to reduce contamination from water splashes) and unobstructed (for ease of access) at all times**DEC 06: DISCUSSED MOVING BOXES AWAY FROM GRILL LINE HANDWASHING SINK WITH STEVEN*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *TOPS OF EQUIPMENT & FIXTURES AND OTHER HIGH SURFACES REQUIRE CLEANING. ENSURE THAT ALL FLAT SURFACES WITHIN KITCHEN AND OTHER FOOD AREAS WILL COLLECT DUST & DEBRIS AND MUST BE ROUTINELY CLEANED*