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Vinh Fat Food Products

10630 97 Street NW Edmonton AB T5H 2L6 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Empty cardboard boxes were observed to be stacked and stockpiled in the hallway section between the kitchen and front counter limiting access. Please ensure area is organized and decluttered to allow for access and prevent the harbouring of potential pests.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The initial measured concentration of the chlorine sanitizer pail onsite was 0ppm. Requested operator prepare a fresh solution of sanitizer. Retested concentration was acceptable (100ppm). Please ensure all food sanitizer concentrations are maintained and acceptable.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing stations was missing paper towels in the holder. Operator restocked paper towels and refilled them into the holder. Please ensure all handwashing stations are fully stocked at all times.
    • 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 posted food handling permit was expired. Please ensure a new valid food handling permit is posted onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Empty cardboard boxes were observed to be stacked and stockpiled in the hallway section between the kitchen and front counter limiting access. Please ensure area is organized and decluttered to allow for access and prevent the harbouring of potential pests.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 2024-03-27Many foods still did not have labels. Some larger bags of spring rolls were labelled with a date. Some invoices available for protein ingredients; however, invoices were disorganized and unable to all recent invoices. ACTION REQUIRED: ensure all your food products are coming from approved sources. Keep invoices available in an organized fashion. Consider developing a more detailed labeling system.__________________2019-11-01The owner did not have invoices/records to show source of foods for items not produced on site (e.g. green onion cakes), and many foods did not have labels at all.Ensure that invoices are obtained; you must be able to demonstrate that foods are from approved sources. Refer to CFIA's labeling requirements.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 2024-03-27A laundry soap scoop was being used as a flour scoop. CDI: discarded. Instructed operator to obtain a food-grade scoop. Do not store scoops in the bulk food product when not in use. __________________2019-11-01New food grade containers were obtained, but a few unsuitable ones were still in use - ensure these are replaced.
    • 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?
      • Current food handling permit was not posted on public display. Expired permit was on display.ACTION REQUIRED: update posted food handling permit.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 2024-03-27Operator reported taking food safety training but did not have the certificate available for review. No other certificates available for review.____________________2019-11-01The owner has a certificate in food safety training, but could not explain basic food safety concepts, and staff were not demonstrating safe food handling practices. All food handling staff must complete a basic food safety training course - see attached information.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Butchers paper is being used to line pans/surfaces. The paper is being re-used to the point where the plastic interior lining has chaffed. ACTION REQUIRED: Discontinue re-using butchers paper.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2024-03-27-Back hallway had an abundance of stock/boxes. Unable to walk through the hallway.-Food debris and garbage behind the chest freezers-Operator's paperwork and front cashier area was disorganized making it difficult to produce required documentation.ACTION REQUIRED: conduct a deep and thorough clean. Remove any equipment or paperwork that is no longer needed. Organize the facility and stock.____________________2019-11-01Written cleaning schedule is not satisfactory (not comprehensive). Ensure that cleaning schedule includes less frequent tasks (e.g. weekly, monthly). See attached resources.