6187 Currents Drive NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Miss Saigon Vietnamese Noodle House se trouve dans le quartier AMBLESIDE. AMBLESIDE, Edmonton compte 101 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 15 juillet 2026, 84 (83%) 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.
6A's and J - Events
AMBLESIDE
Ce restaurant a été inspecté 10 fois depuis le 24 octobre 2023, avec 2 conformes, 8 non conformes et 1 fermeture au dossier.
Aucune infraction
7 infractions
Used wiping cloths are being left on counters and 10 ppm chlorine sanitizer detected in the sanitizer solutions., - Wiping cloths must be immersed in an approved sanitizer solution after each use. 100 ppm chlorine solutions are required. Corrected.
Two containers of salad rolls left out at room temperature were measured at 25C. Food was discarded., - High risk foods must be stored at less than 4C or greater than 60C.
Staff personal belongings (purse, shoes, phones, phone chargers) are being stored in the main cooking area., - Staff personal belongings are to be kept out of the kitchen and food storage areas.
Small black flies noted on the walls in the beverage/packaging station., - Employ pest control abatement measures.
The following equipment requires cleaning to remove grease and or dried food spills: the sides of the grill and deep fryers, the counter mounted can opener adn exteriors of the rice cookers.
The following areas require cleaning: ceiling and walls in the kitchen and dishwash area where dust has accumulated, the exterior of the exhaust hood canopy where grease and dust has accumulated, the dry food storage shelving unit has a build up of food particles/spills, the walk-in cooler floor under the shelving units and sauce pail storage.
The written cleaning lists onsite lack detail. Ensure all equipment and surfaces in the kitchen and food handling/storage areaa are addressed., - Revise the cleaning lists/schedules and ensure that staff are following them.
1 infraction
The written cleaning lists onsite lack detail. Ensure all equipment and surfaces in the kitchen and food handling/storage areaa are addressed., - Revise the cleaning lists/schedules and ensure that staff are following them.
1 infraction
The written cleaning lists onsite lack detail. Ensure all equipment and surfaces in the kitchen and food handling/storage areaa are addressed., - Revise the cleaning lists/schedules and ensure that staff are following them.
4 infractions
A staff member's ball cap was observed hanging on the wall in the back food prep area and a jacket was hanging off the dry food storage shelving unit., - All staff personal belongings are to be stored away from foods, food equipment, food preparation areas.
The following equipment requires cleaning to remove dried food splashes, food particle and/or grime accumulation - the microwave exterior and interior, the counter mounted can opener and the interior of the upright cooler in the bubble tea area.
The overall level of cleanliness of the kitchen is poor. The following areas require cleaning to remove, grease, food particle and/or grime accumulation: the exhaust hood canopy and exterior of the deep fryer, the walls behind the handwash sinks and in the dishwash area, the area where the fire extinguisher is located, floors along the wall edges and under equipment throughout the kitchen and bubble tea preparation counter and the shelving in the bubble tea area.
9 infractions
Used, wet wiping cloths are being left on counters and 0 ppm sanitizer was detected in the sanitizer bucket located in the cooking area., - Wiping cloths must be returned to a sanitizer solution after each use. Staff prepared a 100 ppm chlorine solution., , 0 ppm sanitizer was detected in the spray bottle that staff indicate is used for cleaning the dining room tables., - Staff prepared a 100 ppm chlorine solution.
Used single use disposable gloves were observed left on counters for re-use., - Single use disposable gloves are single use only and must be discarded upon removal from staff hands.
Initially no soap was available at the kitchen handwash sink. Staff refilled the soap dispenser., - Handwash sinks must be supplied with soap and paper towel at all times.
3 infractions
Staff beverages are being stored in several areas of the kitchen amongst food containers., - All staff personal belongings are to be stored away from foods, and below food equipment/food contact surfaces.
Food Handling Permit on display expired February 2024., - Locate and display the current Permit.
June 19/24: , Utensils are still being stored in plain water. The ice machine has not been cleaned., , June 12, 2024 , 1. Cooking utensils are being stored in containers of dirty room temperature water in between uses. , - Proper utensil storage practices reviewed., , 2. Food particle and grease accumulation noted on the cook line equipment and exhaust hood filters. 3. The ice machine lid (exterior and interior)., - Cleaning of equipment is required.
7 infractions
Readily available sanitizer solutions are not available in all food handling areas., - Ensure that sanitizer solutions for the storage of wiping cloths after each use are readily available and easily accessible in all food handling areas.
Observed a cook on their cell phone in the cooking area proceed to go back to food handling activities without first washing their hands., - Proper handwashing practices and frequencies reviewed with the staff. Staff should not be handling their cell phones while on duty.
Twelve takeout containers with premade salad rolls left out at room temperature (from the lunch rush) were measured at 22C. Food discarded., - High risk perishable foods must be stored at less than 4C or greater than 60C.
1 infraction
Staff observed eating in the cooking area while on duty., - Staff meals are to be eaten when on break, out of the food handling areas.
6 infractions
Re-usable cloth towels which were visibly soiled are used to cover containers of noodles., - Use the container lid or food grade materials to cover foods.
1. Takeout containers with premade salad rolls were left out at room temperature (from the lunch rush) were measured at 25C. Food discarded., 2. Bowl of cooked spring rolls left on a shelf measured at 29C. Food discarded., - High risk foods must be stored at <4C or >60C.
Reusable cloth towels observed stored on top of the clean glasses behind the service counter are being used to dry/polish the glassware., - Discontinue this practice. If there is extra water on the glasses after coming from the dishwasher then use a single use paper towel to remove excess water or allow to air dry.
The written cleaning lists onsite lack detail. Ensure all equipment and surfaces in the kitchen and food handling/storage areaa are addressed., - Revise the cleaning lists/schedules and ensure that staff are following them.
A staff member's ball cap was observed hanging on the wall in the back food prep area and a jacket was hanging off the dry food storage shelving unit., - All staff personal belongings are to be stored away from foods, food equipment, food preparation areas.
June 24/25: Outstanding Violation. The Food Handling Permit which expired in Feb 2024 is still posted., - Locate and display the current, valid Permit., , June 12/24:, Food Handling Permit on display expired February 2024., - Locate and display the current Permit.
The following equipment requires cleaning to remove dried food splashes, food particle and/or grime accumulation - the microwave exterior and interior, the counter mounted can opener and the interior of the upright cooler in the bubble tea area.
June 24/25: Once again utensils (dispensers for the cooked rice, tongs) are being stored in containers of plain water in between uses., - Store in ice-water, in a sanitizer solution or in an empty container and send for frequent washing., , June 19/24: , Utensils are still being stored in plain water. The ice machine has not been cleaned., , June 12, 2024 , 1. Cooking utensils are being stored in containers of dirty room temperature water in between uses. , - Proper utensil storage practices reviewed., , 2. Food particle and grease accumulation noted on the cook line equipment and exhaust hood filters. 3. The ice machine lid (exterior and interior)., - Cleaning of equipment is required.
The written cleaning lists onsite lack detail. Ensure all equipment and surfaces in the kitchen and food handling/storage areaa are addressed., - Revise the cleaning lists/schedules and ensure that staff are following them.
The overall level of cleanliness of the kitchen is poor. The following areas require cleaning to remove, grease, food particle and/or grime accumulation: the exhaust hood canopy and exterior of the deep fryer, the walls behind the handwash sinks and in the dishwash area, the area where the fire extinguisher is located, floors along the wall edges and under equipment throughout the kitchen and bubble tea preparation counter and the shelving in the bubble tea area.
Reusable cloth towels are being used to dry/polish clean silverware and glassware. One of the cloths was visibly soiled., - Discontinue this practice. If there is extra water on the utensils/glasses after coming from the dishwasher then use single use paper towel to remove excess water or allow to air dry.
Food Handling Permit on display expired February 2024., - Locate and display the current Permit.
1. Cooking utensils are being stored in containers of dirty room temperature water in between uses. , - Proper utensil storage practices reviewed., , 2. Food particle and grease accumulation noted on the cook line equipment and exhaust hood filters. 3. The ice machine lid (exterior and interior)., - Cleaning of equipment is required.
1. The floor under and behind the cook line equipment has grease/food particle accumulation., 2. The mop sink and area are dirty and unorganized., - Cleaning required.
No hot water coming from the faucet at the kitchen handwash sink., - Hot and cold running water is required at the sink for proper handwashing. Requires repair.
Floors under the dishwash counter, along the walls where the onions are stored, in the dry storage room and behind the cook line equipment have an accumulation of food particles, debris and/or grease., - Cleaning is required.
Written cleaning records/schedules are not available.