Mekong Pho
2885 17 Avenue SE Calgary AB T2A 0P7 · Food - General
6 inspections
- Risk Management Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. There were no sink drain stoppers available for use. **Acquire appropriate sink drain stoppers to ensure that manual dishwashing can occur in the event of mechanical dishwasher failure.2. When asked, operator's knowledge on manual dishwashing procedures was inadequate. **For manual dishwashing using a two-compartment sink, fill up sinks to the fill line, wash and rinse dishes and utensils in one sink and prepare the sanitizing solution in the other sink. To prepare sanitizing solution, follow manufacturer's instructions for quats. For chlorine sanitizing solution, dilute 1/2 teaspoon of bleach into a liter of water. Fully immerse dishes and equipment for 2 minutes and air dry. Ensure that concentrations for sanitizing solutions are confirmed using appropriate test strips.
- 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?
- 2. The screen door located by the grilling area was observed to have significant rips and tears in the netting and the bottom of the door had a sizeable gap. **The screen door must be fixed/replaced. Exterior openings should be protected against the entry of pests.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The stand-up cooler located adjacent to the grill was not functional and had a temperature of 20 degrees Celsius. 2. The flooring of the stand-up cooler adjacent to the grill was damaged and in disrepair. **Have the cooler checked by a technician and the flooring fixed to ensure the surface remains smooth and cleanable.**Have the door replaced/fixed by a technician
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Several areas were observed to have significant amounts of dust, grease, food, and dirt build up. Namely:a. the floors underneath the shelves of the dry storage area.i. the screen door located by the grilling area.**Have these areas cleaned and increase their frequency of cleaning to reduce the build-up of dust, grease, food, and dirt debris.2. Cardboard was observed to be reused in several areas of the facility. Namely:a. on the equipment shelving unit beside the grill station.b. within the stand-up cooler in front of the chest freezer.c. to line the bottom shelving units containing clean plates and equipment.**Remove all cardboard within food handling areas because cardboard is not cleanable.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - There was no sanitizer was present in the kitchen for sanitizing food preparation surfaces. **Operator prepared chlorine sanitizing solution. - Operator had no test strips present to test the chlorine sanitizer solution. **Solution was tested to be at 100ppm.**Food contact surfaces must be cleaned and sanitized at a frequency that prevents the build-up of grease and other residues. Ensure sanitizer solutions are always accessible, and that concentrations are regularly verified using test strips.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. In the stand-up cooler adjacent to the grill and the stand-up cooler in front of the chest freezers, several food items were stored uncovered as well as improperly segregated with raw meats being stored with/above ready-to-eat foods like cooked shrimp and lettuce. 2. In the chest freezers, raw lamb was stored next to ready-to-eat containers of broth. **All food items during storage must be properly covered to reduce contamination risks. **All raw and ready-to-eat food items must be stored in separate areas/coolers to reduce the risks of food borne illness.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. A container of chicken was observed to have been at room temperature for more than 2 hours. When tested, the temperature was 26 degrees Celsius. **Chicken was discarded by the operator.1. High-risk food items such as shrimp and eggs within the stand up cooler adjacent to the grill were observed to have temperatures between 13-14 degrees Celsius for an extended period of time. Operator was unsure of the last time they had checked the fridge temperature.**Shrimp and eggs were discarded by the operator.** All high-risk food items must be stored below 4 degrees Celsius or above 60 degrees Celsius.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. There were no sink drain stoppers available for use. **Acquire appropriate sink drain stoppers to ensure that manual dishwashing can occur in the event of mechanical dishwasher failure.2. When asked, operator's knowledge on manual dishwashing procedures was inadequate. **For manual dishwashing using a two-compartment sink, fill up sinks to the fill line, wash and rinse dishes and utensils in one sink and prepare the sanitizing solution in the other sink. To prepare sanitizing solution, follow manufacturer's instructions for quats. For chlorine sanitizing solution, dilute 1/2 teaspoon of bleach into a liter of water. Fully immerse dishes and equipment for 2 minutes and air dry. Ensure that concentrations for sanitizing solutions are confirmed using appropriate test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. The handwashing sink beside the grill was observed to be inaccessible as there was kitchen equipment within it.**Handwashing sinks must remain accessible for use by employees and must not be used for any activities other than handwashing.2. The bar handwashing sink had no paper towels, and the soap container was empty.**All handwashing sinks must be supplied with paper towels, soap, and running water.
- 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?
- 1. Mouse droppings were observed on the floors of the dry storage area and in the corners of cabinets where clean dishes were stored.**Safely clean the mouse droppings by soaking them in a bleach solution before cleaning them using paper towels and wearing appropriate PPE. Do not vacuum/dry clean the droppings. **A pest control operator should be consulted to ensure pest sightings are controlled. Continue to monitor for pests and ensure to follow the recommendations of your pest control operator.2. The screen door located by the grilling area was observed to have significant rips and tears in the netting and the bottom of the door had a sizeable gap. **The screen door must be fixed/replaced. Exterior openings should be protected against the entry of pests.3. A dead flying insect was observed in the bottom shelving unit where plates are stored. *This was removed by the operator. Continue to monitor for pests and ensure to follow the recommendations of your pest control operator.
- 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?
- - The food permit displayed was observed to have expired. **Replace/acquire a valid permit.
- 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. The bottom shelving units in the kitchen were observed to be in disrepair with the peeling finish exposing unfinished wood. **Have the wood re-finished to ensure that it is durable and cleanable. 2. The dishwashing tap was observed to be leaking.**Have the sink fixed by a plumbing technician.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The stand-up cooler located adjacent to the grill was not functional and had a temperature of 20 degrees Celsius. 2. The flooring of the stand-up cooler adjacent to the grill was damaged and in disrepair. **Have the cooler checked by a technician and the flooring fixed to ensure the surface remains smooth and cleanable.3. The ice machine was observed to missing the door and had plastic wrapping on it.**Have the door replaced/fixed by a technician and remove all plastic wrapping to enable proper cleaning and sanitizing of the ice machine.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Several areas were observed to have significant amounts of dust, grease, food, and dirt build up. Namely:a. the floors underneath the shelves of the dry storage area.b. floors underneath the dishwasher.c. the walls and floors surrounding the grill station. d. the equipment shelving unit beside the grill station. e. the floors of the stand-up cooler adjacent to the grill station.f. the bottom shelving units containing plates and other cooking equipment. g. the ceilings of the entire kitchen area.h. the ventilation system.i. the screen door located by the grilling area.**Have these areas cleaned and increase their frequency of cleaning to reduce the build-up of dust, grease, food, and dirt debris.2. Cardboard was observed to be reused in several areas of the facility. Namely:a. on the equipment shelving unit beside the grill station.b. within the stand-up cooler in front of the chest freezer.c. to line the bottom shelving units containing clean plates and equipment.**Remove all cardboard within food handling areas because cardboard is not cleanable.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- The owner did not provide a valid Food Safety Training Certificate and also was lacking knowledge in food safety. Please ensure to take a valid Food Safety Course and provide a certificate to the inspector.
- 20. Do food handlers at the facility have adequate food safety training?
- Demand Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was no probe thermometer available for checking food temperatures and the high-temperature dishwasher. The inspector informed the operator that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing station in the kitchen was not equipped with a splash guard. Directly beside the handwashing sink was a food prep table. The inspector informed the operator to install a splash guard.
- 20. Do food handlers at the facility have adequate food safety training?
- The owner did not provide a valid Food Safety Training Certificate and also was lacking knowledge in food safety. Please ensure to take a valid Food Safety Course and provide a certificate to the inspector.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach-water sanitizer solution was measured above 200-ppm (bleaching out on the test strip). The inspector showed the operator how to properly mix a bleach-water solution to achieve a 100-ppm chlorine concentration. Test strips were available on site.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The food prep cooler was measured at 8.7C. The internal temperatures of the food items in the cooler was also measured at 8.7C. The inspector informed the operator to ensure that all their refrigeration units are maintained at or below 4C. Please configure the cooler and contact a service technician, if necessary.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was no probe thermometer available for checking food temperatures and the high-temperature dishwasher. The inspector informed the operator that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing station in the kitchen was not equipped with a splash guard. Directly beside the handwashing sink was a food prep table. The inspector informed the operator to install a splash guard.
- 20. Do food handlers at the facility have adequate food safety training?
- The owner did not provide a valid Food Safety Training Certificate and also was lacking knowledge in food safety. Please ensure to take a valid Food Safety Course and provide a certificate to the inspector.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The scoop for the rice was placed in room temperature above the rice cooker with some cooked rice present. The inspector informed the operator that the scoop should be placed in ice.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?