Ipho & Grill Vietnamese Cuisine
6104 104 Street NW Edmonton AB T6H 2K7 · Food - General
5 inspections
- Risk Management Inspection
1 infraction
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Pest control records were not available. Ensure pest monitoring plan is in place, document monitoring at least once a month and keep records onsite at all times.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Bagged meat were stored on the floor if the walk-in cooler. Ensure food is stored at least 6inces(15cm) above the ground. 2. The dry food container buckets in the back room were dirty and needs to be thoroughly cleaned.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Meat was observed being thawed at room temperature in a bowl with water. Meat was moved to the sink under running cold water during inspection.Ensure meat is thawed either by;- Under cold running water- In a cooler overnight- Cook from frozen
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was measured at 0ppm of chlorine. The sanitizer bucket was empty. Bleach solution was prepared during inspection and sanitizer in the dishwasher was measured at 100ppm. Ensure dishwasher is monitored daily.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Pest control records were not available. Ensure pest monitoring plan is in place, document monitoring at least once a month and keep records onsite at all times.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food permit was not displayed. Ensure the food permit is posted in an area where the public can easily view it.
- 23. Is the facility maintained in a clean and sanitary condition?
- - Thorough cleaning is required in the indicated areas;1. The dry food storage room in the back2. Behind the cook line3. Under the dishwashing and prep sinks 4. The shelf above the prep coolers in the kitchen.5. Knife holder by the kitchen hand sink6. Top of the dishwasherEnsure the indicated areas a re maintained in a sanitary manner. Develop a cleaning checklist.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food permit was not displayed. Ensure the food permit is posted in an area where the public can easily view it.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Monitoring Inspection
13 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution was not prepared. No sanitizer was available in the facility. Vinegar can be used as a cleaner but not as a sanitizer. Discussed purchasing bleach or a QUAT-based sanitizer.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls were used to scoop bulk foods. Only use scoops with handles and store upright.
- 09. Are chemicals stored and handled in a safe manner?
- Unlabeled spray bottles observed. Ensure all spray bottles are labeled.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Prawns were thawing at room temperature and measured at 20C. Ensure meat is thawed under refrigeration or under cold running water.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked chicken was cooling in bins with the lid on. Ensure items are cooled rapidly with the lid off and are put into the cooler within 2h.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Bean sprouts and fresh herbs were measuring at 10C. Ensure ice is added to these frequently so that the temperature remains below 4C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was measuring at 0 ppm chlorine.Chlorine/sanitizer container and detergent container were both empty. Facility did not have back up of any. Sanitizer line also appeared to be clogged and may need to be replaced by a dishwasher technician.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips are not being used to confirm sanitizer concentration for the dishwasher and sanitizer (100ppm chlorine required).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel was not in a dispensing unit at the kitchen handwashing sink - corrected onsite.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food permit was not displayed. Ensure the food permit is posted in an area where the public can easily view it.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation canopy is overdue for professional cleaning (was due December 2024).
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following items require cleaning:-exterior of bulk food bins-interior and exterior of most coolers
- 23. Is the facility maintained in a clean and sanitary condition?
- Facility requires a deep cleaning including but not limited to the following areas:-entire cook line (cooking equipment, sides of cooking equipment, floors, walls, filters, canopy)-ceiling near the back of the kitchen (build-up of dust)-shelving racks (build-up of dust)-dishwashing area (floor, walls, grease trap)
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
6 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was measuring at 0 ppm chlorine.Chlorine/sanitizer container and detergent container were both empty. Facility did not have back up of any. Sanitizer line also appeared to be clogged and may need to be replaced by a dishwasher technician.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips are not being used to confirm sanitizer concentration for the dishwasher and sanitizer (100ppm chlorine required).
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food permit was not displayed. Ensure the food permit is posted in an area where the public can easily view it.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation canopy is overdue for professional cleaning (was due December 2024).
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following items require cleaning:-exterior of bulk food bins-interior and exterior of most coolers
- 23. Is the facility maintained in a clean and sanitary condition?
- Facility requires a deep cleaning including but not limited to the following areas:-entire cook line (cooking equipment, sides of cooking equipment, floors, walls, filters, canopy)-ceiling near the back of the kitchen (build-up of dust)-shelving racks (build-up of dust)-dishwashing area (floor, walls, grease trap)
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?