Pho 198
110 - 817 19 Street NE Calgary AB T2E 4X5 · Food - General
3 inspections
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **CORRECTED**1. Observed several wet cleaning cloths on the prep tables in the cooking area and no bucket of chlorine sanitizer was available. Staff made a bucket of 100ppm bleach sanitizer during the inspection and placed the bucket in the cooking area.COMPLETE THE FOLLOWING:1. Do not leave wet cloths on the counter. Keep cloths stored in a bucket of sanitizer.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Eggs stored on top second shelf in the walk-in cooler. COMPLETE THE FOLLOWING:1. Store the eggs on a tray to protect food below from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **CORRECTED**1. Spring rolls that were left out at room temperature had an internal temperature of 25.4*C - 32*C. Ambient temperature was 27*C. Spring rolls discarded during the inspection.COMPLETE THE FOLLOWING:1. Spring rolls must be kept cold under 4*C or less, OR, hot above 60*C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. The dishwasher measured 25ppm chlorine and water temperature was 45*C.COMPLETE THE FOLLOWING:1. Repair the dishwasher so the chlorine measures between 50ppm - 100ppm chlorine.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. The Operator was unable to locate the chlorine test strips during the inspection.COMPLETE THE FOLLOWING:1. Please locate or purchase new 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?
- **CORRECTED**1. The hot water was turned off at the valve at the kitchen handwash sink due to a small leak. The Operator turned the hot water back on.2. Paper towel was not stored in a holder in the front area. Staff put paper towel in a basket during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. There was leftover food on the backside of the meat slicer. COMPLETE THE FOLLOWING:1. Thoroughly clean and sanitize the meat slicer.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **CORRECTED**1. Plastic customer utensils were stored eating side up. Utensils turned during the inspection to protect the eating side from contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions
- Demand Inspection
5 infractions
- 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?
- A gap was observed at the bottom of the back door. **Please replace the weather stripping to prevent potential pest entry.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wall under the ventilation canopy was in disrepair. **Please repair. **Ensure all surfaces in the facility are smooth, durable, and easily cleanable
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A large white plastic food container is broken in the back kitchen. **Replace or remove the damaged container as broken plastic pieces can fall into food.
- 23. Is the facility maintained in a clean and sanitary condition?
- Duct tape observed on the edges of the grease trap in back kitchen. **Please remove the tape and clean the surface if dirty.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required in the following areas: - Underneath and behind the cooking equipment. - Mop sink was visibly dirty.
- 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?