209 1 Street SE · CHINATOWN
1 octobre 2025
Non conformeThe two-stage cooling method was not being utilized when cooling down a large pot of satay sauce used to marinate meat products., , Please use the two-stage cooling method when cooling perishable items like satay sauce. First, cool from 60C to 20C in under two hours, then from 20C to 4C in under four hours. To cool the sauce quickly to 20C before storing it in the cooler, use an ice wand, an ice water bath, or divide the sauce into smaller portions.
The surface of the chest freezer located at the back was observed to be rusting. Rusty surfaces are not a smooth, cleanable, impervious surface and can trap harmful contaminants., , Please repair the indicated areas so the surface is smooth, cleanable, and impervious to contaminants.
Thi Thi Vietnamese Submarine se trouve dans le quartier CHINATOWN. CHINATOWN, Calgary compte 147 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 88 (60%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 2 fois depuis le 21 février 2025, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
The two-stage cooling method was not being utilized when cooling down a large pot of satay sauce used to marinate meat products., , Please use the two-stage cooling method when cooling perishable items like satay sauce. First, cool from 60C to 20C in under two hours, then from 20C to 4C in under four hours. To cool the sauce quickly to 20C before storing it in the cooler, use an ice wand, an ice water bath, or divide the sauce into smaller portions.
The surface of the chest freezer located at the back was observed to be rusting. Rusty surfaces are not a smooth, cleanable, impervious surface and can trap harmful contaminants., , Please repair the indicated areas so the surface is smooth, cleanable, and impervious to contaminants.
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.
Three cans of Raid pesticide spray were observed onsite., , Pesticides are only to be applied by a professional pest control operator in a food facility. Food facility operator and staff are not to store or use pesticides/insecticides in the food facility. The operator promptly discarded the raid pesticide spray cans.
The temperature of the satay beef in the hot holding unit was measured using a probe thermometer and read 49C. Hot food items must be held at temperatures above 60C to inhibit the growth of harmful bacteria., , The temperature of the hot holding unit was raised, and the satay beef was remeasured, registering above 60C. Please monitor the hot holding unit and ensure that food products are being held above at 60C or above at all times.
The two-stage cooling method was not being utilized when cooling down a large pot of satay sauce used to marinate meat products., , Please use the two-stage cooling method when cooling perishable items like satay sauce. First, cool from 60C to 20C in under two hours, then from 20C to 4C in under four hours. To cool the sauce quickly to 20C before storing it in the cooler, use an ice wand, an ice water bath, or divide the sauce into smaller portions.
The surface of the chest freezer located at the back was observed to be rusting. Rusty surfaces are not a smooth, cleanable, impervious surface and can trap harmful contaminants., , Please repair the indicated areas so the surface is smooth, cleanable, and impervious to contaminants.