308 16 Avenue NW · MOUNT PLEASANT
19 décembre 2025
ConformeAucune infraction trouvée
Van Son Vietnamese Cuisine se trouve dans le quartier MOUNT PLEASANT. MOUNT PLEASANT, Calgary compte 55 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 5 juin 2026, 41 (75%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 14 janvier 2025, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
Wet cleaning cloths stored on the counter when not in use. , , Store the cleaning cloths in the sanitizer solution when not in use to prevent the growth of bacteria and to mitigate contamination of food contact surfaces. , , The operator placed the cleaning cloths in the sanitizer solution during the inspection.
The cooler in the bar area measured 10C. Dairy products and tapioca pearls were stored inside. There was a thermometer placed inside, and the temperature displayed indicated 6.5C. , , Coolers must maintain a temperature of 4C or lower to prevent the growth of bacteria. , , Repair the cooler and refrain from placing food inside. Replace or calibrate the thermometer for accurate testing., , The operator removed the dairy products from the cooler during the inspection.
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.
1. Observed food debris, grime and grease accumulating underneath the fryer. , , 2. There is dust accumulating on the ceiling tiles. , , Hard-to-reach areas must be regularly cleaned to prevent the attraction of pests. , , Thoroughly clean the indicated areas.
A can of Raid pesticide spray was 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.
Containers of rice noodles and rice vermicelli were observed to be soaking in room temperature water. Perishable foods, such as rice noodles and rice vermicelli, must be kept out of the danger zone (4C - 60C), as harmful bacteria can double every 20 minutes and produce toxins in this environment. Perishable food items should not remain in the danger zone for more than 2 hours to prevent the risk of foodborne illness., , The containers were immediately placed in a cooler maintaining a temperature of 4C or below. Please soak rice noodles and rice vermicelli in the cooler, or limit soaking to one hour before transferring them to cold storage at 4C or below.
1) White nonfood-grade bags were used to store frozen chicken and other food items in the walk-in freezer. These bags are not food-grade and should not be used for food storage., , Please do not use nonfood-grade bags for food storage. Ensure that food-grade bags or containers with lids are obtained and used for this purpose., , 2) Beef bones were observed to be left uncovered in the walk-in cooler., , Please ensure that all food items are properly covered with food-grade lids or coverings to prevent the risk of physical contamination.
Dried onions were observed on the surfaces of the meat slicer., , Please clean and sanitize the slicer thoroughly and conduct a detailed inspection of the equipment after cleaning to ensure all food contact surfaces are free of debris and contamination.
Wiping clothes in use were kept on the counter. , , Store the wiping clothes in use in effective sanitizer solution between uses to prevent cross-contamination.
The meat slicer was observed with food debris around the blade and surrounding areas., , Ensure the meat slicer is cleaned and sanitized.
A small amount of mice droppings were observed near the hot water tank by the basement stairs. Pest control program is in place., , Clean off the droppings and monitor. If new droppings are found, increase the pest control measures.
A container was used as a scoop for the dry ingredient., , Use a scoop with a handle to minimize contamination.