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Tien Tuyen Vietnamese Cuisine

2619 Ellwood Drive SW Edmonton AB T6X 0P7 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - when PHI entered a staff member was cooking on the cook line, no apron was worn
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - improper and infrequent handwashing is occurring. Please train all staff to wash their hands with soap and paper towel at the designated handwashing sink.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - food and food equipment were stored on the floors. Please cease and desist.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - raw meat was stored beside vegetables in the counter coolers. Please ensure raw meat is not stored with vegetables, cooked foods or ready-to-eat foods at any time.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - front handwashing sink lacks hot water. Repair as soon as possible. All handwashing sinks must be supplied with hot and cold running water at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - Handwashing sink was used to store food equipment, and was not accessible for use
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - surfaces were dirty and exhibited a buildup of food, grime, debris, and grease that includes but is not limited to: rice cooker on cook line, containers and lids, all scales, walk-in cooler+freezer doors and door edges
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - washrooms require more thorough cleaning.
  3. Monitoring Inspection

    11 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - when PHI entered a staff member was cooking on the cook line, no apron was worn
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - improper and infrequent handwashing is occurring. Please train all staff to wash their hands with soap and paper towel at the designated handwashing sink.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - food and food equipment were stored on the floors. Please cease and desist.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - raw meat was stored beside vegetables in the counter coolers. Please ensure raw meat is not stored with vegetables, cooked foods or ready-to-eat foods at any time.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - baby related items were stored with food and or food equipment** - a diaper aged child was onsite while the parent worked. Please find alternative child care solutions
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - scoops were stored with the dirty high-touch handle in direct contact with the food ingredient. Please cease and desist.
    • 09. Are chemicals stored and handled in a safe manner?
      • ** - chemicals were stored with food and food related equipment. Please ensure that chemicals are stored separately.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - front handwashing sink lacks hot water. Repair as soon as possible. All handwashing sinks must be supplied with hot and cold running water at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - Handwashing sink was used to store food equipment, and was not accessible for use
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - many items and surfaces were dirty and exhibited a buildup of food, grime, debris, and grease that includes but is not limited to: every rice cooker, all shelves throughout the facility, containers and lids, all scales, walk-in cooler+freezer doors and door edges
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - washrooms require more thorough cleaning.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 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?
      • A gap is observed at the bottom of the door at the back entrance which can permit the entry of pests into the facility. Ensure that the gap is sealed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage area is unorganized and does not facilitate easy cleaning and sanitizing of surfaces and floors. Ensure that the back storage area is organized and decluttered to help facilitate effective cleaning.
  6. Risk Management Inspection

    6 infractions

    • 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?
      • - May 1/2024: No written pest control record is available. Ensure that a written pest control record is provided to the inspector. - April 22/2024: No written pest control record is available. Ensure that a written pest control record is provided to the inspector. - March 15/2023: Facility is doing self-monitoring for pests. No pest control records still available. Pest traps now available. Please print the AHS pest control checklist emailed to you and maintain monthly records of it. - 2023-01-30: No written pest control records available. No pest control monitoring system available (traps/boards, etc). Keep pest control records on site. AHS pest control checklist emailed to facility. Insert a pest control monitoring system in place (e.g. traps, glue boards, etc.)
    • 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?
      • A gap is observed at the bottom of the door at the back entrance which can permit the entry of pests into the facility. Ensure that the gap is 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?
      • The light cover above the hallway beside the walk-in cooler is in disrepair. Ensure that a new light cover is installed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - May 1/2024: No written cleaning schedule is observed. Ensure that a written cleaning schedule is provided to the inspector.- April 22/2024: No written cleaning schedule is observed. Ensure that a written cleaning schedule is provided to the inspector. - March 15/2023: Cleaning schedule developed was not adequate. Please use the AHS checklist emailed to you to guide you in developing a proper cleaning schedule. PENDING.- 2023-01-30: No written cleaning schedule available. PENDING. General sanitation was inadequate. Develop a daily, weekly and monthly WRITTEN cleaning schedule and follow it. Include all areas in your facility, including the walls, floors, and ceiling. Also include but not limited to: equipment, surfaces, and utensils. - 2020-01-16: No written cleaning lists are available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of food debris is observed beneath the middle food prep counter. 2. A buildup of grime is observed on the top surface of the middle food prep area. 3. A buildup of food debris is observed beneath the ice machine. 1-3. Ensure that the indicated areas are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage area is unorganized and does not facilitate easy cleaning and sanitizing of surfaces and floors. Ensure that the back storage area is organized and decluttered to help facilitate effective cleaning.
  7. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bleach/chlorine sanitizer in a spray bottle is measured at 200 ppm with chlorine sanitizer test strips. Ensure that bleach/chlorine sanitizer is maintained at 100 ppm. The operator prepared a 100 ppm chlorine/bleach sanitizer during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food in containers is observed to be stored on the floor in the walk-in cooler. Ensure all food products are stored off of the floor to help prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container of tofu and a container of sprouts were observed to be stored uncovered in the walk-in cooler. Ensure that all food products are covered when being stored in the cooler. The operator provided lids for the indicated food items during the inspection.
    • 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?
      • - April 22/2024: No written pest control record is available. Ensure that a written pest control record is provided to the inspector. - March 15/2023: Facility is doing self-monitoring for pests. No pest control records still available. Pest traps now available. Please print the AHS pest control checklist emailed to you and maintain monthly records of it. - 2023-01-30: No written pest control records available. No pest control monitoring system available (traps/boards, etc). Keep pest control records on site. AHS pest control checklist emailed to facility. Insert a pest control monitoring system in place (e.g. traps, glue boards, etc.)
    • 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?
      • A gap is observed at the bottom of the door at the back entrance which can permit the entry of pests into the facility. Ensure that the gap is 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?
      • The light cover above the hallway beside the walk-in cooler is in disrepair. Ensure that a new light cover is installed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - April 22/2024: No written cleaning schedule is observed. Ensure that a written cleaning schedule is provided to the inspector. - March 15/2023: Cleaning schedule developed was not adequate. Please use the AHS checklist emailed to you to guide you in developing a proper cleaning schedule. PENDING.- 2023-01-30: No written cleaning schedule available. PENDING. General sanitation was inadequate. Develop a daily, weekly and monthly WRITTEN cleaning schedule and follow it. Include all areas in your facility, including the walls, floors, and ceiling. Also include but not limited to: equipment, surfaces, and utensils. - 2020-01-16: No written cleaning lists are available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of food debris is observed beneath the middle food prep counter. 2. A buildup of grime is observed on the top surface of the middle food prep area. 3. A buildup of food debris is observed beneath the ice machine. 1-3. Ensure that the indicated areas are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage area is unorganized and does not facilitate easy cleaning and sanitizing of surfaces and floors. Ensure that the back storage area is organized and decluttered to help facilitate effective cleaning.