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Saigon Paradise

13536 97 Street NW Edmonton AB T5E 4E2 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bean sprouts were stored in a container of water without temperature control. The operator added ice to the water during the inspection to ensure the bean sprouts were maintained at 4 °C or colder.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired and needs to be replaced
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Extra cleaning required around and behind deep fryers and in hard to reach areas.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The gasket of the prep table cooler on the east side of the cookline was in poor repair and held together with duct tape.ACTION REQUIRED: replace the indicated gasket. Ensure all surfaces throughout the kitchen are smooth, washable, & impervious to moisture. Do not use duct tape to "repair" equipment.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth on prep table was not being stored in a sanitizer solution when not in use
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink basin was being used to store metal strainer restricting access to hand sink
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several flooring tiles in the walk-in cooler were cracked/damaged. The grout between these tiles was in poor repair.ACTION REQUIRED: repair walk-in cooler floor. Ensure it is smooth, washable, & impervious to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light cover in kitchen was in disrepair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The gasket of the prep table cooler on the east side of the cookline was in poor repair and held together with duct tape.ACTION REQUIRED: replace the indicated gasket. Ensure all surfaces throughout the kitchen are smooth, washable, & impervious to moisture. Do not use duct tape to "repair" equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Extra cleaning required around and underneath deep fryers and on ceiling in between exhaust canopies.
  6. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several flooring tiles in the walk-in cooler were cracked/damaged. The grout between these tiles was in poor repair.ACTION REQUIRED: repair walk-in cooler floor. Ensure it is smooth, washable, & impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The gasket of the prep table cooler on the east side of the cookline was in poor repair and held together with duct tape.ACTION REQUIRED: replace the indicated gasket. Ensure all surfaces throughout the kitchen are smooth, washable, & impervious to moisture. Do not use duct tape to "repair" equipment.
  7. Initial Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle of chemical was not labelled to indicate its contents. CDI: labelled at the time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Prep table cooler located on the west side of the cookline was found be ~9C.2. Upright cooler in the server area was found to be ~7C. 3. Unable to locate the probe thermometer.ACTION REQUIRED: ensure all coolers are at or below 4C. Obtain a probe thermometer.
    • 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?
      • Facility is planning to maintain it's own pest control program. Pest control checklist was printed; however, traps were not set and the back exterior door was not tightly sealed (light visible on the lower opening side of the door).ACTION REQUIRED: -Set pest control traps to monitor for activity. Recommended to use a combination of mouse traps and insect sticky traps.-Ensure all doorways are tightly sealed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard in the server area next to the fridge was not affixed to the wall. ACTION REQUIRED: repair or replace the indicated baseboard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The microwave was in poor repair (duct tape use on the door).2. Some small ware equipment and containers were visibly dirty or had a sticky grease residue. ACTION REQUIRED: repair or replace the microwave. Discard or clean old small ware equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Further cleaning required in the following areas:-Dirt and general filth on the floor and walls of the walk-in cooler-Dust build-up on the top of the Pepsi sliding door cooler-Grease residue & dust build-up on wire shelving by the two-compartment sink-Dirt build-up under the two-compartment sink-Food debris in the gaskets of the prep table coolers-Grease & dust build-up on the top shelf above the prep table coolers-Grease build-up inside and on the wall beside the deep fryers (clean under and around all cookline equipment)-Debris under the hand sink in the server area-Food debris & dirt build-up under and around the refrigerator in the server area-Dirt and dust build-up on light switches & small ledges throughout the facility