Skip to content
Loading map…

Vietnam Paradise

20 Leduc Town Centre Leduc AB T9E 7K6 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Disposable cups/small bowls with no handles were being used as scoops for dry storage bins. Additionally, handled scoops were observed with the handles submerged in the ingredients, rather than positioned to remain outside of the food product. This was corrected during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front hand wash station cold water tap was not working. The hot water from the hot water tap was 43°C. Please ensure that both hot and cold water taps are functional.
    • 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?
      • The back door weatherstripping was in disrepair. Additionally, there was a hole in the back door. Please ensure that the back door and weatherstripping are properly installed and in repair to prevent the entry of pests.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of prepared Quat sanitizer solution was measured to be above 400ppm. 200ppm solution was prepared during inspection.Please ensure the required 200ppm concentration is maintained. Use the test strips at the facility to measure and verify the concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing was observed during inspection. Frozen beef and chicken were left to thaw at room temperature. The staff moved the meat into the cooler during inspection.Please note that food can be thawed properly under cold running water or inside the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The line coolers at the kitchen and coolers at the back area were missing thermometers. Please ensure the coolers are equipped with functional thermometers for proper temperature monitoring.
    • 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?
      • Pest control records were not observed. A checklist was given to the operator during inspection. Implement and maintain a monthly pest control program, ensure records are kept for review during inspection. If pest activity is observed at any point, contact a pest control company.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting at the back food preparation area did not appear sufficient. Some light tubes were burnt out.Replace burnt out light tubes.
  5. Demand Inspection

    1 infraction

    • 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?
      • Facility is open without a valid food handling permit.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food and food related materials are stored on kitchen floor. Operator is advised to store all food and food related materials on shelves at least 6 inches above kitchen floor and ensure kitchen can be monitored for cleanliness and pest infestation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of one prep cooler is recorded 7 degrees Celsius. Operator indicated that high risk food was transferred to this cooler this morning. Operator removed high risk food from this cooler at the time of inspection. Operator is advised not to store high risk food in this cooler until this cooler is repaired and able to maintain its temperature at 4 degrees Celsius or below.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple ceiling tiles are missing over the cooking area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of tile flooring is missing at the transition from front service area to back 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?
      • A floor tile is broken. Operator is advised to repair/ replace this broken tile and maintain kitchen floor in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up grease is observed on kitchen floor under cooking equipment. Operator is advised to clean it and maintain the facility clean.