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Rice Paper Vietnamese Fine Cuisine

10080 178 Street NW Edmonton AB T5S 1S5 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The ice maker had dirt buildup around the inner door opening. Conduct effective cleaning and sanitizing of the ice maker.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Clients’ water, ice, and utensils were stored next to the handwash station. Relocate them away from potential sources of contamination.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 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?
      • Food Safety records are not maintained and not updated. Please have written food safety records and maintained up to date. Food safety records help to monitor, take corrective steps to ensure that food process is done in a manner that makes the food safe to eat, and a commercial food establishment must have written procedures designed to ensure its safe and sanitary operation and maintenance. These food safety records / logs may also help to identify equipment malfunctioning, if any.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Meat that was just cooked and about to be plated measured to be at 51C. Please ensure meat is cooked / reheated to the cooking temperature - internal temperature of 74C for 15 seconds. Corrected by reheating the food during inspection. - Accurate temperature reading thermometer not available or used to read hot food temperatures. A probe thermometer must be made available and used to check internal hot temperatures to ensure food safety. Sanitize between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following coolers are not in good repair. - The cooler in the main kitchen line across the oven/range (7C). A pan of Ice cubes is in a pan inside this cooler - unacceptable. - The walk-in cooler (5.6C)- Glass display cooler in the kitchen (11C). Until such time these coolers are able to maintain a temperature of 4C or below, please don't store any potentially high-risk food in these coolers. Please reach out to appropriate professionals for service.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The supplies at the hand washing sink are not in appropriate dispensers for use.- single use paper towel dispenser was empty - paper towel sitting on counter, potential for contamination.- No handwashing liquid soap at another handwashing sink. Corrected during inspection.
  5. Risk Management Inspection

    0 infractions

  6. 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?
      • Food Safety records are not maintained and not updated. Please have written food safety records and maintained up to date. Food safety records help to monitor, take corrective steps to ensure that food process is done in a manner that makes the food safe to eat, and a commercial food establishment must have written procedures designed to ensure its safe and sanitary operation and maintenance. Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler in the main kitchen line across the oven/range is above 4 C. Please ensure the cooler is at or below 4 C. Until such time please don't store any potentially high risk food.