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Saigon Hut

5728 75 Street NW Edmonton AB T6E 5X6 · Food - General

8 inspections

  1. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bean sprouts and sliced carrots that were not in use were found soaking in water at room temperature. Please keep perishable food at or below 4C or at or above 60C. Keep under ice or store in the cooler. Discard high-risk food held above 4C for more than 2 hours. The vegetables were moved to the cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- High touch surfaces including cooler/freezer handles - grime noted.- Inside and outside of coolers - food debris buildup noted.- Inside and outside of stand freezer - food debris buildup noted.- Inside and outside of microwave in the kitchen - grime/food debris buildup noted.- Exhaust hood - Grease buildup noted.Photos were received from the owner showing that the facility was deep cleaned. All noted equipment was cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy dust accumulation was observed on the kitchen ceilings and walls. Please clean and maintain these surfaces in a sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- Floors under cookline- Floor cornersPhotos were received from the owner showing that the facility was deep cleaned. The floors were cleaned.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • a. No prepared sanitizer solution was available during food preparation. The operator prepared a 100ppm chlorine solution for wiping cloths during the inspection. Please ensure that surface sanitizers are readily available in spray bottles or appropriate containers during all food preparation activities.b. A dirty wiping cloth was found on the upright cooler door handle. The operator removed the cloth immediately. Ensure that all wiping cloths are stored and maintained in a sanitary manner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Equipment is not being maintained in a clean and sanitary condition, including but not limited to:Interior and exterior of the mechanical dishwasherInterior of coolers and cabinetsCooler glass doors and handlesUtensil bins in the main kitchenKitchen canopy hood, including filters and sprinkler heads, with observed grease accumulation and oil dripping along the edgesThe indicated equipment requires thorough cleaning to remove visible grime, food debris, dried food splashes, and grease buildup, and to maintain sanitary conditions.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Containers used to dispense bulk food do not have handles and were stored directly in the food bins. Please obtain dispensers with handles and ensure they are stored upright or outside the bins to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility is not being maintained in a clean and sanitary condition, including but not limited to:Floors, walls and ceiling tiles in the kitchenFloors under the cook line and dishwashing areaHigh-touch surfaces such as cooler door handles and light switchesPlease ensure these areas are thoroughly cleaned and maintained in a sanitary condition.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sushi work station. Wiping cloth observed without a prepared sanitizer solution in use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Canopied cooking appliances observed with grease accumulation on the exterior surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Customer seating area. Reusable customer utensils observed being stored with the eating-ends pointed upwards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Canopy hood observed with dripping oil on the edges, filters and sprinklers observed with grease accumulation.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Accumulation of grease noted on the filters and exterior surfaces of the commercial exhaust hood.
  8. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Accumulation of grease noted on the filters and exterior surfaces of the commercial exhaust hood.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris/fluff noted on the ceiling above the cookline.Debris/fluff also noted on the walls next to the cookline.