CalgaryDOWNTOWN COMMERCIAL CORE
611 6 Street SW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
T & A Vietnamese Cuisine se trouve dans le quartier DOWNTOWN COMMERCIAL CORE. DOWNTOWN COMMERCIAL CORE, Calgary compte 683 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 22 juillet 2026, 475 (70%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Calgary Food Bank
DOWNTOWN COMMERCIAL CORE
Ce restaurant a été inspecté 6 fois depuis le 19 septembre 2023, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
Aucune infraction
4 infractions
**Not observed during inspection**(May 7, 2026), , The chlorine-based sanitizer bottle at the server's area was not labeled. , , Please ensure that all chemical bottles including surface sanitizers are labeled such that the contents can be identified and safely used.
Food items such as cooked chicken, beans sprout, cut vegetables in containers were observed on top of racks across the cookline. Temperatures ranged from 10- 13 degrees Celsius., , Ensure all high-risk foods are maintained at a temperature of 4 degrees Celsius or less or greater than 60 degrees Celsius at all times.
Utensils such as rice paddle was observed to be stored in a container of room temperature beside the rice cooker at the front preparation area- Corrected during Inspection, , - Operator placed utensils in a container of ice., , - Ensure serving utensils are stored between uses in hot (60°C or greater)/ice water (4°C or less) or in sanitizing solution at the required concentration, as food debris at room temperature provides an ideal environment for bacteria to grow.
May 7, 2026: , 1. Food items were observed to be placed on the floor in the walk-in cooler and walk-in freezer., , Ensure all food items are stored at least 6 inches off the floor., , 2. **Repeat Violation**- A bowl without handle was being used as a scoop and scoops with handles were also observed inside food containers., , April 8, 2025:, A bowl was being used as a bulk scoop for the dry rice in the dry storage room. , , Please ensure that all bulk scoops are equipped with a handle to protect from contamination when scooping.
4 infractions
The chlorine-based sanitizer bottle at the server's area was not labeled. , , Please ensure that all chemical bottles including surface sanitizers are labeled such that the contents can be identified and safely used.
The chlorine-based bar dishwasher was run and 0ppm chlorine was detected. , , It was discovered that the concentrate bottle was empty. The bottle was changed out, the line was primed, and the dishwasher was re-tested to be sanitizing at 100ppm. , , Please ensure the dishwasher is tested often to ensure it is sanitizing at 100ppm.
Dry noodles were stored without a cover in the back dry storage room. , , Please ensure that all food is stored with a food grade cover to protect from contamination.
1 infraction
*NO SANITIZER DETECTED IN BAR GLASSWASHER FINAL RINSE. USING 5% HOUSEHOLD BLEACH FOR THIS, WHICH DOES NOT APPEAR TO BE STRONG ENOUGH*
1 infraction
*NO SANITIZER DETECTED IN BAR GLASSWASHER FINAL RINSE. USING 5% HOUSEHOLD BLEACH FOR THIS, WHICH DOES NOT APPEAR TO BE STRONG ENOUGH*
2 infractions
The chlorine sanitizer bottle was unlabeled. , , Please ensure all chemical bottles are properly labeled such that the contents can be identified and safely used.
For some of the bulk items bowls were being used as bulk scoops. , , Please ensure all bulk scoops have handles to protect from food handlers coming in contact with the food item.
A bowl was being used as a bulk scoop for the dry rice in the dry storage room. , , Please ensure that all bulk scoops are equipped with a handle to protect from contamination when scooping.