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Vietnamese Western Cuisine

110 - 2002 Luxstone Boulevard SW Airdrie AB T4B 3K8 · Food - General

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Both customer bathroom sink faucets are leaking. Repair sink fixtures.Update (June 11, 2026): Damaged floor surface has been fixed.
  2. 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 records of temperature monitoring observed. Monitor food storage temperatures and sanitizer concentration daily, and keep records available.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods stored on the floor inside the walk-in cooler. Keep all foods at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Repeat ViolationFrozen beef was thawing at room temperature. Operator moved the meat into the walk-in cooler. Thaw frozen meat under refrigeration, under cold running water, or by using a microwave.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Tiles around the floor drain were noted to be damaged. Repair and resurface to ensure that all floors in the food preparation area are kept non-porous, smooth, and easy to clean.2. Both customer bathroom sink faucets are leaking. Repair sink fixtures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Damaged plastic strainer baskets were observed. Replace all damaged utensils. Do not use damaged utensils and equipment for food preparation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease and food debris build-up noted on the floor under deep fryer.2. Large amount of dust and grease build-up noted on the bottom part of the deep fryer behind the door.3. Food debris noted on floor under the bubble tea preparation table.Clean all areas and keep facility free of grease and debris.
  3. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer prepared when inspector arrived. A 100ppm chlorine sanitizer was prepared during the inspection. Ensure sanitizer is readily available during hours of operation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken was thawing in bowl at room temperature. It was placed into cooler during inspection. Thawing must be done under cold running water, in the cooler, or as part of the cooking process.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor of walk in cooler had a build up of food debris under shelving in hard to reach corners. Clean and in ensure this is added to a regular cleaning schedule.*Cited again February 5, 2026
  4. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on counter. Store cloths in sanitizer bucket when not in use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water at hand sink in back and at front had been turned off as it was leaking. Repair so that sinks have hot and cold running water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor of walk in cooler had a build up of food debris under shelving in hard to reach corners. Clean and in ensure this is added to a regular cleaning schedule.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on counter. Store cloths in sanitizer bucket when not in use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water at hand sink in back and at front had been turned off as it was leaking. Repair so that sinks have hot and cold running water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor of walk in cooler had a build up of food debris under shelving in hard to reach corners. Clean and in ensure this is added to a regular cleaning schedule.
  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Bucket of pork at room temperature had an internal temperature of 21 degrees Celsius. It was discarded during the inspection. All high risk food must be held under temperature control.2. Chicken was thawing at room temeprature. This was placed into cooler during inspection. 3. Pork in hot holding unit measured 47 degrees Celsius. This was placed onto stove to reheat during the inspection. Ensure all high-risk food is first reheated to 74 degrees Celsius and then hot held above 60 degrees Celsius.
  7. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw beef was stored on a shelf above cooked noodles and canned pop in the walk-in cooler. The operator corrected this during the inspection and moved the raw beef to a shelf below the cooked products and moved the canned pop to another area in the walk-in cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A mixture of chopped green onion and oil was found sitting out on the prep counter and was measured above 4 degrees Celsius. The operator corrected this during the inspection and placed the green onion and oil mixture into the walk-in cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a piece of cardboard lining one of the shelves in the walk-in cooler. The operator corrected this during the inspection and removed the cardboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The paper towel dispenser in the women's washroom was not working, and a roll of paper towel was found on the counter in the washroom. Please repair or replace the paper towel dispenser and ensure that it is stocked at all times. 2. The tap in the women's washroom was leaking. Please repair the tap to reduce the risk of water damage, moulding or contamination following hand washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Areas including the walls and surfaces in the back area near the meat slicer, doors, garbage bins and some hard-to-reach areas in between counters and equipment need to be cleaned, as these areas were either sticky or had a buildup of food and debris. Please clean these areas to reduce the risk of cross-contamination.
  8. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Container of dry noodles was stored on floor under hand sink. Do not store food directly on floor. This was corrected during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in hot holding unit was 56*C. The temperature was increased and food measured 60*C at end of inspection. Ensure temperature is maintained above 60*C