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Sweet Basil Vietnamese Kitchen

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

Official record from Alberta →

Inspection summary

Sweet Basil Vietnamese Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 31, 2024. The most recent inspection, on October 6, 2026, recorded 4 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 2 separate inspections, most recently on October 6, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on October 6, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 14, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on October 6, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 3 separate inspections, most recently on October 6, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solutions measured at less than 50 ppm, need to be at minimum 100 ppm.- 100 ppm chlorine sanitizer solutions were prepared.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Stacking of uncovered food containers observed in the top compartment of the preparation cooler.- Proper food storage practices reviewed.2. Knives are being stored/wrapped in newspaper print.- Discontinue this practice as the ink from the papers can transfer to surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bowl of cooked spring rolls stored on the shelf above the stove were measured at 50C. - High risk foods must be held at less than 4C or greater than 60C.- The food was reheated to greater than 74C and then transferred to the cooler for proper cooling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Dispenses with handles are being used to dispense bulk dry food ingredients and stored directly in contact with the foods.- Use dispensers with handles and store the dispensers in holders or out of the foods.2. Black buildup noted on the exteriors of some bulk dry food ingredients containers.- Containers must be sent for washing frequently and when being refilled.
  2. 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.
  3. Risk Management Inspection

    0 infractions

  4. 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.
  5. 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.

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