2 - 5098 Windermere Boulevard NW
Conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
27 novembre 2025
Salad rolls left on the top ledge of the preparation cooler were measured at 22C. Food was discarded., - High risk foods must be held at less than 4C or greater than 60C.
Lemongrass Vietnamese Cuisine 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 11 juin 2026, 76 (75%) 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.
Guac Mexi Grill
AMBLESIDE
Ce restaurant a été inspecté 5 fois depuis le 10 décembre 2024, avec 2 conformes, 3 non conformes et 1 fermeture au dossier.
1 infraction
Salad rolls left on the top ledge of the preparation cooler were measured at 22C. Food was discarded., - High risk foods must be held at less than 4C or greater than 60C.
5 infractions
Used wiping cloths are being left on the food preparation surfaces., - Return the wiping cloths to the 100 ppm chlorine sanitizer solutions that are readily available after each use.
Raw beef in a pail of standing water was noted on the floor by the food preparation sink. , - High risk foods must be stored at less than 4C or greater than 60C. The food was relocated to the walk-in cooler.
The cold water faucet handle is missing from one of the designated kitchen handwash sinks., - Hot and cold running water must be available at all designated handwash sinks. Repair
Staff beverage was stored on the cutting board located in front of the main preparation cooler., - Al staff personal belongings are to be stored away from foods and food equipment.
Monthly pest control documentation is not being conducted.
Aucune infraction
1 infraction
Written cleaning lists/schedules are not available.
8 infractions
1. Plate with 2 salad rolls left on top of the prep cooler were measured at 23C., 2. Cooked meat stored on the hot plate was measured at 52C., - High risk foods must be stored at less than 4C or greater than 60C., - Operator instructed to discard the salad rolls and reheat the meat to 74C and then hot hold at greater than 60C., , 3. A thermometer was not available in the prep cooler. The digital thermometer on the exterior had an "Error" reading, - Ensure functional thermometers are available in all coolers.
One of the designated handwash sinks in the kitchen is missing the hot water faucet handle and was blocked., - Ensure that handwash sinks are equipped with hot and cold running water and are easily accessible at all times.
Staff personal beverages were stored next to and above clean dishware., - Staff personal belongings are to be kept away from foods, food contact surfaces, dishware, etc.
Container with ice used for customer beverages is stored in the sink basin next to the bar handwash sink., - Install a splash guard here or relocate the beverage ice to prevent possible contamination from splashes.
Monthly pest control records are not available/being maintained.
The food handling permit could not be located., - Locate the Permit and display it where the public can easily view it.
1. Pots observed stored on the floor under the cook line equipment as well as a frying pan on the floor under the "clean" dish storage shelf., - All dishware is to be stored up off the floor., , 2. Bowls are being used to dispense dry bulk foods (sugar/flour, etc.) and the dispensers are being left in the foods., - Use dispensers with handles and store in such a manner that the handle does not come into contact with the foods.
Written cleaning lists/schedules are not available.