1 - 10645 97 Street NW
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
27 avril 2026
The measured concentration of the chlorine sanitizer concentration in the spray bottle was excessive (1000ppm). Informed operator of correct dilution for water and chlorine and ensure chlorine concentration is maintained at 100ppm.
The available onsite chlorine test strips were expired. Please ensure new valid chlorine test strips are ordered and available onsite.
The washroom door in the facility opens to the food preparation area and was open during the time of inspection. Informed operator to ensure door is closed at all times or a self closing mechanism to be installed.
Kim Tuyet se trouve dans le quartier MCCAULEY. MCCAULEY, Edmonton compte 227 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juin 2026, 183 (81%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Samy’s - Food
MCCAULEY
Ce restaurant a été inspecté 7 fois depuis le 22 octobre 2024, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
3 infractions
The measured concentration of the chlorine sanitizer concentration in the spray bottle was excessive (1000ppm). Informed operator of correct dilution for water and chlorine and ensure chlorine concentration is maintained at 100ppm.
The available onsite chlorine test strips were expired. Please ensure new valid chlorine test strips are ordered and available onsite.
The washroom door in the facility opens to the food preparation area and was open during the time of inspection. Informed operator to ensure door is closed at all times or a self closing mechanism to be installed.
4 infractions
The measured concentration of the chlorine sanitizer concentration in the spray bottle was excessive (1000ppm). Informed operator of correct dilution for water and chlorine and ensure chlorine concentration is maintained at 100ppm.
The hot water valve for the handwashing sink was shut off and after opening the value and turning the faucet, water was observed coming through the pipes and pooling on the floor. Please ensure corrective actions are taken and repairs completed and hot water available at the handwashing station.
The available onsite chlorine test strips were expired. Please ensure new valid chlorine test strips are ordered and available onsite.
1 infraction
Raw meat blood was frozen on the base of the chest freezer.
2 infractions
Beef ribs 27.22 lb, Camrose Wholesale Ltd. that was previously discarded in the dumpster located behind the facility was observed in the chest freezer. , , CDI: seized the beef ribs, discarded at EPS headquarters.
Raw meat blood was frozen on the base of the chest freezer.
Aucune infraction
3 infractions
-New chlorine test papers were obtained, but no packaging/container was available., , Obtain the appropriate package/container that indicated the appropriate expiration date for the same test strips to ensure you know when they will need to be replaced.
-The food handling permit was not displayed., A valid Food Handling Permit must be displayed where it may be easily seen by persons served. This will be e-mailed to you for your convenience.
-This concern was brought to your attention during an inspection in 2019, , "No cleaning schedule available. A cleaning checklist will be emailed. Ensure surfaces, equipment, refrigeration units, and the inside of refrigerators are being cleaned regularly to prevent the attraction of pests.", , During the current inspection - No written cleaning schedule was observed., Cleaning and sanitation procedures must be in place and implemented. Written cleaning and sanitation documents must be provided. An example of a cleaning schedule can be found the following website https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pdf
14 infractions
-The operator was unable to provide documentation regarding where their meat was obtained from. , You must provide receipts or invoices showing where the meat is obtained. , All foods must be from approved sources.
-Bleach sanitizer in a spray bottle was measured at a concentration of 0ppm concentration chlorine., Minimum concentration must be at 100 ppm to properly kill germs on surfaces., , Ensure spray bottle is labeled indicating what it is to prevent misuse., , -Used cleaning cloths were left throughout the facility, such as but not limited to on counters, on handles of equipment and in the washroom. , Used cloths will spread germs and must be stored in a sanitizer solution (such as chlorine/bleach solution - must be at a minimum of 100 ppm - Mix ½ to one teaspoon (2 to 5 mL), unscented household bleach into 1 litre water)., If cloths are single use, keep them in a dirty hamper away from food area after use.
The washroom door in the facility opens to the food preparation area and was open during the time of inspection. Informed operator to ensure door is closed at all times or a self closing mechanism to be installed.
-Foods were improperly stored, such as but not limited to a package of raw meat placed on top of a container of garlic oil in the refrigerator and a bowl of cilantro and chives placed directly on a basket of bean sprouts and basil., , Ensure that raw meats are stored below or separate from ready to eat foods in a manner that helps prevent potential contamination. Containers are not to be stacked directly on top of foods.
-There was a package of powder cockroach killing bait on the kitchen counter., , Discontinue self treatment of pests with chemicals/poisons, such as the powder cockroach killing bait. Remove these from the facility. These may contaminate foods and they may cause resistance in cockroaches. , , Contact a licensed pest control company to assess and determine appropriate treatment for cockroaches.
-Cooked foods (fish broth) was being improperly cooled and was measured at 21.6 degrees Celsius. The fish broth was left on the counter overnight to cool without any temperature controls as indicated by the operator. , This was discarded during inspection., , You must cool cooked foods from 60 degrees Celsius to 20 degrees Celsius or less within two hours and then from 20 degrees Celsius to 4 degrees Celsius or less within 4 hours., , -The small glass door cooler by the front door containing sauces was measured at 10.0 degrees Celsius. , , The sauces in the small glass door cooler by the front door must be discarded. This cooler must be able to maintain high risk foods at or below 4 degrees Celsius or it is not to be used. , , -No thermometers were available. , Properly calibrated thermometers must be obtained and used for monitoring to ensure proper temperatures are achieved and maintained. , , High risk (perishable) foods must be stored cold at 4 degrees Celsius or less or hot at 60 degrees Celsius or more. They cannot sit at room temperatures for an extended period of time., , When reheating, foods must be quickly reheated to 74 degrees C or less., , When thawing frozen foods, they must be thawed using the following methods: , i) under refrigeration at 4 degrees Celsius or less;, ii) completely submerged in cold running water;, iii) as part of the cooking process (but only when thawing is taken into consideration in, determining cooking time); and, iv) by microwaving., , Not following proper temperature controls and procedures will lead to rapid germ growth.
-Reusable customer utensils were being washed and sanitized in a residential dishwasher., This is not adequate for washing reusable customer utensils and was not approved for use., , Only single use disposable customer utensils are to be used. Remove all reusable customer utensils.
-The handwash sink in the kitchen was obstructed by a strainer basket full of noodles. There was no soap in the dispenser and no paper towel readily available at the handwash sink in the kitchen and there was no paper towel at the handwash sink in the washroom., , All handwash sinks must be unobstructed and provided with conveniently accessible soap and paper towel.
-There were live cockroaches throughout the facility, such as but not limited to on a cutting board, on the countertops, inside a prep cooler, inside the residential dishwasher, in traps., , Control measures must be implemented for cockroaches for the entire facility so that it is kept free of pests and of conditions that lead to the harboring or breeding of pests. Have a licensed pest control company to assess and implement control measures on a regular basis.
-Chlorine test papers were expired. , You must obtain new chlorine test papers that are not expired and are able to measure between 0ppm to at least 200ppm. You must monitor sanitizer solution concentration regularly to ensure they are at minimum concentration (at least 100 ppm for chlorine/bleach).
-There were no pest control records pertaining to cockroaches., , You must keep written copies of pest control measures on site so that they may be reviewed.
-Reusable customer utensils were being washed and sanitized in a residential dishwasher which was in contravention of food handling permit restrictions (terms and conditions state “Single service customer utensils only due to limited dishwashing”)., , You must follow the terms and conditions of your permit as you have not been approved to use reusable customer utensils., , -The food handling permit was not displayed., A valid Food Handling Permit must be displayed where it may be easily seen by persons served. Check your e-mails and print this off.
-Part of the ceiling above the customer counter was in disrepair., , The ceiling above the counter must be repaired so that it is in sound condition, smooth, non-absorbent and easily cleanable. This will also help prevent ceiling materials from falling onto food, equipment or surfaces and will reduce hiding spaces for pests., , -The ventilation hood above the stove had a faded service label. The operator indicated it has not been serviced since 2019. , Provide documentation verifying that the ventilation hood is properly maintained and operating. Have this properly serviced to ensure good air quality is maintained, fire issues are avoided and attraction of pests is prevented.
-This concern was brought to your attention during an inspection in 2019, , "No cleaning schedule available. A cleaning checklist will be emailed. Ensure surfaces, equipment, refrigeration units, and the inside of refrigerators are being cleaned regularly to prevent the attraction of pests.", , During the current inspection - No written cleaning schedule was observed., Cleaning and sanitation procedures must be in place and implemented. Written cleaning and sanitation documents must be provided. An example of a cleaning schedule can be found the following website https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pdf
-There was clutter on the kitchen counters, inside kitchen drawers, shelves and customer dining areas. Clutter included items such as but not limited to used personal razors, tools, medication, a carton of cigarettes, a purse, keys, a cell phone, a cassette tape, boxes of supplements for personal use, false eyelashes, cosmetics, sunscreen, ointments, paper documents, empty containers, garbage bags, uncovered empty beverage containers, pots, pails., , The entire facility must be thoroughly cleaned and organized. Remove or reduce the number of items that are not being used. Items not associated with or required for the operation or maintenance of the food areas must be stored separately from the food and the food areas. This will help prevent contaminate food and food areas and will make it easier to control cockroaches by removing hiding places., , -There was a buildup of food and grease on equipment and surfaces such as but not limited to on the stove top, inside the stove oven, in and around the prep cooler, around light switches and on the kitchen cabinet doors., , Thoroughly clean and sanitize all surfaces and equipment to remove food and grease to prevent attracting pests and to prevent contamination of food.