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Mai Mai Viet Street Kitchen

14221 23 Avenue NW Edmonton AB T6R 3E7 · Food - General

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A used wiping cloth was left on the counter and then relocated to hang from the oven door and no premade sanitizer solution was available in the cooking area.- Return used wiping cloths in a sanitizer solution after each use. Staff prepared a 200 ppm quat sanitizer solution.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The dishwasher was observed handling dirty dishware/utensils and then proceed to empty the dishwasher of clean dishes while using the same pair of gloves.- Proper disposable glove use practices were reviewed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Vermicelli noodles in the hot holding unit were measured at 55C, need to be hot held at greater than 60C.- Staff were instructed to turn up the heat setting on the unit, remove and reheat the noodles to greater than 74C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Boxes of canned foods are being stored directly in front of the kitchen handwash sink.- Keep the area in front of designated handwash sinks empty and 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?
      • A gap is noted at the bottom of the front entrance door.- All exterior doors must have tight seals to prevent the entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils are being stored in a container of plain water in between uses.-Proper utensil storage practices were reviewed.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher rinse temperature is measured at 65C at the plate, needs to be at minimum 71C.- The operator will call to have the machine serviced and in the meantime all dishware must be manually sanitized at the 2-compartment sink.
  5. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher rinse temperature is measured at 65C at the plate, needs to be at minimum 71C.- The operator will call to have the machine serviced and in the meantime all dishware must be manually sanitized at the 2-compartment sink.
  6. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Containers of raw meat are being stored above vegetables and cooked foods in the reach-in cooler.- Raw meats must be stored below cooked and or ready to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several large strainers were once again stored on hooks within the mop sink enclosure.- Do not store any utensils in this area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice noodles in the hot holding unit were measured at 44C.- High risk foods must be hot held at 60C or higher. Staff were instructed to remove the noodles and reheat then to greater than 74C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher rinse temperature is measured at 65C at the plate, needs to be at minimum 71C.- The operator will call to have the machine serviced and in the meantime all dishware must be manually sanitized at the 2-compartment sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hot water is not available at the kitchen handwash sink. Hot and cold running water must be available for proper handwashing.- Requires repair2. At the time of inspection, the kitchen handwash sink was blocked by boxes and a step stool.- Designated handwsh sinks must be 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 in house pest control documentation is not being maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Black buildup is noted on the floor behind the cook line equipment.- Cleaning is required.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • June 6, 2024: The dishwasher racks are still being stored on the walls of the mop sink. - Relocate theseMay 28, 2024: Dishwasher racks, a large strainer and utensils covered in plastic bags noted stored around the mop sink enclosure.- Remove all utensils and the racks from this area to prevent possible contamination from splashes. Also install a plastic barrier at the end of the shelving unit located next to the mop sink to prevent contamination splashes. Send all these items for washing.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • June 6, 2024: Cooked rice noodles in the hot holding unit were measured at 48C, need to be held at >60C.May 28, 2024:1. Cooked rice noodles left in a covered container on the counter measured at 24C.- Do not cover foods tightly until the cooling process has been completed and a temperature of 4C or less has been reached.2. Cooked rice noodles in the hot holding unit were measured at 43C, need to be hot held at greater than 60C.- High risk perishable foods must be stored at less than 4C or greater than 60C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease accumulation and/or black buildup noted on areas of the cooking equipment, the walls behind the cooking equipment and the exhaust hood canopy.- Cleaning is required.
  9. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dishwasher racks, a large strainer and utensils covered in plastic bags noted stored around the mop sink enclosure.- Remove all utensils and the racks from this area to prevent possible contamination from splashes. Also install a plastic barrier at the end of the shelving unit located next to the mop sink to prevent contamination splashes. Send all these items for washing.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked rice noodles left in a covered container on the counter measured at 24C.- Do not cover foods tightly until the cooling process has been completed and a temperature of 4C or less has been reached.2. Cooked rice noodles in the hot holding unit were measured at 43C, need to be hot held at greater than 60C.- High risk perishable foods must be stored at less than 4C or greater than 60C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of cooked tofu stored on top of another food container in the top compartment of the prep cooler. Temperature of the food measured at 28C.- Do not stack food containers in the top compartment as the cooler is not designed to keep foods stored in this manner at less than 4C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease accumulation and/or black buildup noted on areas of the cooking equipment, the walls behind the cooking equipment and the exhaust hood canopy.- Cleaning is required.
  10. Demand Inspection

    0 infractions

  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning rags were being left out on surfaces in the food prep area. Additionally, no sanitizer solution was present in the food prep area for these rags to be stored in All used cleaning rags must be stored in a container of approved sanitizer or be laundered between uses.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The meat slicer had a buildup of debris on it and needed to be cleaned. Ensure you are disassembling and cleaning the meat slicer between uses
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was employee items being stored in the food handling area. A cell phone was placed on shelf with dishes above cutting boards and open food. The phone was removed to a place separate from food handling to ensure the risk of food contamination is reduced.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the front of the kitchen did not have a supply of paper towel and cloths were being used instead for hand drying. the operator was educated on the importance of not using reusable towels for hand drying and that all hand sinks must be stocked with the appropriate supplies of soap, paper towel, and hot & cold running water. The operator placed paper towel at the sink to replace the cloths being used
    • 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 being kept onsite.Ensure a monthly pest monitoring record is maintained and is kept onsite so it is available for review.
    • 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 being propped open without a screen door or barrier in place to prevent pest entry into the facilityEnsure the door is kept shut at all times to prevent pest entry into the facility
    • 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.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back of the stove top in the kitchen had a large buildup of grease on it. Ensure that you are regularly cleaning the back of the stove top to prevent grease buildup.