Skip to content
Loading map…

Rau Vietnamese Kitchen

D - 1080 Strathcona Drive Sherwood Park AB T8A 0Z7 · Food - General

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Frozen meat items on floor and unwrapped. Employee wrapped and placed on shelf. Ensure all food items in freezer are wrapped/ covered and off floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing of meat item in sink. Employee drained water and turned on tap. Meat item reading 5 degrees when measured with a thermometer.
  2. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Yes (corrected during inspection) - although daily food safety temperature logs/checklists are being used and maintained, the operator and staff are advised to ensure an additional step is added mid-day to ensure proper monitoring of all refrigeration, freezer units, and hot-holding temperatures during the middle time of the work shift.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Yes (corrected during inspection) - the food prep refrigeration unit at the front kitchen area (adjacent to the main cooking line) was at ambient temperature range of 15 to 19 degrees Celsius (after busy use during 'lunch rush'). Food products were immediately moved to the walk-in cooler, as the stored perishable food products were in 'still cold' stainless steel inserts at internal temperature of 4 to 6 degrees Celsius.Note: after removal of all perishable food products (i.e. meats, seafood, cut veggies) into the walk-in cooler, the food prep refrigeration unit compressor motor began to 'properly function' and the ambient air temperature was lowered to 4 to 5 degrees Celsius within 15 minutes. The operator was advised to contact a licensed technician to conduct diagnostic and service repair, as the refrigeration unit may only adequately function while empty of food products (as a refrigeration unit is to ensure a proper temperature range while on a cyclical time switching from 'on' (cooling) to 'off' (pause).All freezer units were at range of -14 to -18 degrees Celsius, with stored foods frozen solid, and all hot-holding food equipment was functional at minimum temperature of 60 degrees Celsius.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice was stored at room temperature. Operator indicated rice is taken out of hot holding to cool for fried rice prep. - Rice was moved to the cooler during inspection as it was still held within the 2 hours period.Ensure cooked rice is stored in the cooler or hot holding unit. Smaller batches can be taken out during the lunch rush, discard leftovers after 2 hours.
    • 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 pest control record and cleaning records was not available onsite.Ensure records are maintained and available on site.
    • 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 was not available in the facility.Ensure a valid food handling permit is posted at a visible location in the facility.
  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    0 infractions