Alo Viet Kitchen

1)Improper cooling was being done in the facility., , Large pot of beef stew was placed at room temperature., * The beef stew was divided in shallow containers and then placed inside the cooler., , -Ensure that the perishable food is rapidly cooled to prevent contamination., -Following methods can be followed:, Dividing the food in shallow containers, in ice bath or by using ice wand., , 2) Brisket was placed in food container on top of the insert in the prep cooler and the brisket was measured at 8 degrees C., *The brisket was removed., , -Ensure that the food container is not stored on top of an insert as improper cooling of food occurs., -Ensure that the perishable food under refrigeration is maintained at 4 degrees C or less.

Two huge containers of rice noodle were placed near the stove., The temperature for rice noodles in one container was measured at 9 degrees C while the temperature of rice noodles in the other container was at 4 degrees C., * The operator was asked to put both the containers inside the cooler., , -Ensure that the only portions which are going to be used are taken out., -Ensure that the perishable food is maintained at either 4 degrees C or less or 60 degrees C or higher.

1)Plastic containers were used as scoops for bulk food containers., -Ensure that scoops with handles are used for bulk containers to prevent contamination., , 2) Food containers were stored on the floor of the walk-in cooler., , -Ensure that the food/food containers are stored at least 6 inches above the floor.

No pest control was observed in the facility., , -Ensure that the pest control is present in the facility., -Please see the attached pest control checklist: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf