14221 23 Avenue NW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Mai Mai Viet Street Kitchen is in the TERWILLEGAR TOWNE neighbourhood. TERWILLEGAR TOWNE, Edmonton has 35 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 22, 2026, there are 30 (86%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Starbucks Coffee 4479
TERWILLEGAR TOWNE
This restaurant has been inspected 12 times since November 7, 2023, with 5 in compliance, 7 not in compliance, and 0 closures on record.
No violations
6 violations
A used wiping cloth was left on the counter and then relocated to hang from the oven door and no premade sanitizer solution was available in the cooking area., - Return used wiping cloths in a sanitizer solution after each use. Staff prepared a 200 ppm quat sanitizer solution.
The dishwasher was observed handling dirty dishware/utensils and then proceed to empty the dishwasher of clean dishes while using the same pair of gloves., - Proper disposable glove use practices were reviewed.
Vermicelli noodles in the hot holding unit were measured at 55C, need to be hot held at greater than 60C., - Staff were instructed to turn up the heat setting on the unit, remove and reheat the noodles to greater than 74C.
Boxes of canned foods are being stored directly in front of the kitchen handwash sink., - Keep the area in front of designated handwash sinks empty and accessible at all times.
A gap is noted at the bottom of the front entrance door., - All exterior doors must have tight seals to prevent the entry of pests.
Utensils are being stored in a container of plain water in between uses., -Proper utensil storage practices were reviewed.
No violations
1 violation
The dishwasher rinse temperature is measured at 65C at the plate, needs to be at minimum 71C., - The operator will call to have the machine serviced and in the meantime all dishware must be manually sanitized at the 2-compartment sink.
1 violation
The dishwasher rinse temperature is measured at 65C at the plate, needs to be at minimum 71C., - The operator will call to have the machine serviced and in the meantime all dishware must be manually sanitized at the 2-compartment sink.
7 violations
Containers of raw meat are being stored above vegetables and cooked foods in the reach-in cooler., - Raw meats must be stored below cooked and or ready to eat foods.
Cooked rice noodles in the hot holding unit were measured at 44C., - High risk foods must be hot held at 60C or higher. Staff were instructed to remove the noodles and reheat then to greater than 74C.
The dishwasher rinse temperature is measured at 65C at the plate, needs to be at minimum 71C., - The operator will call to have the machine serviced and in the meantime all dishware must be manually sanitized at the 2-compartment sink.
No violations
3 violations
June 6, 2024: Cooked rice noodles in the hot holding unit were measured at 48C, need to be held at >60C., , May 28, 2024:1. Cooked rice noodles left in a covered container on the counter measured at 24C., - Do not cover foods tightly until the cooling process has been completed and a temperature of 4C or less has been reached., , 2. Cooked rice noodles in the hot holding unit were measured at 43C, need to be hot held at greater than 60C., - High risk perishable foods must be stored at less than 4C or greater than 60C.
June 6, 2024: The dishwasher racks are still being stored on the walls of the mop sink. , - Relocate these, , May 28, 2024: Dishwasher racks, a large strainer and utensils covered in plastic bags noted stored around the mop sink enclosure., - Remove all utensils and the racks from this area to prevent possible contamination from splashes. Also install a plastic barrier at the end of the shelving unit located next to the mop sink to prevent contamination splashes. Send all these items for washing.
4 violations
1. Cooked rice noodles left in a covered container on the counter measured at 24C., - Do not cover foods tightly until the cooling process has been completed and a temperature of 4C or less has been reached., , 2. Cooked rice noodles in the hot holding unit were measured at 43C, need to be hot held at greater than 60C., - High risk perishable foods must be stored at less than 4C or greater than 60C.
Container of cooked tofu stored on top of another food container in the top compartment of the prep cooler. Temperature of the food measured at 28C., - Do not stack food containers in the top compartment as the cooler is not designed to keep foods stored in this manner at less than 4C.
Dishwasher racks, a large strainer and utensils covered in plastic bags noted stored around the mop sink enclosure., - Remove all utensils and the racks from this area to prevent possible contamination from splashes. Also install a plastic barrier at the end of the shelving unit located next to the mop sink to prevent contamination splashes. Send all these items for washing.
No violations
No violations
8 violations
Used cleaning rags were being left out on surfaces in the food prep area. Additionally, no sanitizer solution was present in the food prep area for these rags to be stored in , , All used cleaning rags must be stored in a container of approved sanitizer or be laundered between uses.
The meat slicer had a buildup of debris on it and needed to be cleaned. , , Ensure you are disassembling and cleaning the meat slicer between uses
The hand sink in the front of the kitchen did not have a supply of paper towel and cloths were being used instead for hand drying. , , the operator was educated on the importance of not using reusable towels for hand drying and that all hand sinks must be stocked with the appropriate supplies of soap, paper towel, and hot & cold running water. , The operator placed paper towel at the sink to replace the cloths being used
1. Hot water is not available at the kitchen handwash sink. Hot and cold running water must be available for proper handwashing., - Requires repair, , 2. At the time of inspection, the kitchen handwash sink was blocked by boxes and a step stool., - Designated handwsh sinks must be easily accessible at all times.
Several large strainers were once again stored on hooks within the mop sink enclosure., - Do not store any utensils in this area.
Monthly in house pest control documentation is not being maintained.
Black buildup is noted on the floor behind the cook line equipment., - Cleaning is required.
Grease accumulation and/or black buildup noted on areas of the cooking equipment, the walls behind the cooking equipment and the exhaust hood canopy., - Cleaning is required.
Grease accumulation and/or black buildup noted on areas of the cooking equipment, the walls behind the cooking equipment and the exhaust hood canopy., - Cleaning is required.
There was employee items being stored in the food handling area. A cell phone was placed on shelf with dishes above cutting boards and open food. , , The phone was removed to a place separate from food handling to ensure the risk of food contamination is reduced.
There were no pest control records being kept onsite., , Ensure a monthly pest monitoring record is maintained and is kept onsite so it is available for review.
The back door was being propped open without a screen door or barrier in place to prevent pest entry into the facility, , Ensure the door is kept shut at all times to prevent pest entry into the facility
The scoops being used in the bulk food storage bins were not being stored properly to protect , the food inside from contamination., , Ensure that scoops are stored with their handles out of the food or instead stored outside the bin to prevent the food from being touched when the scoop is being retrieved. Ensure you are not using disposable containers for scoops in these bulk storage bins.
The back of the stove top in the kitchen had a large buildup of grease on it. , , Ensure that you are regularly cleaning the back of the stove top to prevent grease buildup. , ,