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Kutea Banh Mi

1915 98 Street NW Edmonton AB T6N 1L5 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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?
      • **There were no pest control records available at the facility. Ensure pest control checklists and procedures are documented and available onsite for verification.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **No available sanitizer solution was observed. Staff confirmed that it was only water in the sanitizer bottle. Ensure sanitizer solution is prepared daily and an approved sanitizer to make the solution must be available at all times in the facility. Test strips to measure the concentration of the sanitizer must be available.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** A single use bowl was being used as a scoop and stored directly inside bulk food items. Spoon used as a scoop was stored directly into the bulk food with the spoon handle in contact with the food ingredient.Use scoops with a handle, and store in a way that prevents the bulk foods from contamination.
    • 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?
      • **There were no pest control records available at the facility. Ensure pest control checklists and procedures are documented and available onsite for verification.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - the hot holding temperatures were poor: measured around 42-45'C, must be maintained over 60'C. PHI asked for the food to be properly reheated and returned after lunch to confirm that reheating was completed and hot holding temperatures were set correctly (CDI).
    • 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 ice machine was leaking water (will destroy floor if not fixed quickly) and the 2-compartment sink was leaking at the faucet.** - descale your dishwasher as soon as you are able: thick scale and hard water build up observed within
  6. Initial Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No approved food-contact surface sanitizer was observed on-site. The operator purchased bleach/chlorine from a nearby store and a 100 ppm chlorine/bleach sanitizer was prepared during the inspection.