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VT Noodle Bar

113 - 11652 Sarcee Trail NW Calgary AB T3R 0A1 · Food - General

3 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The was no sanitizer solution available.Fresh chlorine sanitizer solution was prepared at 100 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. Used disposable pair of gloves were stored on the base of the handwashing sink.The disposable gloves were discarded.Disposable gloves should only be used once and not re-used.2. Food handler was using their gloves to clean the nose without changing the gloves and washing their hands immediately.The food handler was instructed to wash their hands immediately.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single-use containers were stored in the bulk food bins.Obtain scoops that have a handle and ensure the handle is not in direct contact with the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deep-fried spring rolls were left in a stainless-steel bowl on the counter at 23.1°C.The deep-fried spring rolls were discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. There was no chlorine test strip available to measure the sanitizer concentration.Obtain chlorine sanitizer test strips.2. There was no thermometer available to measure the mechanical dishwasher.Obtain a waterproof thermometer that have a maximum function button.Ensure the sanitizer solution and mechanical dishwasher regularly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Repeat violations cited on August 21, 2026:1. Paper towel dispenser at the back handwashing sink was empty. Paper towel was stored on top of the counter.Equip the paper towel dispenser.2. Handwashing sink at the kitchen area was obstructed with a container. The container was promptly removed.Ensure handwashing sinks are accessible at all times.Previous violation:Paper towel dispenser at the back handwashing sink was empty. Equip the paper towel dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violation cited on August 21, 2026:1. Grease build-up was observed underneath the equipment at the ventilation canopy cookline.2. Dust build-up was accumulated on top of the kitchen ceilings.3. Debris was noted in hard-to-reach areas in the facility.Clean the indicated areas.Previous violations:The indicated areas were dirty:1. Underneath the 2-compartment sink.2. Ventilation canopy filters.3. The wall floor joint and hard to reach area.Clean the indicated areas.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used cleaning cloths were kept on the counter.2. There was no sanitizer bucket prepared in the back kitchen area.3. There was no sanitizer at the front service area.Chlorine sanitizer bucket was prepared at 100 ppm and the new cleaning cloths were stored therein.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler did not switch their gloves after handling a garbage bin.A food handler was washing their gloves.The food handler was instructed to change their gloves after each task and thoroughly wash their hands before switching gloves.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Spring rolls were stored on the table hot holding unit with an internal temperature between 50°C to 55°C.The chef reheated the spring rolls to above 100°C.The chef was advised to prepare spring rolls per order to ensure proper temperature control and food safety.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at the back handwashing sink was empty. Equip the paper towel dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The indicated areas were dirty:1. Underneath the 2-compartment sink.2. Ventilation canopy filters.3. The wall floor joint and hard to reach area.Clean the indicated areas.
  3. Initial Inspection

    0 infractions