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Tayo Vietnamese Restaurant

102 - 6829 Kateri Drive Grande Prairie AB T8W 0H1 · Food - General

Official record from Alberta →

Inspection summary

Tayo Vietnamese Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 23, 2024. The most recent inspection, on June 3, 2026, recorded 6 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 3 separate inspections, most recently on June 12, 2025. 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 3 times across 2 separate inspections, most recently on June 12, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 19 times across 7 separate inspections, most recently on June 3, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 15 times across 6 separate inspections, most recently on June 25, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 6 times across 6 separate inspections, most recently on June 3, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

7 inspections

  1. Monitoring Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No temperature monitoring records are available.Ensure all hot-cold units are monitored regularly and records are kept.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Various medicines were kept alongside with food items and or food equipment in 3 different areas in the kitchen.Staff took all the medications to keep in office area.Ensure all personal items and or medications are kept in separate areas than food areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sauces such as Hoisin and Thai sauce are labeled to be refrigerated after opening but are currently being kept at room temperature. Ensure that all sauces requiring refrigeration after opening, as indicated on their labels, are properly stored in the refrigerator.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The tap on the two-compartment sink is in disrepair. Ensure all taps are maintained in good repair.June 3, 2026: Hot water tap is non-functional.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation plan was made but unfilled as of yet. ENSURE:Staff who complete a cleaning duty sign the sanitation schedule. Update June 24, 2025: Templates of cleaning schedule -daily, weekly, monthly, and introduction to sanitation plan dropped provided during inspection.June 3, 2026: No written sanitation plan / schedule is available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:1. Under and behind racks in storage area.2. Under and behind pellets or cartoons in back storage area.3. Under and behind racks in walk-in freezer.Ensure cleaning of the above indicated areas.
  2. Risk Management Inspection

    5 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?
      • The tap on the two-compartment sink is in disrepair. Ensure all taps are maintained in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A broken green cutting board is noted in the walk-in fridge. Ensure all cutting boards are maintained in good repair and are easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the cooking pots is leaking soup. Ensure all pots are maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation plan was made but unfilled as of yet. ENSURE:Staff who complete a cleaning duty sign the sanitation schedule. Update June 24, 2025: Templates of cleaning schedule -daily, weekly, monthly, and introduction to sanitation plan dropped provided during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following area: -scale.Ensure all areas of the kitchen are maintained in a clean and sanitary kitchen.
  3. Risk Management Inspection

    7 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs were made up but are unfilled.ENSURE:Temperature logs are filled out twice per day for all hot-holding, cold-holding units any cooling products.Update June 24, 2025: Templated for temperature logs dropped off onsite.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Soup is leaking from one pot to another on a lower shelf.Ensure soups are stored in pots and in a manner that prevents contamination into another pot. Staff removed the soup at the time of the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The tap on the two-compartment sink is in disrepair. Ensure all taps are maintained in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the cooking pots is leaking soup. Ensure all pots are maintained in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A broken green cutting board is noted in the walk-in fridge. Ensure all cutting boards are maintained in good repair and are easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation plan was made but unfilled as of yet. ENSURE:Staff who complete a cleaning duty sign the sanitation schedule. Update June 24, 2025: Templates of cleaning schedule -daily, weekly, monthly, and introduction to sanitation plan dropped provided during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following area: -scale.Ensure all areas of the kitchen are maintained in a clean and sanitary kitchen.
  4. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used cleaning cloths are noted on the counters.1. Ensure used cleaning cloths are stored in a sanitizer bucket. Replace the sanitizer every 4 hours or more frequently as required.The operator removed the cleaning cloths at the time of the inspection.2. Used steel wool is noted on the kitchen line.2. Ensure steel wool, scrub pads, and sponges are discarded after-use, as these products are porous and uncleanable. The operator discarded the steel wool during the inspection.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs were made up but are unfilled.ENSURE:Temperature logs are filled out twice per day for all hot-holding, cold-holding units any cooling products.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Tendon is noted at 14.3 degrees Celsius in standing water. Staff thawed the tendon under hot running water. Ensure meat products are thawed in one of the following ways:-Under cold running water.-In the microwave and cooked immediately.-in the walk-in fridge at 4 degrees Celsius and below. 1. Staff indicated the tendon was taken out around 10:25 am. Staff moved the tendon the fridge during the inspection as they were unable to cook the tendons immediately.2. Bean sprouts are noted in water at room temperature. Bean sprouts have the potential to cause food borne illness outbreaks associated with E. coli and Salmonella. 2. Ensure high-risk vegetables such as bean sprouts are stored at 4 degrees Celsius and below. The manager placed the bean sprouts in an ice bath at the time of the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Two of the handwashing sinks are obstructed by boxes and other items. Ensure all handwashing sinks are accessible at all times for proper hand hygiene at all times. The operator moved the boxes and items during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The tap on the two-compartment sink is in disrepair. Ensure all taps are maintained in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following items are in disrepair: -A couple of clear storage bins. -A red cutting board.Please repair or replace the items and ensure all equipment is in good repair and easily cleanable. Not observed on June 12, 2025
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A broken green cutting board is noted in the walk-in fridge. Please ensure all cutting boards are maintained in good repair and are easily cleanable. Not observed on June 12, 2025.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A red strainer is noted in disrepair in the walk-in fridge, posing a potential physical contamination hazard. Please ensure all equipment is maintained in good repair and easy to clean. Not observed on June 12, 2025.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following areas: -microwave oven.-tiered rack shelves. -scale.-black net patterned table. -back door area. -floors in freezer.Ensure all areas of the kitchen are maintained in a clean and sanitary kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation plan was made but unfilled as of yet. ENSURE:Staff who complete a cleaning duty sign the sanitation schedule.
  5. Risk Management Inspection

    8 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs were made up but are unfilled.ENSURE:Temperature logs are filled out twice per day for all hot-holding and cold-holding units.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pawns are thawing at room temperature and is noted at 7.2 to 10.2 degrees Celsius. Please ensure prawns are thawed in one of the following ways: -In the microwave and immediately cooked.-In the fridge at 4 degrees Celsius and below. -Under cold running water.Operator moved the prawns into the walk-in fridge during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following items are in disrepair: -A couple of clear storage bins. -A red cutting board.Please repair or replace the items and ensure all equipment is in good repair and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A broken green cutting board is noted in the walk-in fridge. Please ensure all cutting boards are maintained in good repair and are easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A red tray is noted to be in disrepair. Please ensure all equipment is maintained in good repair and is easily cleanable. Operator discarded the tray during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A red strainer is noted in disrepair in the walk-in fridge, posing a potential physical contamination hazard. Please ensure all equipment is maintained in good repair and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation plan was made but unfilled as of yet. ENSURE:Staff who complete a cleaning duty sign the sanitation schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning in the kitchen:-Meat slicer.-Spice and sauce containers. Please clean all indicated areas and ensure all areas of the kitchen are kept in a clean and sanitary condition.
  6. Risk Management Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs were made up but are unfilled.ENSURE:Temperature logs are filled out twice per day for all hot-holding and cold-holding units. Update January 23, 2024: Not observed at the time of the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following items are in disrepair: -A couple of clear storage bins. -A red cutting board.Please repair or replace the items and ensure all equipment is in good repair and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A broken green cutting board is noted in the walk-in fridge. Please ensure all cutting boards are maintained in good repair and are easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation plan was made but unfilled as of yet. ENSURE:Staff who complete a cleaning duty sign the sanitation schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning in the kitchen:-High-touch areas.-Meat slicer.-Some of the walls. -Spice and sauce containers. Please clean all indicated areas and ensure all areas of the kitchen are kept in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: -The back door.-Wall and surfaces across from the prep area. Please clean all indicated areas and ensure the kitchen is maintained in a clean and sanitary condition.
  7. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used steel wool and sponges are in use in the kitchen. Please ensure steel wool and sponges are discarded after use, as they are uncleanable. Some steel wool was discarded during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths are stored on the counter. Please ensure all used cleaning cloths are stored in a sanitizer bucket and replace the sanitizer every 4-hours or more frequently as required. The manager moved the cleaning cloths into laundry or the sanitizer buckets during the inspection. **it is recommended to have a sanitizer bucket at each workstation.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs were made up but are unfilled.ENSURE:Temperature logs are filled out twice per day for all hot-holding and cold-holding units. Update January 23, 2024: Not observed at the time of the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat is stored above soup broth. Please ensure all raw meat is stored below ready-to-eat food products. The manager moved the raw meat to a different shelf during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A hot pot of chicken and broth is noted on the floor, posing a potential tripping and scalding hazard. Please ensure all cooked food products are stored appropriately and off the floor. Staff moved the soup during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Multiple pots of broth are thawing at room temperature.1. Please ensure broth is thawed in one of the following ways: -in the fridge.-in the microwave and cooked immediately.-Under cold running water. Staff did the following during the inspection:-moved two pots of broths to the fridge.-Placed one pot on the stove for immediate cooking. 2. Bean sprouts with ice are stored at room temperature and are noted at 11.0 degrees Celsius. 2.Please ensure bean sprout are stored at 4 degrees Celsius or below. The manager moved the bean sprouts to the fridge during the inspection. 3. Stored at room temperature for more than two hours, rice noodles in water are noted at 21 degrees Celsius. 3.Please ensure high-risk foods like rice noodles are stored in a fridge at 4 degrees Celsius or below. The manager discarded the rice-noodles during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • After discussing with staff, soup is being cooled in large 5-gallon pails or large pots. Please ensure food is cooled from 60 to 20 degrees Celsius within 2 hours and 20 to 4 degrees Celsius within 4 hours. To cool food, use one of the following methods: -An ice bath.-Using ice stir sticks. -Stirring. -Placing the portions in smaller containers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Three dirty noodle strainers are noted in the clean utensil storage. Please ensure all utensils are clean before being placed in clean storage. The PHI placed the utensils in the dishwashing area during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following items are in disrepair: -A couple of clear storage bins. -A red cutting board.Please repair or replace the items and ensure all equipment is in good repair and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation plan was made but unfilled as of yet. ENSURE:Staff who complete a cleaning duty sign the sanitation schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas smell and/or require cleaning in the kitchen:-Fridge and Freezer.-Shelves throughout the kitchen. -Storage bins.-Parts of the floors. -Black stand.-High-touch areas.-Meat slicer.-Some of the walls. -Spice and sauce containers. Please clean all indicated areas and ensure all areas of the kitchen are kept in a clean and sanitary condition.

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