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Hanoi 36

A-141 Hudson Ave NE Salmon Arm BC V1E 4N8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Hanoi 36 has been inspected 7 times by Interior Health Authority since April 14, 2021. The most recent inspection, on November 20, 2025, recorded 2 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on November 20, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times on April 26, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times on April 26, 2022. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on May 7, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on November 20, 2025. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

About this data

These results come from Interior Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - dishwasher final rinse gauge not working - reviewed use of max mode on probe thermometer The final rinse gauge should read a minimum of 180F/82C and in dish chamber (160F/71C).
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): The floor plan submitted and approved in 2019 did not include all of the changes made for the manufacturing and distribution of food products. Please submit a new floor plan for restaurant permit, AND submit a food manufacturer application (including floor plan, food safety and sanitation plans, and food safety certificates) for this part of your business (confirmed this with our specialist).
  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3 QUATS sanitizer concentration in the buckets containing wiping cloths was measured below 200 ppm. Sanitizer is important in reducing the number of microorganism on surfaces that come into contact with food. Corrective Action F2.3 Periodically monitor sanitizer solution, change every 2 hours or when measured below 200ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): There was an accumulation of dust on the walk in cooler fan. To dust blowing on food, cooler fans must be kept clean.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ice maker is beginning to appear dirty. Give the ice maker a thorough clean and sanitize.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  6. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed a small amount of potentially hazardous foods (e.g. pre-cooked vermicelli and partially pre-cooked noodles, broth, bean sprouts and cut up vegetables etc) stored at room temperature. It was discussed with operator that potentially hazardous foods must be kept at 4C or 60C to prevent pathogen growth or toxin production. If kept in ambient temperature, proper procedures (e.g. using a timer) must be in place to monitor the time kept in the danger zone (i.e. between 4C and 60C). The total maximum time allowed in the danger zone is 2 hours (i.e. no more than 2 hours TOTAL), after which, potentially hazardous foods must be discarded. Note: Observed bottles of house-made garlic and vinegar mixture stored at room temperature on the counter above the line cooler. Operator informed that these are only for personal use/consumption only. Food items for personal use should be kept away or off-site.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Observed potentially hazardous foods (soup broth and soy sauce mixture) cooling at room temperature. PHFs were measured at 60C or above. CDI - Corrected During Inspection
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Observed staff not washing hands as often as necessary and not using the designated hand washing sink located in the food preparation area. Staff was using the sprayer at the dishwasher for handwashing. CDI - Corrected During Inspection
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. Thermometers appear to be accurate. Recommended operator to switch to NSF-certified thermometers. 2. Did not confirm at the time of inspection whether facility has a dishwasher safe thermometer with maximum hold setting to verify the final rinse temperature. Final rinse temperature of the dishwasher was measured at ~84C at the time of inspection. It is recommended that the temperature be adjusted to avoid burning out of the dishwasher. The final rinse temperature should reach at least 71C at the dish to achieve adequate sanitizing.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): 1. Designated handwashing station at the back food preparation area was not easily accessible at the time of inspection. CDI - Corrected During Inspection. 2. Handwashing station at the back food preparation area was not equipped with paper towel. CDI - Corrected During Inspection.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7E Handwashing stations must remain accessible at all times.
  7. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Thermometer in cold-holding unit must be calibrated or replaced to ensure it is accurate within 1C • Repeat infraction: A dishwasher safe thermometer with maximum hold setting should be used to verify the final rinse temperature of the dishwasher. A NSF-certified thermometer is recommended.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.

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