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Vien Dong Market - Butcher

10722 97 Street NW Edmonton AB T5H 2L8 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizing solution was at concentration of at least 1000ppm. The chlorine solution needs to be at 100ppm to be safe for food contact surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitize compartment of the 3 compartment sink had meat residual juices in it. The sanitize or the 3 compartment is a "clean" sink where no food preparation, ware washing or hand washing should be conducted in.
    • 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?
      • Mouse dropping were observed in the in the dry storage area.Clean up the dropping and monitor to see if there is a current pest control concern.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    3 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?
      • 2024-05-23Given the observed mouse activity, open pesticide, and lack of pest control records, the facility is required to hire a licensed pest control company to provide monthly services. ACTION REQUIRED: acquire regular services from a licensed pest control provider to monitor for and control mouse activity. Remove all open pesticide from the facility. ____________________2024-05-15Facility did not have an integrated pest control management program in place. Management reported using audible mouse deterrent device but did not report actively monitoring traps. No pest control records were being maintained. ACTION REQUIRED: implement a pest control program that includes setting traps and keeping monthly pest control records. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2024-05-23Below violation not yet corrected. ____________________2024-05-15Washroom that opens into a food processing area is not equipped with a self-closing mechanism.ACTION REQUIRED: install a self-closing mechanism.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2024-05-23The following remains outstanding:-General filth build-up on the step stool in the meat cutting area-Food debris build-up in the track of the sliding door cooler-General filth build-up on the back exterior screen door-Doors and handles of the reach-in freezer were clouded and appeared unclean-Rust and/or debris on the base of the reach-in freezer**Furthermore, discussed creating clearer separation between personal items and equipment/food for the business. Recommended using the back storage area for personal, chemical, & tool storage only. The following was corrected: -No visibly dirty boxes stored on the meat cutting board -Chemical storage cabinet has been cleaned-Walls leading down to the basement area had been cleaned____________________2024-05-15Poor sanitation in several areas of the facility including:-Exterior of boxes stored on the meat cutting board were visibly dirty -General filth build-up on the base of the cupboard and surrounding area of the chemical storage (below a meat cutting counter)-General filth build-up on the step stool in the meat cutting area-Food debris build-up in the track of the sliding door cooler-General filth build-up on the back exterior screen door-Doors and handles of the reach-in freezer were clouded and appeared unclean-Rust and/or debris on the base of the reach-in freezer-General filth on walls leading down to basement processing kitchenACTION REQUIRED: conduct a deep, thorough clean throughout the facility.
  5. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used cleaning cloths were left on the counter when not in use.2. Equipment used to slice & grind meat is only cleaned and sanitized once per day (end of day). The facility is open 10 hrs/day.ACTION REQUIRED: 1. Store cleaning cloths in a sanitizer solution when not in use. Review the below resource.2. Wash and sanitize meat cutting & grinding equipment a minimum of every 4 hours. Process meat in batches rather than using equipment continuously throughout the day. RESOURCES:https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Fish stored in the reach-in freezer was left uncovered during storage.ACTION REQUIRED: cover all foods with food-grade materials during storage.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle was not labelled to indicate contents. ACTION REQUIRED: ensure all chemical bottles are labeled.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The designated hand sink was blocked/inaccessible. It was being used to store paperwork & administrative supplies. A desk and chair blocked it's accessiblity.ACTION REQUIRED: The handwash sink must always be accessible for handwashing as well as stocked with soap, paper towel, & hot/cold running water.
    • 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 did not have an integrated pest control management program in place. Management reported using audible mouse deterrent device but did not report actively monitoring traps. No pest control records were being maintained. ACTION REQUIRED: implement a pest control program that includes setting traps and keeping monthly pest control records. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit posted was out-of-date (expired Sept 2022). ACTION REQUIRED: post the current food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Washroom that opens into a food processing area is not equipped with a self-closing mechanism.ACTION REQUIRED: install a self-closing mechanism.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2024-05-15Violation outstanding. Cleaning schedule is ineffective. Written cleaning schedule was not observed. ____________________2023-01-31No written cleaning/sanitation program onsite. Develop a written cleaning program for the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Poor sanitation in several areas of the facility including:-Exterior of boxes stored on the meat cutting board were visibly dirty -General filth build-up on the base of the cupboard and surrounding area of the chemical storage (below a meat cutting counter)-General filth build-up on the step stool in the meat cutting area-Food debris build-up in the track of the sliding door cooler-General filth build-up on the back exterior screen door-Doors and handles of the reach-in freezer were clouded and appeared unclean-Rust and/or debris on the base of the reach-in freezer-General filth on walls leading down to basement processing kitchenACTION REQUIRED: conduct a deep, thorough clean throughout the facility.