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Banh Mi Zon

4 - 140 Athabascan Avenue Sherwood Park AB T8A 4E3 · Food - General

9 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walk-in cooler floors has buildup of debris. Hard to reach areas in the back kitchen had buildup of debris. Cutting board has staining and requires to be thoroughly cleaned. Ensure facility is maintained in clean and sanitary condition.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chili in garlic oil was being stored near the wok which kept it warm but not hot. Garlic in any medium, need to be stored in refrigeration, or at temperatures greater than 60 degrees Celsius.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Common area and high touch surfaces are well maintained and in a clean and sanitary manner. Hard to reach areas such as floors and wall behind and under equipment have a visible accumulation of food debris and require additional cleaning and sanitizing.
  3. Monitoring 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?
      • No - operator is to ensure a more suitable and robust material is used/installed as a 'back-splash' above and to the side of the 3-compartment sinks (as the particular plastic material currently in place with duct tape is brittle and a temporary set-up). A stainless steel or other similar material as a 'back-splash' is necessary to ensure adequate installation and ease of washing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • No - staff are to ensure more regular and thorough cleaning of the dry food storage containers and lids, as there was accumulation of food spillage on this food equipment (stored under hand-wash sink in main kitchen).
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - sections of ceiling disrepair in the front food prep area repaired. Also, there was plastic wrapping material unevenly affixed to the wall surface at the 3-compartment sinks in the rear food prep area. Operator must ensure walls, floors, and ceilings are maintained to be smooth, washable, non-absorbent and in good repair (i.e. such as stainless steel back-splash structure).Also, there were missing fluorescent light tubes in the rear food prep area, with insufficient lighting - as adequate lighting levels are necessary, especially during cleaning and sanitation of food prep areas. Operator is to ensure full lighting levels are available at all food prep and food storage areas (though dimmers can be installed, full lighting capacity must be available).
  6. Monitoring Inspection

    3 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Yes (corrected during inspection) - the Food Handling Permit (FHP) was not posted in a conspicuous location at the front sales counter area, and the operator was advised to post the FHP in a more visible location, available for public view.The FHP posting was adjusted at time of inspection to be clearly visible to public view. Also, the FHP is current, with expiry date of April 30, 2025.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there were sections of ceiling disrepair in the front food prep area (i.e. missing ceiling tile sections due to removal of vent/fan, etc.). Also, there was plastic wrapping material unevenly affixed to the wall surface at the 3-compartment sinks in the rear food prep area. Operator must ensure walls, floors, and ceilings are maintained to be smooth, washable, non-absorbent and in good repair.Also, there were missing fluorescent light tubes in the rear food prep area, with insufficient lighting - as adequate lighting levels are necessary, especially during cleaning and sanitation of food prep areas. Operator is to ensure full lighting levels are available at all food prep and food storage areas (though dimmers can be installed, full lighting capacity must be available).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • No - the circular bowls used for dry food storage were not designed to be used as utensils/scoops for dry food products (as these bowls become immersed in the dry food ingredient). The operator is to remove these types of bowls and use only those utensils/scoops with 'handles' that allow for proper handle-use by staff for all dry food products in dry food storage containers.
  7. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The following were noted:1. A tray was observed to be stored in the handwashing sink. Operator removed the tray and stored it in a separate area. Ensure to dedicate the sink for handwashing purpose only and keep the handwashing sink accessible to food handlers at all times.2. The handwashing sink was not equipped with paper towel.Operator provided paper towel at the handwashing station. Ensure to stock the handwashing supplies adequately. Paper towel should be stored either in a dispenser or on a holder.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wet cleaning cloths were not being stored in a sanitizing solution. Cleaning cloths were observed on food preparation counters in the kitchen and front food preparation area. The staff present prepared buckets of 100ppm chlorine sanitizing solution during inspection and had the cleaning cloths stored. Please ensure cleaning cloths are always stored in a sanitizing solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored above buckets of sauce in the walk-in cooler.Please ensure raw meat items are always stored at the underneath shelf.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A children rest/play area/bed was placed at the dry food storage area. Please ensure there is a separation between the play area/bed and stored food items. Items not related to food operations at the facility must also be stored separately.
    • 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 observed during inspection. Implement and maintain a monthly pest check. An AHS template will be sent with this report.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A wooden chopping board at the kitchen was not smooth and easy to clean. The chopping board was pitted with lots of grooves.Please replace the chopping board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was no written sanitation plan available at the facility.Please create and maintain a written sanitation plan. A template will be sent with this email.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling at the kitchen area was unclean. Dirt and debris were observed on some celling tiles and ventilation outlets.Clean the ceiling tiles and vent outlets. Ensure these areas are included in your sanitation plan.