100 - 6915 Rundlehorn Drive NE · PINERIDGE
8 décembre 2025
Non conformeNo food contact surface sanitizer was prepared the time of inspection., * Bleach was prepared and was tested at 100 ppm., , -Ensure that the food contact sanitizer is prepared before any food preparation is performed and bleach is maintained at 100 ppm.
Chili oil paste container was stored uncovered inside the prep line cooler. , The container was covered., , -Ensure that the food/food container are covered to prevent contamination.
Bean sprouts were measured at 11.9 degrees C., * Bean sprouts were placed inside the cooler., , -Ensure that the perishable food is stored at 4 degrees C or less or 60 degrees C or higher.
Manual dishwashing for big utensils was not being done correctly., The operator was explained the proper method for dishwashing. , , Manual dishwashing should be followed as:, Step 1 - Wash with detergent and water, Step 2 -Rise with water, Step 3: Completely submerge/apply in 100 ppm bleach sanitizer for at least 2 min.
There was no hand soap in the soap dispenser at the back hand washing sink., Soap was refilled., , -Ensure that the hand sink is properly supplied with hot/cold potable water, soap and single use paper towels.
The front 2 compartment sink was used for dishwashing., The operator was asked to designate one sink for hand washing., , -Ensure that the hand wash sink is designated and used for only hand washing.
Lubricant bottle, screws were stored with the juice boxes and food containers., The lubricant bottle and screws were removed from the shelves., -Ensure that the items are not related to food are stored separately from the food items.
1) Small plastic container was used as a scoop for the rice container., -Ensure that the scoops with handles are used for bulk container for hand protection., , 2) Food containers were observed to be stored on the floor., -Ensure that the food containers are stored at least 6 inches above the floor.
Viet Cuisine se trouve dans le quartier PINERIDGE. PINERIDGE, Calgary compte 74 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 48 (65%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 3 fois depuis le 27 décembre 2024, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
No food contact surface sanitizer was prepared the time of inspection., * Bleach was prepared and was tested at 100 ppm., , -Ensure that the food contact sanitizer is prepared before any food preparation is performed and bleach is maintained at 100 ppm.
Chili oil paste container was stored uncovered inside the prep line cooler. , The container was covered., , -Ensure that the food/food container are covered to prevent contamination.
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.
PINERIDGE
Bean sprouts were measured at 11.9 degrees C., * Bean sprouts were placed inside the cooler., , -Ensure that the perishable food is stored at 4 degrees C or less or 60 degrees C or higher.
Manual dishwashing for big utensils was not being done correctly., The operator was explained the proper method for dishwashing. , , Manual dishwashing should be followed as:, Step 1 - Wash with detergent and water, Step 2 -Rise with water, Step 3: Completely submerge/apply in 100 ppm bleach sanitizer for at least 2 min.
There was no hand soap in the soap dispenser at the back hand washing sink., Soap was refilled., , -Ensure that the hand sink is properly supplied with hot/cold potable water, soap and single use paper towels.
The front 2 compartment sink was used for dishwashing., The operator was asked to designate one sink for hand washing., , -Ensure that the hand wash sink is designated and used for only hand washing.
Lubricant bottle, screws were stored with the juice boxes and food containers., The lubricant bottle and screws were removed from the shelves., -Ensure that the items are not related to food are stored separately from the food items.
1) Small plastic container was used as a scoop for the rice container., -Ensure that the scoops with handles are used for bulk container for hand protection., , 2) Food containers were observed to be stored on the floor., -Ensure that the food containers are stored at least 6 inches above the floor.
Food Handling Permit must be displayed on a conspicuous location
Do not store the scoop for rice on the top of the cooker. Use a readily cleanable container with ice/water mix
Mechanical dishwasher was initially not getting up to the correct temperature. After approximately 5 cycles it did finally reach 70 C at the dish level during the final rinse. , , Operator will check with the company that was there to service the machine to see about turning up the temperature of the booster so that it will reach the correct temp sooner.
Operator did not have a thermometer to test the dishwasher temperature. - They ordered one during the inspection, , Ensure you have a thermometer that is waterproof, and has a maximum temperature recording setting.