Miss Saigon Vietnamese Noodle House
6187 Currents Drive NW Edmonton AB T6W 0L9 · Food - General
9 inspections
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloths are being left on counters and 10 ppm chlorine sanitizer detected in the sanitizer solutions.- Wiping cloths must be immersed in an approved sanitizer solution after each use. 100 ppm chlorine solutions are required. Corrected.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff personal belongings (purse, shoes, phones, phone chargers) are being stored in the main cooking area.- Staff personal belongings are to be kept out of the kitchen and food storage areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Two containers of salad rolls left out at room temperature were measured at 25C. Food was discarded.- High risk foods must be stored at less than 4C or greater than 60C.
- 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 black flies noted on the walls in the beverage/packaging station.- Employ pest control abatement measures.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment requires cleaning to remove grease and or dried food spills: the sides of the grill and deep fryers, the counter mounted can opener adn exteriors of the rice cookers.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning: ceiling and walls in the kitchen and dishwash area where dust has accumulated, the exterior of the exhaust hood canopy where grease and dust has accumulated, the dry food storage shelving unit has a build up of food particles/spills, the walk-in cooler floor under the shelving units and sauce pail storage.
- 23. Is the facility maintained in a clean and sanitary condition?
- The written cleaning lists onsite lack detail. Ensure all equipment and surfaces in the kitchen and food handling/storage areaa are addressed.- Revise the cleaning lists/schedules and ensure that staff are following them.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The written cleaning lists onsite lack detail. Ensure all equipment and surfaces in the kitchen and food handling/storage areaa are addressed.- Revise the cleaning lists/schedules and ensure that staff are following them.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The written cleaning lists onsite lack detail. Ensure all equipment and surfaces in the kitchen and food handling/storage areaa are addressed.- Revise the cleaning lists/schedules and ensure that staff are following them.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A staff member's ball cap was observed hanging on the wall in the back food prep area and a jacket was hanging off the dry food storage shelving unit.- All staff personal belongings are to be stored away from foods, food equipment, food preparation areas.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment requires cleaning to remove dried food splashes, food particle and/or grime accumulation - the microwave exterior and interior, the counter mounted can opener and the interior of the upright cooler in the bubble tea area.
- 23. Is the facility maintained in a clean and sanitary condition?
- The overall level of cleanliness of the kitchen is poor. The following areas require cleaning to remove, grease, food particle and/or grime accumulation: the exhaust hood canopy and exterior of the deep fryer, the walls behind the handwash sinks and in the dishwash area, the area where the fire extinguisher is located, floors along the wall edges and under equipment throughout the kitchen and bubble tea preparation counter and the shelving in the bubble tea area.
- 23. Is the facility maintained in a clean and sanitary condition?
- The written cleaning lists onsite lack detail. Ensure all equipment and surfaces in the kitchen and food handling/storage areaa are addressed.- Revise the cleaning lists/schedules and ensure that staff are following them.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used, wet wiping cloths are being left on counters and 0 ppm sanitizer was detected in the sanitizer bucket located in the cooking area.- Wiping cloths must be returned to a sanitizer solution after each use. Staff prepared a 100 ppm chlorine solution.0 ppm sanitizer was detected in the spray bottle that staff indicate is used for cleaning the dining room tables.- Staff prepared a 100 ppm chlorine solution.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Used single use disposable gloves were observed left on counters for re-use.- Single use disposable gloves are single use only and must be discarded upon removal from staff hands.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A staff member's ball cap was observed hanging on the wall in the back food prep area and a jacket was hanging off the dry food storage shelving unit.- All staff personal belongings are to be stored away from foods, food equipment, food preparation areas.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Initially no soap was available at the kitchen handwash sink. Staff refilled the soap dispenser.- Handwash sinks must be supplied with soap and paper towel at all times.
- 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?
- June 24/25: Outstanding Violation. The Food Handling Permit which expired in Feb 2024 is still posted.- Locate and display the current, valid Permit.June 12/24:Food Handling Permit on display expired February 2024.- Locate and display the current Permit.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment requires cleaning to remove dried food splashes, food particle and/or grime accumulation - the microwave exterior and interior, the counter mounted can opener and the interior of the upright cooler in the bubble tea area.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- June 24/25: Once again utensils (dispensers for the cooked rice, tongs) are being stored in containers of plain water in between uses.- Store in ice-water, in a sanitizer solution or in an empty container and send for frequent washing.June 19/24: Utensils are still being stored in plain water. The ice machine has not been cleaned.June 12, 2024 1. Cooking utensils are being stored in containers of dirty room temperature water in between uses. - Proper utensil storage practices reviewed.2. Food particle and grease accumulation noted on the cook line equipment and exhaust hood filters. 3. The ice machine lid (exterior and interior).- Cleaning of equipment is required.
- 23. Is the facility maintained in a clean and sanitary condition?
- The written cleaning lists onsite lack detail. Ensure all equipment and surfaces in the kitchen and food handling/storage areaa are addressed.- Revise the cleaning lists/schedules and ensure that staff are following them.
- 23. Is the facility maintained in a clean and sanitary condition?
- The overall level of cleanliness of the kitchen is poor. The following areas require cleaning to remove, grease, food particle and/or grime accumulation: the exhaust hood canopy and exterior of the deep fryer, the walls behind the handwash sinks and in the dishwash area, the area where the fire extinguisher is located, floors along the wall edges and under equipment throughout the kitchen and bubble tea preparation counter and the shelving in the bubble tea area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff beverages are being stored in several areas of the kitchen amongst food containers.- All staff personal belongings are to be stored away from foods, and below food equipment/food contact surfaces.
- 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 Handling Permit on display expired February 2024.- Locate and display the current Permit.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- June 19/24: Utensils are still being stored in plain water. The ice machine has not been cleaned.June 12, 2024 1. Cooking utensils are being stored in containers of dirty room temperature water in between uses. - Proper utensil storage practices reviewed.2. Food particle and grease accumulation noted on the cook line equipment and exhaust hood filters. 3. The ice machine lid (exterior and interior).- Cleaning of equipment is required.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Readily available sanitizer solutions are not available in all food handling areas.- Ensure that sanitizer solutions for the storage of wiping cloths after each use are readily available and easily accessible in all food handling areas.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed a cook on their cell phone in the cooking area proceed to go back to food handling activities without first washing their hands.- Proper handwashing practices and frequencies reviewed with the staff. Staff should not be handling their cell phones while on duty.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Twelve takeout containers with premade salad rolls left out at room temperature (from the lunch rush) were measured at 22C. Food discarded.- High risk perishable foods must be stored at less than 4C or greater than 60C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Reusable cloth towels are being used to dry/polish clean silverware and glassware. One of the cloths was visibly soiled.- Discontinue this practice. If there is extra water on the utensils/glasses after coming from the dishwasher then use single use paper towel to remove excess water or allow to air dry.
- 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 Handling Permit on display expired February 2024.- Locate and display the current Permit.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Cooking utensils are being stored in containers of dirty room temperature water in between uses. - Proper utensil storage practices reviewed.2. Food particle and grease accumulation noted on the cook line equipment and exhaust hood filters. 3. The ice machine lid (exterior and interior).- Cleaning of equipment is required.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The floor under and behind the cook line equipment has grease/food particle accumulation.2. The mop sink and area are dirty and unorganized.- Cleaning required.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff observed eating in the cooking area while on duty.- Staff meals are to be eaten when on break, out of the food handling areas.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
6 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Re-usable cloth towels which were visibly soiled are used to cover containers of noodles.- Use the container lid or food grade materials to cover foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Takeout containers with premade salad rolls were left out at room temperature (from the lunch rush) were measured at 25C. Food discarded.2. Bowl of cooked spring rolls left on a shelf measured at 29C. Food discarded.- High risk foods must be stored at <4C or >60C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Reusable cloth towels observed stored on top of the clean glasses behind the service counter are being used to dry/polish the glassware.- Discontinue this practice. If there is extra water on the glasses after coming from the dishwasher then use a single use paper towel to remove excess water or allow to air dry.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- No hot water coming from the faucet at the kitchen handwash sink.- Hot and cold running water is required at the sink for proper handwashing. Requires repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floors under the dishwash counter, along the walls where the onions are stored, in the dry storage room and behind the cook line equipment have an accumulation of food particles, debris and/or grease.- Cleaning is required.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning records/schedules are not available.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?