Saigon Cuisine
508 Riverbend Square NW Edmonton AB T6R 2E3 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Packages of raw meat and a bag of carrots are stored directly on the walk-in cooler floor.- Store foods up off the floor.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff jacket and gloves stored on top of packaged noodles and canned foods on the back storage shelf.- Staff personal belongings are to be kept away and separate from foods, food equipment and food contact surfaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Raw sprouts stored in a container of water on the counter measured at 12C.- Store the sprouts in the cooler or add ice to the water.2. A probe thermometer was not available.
- 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 back kitchen door was propped open.- Keep the door closed at all times to prevent the possible entry of pests or install a tight fitting screen door.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment and utensils require cleaning to remove grease/grime accumulation: the exterior of the mixer stand, the counter mounted can opener and area, the knife holder, the exhaust hood filters above the deep fryers and grill, the exterior of the sauce pails and several large metal pots stored by the walk-in cooler.The upright freezer next to the mixer has thick ice buildup. - Remove the ice.
- 23. Is the facility maintained in a clean and sanitary condition?
- Detailed cleaning lists are not available.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Heavy dust accumulation on some of the kitchen ceiling tiles and grease/vapor buildup on the kitchen ceiling tiles.- Clean the tiles and repaint or replace the ceiling tiles.2. The floor under the cook line equipment has heavy grease accumulation. 3. The floor around the back kitchen door has debris buildup4. Light switch covers to the walk-in cooler and walk-in freezer are dirty.- Cleaning is required
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The sliding door cooler is operating at 7C, needs to be at 4C or colder.- High risk perishable foods to be relocated to the other cooler until a temperature of 4C or lower is maintained.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 0 ppm sanitizer detected in the solution that wiping cloths were immersed in.- A 100 ppm chlorine solution was prepared by staff.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A package of raw chicken drumsticks was stored above vegetables in the walk-in cooler.- All raw meats are to be stored below cooked and or ready to eat foods.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bottles of vitamins and lotions stored in various areas of the front service counter/bar area.- All staff personal belongings are to be kept away from foods and business related items.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The sliding door cooler is operating at 7C, needs to be at 4C or colder.- High risk perishable foods to be relocated to the other cooler until a temperature of 4C or lower is maintained.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment/utensils are dirty and require cleaning: the side of the deep fryer and exhaust hood filters have grease accumulation, the knife holder and surrounding counter area have food particle buildup, the green food grater on the shelf has dried food particles on it, the preparation cooler door gaskets have dried food splashes and the exteriors of the bulk food sauce pails are greasy.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning:- The kitchen ceiling around the air vents has dust accumulation.- The counter around the slicer has food particle buildup.- The exterior of the preparation cooler lid and takeout order screen are greasy.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 0 ppm sanitizer detected in the solution that wiping cloths are immersed. - Staff prepared a 100 ppm chlorine sanitizer solution.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Half a papaya was wrapped in newsprint.- Use food grade materials only for the storing/wrapping of foods.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff personal belongings (vitamins, umbrella) stored amongst plates and container lids.- All staff personal belongings are to be kept completely separate from business related items.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The sliding door cooler is operating at 7-11C, needs to be at 4C or less.- Staff were instructed to relocate the high risk perishable foods to the other coolers until a temperature of 4C or colder is maintained.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Exteriors of the food storage containers left on the counters/in front of the cook line are greasy to the touch and require cleaning.2. Heavy ice buildup is noted on the upright freezer shelves and requires defrosting.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust accumulation noted on the ceiling tiles.- Cleaning required.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Container of bleach stored on the same shelf next to foods.- All cleaning supplies to be stored below and away from foods.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment/utensils are dirty and require cleaning:1. Handles on the scissors used for food prep are visibly dirty.2. Food particles noted on/in the plastic knife holder. 3. "Clean" utensil storage containers are greasy to the touch.4. The container used to store the napkins in is dirty.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning to remove food particles and grease accumulation:1. The floor under the main prep table has a buildup of food particles.2. The top of the grease trap has grease accumulation.3. Organize and clean the storage shelves in the cooking area.4. Counters and shelves in the front service counter area require cleaning. Remove items that are no longer used to allow for better storage and ease of cleaning.
- 09. Are chemicals stored and handled in a safe manner?