Xu Hue Vietnamese Restaurant
10548 97 Street NW Edmonton AB T5H 2L2 · Food - General
6 inspections
- Risk Management Inspection
1 infraction
- 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?
- Dec 12, 2025 update;Less activity was noted from the previous visit. Mostly dead cockroaches were observed in the glue boards. Continue to work with a follow the direction of your pest control company.Nov 28, 2025 updateNew activity noted. Working with pest control company. Re-assessment on extent of issue will be done upon re-inspection.One live cockroach and multiple dead ones found on glue board.Had pest control company at restaurant recently but no report was left. Heard part of the conversation between operator and pest control company owner (Wow) confirming that they had been out.Owner stated that they would like to try and do chemical treatment themselves. NO!! chemical pesticide applications within food facilities must be done only by licensed pest control operators. Due to the life cycle of cockroaches often treatments programs are not simply and may require spraying where the restaurant must be closed.By Nov 7, 2025 ensure a pest control operator is hired and overseeing the treatment and mitigation steps necessary to eliminate the issue.
- 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?
- Risk Management Inspection
1 infraction
- 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?
- Nov 28, 2025 updateNew activity noted. Working with pest control company. Re-assessment on extent of issue will be done upon re-inspection.One live cockroach and multiple dead ones found on glue board.Had pest control company at restaurant recently but no report was left. Heard part of the conversation between operator and pest control company owner (Wow) confirming that they had been out.Owner stated that they would like to try and do chemical treatment themselves. NO!! chemical pesticide applications within food facilities must be done only by licensed pest control operators. Due to the life cycle of cockroaches often treatments programs are not simply and may require spraying where the restaurant must be closed.By Nov 7, 2025 ensure a pest control operator is hired and overseeing the treatment and mitigation steps necessary to eliminate the issue.
- 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?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizing solution was greater than 200ppm.Ensure chlorine solution is at 100ppm to ensure it is a non-rinse. Verify with test papers.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No soap or paper towels at the hand sink.Access to the hand sink was blocked.Ensure hand sink is properly supplied and accessible.
- 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?
- One live cockroach and multiple dead ones found on glue board.Had pest control company at restaurant recently but no report was left. Heard part of the conversation between operator and pest control company owner (Wow) confirming that they had been out.Owner stated that they would like to try and do chemical treatment themselves. NO!! chemical pesticide applications within food facilities must be done only by licensed pest control operators. Due to the life cycle of cockroaches often treatments programs are not simply and may require spraying where the restaurant must be closed.By Nov 7, 2025 ensure a pest control operator is hired and overseeing the treatment and mitigation steps necessary to eliminate the issue.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 2024-11-08Probe thermometer not yet obtained. The prep table cooler was equipped with a thermometer & was satisfactory temperature. _________________2024-11-01Facility did not have a probe thermometer. The prep table cooler was not equipped with a thermometer. Ambient temperature (using IR gun) and internal temperature of water/noodle container (using probe thermometer) was 6C. ACTION REQUIRED: obtain a probe thermometer & a refrigerator thermometer for the prep table cooler. Ensure the prep table cooler is maintaining temperature at or below 4C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink access was restricted by a large garbage can and supplies in front of it. CDI: staff moved equipment without instruction. ACTION REQUIRED: revise storage practices for garbage/equipment. Ensure the hand wash station is easily accessible & used frequently.
- 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?
- 2024-11-08Not yet printed/posted. ________________2024-11-01Food handling permit posted was not current (expired). ACTION REQUIRED: post current food handling permit. To be emailed with the inspection report.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 2024-11-08The sanitizer had been moved to the rinse agent line. The chemical was dispensing but was in insufficient concentration - test paper did not change color when rinse water was tested. Further servicing or new chemical required. ________________2024-11-01Mechanical dishwasher was not automatically dispensing sanitizer. Operator reported that he is manually adding bleach to the rinse cycle while waiting for the service technician to arrive.ACTION REQUIRED: service the mechanical dishwasher.
- 23. Is the facility maintained in a clean and sanitary condition?
- 2024-11-08Dust on the vent above the cookline & the handles of the prep table cooler had been cleaned. Cleaning behind the chest freezer not yet completed. __________________2024-11-01Some dust build-up on the vent above the cookline/food prep area. Some debris/garbage behind the chest freezer in the hallway between the washrooms & server areas. Some filth build-up on handles of the prep cooler & hand sink. ACTION REQUIRED: clean the noted areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths observed on the counter at the time of inspection. CDI: sanitizer bucket created. Discussed cleaning cloth requirements. Please review the below resource.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Facility did not have a probe thermometer. The prep table cooler was not equipped with a thermometer. Ambient temperature (using IR gun) and internal temperature of water/noodle container (using probe thermometer) was 6C. ACTION REQUIRED: obtain a probe thermometer & a refrigerator thermometer for the prep table cooler. Ensure the prep table cooler is maintaining temperature at or below 4C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink was not accessible at the time of inspection. Several large storage containers were placed directly in front of the sink making it difficult to access. The hot water valve had been turned off from below the sink. It was not equipped with soap or paper towel. CDI: bins were moved, hot water turned on, & hand soap added. ACTION REQUIRED: ensure the hand sink is always accessible and stocked with hot/cold running water, hand soap, & paper towel. Review hand washing requirements with all staff.
- 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?
- Food handling permit posted was not current (expired). ACTION REQUIRED: post current food handling permit. To be emailed with the inspection report.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Mechanical dishwasher was not automatically dispensing sanitizer. Operator reported that he is manually adding bleach to the rinse cycle while waiting for the service technician to arrive.ACTION REQUIRED: service the mechanical dishwasher.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some dust build-up on the vent above the cookline/food prep area. Some debris/garbage behind the chest freezer in the hallway between the washrooms & server areas. Some filth build-up on handles of the prep cooler & hand sink. ACTION REQUIRED: clean the noted areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?