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Saigon Noodles

9600 93 Avenue, Fort St. John, V1J 5Z2 · Restaurant

3 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The walls, ceiling, floor and lighting covers were dirty with settling of dust particles on them. These can get dislodged and contaminate the food
      • Corrective Action: Operator must ensure the general sanitation of the kitchen is improved upon and the dirty surfaces cleaned and sanitized
  2. Routine Inspection

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods are stored at above 4°C. Raw meat was left on the counter at room temperature (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Operator moved potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C. *Any potentially hazardous food items that have been > 4°C for more than 2 hours must be discarded.*
  3. Routine Inspection

    2 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) In the walk in cooler and one of the freezers, raw meat is stored above ready other foods and produce. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness. In one of coolers, scoops are left in noodle basins. (Public Health Significance) Improper scoop storage exposes foods to bare hand contact and potential contamination.
      • Corrective Action: This was corrected at the time of inspection. The raw meats were taken to the bottom of the other foods and scoops removed from the nooldes and they were covered. They are aware to ensure raw meats are always stored below and isolated from ready to eat items, other foods and produce. Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Paper towel for hand washing was not in the hand washing station but in another location. Also, paper towel is not in a dispenser. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure the hand wash station is adequately supplied at all times with soap and paper towel in dispensers and hot and cold running water. These must be provided to facilitate proper hand washing.