1318 9 Avenue SE · INGLEWOOD
10 mars 2026
ConformeAucune infraction trouvée
Minh Chau Vietnamese Restaurant se trouve dans le quartier INGLEWOOD. INGLEWOOD, Calgary compte 172 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 7 juin 2026, 106 (62%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 8 fois depuis le 19 juin 2024, avec 4 conformes, 3 non conformes et 1 fermeture au dossier.
No sanitizer detected in dishwasher final rinse. Repair company contacted.
Tops of equipment and fixtures require cleaning.
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.
Food permit is not posted in an area that is easily seen by the public. , , Ensure the food permit is posted in a conspicuous place where the public can easily see it.
The walk-in freezer is in disarray. Insufficient space to store food as some were stored directly on the floor. , , All areas must be maintained in an organized manner to facilitate cleaning. , , Please organize, remove any food that is not needed, and ensure food is stored at least 6 inches above the floor.
1. The concentration of the chlorine sanitizer measured 50ppm. , , The concentration of the chlorine solution must be maintained between 100-200ppm to effectively sanitize food contact surfaces. , , The operator remade the chlorine solution and measured 100ppm at the time of the inspection., , 2. The meat slicer was not adequately cleaned and sanitized. The operator mixed soap, bleach, and water together to make a solution to clean the meat slicer. , , Proper cleaning and sanitizing first involve cleaning to remove large food debris then sanitizing with at least 200ppm of chlorine., , Discussed with the operator proper cleaning/sanitizing food equipment in-place and the correct procedure was observed at the time of the inspection.
Broken glass container used to store bubble tea powder. , , Broken food equipment must not be used to store food as they can physically contaminate food. Discard food equipment once damaged/broken to protect food from contamination. , , The operator discarded the powder and the glass container at the time of the inspection.
Garlic oil stored at room temperature overnight had an internal temperature of 23C. , , Garlic oil must not be stored at room temperature as this poses a risk for foodborne illnesses such as , botulism. Either store cold (4C or lower) or hot (above 60C). , , The operator discarded the garlic oil at the time of the inspection.
1. Bowl stacked on top of uncovered meat in the sandwich cooler. , , Refrain from stacking bowls or other dishes on top of uncovered food as the bottom of the bowl can , contaminate the food. Place adequate lids or cover the food first before stacking. , , The operator removed the bowl at the time of the inspection., , 2. Hoisin sauce and coconut cream stored in open cans. The operator stated the food were stored in the cans overnight. , , Food should not be stored in cans once opened as they can corrode over time, and they are not easily , cleanable. Once the can is open, use all the food content inside or discard it. , , The operator discarded the cans at the time of the inspection., , 3. A bag of onions stored directly on the floor by the receiving area., , Food must be stored at least 6 inches above the floor to protect it from contamination. , , The operator placed the food on a shelf at the time of the inspection., , 4. Peanuts stored inside a bin lined with newspaper. , , Newspaper should not be used to line food contact surfaces as they are not considered clean and can contaminate food. Refrain from using newspaper. , , The operator removed the peanuts from the newspaper at the time of the inspection., , 5. Bowl without a handle stored inside the rice bulk container., , Replace the bowl 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 bowl from the bulk supply at the time of the inspection.
Food permit is not posted in an area that is easily seen by the public. , , Ensure the food permit is posted in a conspicuous place where the public can easily see it.
There were meat pieces left on the meat slicer. The operator stated it was used last night and was not cleaned/sanitized since then. , , The meat slicer must be cleaned and sanitized every 4 hours or immediately after use to mitigate the growth of bacteria. , , The operator cleaned and sanitized the meat slicer at the time of the inspection.
1. Dust/grime/debris accumulating in the following areas: , - ceiling above the grill line and dishwasher area , - the external side of the walk-in cooler and walk-in freezer, , All areas must be maintained in a clean and sanitary manner to prevent contamination of food. , , Ensure ceiling and the door to the walk-in cooler and freezer are regularly cleaned to remove dust/grime/debris and to protect food from contamination., , 2. The walk-in freezer is in disarray. Insufficient space to store food as some were stored directly on the floor. , , All areas must be maintained in an organized manner to facilitate cleaning. , , Please organize, remove any food that is not needed, and ensure food is stored at least 6 inches above the floor.
, , Bleach sanitizer in the spray bottles were measured over 1000ppm. , - Ensure bleach sanitizer is in the food safe level of 100ppm. , Corrected
, , The bleach sanitizer spray bottles were not labeled., - Ensure chemical bottles are labeled in accordance with the contents.
, , A plate of cooked chicken was reheated at by the microwave, and internal temperature was at 57.4C. , - Ensure the chicken is reheated to minimum temperature of 74C. , , A bowl of cooked pork was stored at room temperature, internal temperature was at 16.5C. , - Ensure high risk foods are kept out of temperature danger zone of 4-60C. , , A functional thermometer was not available to confirm cooking temperature.
, , Mice droppings found throughout the facility, namely behind the shelves at back storage rooms, under the dishwasher and 2 comp sink, behind the chest freezers by the cookline, behind the cookline, and under the sink at the bar. , - Retain professional pest control services, monitor and control the infestation, remove the droppings.
, , Styrofoam boxes and cardboard boxes were used to store foods in the walk-in cooler. , - Obtain smooth and cleanable containers for food storage.
, "Repeated violations", A few mouse droppings behind the crates in the dry storage. Clean and sanitize the dry storage and set more mouse traps. Monitor the area daily for droppings and evidence of mice.
, , A gap was found between the floor and the bottom of the back door. , - Ensure the gap is sealed
, , The toilet to the left of the female washroom was leaking., - Repair the leak
, , The operator who is in charge do not have valid food safety training, and in general lack of food safety knowledge., - Ensure at least one person who is in charge complete , , Other food handlers in kitchen are not able to demonstrate sufficient food safety knowledge., - Ensure additional food safety training is provided.
, "Repeated violations", Gap between the wall tile and the sink need to be sealed off to prevent moisture from going behind the sink and damaging the wall.
, , A teared colander was used to store beef. , - Ensure broken container is removed from the facility. , ,
, , "Repeat violations", June 19, 2024, The entire facility was covered in dust and grease, required cleaning and sanitizing, including but not limited to the following: , - The floor and wall near the dishwasher and 2 comp sink, - behind the cook line., - Under the prep table , - Under the cold prep coolers, , Clusters of decorative items and excessive equipment were stored at the bar and the back storage room., - Organize the items for ease access and cleaning. , , , Cleaning and organizing is needed throughout the facility, including hard to reach areas and under equipment.
, , No cleaning schedule was implemented in the facility , - Ensure a cleaning schedule of daily, weekly, monthly tasks is implemented.