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Vietnam Palace Grill & Noodle House

18 - 12030 Symons Valley Road NW Calgary AB T3P 0C5 · Food - General

17 inspections

  1. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Plastic food containers were stored on the floor in the walk-in cooler.Store food items 6 inches off the floor.2. Plastic food containers were stored on the floor in the walk-in freezer.Store food items 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler measured between 8.1°C to 10.1°C. The thermometer stored inside measured 8°C.Fix the prep cooler.
  2. Risk Management Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Repeat violation cited on December 9, 2025:Food handler was wearing the same gloves to handle raw meat and returned to the cook line to cook food.Food handler was instructed to remove the gloves and wash their hands before wearing new pair of gloves.A new pair of gloves must be worn when changing tasks (e.g. when moving to a new workstation, after handling raw meats, before handling ready-to-eat foods such as sandwiches, after cleaning duties, etc.)Previous violation:A food handler was using paper towel to clean their hands while wearing a pair of gloves.The food handler was instructed to remove the gloves and wash their hands.Hands must be washed and dried thoroughly:i. Before wearing glovesii. When changing to a new pair of glovesiii. After removing the gloves
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Plastic food containers were stored on the floor in the walk-in cooler.Store food items 6 inches off the floor.2. Plastic food containers were stored on the floor in the walk-in freezer.Store food items 6 inches off the floor.3. Plastic food containers were stored on the floor in the kitchen area.4. Scoops were stored inside the bulk food bins, and the handles were in contact with the food5. Bowls were used as scoops and stored inside the bulk food bins.Obtain scoops with handles and ensure the handles are not in direct contact with the food.
    • 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?
      • No pest control record available.Maintain monthly pest control records.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations cited on December 9, 2025, as below:Previous violations:1. Food debris was noted in the dry storage room.2. Black mold was noted along the caulking of the handwashing sink at the front service area.3. Dust buildup was accumulated on the kitchen ceiling.4. Debris was noted in the kitchen and hard to reach areas.5. Debris was noted underneath the equipment.Clean the indicated areas.
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer bucket was bleaching off the chlorine test strip. The chlorine sanitizer was too strong.Fresh sanitizer bucket was prepared at 100 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler was using paper towel to clean their hands while wearing a pair of gloves.The food handler was instructed to remove the gloves and wash their hands.Hands must be washed and dried thoroughly:i. Before wearing glovesii. When changing to a new pair of glovesiii. After removing the gloves
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Plastic food containers were stored on the floor in the walk-in cooler.Store food items 6 inches off the floor.2. Plastic food containers were stored on the floor in the walk-in freezer.Store food items 6 inches off the floor.3. Plastic food containers were stored on the floor in the kitchen area.4. Bag of onions was stored on the floor. (Corrected During Inspection).The bag of onions was stored on a container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Spring rolls were left on the counter with a temperature of 26°C.2. Cooked noodles were left out in a container with a temperature of 16°C.3. Peanut butter sautee were stored by the grill with a temperature of 32.7°C and 35.3°C.Food items discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no chlorine test strip to measure the dishwasher and sanitizer concentration.
    • 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?
      • No pest control record available.Maintain monthly pest control records.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in freezer sealant was broken along the door frame. Ice build-up by the door. Foil was used to cover the walk-in cooler door frame.Fix the walk-in freezer
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The interior lid of the rice cooker was dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food debris was noted in the dry storage room.2. Black mold was noted along the caulking of the handwashing sink at the front service area.3. Dust buildup was accumulated on the kitchen ceiling.4. Debris was noted in the kitchen and hard to reach areas.5. Debris was noted underneath the equipment.6. No cleaning schedule available.Clean the indicated areas.Develop a cleaning schedule checklist for the restaurant.
  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in freezer sealant was broken along the door frame. Ice build-up by the door. Foil was used to cover the walk-in cooler door frame.Fix the walk-in freezer
  5. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria. Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.Please ensure that a sanitizer solution with the correct concentration of 100 ppm (chlorine) or 200ppm (quat), along with submerged cleaning cloths, are available at all times during food processing.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Handwashing was not observed to be practiced among the staff.Please practice proper hand hygiene at the beginning of the shift, before and after food handling, in between tasks, and after using the washroom.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Small buckets of food were stored on the walk-in freezer floor. Store all food at least 6 inches off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw marinated meat was stored above raw vegetables located in the refrigerated drawers under the flat top.Please store vegetables above raw meat to minimize cross-contamination risks.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A probe thermometer was unavailable when requested.Please obtain a working probe thermometer to ensure food items are cooked to the appropriate temperatures before serving the customers.2) Cooked dumplings were observed to be reheated to 54CThe operator was asked to reheat the dumplings to 74C before serving them to the customer.3) Tubes of ground pork were observed thawing in buckets at room temperature. When asked about thawing techniques used in the facility, the inspector was informed that warm water was used to thaw food items.Please thaw food by leaving them in the cooler overnight, under running cold water, in the microwave if the item is being processed right away, or during the cooking process. The operator was instructed to transfer the tubes of ground pork into the walk-in cooler.4) A large basket of spring rolls were flash fried to 43C and left out at room temperature during slow hours. Perishable foods, such spring rolls, must be kept out of the danger zone (4C - 60C), as harmful bacteria can double every 20 minutes and produce toxins in this environment.The operator was instructed to fully cook the basket of spring rolls to 74C. The inspector also advised cooking spring rolls per order during slow business hours.
    • 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?
      • Grease and food debris build-up underneath cooking equipment. Clean the entire kitchen.No pest activity was observed during inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff members did not demonstrate food handling knowledge regarding critical cooking temperatures and thawing procedures.Please provide additional food safety training for all food handlers. Attached is a link for your reference: https://www.albertahealthservices.ca/eph/page3151.aspx
    • 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 handwash sink located beside the wok burner was observed to be slowly draining.Please repair the handwash sink so it is unclogged and draining properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in freezer sealant was broken along the door frame. Ice build-up by the door. Foil was used to cover the walk-in cooler door frame.Fix the walk-in freezer
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris and grease build-up underneath cooking equipment. 2) Debris build-up underneath the dishwasher and sinks. 3) Debris build-up by the meat slicer. 1 to 3) Clean these areas.
  6. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Small buckets of food were stored on the walk-in freezer floor. Store all food at least 6 inches off the floor.
    • 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?
      • Grease and food debris build-up underneath cooking equipment. Clean the entire kitchen.No pest activity was observed during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in freezer sealant was broken along the door frame. Ice build-up by the door. Foil was used to cover the walk-in cooler door frame.Fix the walk-in freezer
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris and grease build-up underneath cooking equipment. 2) Debris build-up underneath the dishwasher and sinks. 3) Debris build-up by the meat slicer. 1 to 3) Clean these areas.
  7. 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?
      • Grease and food debris build-up underneath cooking equipment. Clean the entire kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in freezer sealant was broken along the door frame. Ice build-up by the door. Foil was used to cover the walk-in cooler door frame.Fix the walk-in freezer
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris and grease build-up underneath cooking equipment. 2) Debris build-up underneath the dishwasher and sinks. 3) Debris build-up by the meat slicer. 1 to 3) Clean these areas.
  8. 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?
      • October 15, 2024, inspection:A dead baby mouse was found underneath the meat slicer area and few mouse droppings were found on the dry storage shelves.Big improvement on sanitation.Increase pest control until the mouse problem is resolved. More detail cleaning required on the floor and baseboards. Previous Inspection1) Live mouse was found in one of the mechanical traps and mouse droppings were found underneath prep cooler, on food and shelves in the dry storage area. Increase pest control. Remove mouse and mouse droppings. 2) Grease and food debris build-up underneath cooking equipment. Water build-up underneath the front service handwash sink. These provide water and food for the mice. Clean the entire kitchen and repair the sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in freezer sealant was broken along the door frame. Ice build-up by the door. Foil was used to cover the walk-in cooler door frame.Fix the walk-in freezer
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Slight food debris and grease build-up underneath cooking equipment. 2) Slight debris build-up underneath the dishwasher and sinks. 3) Slight debris build-up by the meat slicer. 4) Few mouse droppings were found on dry storage shelves.1 to 4) Clean these areas.
  9. Demand 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?
      • 1) Live mouse was found in one of the mechanical traps and mouse droppings were found underneath prep cooler, on food and shelves in the dry storage area. Increase pest control. Remove mouse and mouse droppings. 2) Grease and food debris build-up underneath cooking equipment. Water build-up underneath the front service handwash sink. These provide water and food for the mice. Clean the entire kitchen and repair the sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in freezer sealant was broken along the door frame. Ice build-up by the door. Foil was used to cover the walk-in cooler door frame.Fix the walk-in freezer
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris and grease build-up underneath cooking equipment. 2) Debris build-up underneath the dishwasher and sinks. 3) Debris build-up by the meat slicer. 4) Mouse droppings were found underneath the cooler and dry storage areas. 1 to 4) Clean these areas.
  10. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in freezer sealant was broken along the door frame. Ice build-up by the door. Foil was used to cover the walk-in cooler door frame.Fix the walk-in freezer
  11. Risk Management Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dried lettuce was found on the meat slicer blade. Clean and sanitize equipment after use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Small Prep Cooler: Sliced pork in the prep cooler insert was measured at 12.9 degrees C and noodles inside the cooler was measured at 9.6 degrees C. Fix the cooler and store all perishable food at 4 degrees C or below.
    • 15. Is the facility free of a pest infestation?
      • Few mouse droppings were found by the front cupboards and meat slicer area. Four dead mice found during re-inspection.Previous Inspection:Mouse droppings were found throughout the kitchen, front service bar and dining room, including underneath kitchen equipment, in dry storage room, in storage cabinets, on food storage shelves, inside dining room bench, and in mop sink and utility room. Chew markings were observed on takeout chopsticks paper wrappers and ketchup labels and shredded paper nests were found in the dry storage room and inside the dining room bench. Remove mouse droppings and mouse bait from the kitchen. Thoroughly clean and sanitize the entire kitchen, front service bar and dining room.Discard the takeout chopsticks and clean and sanitize the ketchup cansObtain the pest control company to address the mouse infestation.
    • 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?
      • Few mouse droppings were found by the front cupboards and meat slicer area. Four dead mice found during re-inspection.More cleaning needed.Previous Report:1) Mouse droppings were found throughout the kitchen, front service bar and dining room, including underneath kitchen equipment, in dry storage room, in storage cabinets, on food storage shelves, inside dining room bench, and in mop sink and utility room. Chew markings were observed on takeout chopsticks paper wrappers and ketchup labels and shredded paper nests were found in the dry storage room and inside the dining room bench. 2) Gaps along the side of the back door. 3) Food debris and grease build-up throughout the kitchen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Front service area bar handwash sink tap was leaking. Repair the tap
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Grease and food debris build-up on the stoves.2) Walk-in cooler racks were rusted. 1 to 2) Clean these areas.3) Walk-in freezer sealant was broken along the door frame. Ice build-up by the door. Fix the walk-in freezer
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and grime build-up underneath kitchen equipment especially the dishwashing area. Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up on wall.2) Grease and food debris build-up on the kitchen floor's hard to reach areas and baseboards.Clean the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Mouse droppings were found throughout the kitchen, front service bar and dining room, including underneath kitchen equipment, in dry storage room, in storage cabinets, on food storage shelves, inside dining room bench, and in mop sink and utility room. Chew markings were observed on takeout chopsticks paper wrappers and ketchup labels and shredded paper nests were found in the dry storage room and inside the dining room bench.Remove all mouse droppings and clean and sanitize the entire kitchen, dry storage room, mop sink room and dining room.
  12. Risk Management Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dried lettuce was found on the meat slicer blade. Clean and sanitize equipment after use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Small Prep Cooler: Sliced pork in the prep cooler insert was measured at 12.9 degrees C and noodles inside the cooler was measured at 9.6 degrees C. Fix the cooler and store all perishable food at 4 degrees C or below.
    • 15. Is the facility free of a pest infestation?
      • Few mouse droppings were found by the front cupboards and meat slicer area. Four dead mice found during re-inspection.Previous Inspection:Mouse droppings were found throughout the kitchen, front service bar and dining room, including underneath kitchen equipment, in dry storage room, in storage cabinets, on food storage shelves, inside dining room bench, and in mop sink and utility room. Chew markings were observed on takeout chopsticks paper wrappers and ketchup labels and shredded paper nests were found in the dry storage room and inside the dining room bench. Remove mouse droppings and mouse bait from the kitchen. Thoroughly clean and sanitize the entire kitchen, front service bar and dining room.Discard the takeout chopsticks and clean and sanitize the ketchup cansObtain the pest control company to address the mouse infestation.
    • 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?
      • Few mouse droppings were found by the front cupboards and meat slicer area. Four dead mice found during re-inspection.More cleaning needed.Previous Report:1) Mouse droppings were found throughout the kitchen, front service bar and dining room, including underneath kitchen equipment, in dry storage room, in storage cabinets, on food storage shelves, inside dining room bench, and in mop sink and utility room. Chew markings were observed on takeout chopsticks paper wrappers and ketchup labels and shredded paper nests were found in the dry storage room and inside the dining room bench. 2) Gaps along the side of the back door. 3) Food debris and grease build-up throughout the kitchen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Front service area bar handwash sink tap was leaking. Repair the tap
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Grease and food debris build-up on the stoves.2) Walk-in cooler racks were rusted. 1 to 2) Clean these areas.3) Walk-in freezer sealant was broken along the door frame. Ice build-up by the door. Fix the walk-in freezer
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and grime build-up underneath kitchen equipment especially the dishwashing area. Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up on wall.2) Grease and food debris build-up on the kitchen floor's hard to reach areas and baseboards.Clean the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Mouse droppings were found throughout the kitchen, front service bar and dining room, including underneath kitchen equipment, in dry storage room, in storage cabinets, on food storage shelves, inside dining room bench, and in mop sink and utility room. Chew markings were observed on takeout chopsticks paper wrappers and ketchup labels and shredded paper nests were found in the dry storage room and inside the dining room bench.Remove all mouse droppings and clean and sanitize the entire kitchen, dry storage room, mop sink room and dining room.
  13. Risk Management Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dried lettuce was found on the meat slicer blade. Clean and sanitize equipment after use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Small Prep Cooler: Sliced pork in the prep cooler insert was measured at 12.9 degrees C and noodles inside the cooler was measured at 9.6 degrees C. Fix the cooler and store all perishable food at 4 degrees C or below.
    • 15. Is the facility free of a pest infestation?
      • Few mouse droppings were found by the front cupboards and meat slicer area. Four dead mice found during re-inspection.Previous Inspection:Mouse droppings were found throughout the kitchen, front service bar and dining room, including underneath kitchen equipment, in dry storage room, in storage cabinets, on food storage shelves, inside dining room bench, and in mop sink and utility room. Chew markings were observed on takeout chopsticks paper wrappers and ketchup labels and shredded paper nests were found in the dry storage room and inside the dining room bench. Remove mouse droppings and mouse bait from the kitchen. Thoroughly clean and sanitize the entire kitchen, front service bar and dining room.Discard the takeout chopsticks and clean and sanitize the ketchup cansObtain the pest control company to address the mouse infestation.
    • 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?
      • Few mouse droppings were found by the front cupboards and meat slicer area. Four dead mice found during re-inspection.More cleaning needed.Previous Report:1) Mouse droppings were found throughout the kitchen, front service bar and dining room, including underneath kitchen equipment, in dry storage room, in storage cabinets, on food storage shelves, inside dining room bench, and in mop sink and utility room. Chew markings were observed on takeout chopsticks paper wrappers and ketchup labels and shredded paper nests were found in the dry storage room and inside the dining room bench. 2) Gaps along the side of the back door. 3) Food debris and grease build-up throughout the kitchen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Front service area bar handwash sink tap was leaking. Repair the tap
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Grease and food debris build-up on the stoves.2) Walk-in cooler racks were rusted. 1 to 2) Clean these areas.3) Walk-in freezer sealant was broken along the door frame. Ice build-up by the door. Fix the walk-in freezer
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and grime build-up underneath kitchen equipment especially the dishwashing area. Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up on wall.2) Grease and food debris build-up on the kitchen floor's hard to reach areas and baseboards.Clean the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Mouse droppings were found throughout the kitchen, front service bar and dining room, including underneath kitchen equipment, in dry storage room, in storage cabinets, on food storage shelves, inside dining room bench, and in mop sink and utility room. Chew markings were observed on takeout chopsticks paper wrappers and ketchup labels and shredded paper nests were found in the dry storage room and inside the dining room bench.Remove all mouse droppings and clean and sanitize the entire kitchen, dry storage room, mop sink room and dining room.
  14. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dried lettuce was found on the meat slicer blade. Clean and sanitize equipment after use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Small Prep Cooler: Sliced pork in the prep cooler insert was measured at 12.9 degrees C and noodles inside the cooler was measured at 9.6 degrees C. Fix the cooler and store all perishable food at 4 degrees C or below.2) A container of deep-fried spring rolls was stored on top of the hot holding unit at room temperature without temperature control.Store high-risk foods at 4 degrees Celsius or below or at 60 degrees Celsius or higher.
    • 15. Is the facility free of a pest infestation?
      • Mouse droppings were found throughout the kitchen, front service bar and dining room, including underneath kitchen equipment, in dry storage room, in storage cabinets, on food storage shelves, inside dining room bench, and in mop sink and utility room. Chew markings were observed on takeout chopsticks paper wrappers and ketchup labels and shredded paper nests were found in the dry storage room and inside the dining room bench. Owner placed mouse bait on Chinet paper plates throughout the kitchen.Remove mouse droppings and mouse bait from the kitchen. Thoroughly clean and sanitize the entire kitchen, front service bar and dining room.Discard the takeout chopsticks and clean and sanitize the ketchup cansObtain the pest control company to address the mouse infestation.
    • 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?
      • 1) Mouse droppings were found throughout the kitchen, front service bar and dining room, including underneath kitchen equipment, in dry storage room, in storage cabinets, on food storage shelves, inside dining room bench, and in mop sink and utility room. Chew markings were observed on takeout chopsticks paper wrappers and ketchup labels and shredded paper nests were found in the dry storage room and inside the dining room bench. 2) Gaps along the side of the back door. 3) Food debris and grease build-up throughout the kitchen and food debris build-up in the dry storage room.4) Owner cancelled the pest control contract with pest control company this year. No pest records were available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Front service area bar handwash sink tap was leaking. Repair the tap
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Grease and food debris build-up on the stoves.2) Instruction signs were covered in grease and food stains. 3) Walk-in cooler racks were rusted. 1 to 3) Clean these areas.4) Walk-in freezer sealant was broken along the door frame. Ice build-up by the door. Fix the walk-in freezer
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Mouse droppings were found throughout the kitchen, front service bar and dining room, including underneath kitchen equipment, in dry storage room, in storage cabinets, on food storage shelves, inside dining room bench, and in mop sink and utility room. Chew markings were observed on takeout chopsticks paper wrappers and ketchup labels and shredded paper nests were found in the dry storage room and inside the dining room bench.Remove all mouse droppings and clean and sanitize the entire kitchen, dry storage room, mop sink room and dining room.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and grime build-up underneath kitchen equipment especially the dishwashing area. Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up on the air vents and ceiling tiles. 2) Dust and grease build-up on the kitchen shelves. 3) Grease and food debris build-up on the kitchen floor's hard to reach areas and baseboards.Clean the kitchen.
  15. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEAT VIOLATION:Chicken and pork in the hot holding unit were measured between 48 to 52 degrees C. Staff was still taking out the meat and leave them at room temperature during lunch. Previous Inspection:Pork was measured at 38.3 degrees C and chicken was measured at 53.0 degrees C. in the hot holding unit. Staff stated that they take them out during lunch and leave on the top of hot holding unit. Reheat meats to 74 degrees C or higher before serving or hot holding. Store all hot perishable foods at 60 degrees C or higher. Do not take the meats out from the hot holding unit and leave at room temperature.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Acoustic tiles were used to replace the kitchen ceiling tiles. Provide smooth and washable tiles in the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Grease and food debris build-up on the stoves.2) Instruction signs were covered in grease and food stains. 3) Walk-in cooler racks were rusted. 1 to 3) Clean these areas.4) Walk-in freezer sealant was broken along the door frame. Ice build-up by the door. Fix the walk-in freezer
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and grime build-up underneath kitchen equipment especially the dishwashing area. Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up on the air vents and ceiling tiles. 2) Dust and grease build-up on the kitchen shelves. 3) Grease and food debris build-up on the kitchen floor's hard to reach areas. Clean the kitchen.
  16. Demand Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pork was measured at 38.3 degrees C and chicken was measured at 53.0 degrees C. in the hot holding unit. Staff stated that they take them out during lunch and leave on the top of hot holding unit. Reheat meats to 74 degrees C or higher before serving or hot holding. Store all hot perishable foods at 60 degrees C or higher. Do not take the meats out from the hot holding unit and leave at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine was detected in the low temperature dishwasher. Fix the dishwasher and ensure there is 100ppm chlorine at the dishes.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Acoustic tiles were used to replace the kitchen ceiling tiles. Provide smooth and washable tiles in the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in cooler door and floors were covered with food debris. Clean the walk-in cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Large amount of grease and food debris build-up on the stoves.2) Dirty tape was used to hold the timer on the wall. 3) Toaster and microwave dials were covered with grease and food stains. 4) Instruction signs were covered in grease and food stains. 5) Walk-in cooler racks were rusted. 1 to 5) Clean these areas.6) Walk-in freezer sealant was broken along the door frame. Ice build-up by the door. Fix the walk-in freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and grime build-up underneath kitchen equipment especially the dishwashing area. Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up on the air vents and ceiling tiles. 2) Dust and grease build-up on the kitchen shelves. 3) Grease and food debris build-up on the kitchen floor's hard to reach areas. Clean the kitchen.
  17. Monitoring Inspection

    8 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Kitchen food surface chlorine was too strong. It bleached out the test strips. Use 100ppm chlorine (1/2 teaspoon bleach per L water).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Container of cooked pork was left out at room temperature without temperature control. Pork was measured at 25 degrees C. Discarded the pork.Store perishable food at 4 degrees C or below or at 60 degrees C or higher.2) Several containers of frozen foods were being thawed at room temperature. Thaw frozen food in cooler overnight, under cold running water or in microwave.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Utensils were stored in the kitchen handwash sink. Ensure handwash sink is for handwashing only.
    • 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?
      • August 16, 2023, inspection:1) Few mouse droppings were found in the dry storage, by the meat slicer and underneath the front service handwash sink.2) Food debris build-up on the floor's hard to reach areas. Clean these areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Acoustic tiles were used to replace the kitchen ceiling tiles. Provide smooth and washable tiles in the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Large amount of grease and food debris build-up on the stoves.2) Dirty tape was used to hold the timer on the wall. 3) Toaster and microwave dials were covered with grease and food stains. 4) Instruction signs were covered in grease and food stains. 5) Walk-in cooler racks were rusted. 1 to 5) Clean these areas.6) Walk-in freezer sealant was broken along the door frame. Ice build-up by the door. Fix the walk-in freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and grime build-up underneath kitchen equipment especially the dishwashing area. Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up on the air vents and ceiling tiles. 2) Dust and grease build-up on the kitchen shelves. 3) Grease and food debris build-up on the kitchen floor's hard to reach areas. Clean the kitchen.