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Lemongrass Vietnamese Cuisine

2 - 5098 Windermere Boulevard NW Edmonton AB T6W 0L7 · Food - General

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Salad rolls left on the top ledge of the preparation cooler were measured at 22C. Food was discarded.- High risk foods must be held at less than 4C or greater than 60C.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths are being left on the food preparation surfaces.- Return the wiping cloths to the 100 ppm chlorine sanitizer solutions that are readily available after each use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff beverage was stored on the cutting board located in front of the main preparation cooler.- Al staff personal belongings are to be stored away from foods and food equipment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw beef in a pail of standing water was noted on the floor by the food preparation sink. - High risk foods must be stored at less than 4C or greater than 60C. The food was relocated to the walk-in cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The cold water faucet handle is missing from one of the designated kitchen handwash sinks.- Hot and cold running water must be available at all designated handwash sinks. Repair
    • 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?
      • Monthly pest control documentation is not being conducted.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning lists/schedules are not available.
  5. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal beverages were stored next to and above clean dishware.- Staff personal belongings are to be kept away from foods, food contact surfaces, dishware, etc.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Container with ice used for customer beverages is stored in the sink basin next to the bar handwash sink.- Install a splash guard here or relocate the beverage ice to prevent possible contamination from splashes.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Plate with 2 salad rolls left on top of the prep cooler were measured at 23C.2. Cooked meat stored on the hot plate was measured at 52C.- High risk foods must be stored at less than 4C or greater than 60C.- Operator instructed to discard the salad rolls and reheat the meat to 74C and then hot hold at greater than 60C.3. A thermometer was not available in the prep cooler. The digital thermometer on the exterior had an "Error" reading- Ensure functional thermometers are available in all coolers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One of the designated handwash sinks in the kitchen is missing the hot water faucet handle and was blocked.- Ensure that handwash sinks are equipped with hot and cold running water and are easily accessible at all times.
    • 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?
      • Monthly pest control records are not available/being maintained.
    • 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?
      • The food handling permit could not be located.- Locate the Permit and display it where the public can easily view it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Pots observed stored on the floor under the cook line equipment as well as a frying pan on the floor under the "clean" dish storage shelf.- All dishware is to be stored up off the floor.2. Bowls are being used to dispense dry bulk foods (sugar/flour, etc.) and the dispensers are being left in the foods.- Use dispensers with handles and store in such a manner that the handle does not come into contact with the foods.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning lists/schedules are not available.
  6. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility did not have any quat test strips for the quat sanitizer they were using. Ensure you have test strips for all sanitizer solutions in your facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The designated kitchen handwash sink was blocked by stacked plastic pails and packages of lettuce were stored in the basin. Corrected.- Designated handwash sinks are to be kept empty and accessible at all times for handwashing purposes.
    • 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 shelf holding the rice cookers had unfinished wood surfaces on it. Ensure all wood surfaces in the food handling area are finished.
  7. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit was measured at 45C. The operator turned the unit up to ensure foods were kept above 60C.Ensure all hot holding units keep foods above 60C at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked food was not being cooled properly.Ensure foods are not sealed in containers when cooling as doing so will lengthen cooling time.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility did not have any quat test strips for the quat sanitizer they were using. Ensure you have test strips for all sanitizer solutions in your facility.
    • 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 shelf holding the rice cookers had unfinished wood surfaces on it. Ensure all wood surfaces in the food handling area are finished.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The scoops being used in the bulk food storage bins were not being stored properly to protect the food inside from contamination.Ensure that scoops are stored with their handles out of the food or instead stored outside the bin to prevent the food from being touched when the scoop is being retrieved. Ensure you are not using disposable containers for scoops in these bulk storage bins.
  8. Initial Inspection

    0 infractions