Banh Mi Nhon Hoa
60 - 19 Bellerose Drive St. Albert AB T8N 5C9 · Food - General
12 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***The smaller spray bottle labeled Bleach did not contain a sanitizer solution. The label was removed and the bottle was going to be taken home.-corrected during the inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***There was a plumbing concern with the spray faucet for the back sink leaking.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***Soiled cloths were used to cover clean dishes. Discussed that the cloth covers were not clean and sanitary. They were removed during the inspection and the dishes were turned upside down to help prevent contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***There was a wooden stand in use under the ice machine. Wood is a porous surface that is not cleanable. Wood is to be finished with a smooth washable surface (ie painted).
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***there were damaged utensils and soiled utensils being stored in the back processing area.Showed the damaged colanders and told the operator that damaged equipment was to be removed from the facility. There were also containers with paper wrappers and uncleanable areas present. They were also to be removed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
7 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Feb 24, 2025***The front cooler was not maintaining a temperature below 4C. Probe thermometer was used and the temperature was over 5C.Feb 18, 2025***The front prep cooler was 8C top and bottom. The top being left open may have contributed to this unacceptable temperature. Ensure that the unit is maintained at 4C or colder.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ***there were wet containers present that were reported to have just been washed. There was no sanitizer residue present. Discussed proper dishwashing procedures and the operator indicated that they rinse the sanitizer off. Discussed that this was not the acceptable procedure. Explained the proper procedure and checked again after staff re-washed and sanitized the dishes. There was no sanitizer present on the dishes again. Set up the dishwashing and demonstrated proper dishwashing and air drying.Showed how to air dry the dishes.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ***there were no effective plugs for the dishwashing sink. Operator indicated she could not find them. The facility was operating without the capability to set up proper dishwashing. Temporary set up was put in place. Reinspection will be done tomorrow and proper dishwashing is to be demonstrated.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- ***Pest control records were not available for review at the time of inspection.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- ***The back door was open without vermin control in place (there was no screen present).
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***There was a wooden stand in use under the ice machine. Wood is a porous surface that is not cleanable. Wood is to be finished with a smooth washable surface (ie painted).
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***Cardboard was being used as a counter cover. Discussed that the cardboard was not a cleanable surface. It was removed during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
13 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- ***Temperature logs and food safety record keeping were not being maintained. Staff were unaware of the need to take temperatures of the coolers, hot holding, sanitizer solution or record keeping.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- ***Discussed procedures and staff indicated that the meat was cooked then allowed to cool before being put in the hot holding unit. Explained that the hot food was to be kept above 60C at all times. The hot holding unit was not to be used to re-heat foods as it was a hot holding unit that would keep the food at a safe temperature not reheat it.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- ***Tongs were stored in room temperature water. Equipment that is going to be re-used is to be stored safely between uses. Tongs can be stored in ice water, in a sanitizing solution or washed and sanitized after each use and stored in a clean and sanitary condition.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***The front prep cooler was being left open between uses. This could be allowing the cooler temperature not to be maintained and also provides the opportunity for the food to become contaminated.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***The hot holding drawer unit had cooked meat present that was 46 to 50C. Discussed with staff options were to discard the product that had been temperature abused or re-cook to 74C. He started re-cooking during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***The white domestic refrigerator was 7C. Ensure the unit is capable of maintaining a temperature below 4C at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***There was perishable product being left out at room temperature. cooked meat for customer consumption was being left on the counter uncovered and without temperature control.*cut vegetables were being left in containers on the counter in the back.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***The front prep cooler was 8C top and bottom. The top being left open may have contributed to this unacceptable temperature. Ensure that the unit is maintained at 4C or colder.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- ***Pest control records were not available for review at the time of inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***Finishes were not smooth and easily cleaned on the corner of the prep cooler counter in the back area. The duct tape on the surfaces crated an uncleanable area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***There was a wooden stand in use under the ice machine. Wood is a porous surface that is not cleanable. Wood is to be finished with a smooth washable surface (ie painted).
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***The washroom door was left ajar and it opens into a food storage and transportation area. Ensure that the door is closed at all times. A self closing mechanism is needed for the door.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***There were concerns with the lack of sanitation. There were soiled containers stacked up in the back. There was debris present on the meat slicer. There was a build up of dirt/debris present on equipment.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Demand Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***An empty can and plastic container lid appeared to be used as scoops in the bulk area. Discussed that scoops were to have handles. Handleless containers were no acceptable scoops. They were removed and discarded during the inspection.
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottle was labeled as to the contents during the insepction.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ***The back hand washing station soap was supplied during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***Canopy cleaning through to the roof was not up to date (due May 2024). There was a build up of grease and accumulation present on the reachable portion of the unit. Operator indicated that she thought that the unit had been cleaned through to the roof in Feb or Mar. She will provide invoice or information from the company by Monday. Picture received of the updated cleaning that had been done in June by Max Air Duct Cleaning.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Mar 22, 2024***The walk in cooler was 5C to 7C. The temperature logs indicated it was 4C earlier in the day. Discussed that the cooler is to be maintaining the temperature at or below 4C at all times.Mar 14, 2024***The walk in cooler was 7C. This temperature was recorded on the temperature records with instructions to re-check the unit to ensure that it returns to the acceptable 4C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***There was meat in the hot holding unit that was 31C. Discussed and staff indicated they had just cooked the food. Explained to the operator that food was to be cooked/reheated to 74C before being put in the hot holding unit and not left at 31C. There was no timer set for the 2 hour maximum before discarding the food. Timer was set during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
2 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- ***The temperature logs were not being maintained. Discussed again what was expected.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***The walk in cooler was 7C. This temperature was recorded on the temperature records with instructions to re-check the unit to ensure that it returns to the acceptable 4C.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***Cleaning cloths were being left on the counter. Cleaning cloths are to be stored in a sanitizer solution between uses.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- ***The temperature logs were not being maintained. Discussed again what was expected.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***The walk in cooler was 7C. This temperature was recorded on the temperature records with instructions to re-check the unit to ensure that it returns to the acceptable 4C.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***There was a build up of dirt and debris present on the non food contact surface.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***Cleaning cloths were being left on the counter. Cleaning cloths are to be stored in a sanitizer solution between uses.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- ***The temperature logs were not being maintained. Discussed again what was expected.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***The hot holding was 41C. The timer present had expired. Operator indicated that the meat had "just been put in". Discussed that the cooking temperature and the reheating temperature was 74C and for the temperature to get down to 41C, the meat had not "just been out in". The meat was removed and one insert was reheated on the stove, the other two were reheated in the microwave before being returned to the unit. The timer was re-set for 2 hours.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***The walk in cooler was 7C. This temperature was recorded on the temperature records with instructions to re-check the unit to ensure that it returns to the acceptable 4C.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***There was a build up of dirt and debris present on the non food contact surface.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***The two door domestic refrigerator was not maintaining safe temperatures. Staff was instructed to remove food to a working cooler.***The 2 door cooler was back in use and the temperature was 12C. The unit had already been opened this morning. Min max thermometer was put in the unit. Checked after an hour and the temperature did not get below 10C. Coolers are to maintain a 4C or colder temperature. They were not going to use the unit and plan on removing the non working unit on Sunday.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***There was a build up of dirt and debris present on the non food contact surface.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
7 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- ***Temperature logs and food safety record keeping was not being maintained. Operator indicated that the perishable foods in the hot holding unit was being discarded after two hours and there were no timers or records.***There were no temperature logs being maintained for the coolers and they were not maintaining 4C or colder temperatures.Sample temperature log was sent by e-mail at the end of the inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- ***Food in the walk in cooler was being stored on the floor. Discussed that food was not to be stored on the floor.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***Broken scoop was being used in the bulk product. It was removed and discarded during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***The two door domestic refrigerator was not maintaining safe temperatures. Staff was instructed to remove food to a working cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***The walk in cooler was not maintaining safe food storage temperatures. Operator was instructed to ensure temperature records were maintained and the unit turned down to ensure safe food storage temperatures were maintained.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***Single use utensils were being improperly stored.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***There was a build up of dirt and debris present on the non food contact surface.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?