Miss Saigon Vietnamese Noodle House

6187 Currents Drive NW Edmonton AB T6W 0L9 · Food - General

16 inspections

1. Risk Management InspectionOct 1, 2026

   3 infractions

   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Staff cell phone, beverage and bag of personal belongings stored on a shelf next to the food preparation cooler. Corrected- All staff belongings are to be stored out of the food handling areas and away from foods and business related items.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Several uncovered containers of dry food ingredients noted on the storage shelves. Corrected.- All foods are to be properly covered while in storage.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Utensils in the cooking area are being stored in containers of plain water in between uses.- Proper utensil storage practices reviewed.
2. Risk Management InspectionAug 18, 2026

   0 infractions

3. Demand InspectionAug 17, 2026

   3 infractions

   • 15. Is the facility free of a pest infestation?
     • ** - an infestation of Repleta flies was identified in all areas of the kitchen as well the wait stations. Multiple breeding areas and concerns were identified. Unapproved fly strips were in use. Flies are a product of a lack of regular sanitation. [Aug 5+6]
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • ** - shelving, containers and lids throughout kitchen and inside coolers/freezers, pots/pans were very dirty and exhibited a buildup of grime, grease. Shelving was heavily contaminated from flies. Interior of the water bath cooking equipment was quite dirty and a pile of what might be grease was observed in the corner. Shelving higher up was not being maintained in a sanitary condition. [Aug 5 + 6]. Aug 6: a pot of broth that was very dirty and black from soot and use (both the interior and exterior of the pot) identified as requiring immediate cleaning was observed in the same condition and lack of sanitation as the day prior.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • ** - floors, walls, pipes, ceiling support structure, and under equipment in hard-to-reach places exhibited a buildup of material, grime, grease, and debris. The dishwashing area was also quite dirty. [Aug 5+6]. Aug 6: some cleaning in this area had been started on the floors, dishwasher staff was scrubbing a wall when PHI arrived, though the majority of the cleaning required remained to be conducted.** - floors in the upstairs/mezzanine were very dirty with a build up of grime, please clean.
4. Demand InspectionAug 7, 2026

   14 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • ** - many wet, dirty, used cleaning cloths were stored mounded on countertops and not stored in the available sanitizer when not in use. Some of the cloths exhibited a notable odor when moved. [Observed both inspections – chlorine sanitizer in buckets was made correctly and available, the staff stored the used cloths on counters, stretched on equipment, and mounded on counters and not in the sanitizer) [Aug 5+6]. Wet cloths containing no sanitizer and the lack of use of that sanitizer may be contributing to the fly infestation.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • ** - staff were observed food handling without an apron or uniform
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • ** - used/dirty single-use disposable blue glove had been removed from hands and stored with food in the shelving near the dishwashing area and not discarded as required.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • ** - foods, beverages, and/or food equipment were stored on the dirty floors. [both Aug 5 + 6]** - chunks of cooked meat and another food item (cooked tofu or meat or pork fat?) were stored in the freezer without proper protection from contamination. Aug 6,/26
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • ** - bowls without a handle to denote the dirty high touch surface were stored in direct contact with the food ingredient within. [both Aug 5 + 6]. Aug 6: spoons with dirty handles with heavy build up stored with food)
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • ** - several containers of tofu, cut vegetables such as tomatoes, cucumbers, lettuce, and bean sprouts were stored at room temperature and not properly inside of the cooler at a temperature of 4'C or less. The food items were found on shelving, counters, and on top of the cooler well above the fill line. [Observed Aug 5, and almost all items were again observed stored improperly at room temperature on Aug 6]. August 6 inspection: cooked meat (pork or chicken) was stored on the counter, a bowl of cooked spring rolls were tucked into the shelving next to the grill at room temp, cut vegetables/leafy vegetables/tofu were stored on top of the counter cooler (not “inside), bean sprouts and cut lettuce stored well above the fill line for the second counter prep cooler.
   • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
     • ** - the handwashing station for the front staff lacked a sufficient supply of water out of the faucet. An adequate supply of hot AND cold running water must be available to wash hands and the staff able to mix the water to obtain the desired temperature from both working handles/supply at the faucet. Please repair. [both Aug 5 + 6]
   • 15. Is the facility free of a pest infestation?
     • ** - an infestation of Repleta flies was identified in all areas of the kitchen as well the wait stations. Multiple breeding areas and concerns were identified. Unapproved fly strips were in use. Flies are a product of a lack of regular sanitation. [Aug 5+6]
   • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
     • ** - overused worn out metal scrubbers (mass of coiled metal strings for scrubbing) were in use, one staff member using a scrubber/metal scrubbie during the inspection on the walls despite the requirement from PHI day prior to discard all metal scrubbers due to the loose metal and grabbing/snagging nature of the metal strands. Cease and desist use metal scrubbers.** - discard/remove from site all metal scrub brushes for the grill and cleaning as the brush bristles may be the source of contamination of loose metal.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • ** - Aluminum foil was observed covering cook equipment, torn and used. Single use disposable protective wrap from the manufacturer was observed on many pieces of equipment - frayed, peeling and in poor condition. Dirty single use disposable cardboard was observed throughout kitchen. All surfaces in a kitchen and food areas must be maintained in a manner that is smooth, cleanable, non-absorbent, and durable. Please correct. These surfaces that are not being cleaned daily may be contributing to the fly infestation. [Aug 5+6]** - single use disposable cardboard was re-utilized to house foods with the box flaps cut off for continuous use.** - cutting board (green) was pitted, over worn, and over used. Chunks of plastic was missing from the surface on both sides.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • ** - glassware that was visibly dirty with dried colored liquid within were put back onto a dirty shelf along with clean glassware. [both Aug 5 + 6 – glassware remained stored with the business end in contact with the dirty shelf)
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • ** - shelving, containers and lids throughout kitchen and inside coolers/freezers, pots/pans were very dirty and exhibited a buildup of grime, grease. Shelving was heavily contaminated from flies. Interior of the water bath cooking equipment was quite dirty and a pile of what might be grease was observed in the corner. Shelving higher up was not being maintained in a sanitary condition. [Aug 5 + 6]. Aug 6: a pot of broth that was very dirty and black from soot and use (both the interior and exterior of the pot) identified as requiring immediate cleaning was observed in the same condition and lack of sanitation as the day prior.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • ** - floors, walls, pipes, ceiling support structure, and under equipment in hard-to-reach places exhibited a buildup of material, grime, grease, and debris. The dishwashing area was also quite dirty. [Aug 5+6]. Aug 6: some cleaning in this area had been started on the floors, dishwasher staff was scrubbing a wall when PHI arrived, though the majority of the cleaning required remained to be conducted.** - floors in the upstairs/mezzanine were very dirty with a build up of grime, please clean.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • ** - many items (food, chemicals, boxes, shelves, garbage, etc.) were stored on the floor and in such a manner that made cleaning of the floors and storage areas difficult to conduct. Please reorganize. [Aug 5+6]
5. Risk Management InspectionAug 6, 2026

   14 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • ** - many wet, dirty, used cleaning cloths were stored mounded on countertops and not stored in the available sanitizer when not in use. Some of the cloths exhibited a notable odor when moved. [Observed both inspections – chlorine sanitizer in buckets was made correctly and available, the staff stored the used cloths on counters, stretched on equipment, and mounded on counters and not in the sanitizer) [Aug 5+6]. Wet cloths containing no sanitizer and the lack of use of that sanitizer may be contributing to the fly infestation.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • ** - staff were observed food handling without an apron or uniform
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • ** - used/dirty single-use disposable blue glove had been removed from hands and stored with food in the shelving near the dishwashing area and not discarded as required.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • ** - foods, beverages, and/or food equipment were stored on the dirty floors. [both Aug 5 + 6]** - chunks of cooked meat and another food item (cooked tofu or meat or pork fat?) were stored in the freezer without proper protection from contamination. Aug 6,/26
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • ** - bowls without a handle to denote the dirty high touch surface were stored in direct contact with the food ingredient within. [both Aug 5 + 6]. Aug 6: spoons with dirty handles with heavy build up stored with food)
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • ** - several containers of tofu, cut vegetables such as tomatoes, cucumbers, lettuce, and bean sprouts were stored at room temperature and not properly inside of the cooler at a temperature of 4'C or less. The food items were found on shelving, counters, and on top of the cooler well above the fill line. [Observed Aug 5, and almost all items were again observed stored improperly at room temperature on Aug 6]. August 6 inspection: cooked meat (pork or chicken) was stored on the counter, a bowl of cooked spring rolls were tucked into the shelving next to the grill at room temp, cut vegetables/leafy vegetables/tofu were stored on top of the counter cooler (not “inside), bean sprouts and cut lettuce stored well above the fill line for the second counter prep cooler.
   • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
     • ** - the handwashing station for the front staff lacked a sufficient supply of water out of the faucet. An adequate supply of hot AND cold running water must be available to wash hands and the staff able to mix the water to obtain the desired temperature from both working handles/supply at the faucet. Please repair. [both Aug 5 + 6]
   • 15. Is the facility free of a pest infestation?
     • ** - an infestation of Repleta flies was identified in all areas of the kitchen as well the wait stations. Multiple breeding areas and concerns were identified. Unapproved fly strips were in use. Flies are a product of a lack of regular sanitation. [Aug 5+6]
   • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
     • ** - overused worn out metal scrubbers (mass of coiled metal strings for scrubbing) were in use, one staff member using a scrubber/metal scrubbie during the inspection on the walls despite the requirement from PHI day prior to discard all metal scrubbers due to the loose metal and grabbing/snagging nature of the metal strands. Cease and desist use metal scrubbers.** - discard/remove from site all metal scrub brushes for the grill and cleaning as the brush bristles may be the source of contamination of loose metal.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • ** - Aluminum foil was observed covering cook equipment, torn and used. Single use disposable protective wrap from the manufacturer was observed on many pieces of equipment - frayed, peeling and in poor condition. Dirty single use disposable cardboard was observed throughout kitchen. All surfaces in a kitchen and food areas must be maintained in a manner that is smooth, cleanable, non-absorbent, and durable. Please correct. These surfaces that are not being cleaned daily may be contributing to the fly infestation. [Aug 5+6]** - single use disposable cardboard was re-utilized to house foods with the box flaps cut off for continuous use.** - cutting board (green) was pitted, over worn, and over used. Chunks of plastic was missing from the surface on both sides.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • ** - glassware that was visibly dirty with dried colored liquid within were put back onto a dirty shelf along with clean glassware. [both Aug 5 + 6 – glassware remained stored with the business end in contact with the dirty shelf)
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • ** - shelving, containers and lids throughout kitchen and inside coolers/freezers, pots/pans were very dirty and exhibited a buildup of grime, grease. Shelving was heavily contaminated from flies. Interior of the water bath cooking equipment was quite dirty and a pile of what might be grease was observed in the corner. Shelving higher up was not being maintained in a sanitary condition. [Aug 5 + 6]. Aug 6: a pot of broth that was very dirty and black from soot and use (both the interior and exterior of the pot) identified as requiring immediate cleaning was observed in the same condition and lack of sanitation as the day prior.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • ** - floors, walls, pipes, ceiling support structure, and under equipment in hard-to-reach places exhibited a buildup of material, grime, grease, and debris. The dishwashing area was also quite dirty. [Aug 5+6]. Aug 6: some cleaning in this area had been started on the floors, dishwasher staff was scrubbing a wall when PHI arrived, though the majority of the cleaning required remained to be conducted.** - floors in the upstairs/mezzanine were very dirty with a build up of grime, please clean.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • ** - many items (food, chemicals, boxes, shelves, garbage, etc.) were stored on the floor and in such a manner that made cleaning of the floors and storage areas difficult to conduct. Please reorganize. [Aug 5+6]
6. Demand InspectionAug 5, 2026

   12 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • ** - many wet, dirty, used cleaning cloths were stored mounded on countertops and not stored in the available sanitizer when not in use. Some of the cloths exhibited a notable odor when moved. The cleaning cloths may also contribute to the fly infestation observed.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • ** - staff were observed food handling without an apron or uniform
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • ** - foods, beverages, and/or food equipment were stored on the dirty floors.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • ** - bowls without a handle to denote the dirty high touch surface were stored in direct contact with the food ingredient within.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • ** - several containers of tofu, cut vegetables such as tomatoes, cucumbers, lettuce, and bean sprouts were stored at room temperature and not properly inside of the cooler at a temperature of 4'C or less. The food items were found on shelving, counters, and on top of the cooler well above the fill line. Please retrain staff that high risk foods such as bean sprouts, leafy vegetables, cut vegetables, and tofu must be maintained at a temperature of 4'C or less and cannot be stored at room temperature when not in immediate use.
   • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
     • ** - the handwashing station for the front staff lacked a sufficient supply of water out of the faucet. An adequate supply of hot AND cold running water must be available to wash hands and the staff able to mix the water to obtain the desired temperature from both working handles/supply at the faucet. Please repair.
   • 15. Is the facility free of a pest infestation?
     • ** - an infestation of Repleta flies was identified in all areas of the kitchen as well the wait stations. Multiple breeding areas and concerns were identified. Unapproved fly strips were in use. Flies are a product of a lack of regular sanitation.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • ** - Aluminum foil was observed covering cook equipment, torn and used. Single use disposable protective wrap from the manufacturer was observed on many pieces of equipment - frayed, peeling and in poor condition. Dirty single use disposable cardboard was observed throughout kitchen. All surfaces in a kitchen and food areas must be maintained in a manner that is smooth, cleanable, non-absorbent, and durable. Please correct. These surfaces that are not being cleaned daily may be contributing to the fly infestation.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • ** - shelving, containers and lids throughout kitchen and inside coolers/freezers, pots/pans were very dirty and exhibited a buildup of grime, grease. Shelving was heavily contaminated from flies. Interior of the water bath cooking equipment was quite dirty and a pile of what might be grease was observed in the corner. Shelving higher up was not being maintained in a sanitary condition.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • ** - glassware that was visibly dirty with dried colored liquid within were put back onto a dirty shelf along with clean glassware.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • ** - many items (food, chemicals, boxes, shelves, etc.) were stored on the floor and in such a manner that made cleaning of the floors and storage areas difficult to conduct. Please reorganize.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • ** - floors, walls, pipes, ceiling support structure, and under equipment in hard-to-reach places exhibited a buildup of material, grime, grease, and debris. The dishwashing area was also quite dirty.
7. Risk Management InspectionJul 14, 2026

   0 infractions

8. Monitoring InspectionJul 6, 2026

   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.
9. Demand InspectionMar 31, 2026

   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.
10. Risk Management InspectionJul 10, 2025

    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.
11. Risk Management InspectionJul 6, 2025

    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.
12. Monitoring InspectionJun 24, 2025

    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.
13. Risk Management InspectionJun 19, 2024

    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.
14. Monitoring InspectionJun 12, 2024

    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.
15. Risk Management InspectionOct 31, 2023

    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.
16. Monitoring InspectionOct 24, 2023

    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.