Delicious Pho
2083 98 Street NW Edmonton AB T6N 1K2 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Build-up of food residue was observed on several areas of the meat slicer, indicating inadequate cleaning.Ensure the meat slicer is cleaned and sanitized immediately after each use and thoroughly cleaned to prevent the buildup of food residue and maintain sanitary conditions.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A staff member was observed eating in the food preparation and cooking area.Ensure staff do not eat in food preparation or cooking areas. Use appropriate areas for staff meals to prevent contamination risks.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat was observed stored in the freezer uncovered or protected from contamination. Ensure all raw meat is properly wrapped, covered, or stored in sealed containers to prevent cross contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls stored in a separate container were being used as scoops for food bins containing flour and cornstarch at the back of the kitchen. Use scoops with handles and store them in a manner that does not contaminate food ingredients.
- 09. Are chemicals stored and handled in a safe manner?
- An unlabeled spray bottle was observed. Staff indicated the contents were bleach.Ensure all chemical containers are clearly labeled with their contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- High risk foods such as cut vegetables, meats, cooked foods were stored improperly in the cooler above the fill line of containers. Ensure all foods in the cooler are stored at or below the designated fill lines.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked spring rolls were observed stored on the counters adjacent to the cookline at room temperature. External and internal temperatures were measured at 23.1 degrees Celsius and 22 degrees Celsius respectively. Do not store high risk food at room temperature. A total of 14 spring rolls were discarded.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- ** - Meat was not covered or protected from contamination in the freezer. The meat may be subject to contamination or become freezer-burned if not properly packaged in the freezer.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ** - Spoons in the “bar” area (front) were stored with the eating end of the utensil subject to contamination. Ensure that the spoons are stored “handles up” so that only the handle is grabbed. ** - Knives were improperly stored between counter tops. The gap between countertops is dirty and cannot be cleaned regularly - the area is unsanitary and cannot be used for knife storage.** - Improper use and storage of bowls as scoops was observed with the dirty high-touch surface in direct contact with the food ingredient. Please use scoops with handles to dictate where the high-touch surface should be, and ensure that the scoops are not stored with the dirty handle in contact with the food ingredient. (rice, flour/cornstarch)
- 09. Are chemicals stored and handled in a safe manner?
- ** - PHI Observed a spray bottle of glass cleaner (as the label states) but the spray bottle was filled with a different cleaning chemical. Never re-use a chemical spray bottle for a different unrelated chemical as this may lead to dangerous accidental mixing of chemicals. The label for the bottle did not contain the correct information for the chemical inside. All chemical spray bottles must be labeled to prevent accidental mixing of chemicals and to allow for proper first aid if required. Please retrain staff.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ** - Improper reheating of cooked rice was observed: cooked rice was taken from the cooler and left at warming temperature in the rice cooker. Cooked rice was measured and verified at 19 degrees Celsius. Cooked foods like rice should be reheated in the microwave to an internal temperature of 71 degrees Celsius - and then it can be relocated to a rice cooker and held hot at 60 degrees Celsius.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ** - high risk foods such as cut vegetables, meats, cooked foods were stored improperly in the line cooler and at room temperature - foods were observed well above the fill line. Please ensure all foods in the counter cooler (cook line) are stored properly below the fill line (discussed with staff onsite). CDI
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ** - broken bowls were observed during inspection. Please remove any equipment that is broken to ensure pieces that have broken off do not enter the food chain. All food equipment must be in good working condition.** - one fryer basket is in extreme poor repair - broken metal and missing metal pieces were observed. Please remove and replace. All food equipment must be in good working condition.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ** - Reuse of dirty single-use disposable cardboard boxes in the freezer, reuse of single-use disposable take-out containers was observed. Cease and desist the practice of RE-using SINGLE-USE DISPOSABLE boxes for food storage and saving used and dirty take out boxes (regardless if for the staff or customers).
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Containers of food are observed to be uncovered in the walk-in cooler. Ensure all food items are covered to help prevent contamination. The operator provided lids for the food in the walk-in cooler during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometers are observed in the two prep coolers across from the grill line. Ensure all coolers are equipped with thermometers. The operator placed thermometers in the indicated coolers during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1) Containers with lemons and bean sprouts were found without covers in the walk in cooler. Covers were put on the containers during the inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1) Non food grade bags were used to store spring rolls. After the inspection the operator sent a photo of the spring rolls placed in a container.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
6 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- July 14, 2023 Items in the walk in cooler, prep cooler, and on the food prep table were found uncovered. Covers were added during the inspection. Ensure that foods in storage are covered properly to prevent contamination. - Foods were stored uncovered through out the coolers, walk-in cooler, and the dry-storage areas. E.g. buckets of dry noodle, flour container, 5 large buckets of soup/sauce that were cooling, etc. **Cover all foods to protect food from contamination.- Containers of raw meats being stored on top of cooked or ready-to-eat food products in the walk-in cooler. ** Store raw meat on the bottom shelves and below ready to eat or cooked food products.- Multiple buckets of food placed on the ground in the walk-in cooler and the dry storage area, with multiple buckets open with no lids.** Do not store food containers on the ground as food can get contaminated. All food and food items must be maintained a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets- Stacking of food items. E.g. A bowl of onion was stacked on top of a container of onions in the prep cooler with no barriers in between. CDI: bowls removed during inspection.** Do not stack food containers. Ensure there is a barrier between containers if stacking is to occur.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1) Raw eggs were found stored above ready to eat foods including vegetables. Ensure that raw eggs are treated like raw meats and stored away and below ready to eat foods.2) Raw meat was stored above ready to eat sauces in an upright cooler. The meat was moved during the inspection. Ensure the raw meats are stored away and below ready to eat foods like sauces to prevent food contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- July 14, 2023 - An ice scoop was found in the ice machine in the front service area. The scoop was removed during the inspection. - Mar 23/2023: Multiple scoops, spoons, and bowls were found deeply embedded in multiple dry bulk food containers (e.g. rice, salt, sugar, flour, etc) with the handles touching the food. This was observed in the back kitchen as well as in the front area/bar. Some scoops and bowls removed during inspection.**Obtain scoops with proper handles. Store the scoops in a way that the handle does NOT touch the food. Few handles had build up of food noted on the handles.- 2022-06-15 Report: Bowls are being used as scoops for the bulk rice and sugar containers. Please purchase scoops with handles and store them upright (handle up) or outside of the bins.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Containers with bean sprouts. lemon, and Thai basil were found on a food prep table temperatures between 15-22 degrees Celsius. The operator added some ice to the bean sprouts during the inspection. Since the ice water in the food is insufficient to maintain the temperature at or below 4 degrees Celsius keep these ready to eat foods in the cooler except when in use. At busy times in the restaurant, these foods can be kept at room temperature for only 2 hours and then discarded. Ensure bean sprouts, basil and cut lemon are refrigerated properly to prevent the growth of microbes and production of toxins that can cause foodbourne illness.
- 20. Do food handlers at the facility have adequate food safety training?
- 1) No food safety certification was available onsite at the time of the inspection. Ensure that one staff in care and control has a food safety certificate from approved course list. Leave a copy of the certificate(s) onsite.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) Ceiling tiles above the walk in cooler were missing. Replace the ceiling tiles to protect food from dust.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?