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Sweet Basil Vietnamese Kitchen

5588 Windermere Boulevard NW Edmonton AB T6W 2Z8 · Food - General

7 inspections

  1. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Upon arrival no readily available sanitizer solution was present. - Staff prepared a 100 ppm chlorine solution.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed a cook wiping their hands in a reusable cloth towel. Discontinue this practice.- Use single use paper towel to wipe hands. Proper handwashing practices and frequencies also reviewed.
    • 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?
      • There is a gap noted at the bottom corner of the back kitchen door.- Ensure all exterior doors have tight seals to prevent the possible entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment/utensils requires cleaning to remove grease accumulation and/or dried food particles: the exteriors of the microwave, the exterior of the white bulk dry ingredient bins and floor in this area. as well as the bulk dry ingredient dispensers.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Nov 7, 2024: Cleaning of the floor under the cookline equipment is still required.Oct 31, 2024: The following areas require cleaning to remove either dried food splashes/grease or debris buildup - the wall behind the dishwashing sinks and main food prep counter, the floor under the deep fryer and behind the small chest freezer, shelves below the wood chopping block, the exterior of the large garbage bin and the mop sink basin.
  4. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed staff assembling wontons on a table in the dining room.- All food handling is to occur in the kitchen.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two containers of raw meat out at room temperature measured at 10C. (staff were not working with these foods)- High risk foods must be stored at 4C or colder or 60C or higher.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper cooling practices. A container of sauce and a container of cooked meat were tightly covered prior to the cooling process being completed.- Do not cover foods tightly until a temperature of 4C or lower has been reached.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The slicer has visible food particles and grime on hard to reach areas. The microwave exterior is greasy to the touch. The exteriors of the bulk food bins have food particle buildup- Equipment requires cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning to remove either dried food splashes/grease or debris buildup - the wall behind the dishwashing sinks and main food prep counter, the floor under the deep fryer and behind the small chest freezer, shelves below the wood chopping block, the exterior of the large garbage bin and the mop sink basin.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Detailed cleaning list for the kitchen and food storage areas is required.
  7. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The countertop slicer had visible food particles left on the parts that cannot be sent through the dishwasher. - Proper clean-in place procedures reviewed with the kitchen staff. Cleaning initiated.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Containers of raw meat stored above cooked and/or ready to eat foods in the walk-in cooler.- Store all raw meats/seafood on bottom shelves below cooked and or ready to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bulk food dispensers without handles are being used.- Use dispensers with handles and store in such a manner that the handle does not contact the food2. Staff beverage stored directly on the wood chopping block.- All staff personal belongings/beverages are to be stored away from foods, food equipment, food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of cooked noodles left on the counter measured at 27C. Food discarded.- High risk perishable foods to be stored at >60C or <4C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease accumulation observed on the sides of the deep fryer, grill and the floor below this equipment.- Cleaning required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Area behind the small chest freezer has an accumulation of food particle/debris.- Cleaning is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Detailed cleaning list for the kitchen and food storage areas is required.