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Miss Saigon Vietnamese Noodle House

10355 78 Avenue NW Edmonton AB T6E 6T2 · Food - General

Official record from Alberta →

Inspection summary

Miss Saigon Vietnamese Noodle House has been inspected 17 times by Alberta Health Services (Environmental Public Health) since November 22, 2023. The most recent inspection, on October 6, 2026, recorded 2 infractions.

1 of 17 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 34 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 16 times across 12 separate inspections, most recently on October 6, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 8 times across 4 separate inspections, most recently on May 26, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 6 times across 6 separate inspections, most recently on October 6, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 24 times across 12 separate inspections, most recently on September 16, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 20 times across 13 separate inspections, most recently on August 12, 2026. For example: Is the facility maintained in a clean and sanitary condition?

About this data

These results come from Alberta Health Services (Environmental Public Health), 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.

17 inspections

  1. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing practices noted. High risk food noted to be thawing at room temperature. Corrected onsite.
    • 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?
      • Flies present. Ensure pest control is in place.Records for pest control not observed.
  2. Demand Inspection

    2 infractions

    • 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?
      • Flies present. Ensure pest control is in place.Records for pest control not observed.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training noted to be required. Practices that might render cross contamination noted (i.e. eating and handling gum on the food preparation line).
  3. Risk Management Inspection

    2 infractions

    • 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?
      • Flies present. Ensure pest control is in place.Records for pest control not observed.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training noted to be required. Practices that might render cross contamination noted (i.e. eating and handling gum on the food preparation line).
  4. Demand Inspection

    3 infractions

    • 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?
      • Flies present. Ensure pest control is in place.Records for pest control not observed.Back door open at the time of the visit.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training noted to be required. Practices that might render cross contamination noted (i.e. eating and handling gum on the food preparation line).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding from a previous inspection:There was an accumulation of food debris in hard-to-reach areas, including but not limited to under the preparation counter island, and underneath the cooking area. Clean hard to reach areas frequently as required.
  5. Demand Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Outstanding from a previous inspection: Bowls were being used as scoops and stored directly inside bulk food items. Use a scoop with a handle, and store in a way that prevents the bulk foods from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes, pails with food noted to be stored on the floor. Ensure all product is lifted from the floor. Outstanding from a previous inspection: Used utensils were being stored in room temperature water.Used utensils that will be used continuously without washing and sanitizing between each use, are to be stored in water with a temperature less than 4 degrees Celsius, or water with a temperature greater than 60 degrees Celsius.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing practices noted. High risk food noted to be thawing in warm standing water. This was corrected during inspection.Bean sprouts at room temperature. Ensure food is kept under refrigeration.No probe thermometer noted.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap at the hand sink. Ensure soap, paper towel and adequate hot/cold water is available for handwashing.
    • 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?
      • Flies present. Ensure pest control is in place.Records for pest control not observed.Back door open at the time of the visit.
    • 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?
      • Expired food handling permit noted to be posted. Ensure valid food handling permit is posted.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training noted to be required. Practices that might render cross contamination noted (i.e. eating and handling gum on the food preparation line).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding from a previous inspection:1.Ventilation canopy filters, and other surfaces within the ventilation canopy have an accumulation of grease.Routinely clean the ventilation canopy. 2. There was an accumulation of grease and food debris behind the cooking equipment in the kitchen. Move equipment and clean behind and keep it on a monthly cleaning schedule, or more frequently if required. 3. There was an accumulation of food debris in hard-to-reach areas, including but not limited to under the preparation counter island, and underneath the dishwashing counter, ceiling tile. Clean hard to reach areas frequently as required.
  6. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly inside bulk food items. Use a scoop with a handle, and store in a way that prevents the bulk foods from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Used utensils were being stored in room temperature water.Used utensils that will be used continuously without washing and sanitizing between each use, are to be stored in water with a temperature less than 4 degrees Celsius, or water with a temperature greater than 60 degrees Celsius.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bean sprouts were left at room temperature on the preparation counter.Ensure bean sprouts are returned to the refrigerator soon after use and must be kept in the refrigerator at all times.This was corrected by moving the bean spouts to the refrigerator.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available for testing sanitizer solutions.Obtain chlorine test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Ventilation canopy filters, and other surfaces within the ventilation canopy have an accumulation of grease.Routinely clean the ventilation canopy. 2. There was an accumulation of grease and food debris behind the cooking equipment in the kitchen. Move equipment and clean behind and keep it on a monthly cleaning schedule, or more frequently if required. 3. There was an accumulation of food debris in hard-to-reach areas, including but not limited to under the preparation counter island, and underneath the dishwashing counter. Clean hard to reach areas frequently as required.
  7. Monitoring Inspection

    12 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bowls of food were being stacked on top of uncovered bowls and containers of food. Do not stack foods unless they are covered with lids.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly inside bulk food items. Use a scoop with a handle, and store in a way that prevents the bulk foods from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Used utensils were being stored in room temperature water.Used utensils that will be used continuously without washing and sanitizing between each use, are to be stored in water with a temperature less than 4 degrees Celsius, or water with a temperature greater than 60 degrees Celsius.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Broth was being thawed at room temperature.Thaw foods safely by:• Placing in the fridge. Store raw meats below any ready-to-eat foods, like fruits and vegetables.• Placing under cold, running water in the sink.• Using a microwave oven. Cook foods immediately after thawing.• Cooking foods from frozen. For example, add frozen vegetables to soup that is cooking.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher was only reaching a maximum temperature of 69 degrees Celsius after multiple runs. Repair the dishwasher so that it can reach a minimum temperature of 71 degrees Celsius at the rinse cycle at plate level (82 at the Manifold).Manually sanitize all dishes and utensils until the dishwasher is working as designed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available for testing sanitizer solutions.Obtain chlorine test strips.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher was not being monitored to ensure sanitizing temperatures were reached. Check daily to ensure dishwasher is reaching appropriate temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap and paper towel at the hand sink in the kitchen.Ensure that hand sinks are stocked with soap and paper towel at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are gaps between the ventilation canopy filters.Ensure that ventilation canopy is maintained as manufacturer's intended.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a broken wire strainer with frayed wires.It was removed from use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting boards being used in the facility are heavily rutted and no longer smooth and easy to clean. Repair or replace the cutting boards being used.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of grease on the ventilation canopy filters, and other surfaces within the ventilation canopy. Routinely clean the ventilation canopy. 2. There was an accumulation of grease and food debris behind the cooking equipment in the kitchen. Move equipment and clean behind and keep it on a monthly cleaning schedule, or more frequently if required. 3. There was an accumulation of food debris in hard-to-reach areas, including but not limited to under the preparation counter island, and underneath the dishwashing counter.4. There was an accumulation of food debris on the shelves in the walk-in cooler, and there as an accumulation of dust on the fan covers in the walk in cooler.5. There was an accumulation of food debris on the curtains leading into and out of the kitchen. Ensure that the curtains are washed daily.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -Ice is being stored uncovered in the third compartment of a 3-compartment sink and is prone to contamination by splashes from handwashing at the handsink and from dishwashing. -Ice must be stored in a manner that prevents 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?
      • Observed a small fly infestation throughout the front and back kitchen.-Continue keeping up with cleaning and ensure to clean the walls surrounding the dishwasher daily with bleach water.-Clean drains regularly, including sink and floor drains.-Recommend asking pest control for drain cleaner to use on a regular basis.Pest control records not observed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a. The following areas require cleaning, including but not limited to:-Floors under the cook line, with a significant buildup of grease and debris-Wall surfaces in the dishwashing area (walls on the left of the dishwasher)b. A comprehensive written sanitation plan was not available.-Ensure the facility has a cleaning schedule and is maintained in a clean and sanitary condition.
  10. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -The surface sanitizer solution in the kitchen was measured at 50 ppm chlorine. -The operator was instructed to prepare a fresh solution to reach 100 ppm chlorine.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • a. Raw meat was stored beside cooked meat in the walk-in cooler.b. Containers of raw shrimp and clams were stored above a container of carrots in the standing fridge in the kitchen.-The operator rearranged the food items to store raw meat and raw seafood below cooked and ready-to-eat foods.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -Ice is being stored uncovered in the third compartment of a 3-compartment sink and is prone to contamination by splashes from handwashing at the handsink and from dishwashing. -Ice must be stored in a manner that prevents contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Rice paddle was stored in the rice cooker holder and used without washing between uses. -The paddle must be washed and sanitized between uses or stored in an ice bin at a temperature below 4°C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a. The prep cooler was measured at 11°C. -All high-risk foods were relocated to the walk-in cooler to ensure they are stored below 4°C.b. Containers of beef soup were being thawed at room temperature on the kitchen floor.-The operator moved the containers to the walk-in cooler to thaw safely at 4°C or below.c. A container of basil soaked in water was left on the service counter and measured at 25°C.d. An opened container of hoisin sauce labeled "refrigerate after opening" was stored on a shelf in the service area.-Both containers were moved to the standing cooler to maintain a temperature of 4°C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -The handwashing sink in the kitchen was blocked with several containers.-The containers were removed to ensure access. Handwashing sinks must be 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?
      • Observed a small fly infestation throughout the front and back kitchen.-Continue keeping up with cleaning and ensure to clean the walls surrounding the dishwasher daily with bleach water.-Clean drains regularly, including sink and floor drains.-Recommend asking pest control for drain cleaner to use on a regular basis.
    • 20. Do food handlers at the facility have adequate food safety training?
      • It could not be confirmed if a person in care and control has a certificate in an approved food safety training course - please confirm and provide a copy of their certificate.
    • 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 ceiling tile is missing in the kitchen area beside the exhaust hood. -Ensure the missing tile is replaced and the ceiling is in a good state of repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • a. A metal scoop without a handle was stored directly inside the bulk rice bin.-The operator removed the scoop and was advised to use a scoop with a handle, stored with the handle upright.b. The following equipment is not being maintained in a clean and sanitary condition and requires cleaning, including but not limited to:-Cook line (grill, sides of the grill, and deep fryer)-Top section of the dishwasher-Inside the kitchen microwave-Dish drying rack at the service counter-3-compartment sink at the service counter-Overhead glass rack at the service counter
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler in the front service area is in disrepair and is measuring at ~11C. Repair/replace so that the cooler is maintaining temperatures of 4C or less.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a. The following areas require cleaning, including but not limited to:-Walls, floors, and ceiling tiles in the back kitchen and near the dishwasher area-Ceiling tiles in the service counter-Floors under the cook line, with a significant buildup of grease and debris-Caulking above the dishwashing sink, which has build-up of a mold-like substance-Wall surfaces in the dishwashing areab. A comprehensive written sanitation plan was not available.-Ensure the facility has a cleaning schedule and is maintained in a clean and sanitary condition.
  11. Risk Management Inspection

    2 infractions

    • 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?
      • Small flies still observed (less than before) throughout the front and back kitchen. Continue keeping up with cleaning and ensure to clean the walls surrounding the dishwasher daily with bleach water. Staff member indicated their pest control company will be providing them with a drain cleaner.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Areas of floors (e.g., tiles around the floor drain in the kitchen) are in disrepair.*Ensure that the facility is of sound construction and in a good state of repair and is designed to facilitate the effective cleaning and sanitizing of it and of all equipment, utensils and food contact surfaces.
  12. Risk Management Inspection

    3 infractions

    • 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 available for viewing. Please forward the last 1-2 pest control records and ensure records are available at the facility for viewing.
    • 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?
      • Small flies still observed (less than before) throughout the front and back kitchen. Continue keeping up with cleaning and ensure to clean the walls surrounding the dishwasher daily with bleach water. Staff member indicated their pest control company will be providing them with a drain cleaner.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Areas of floors (e.g., tiles around the floor drain in the kitchen) are in disrepair.*Ensure that the facility is of sound construction and in a good state of repair and is designed to facilitate the effective cleaning and sanitizing of it and of all equipment, utensils and food contact surfaces.
  13. Risk Management Inspection

    6 infractions

    • 15. Is the facility free of a pest infestation?
      • Small fly infestation observed throughout the front and back kitchen, and customer bathrooms. Large amounts of small flies were still observed on the wall of the dishwasher, specifically on the left of the dishwasher, and on the right just below the dish rack shelving. Continue sanitizing the surfaces with bleach water. Recommend asking pest control for advice such as using a drain cleaner.
    • 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 available for viewing. Please forward the last 1-2 pest control records and ensure records are available at the facility for viewing.
    • 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?
      • Food permit posted is expired - post a copy of the new food permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Areas of floors (e.g., tiles around the floor drain in the kitchen) are in disrepair.*Ensure that the facility is of sound construction and in a good state of repair and is designed to facilitate the effective cleaning and sanitizing of it and of all equipment, utensils and food contact surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Fresh fruits cooler in the front is measuring at 6-8C. Ensure the cooler is measuring at below 4C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility is not being maintained in a sanitary condition, including but not limited to:-floors under the cook line (build-up of grease and debris)
  14. Risk Management Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fly strip in the front area is stored above a food prep area (on the left of the ventilation canopy). Remove this fly strip.
    • 15. Is the facility free of a pest infestation?
      • Small fly infestation observed throughout the front and back kitchen, and customer bathrooms. Large amounts of small flies were still observed on the wall of the dishwasher, specifically on the left of the dishwasher, and on the right just below the dish rack shelving. Continue sanitizing the surfaces with bleach water.
    • 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 available for viewing. Please forward the last 1-2 pest control records and ensure records are available at the facility for viewing.
    • 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?
      • Food permit posted is expired - post a copy of the new food permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Areas of floors (e.g., tiles around the floor drain in the kitchen) are in disrepair.*Ensure that the facility is of sound construction and in a good state of repair and is designed to facilitate the effective cleaning and sanitizing of it and of all equipment, utensils and food contact surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Fresh fruits cooler in the front is measuring at 6-8C. Ensure the cooler is measuring at below 4C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Equipment is not being maintained in a clean and sanitary condition, including but not limited to:-dish racks - clean or replace-ventilation canopy filters and some ceiling tiles above
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility is not being maintained in a sanitary condition, including but not limited to:-floors under the cook line (build-up of grease and debris)
  15. Demand Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was not prepared in the back kitchen. Corrected onsite. Ensure a sanitizer solution is prepared for the front area and back area at all hours of operation.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet/used cleaning cloth observed on a food contact surface. Used cleaning cloths must be stored in a sanitizer bucket when not in immediate use. Corrected onsite.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fly strip in the front area is stored above a food prep area (on the left of the ventilation canopy). Remove this fly strip.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Dry foods (flour, etc) are stored directly on the ground, Store all food items off the floor (such as on crates).2. Bowls are used to scoop dry food items. Only use scoops with handles and store upright.3. Ice scoop was stored directly on top of the ice machine. Store the ice scoop in a clean container.4. Multiple foods were being stacked on top of one another without a barrier in place. Foods can only be stacked if they are covered with a lid.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple boxes of raw meat (squid, shrimp, pork with bone, etc) were out at room temperature and measuring at 4-6C. All high risk food must be stored under refrigeration or in the freezer unless being cooked. The food items were not being cooked for the duration of the inspection (~1h). Food was moved into the cooler/freezer during the inspection. Staff member indicated these were delivered, ensure high risk items are put away immediately during delivery.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips are required. Staff member indicated they are not testing the dishwasher daily, ensure the dishwasher is being tested daily to confirm it is measuring at 100 ppm chlorine. The dishwasher was working during the inspection.
    • 15. Is the facility free of a pest infestation?
      • Small fly infestation observed throughout the front and back kitchen, and customer bathrooms. Hundreds of small flies along with fly fecal matter was noted particularly on the right of the dishwasher area. Small flies also noted in the front area on the right of the handwashing sink. Clean/sanitize all surfaces in the facility with bleach and bring up the fly issue with pest control.
    • 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 available for viewing. Please forward the last 1-2 pest control records and ensure records are available at the facility for viewing.
    • 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?
      • Food permit posted is expired - post a copy of the new food permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Areas of floors (e.g., around the floor drain in the kitchen), shelves, cupboards and walls were in disrepair, including a raw wood beam in the dry storage area.*Ensure that the facility is of sound construction and in a good state of repair and is designed to facilitate the effective cleaning and sanitizing of it and of all equipment, utensils and food contact surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Fresh fruits cooler in the front is measuring at 6-8C. Ensure the cooler is measuring at below 4C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Equipment is not being maintained in a clean and sanitary condition, including but not limited to:-cook line (grill, sides of the grill and deep fryer, filters, etc)-interior and exterior of ice machine-interior and exterior of dishwasher (mold-like substance on the top and bottom part inside the dishwasher)-inside the kitchen microwave-interior of most coolers and cabinets-dish racks - clean or replace
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility is not being maintained in a sanitary condition, including but not limited to:-walls, floors, ceiling tiles in the back kitchen and near dishwasher area-exterior of grease traps in the back kitchen-ceiling tiles in the front kitchen-floors under the cook line (large build-up of grease and debris)
  16. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed food containers that were dirty.*Ensure that all foods are stored foods at least 6 inches off the floor, in food-grade containers that are clean, in good repair and have tight-fitting lids or covers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Areas of floors (e.g., around the floor drain in the kitchen), shelves, cupboards and walls were in disrepair, including a raw wood beam in the dry storage area.*Ensure that the facility is of sound construction and in a good state of repair and is designed to facilitate the effective cleaning and sanitizing of it and of all equipment, utensils and food contact surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant deep cleaning is required, including floors, walls, ceilings, equipment, shelving, high-touch surfaces (e.g., light switches, door handles) and hard-to-reach areas (e.g., underneath cooking equipment).*Ensure that the facility is maintained in a clean and sanitary manner. Remove the soiled cardboard from the prep line and ensure that the black fabric between the front and back kitchen is laundered frequently.A comprehensive written sanitation plan was not available.*Ensure that a written sanitation plan is developed and implemented.
  17. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed food containers that were dirty.*Ensure that all foods are stored foods at least 6 inches off the floor, in food-grade containers that are clean, in good repair and have tight-fitting lids or covers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Areas of floors (e.g., around the floor drain in the kitchen), shelves, cupboards and walls were in disrepair, including a raw wood beam in the dry storage area.*Ensure that the facility is of sound construction and in a good state of repair and is designed to facilitate the effective cleaning and sanitizing of it and of all equipment, utensils and food contact surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant deep cleaning is required, including floors, walls, ceilings, equipment, shelving, high-touch surfaces (e.g., light switches, door handles) and hard-to-reach areas (e.g., underneath cooking equipment).*Ensure that the facility is maintained in a clean and sanitary manner. Remove the soiled cardboard from the prep line and ensure that the black fabric between the front and back kitchen is laundered frequently.A comprehensive written sanitation plan was not available.*Ensure that a written sanitation plan is developed and implemented.

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