Pho 501 Vietnamese Restaurant
501 Mcknight Boulevard NE Calgary AB T2E 8P1 · Food - General
8 inspections
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There were various food items stored directly on the floor of the walk-in freezer and walk-in cooler. Food must be stored at least 6 inches above the floor to protect it from contamination. Place food on the shelves or on the pallets.
- 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.There was a gap on the bottom of the back exit door. All entry points must be tightly sealed to prevent the entry of pests. Seal the gap by installing a door sweep or repairing the weatherstripping. 2. A pest control monitoring program is not in place. Please implement a pest monitoring program. This can either be done by hiring a professional company to conduct monthly monitoring or the facility operator can do it themselves by placing traps throughout the facility and completing a monthly pest checklist (provided via email along with this report).
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The shelves in the walk-in freezer were soiled with food debris. 2. The shelves in the walk-in cooler were soiled with food debris. Food storage areas must be maintained in a clean and sanitary manner. Thoroughly clean the shelves in the walk-in cooler and walk-in freezer.3. There was significant build up of food debris and grease underneath the fryers. All areas must be maintained in a clean and sanitary manner to prevent attraction of pests. Thoroughly clean the indicated area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was an accumulation of grease in the filters of the ventilation canopy. Food equipment must be maintained in a clean and sanitary manner and regularly cleaned to remove contamination. Thoroughly clean the filters for the ventilation canopy.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The wall below the dish pit was observed to be in disrepair and covered with cardboard.**Please have the walls repaired to ensure they are smooth, impervious to moisture and cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine sanitizer in the bucket in the kitchen area measure at 10ppm.**Please ensure sanitizer solutions are maintained at adequate concentrations at all times.-The operator mixed bleach to 100ppm of chlorine during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food items were stored on the floor of the walk-in freezer.**Please ensure food items are stored at least 6 inches off the floor.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The wall below the dish pit was observed to be in disrepair and covered with cardboard.**Please have the walls repaired to ensure they are smooth, impervious to moisture and cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A buildup of food debris and dirt was observed on the interior and exterior of the prep coolers in the kitchen and front service areas.**Please have the coolers cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was significant dust accumulation on the ceiling tiles above the cook line.Thoroughly clean this area.
- 23. Is the facility maintained in a clean and sanitary condition?
- An accumulation of grease/food debris/dirt was observed on the floors below the cookline, prep coolers and prep counters.**Please have the floors cleaned and increase the overall cleaning frequency for these areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floors and shelves of the walk-in freezer were cluttered with food items.**Please organize and declutter the walk-in freezer to allow for proper sanitation activities.
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of grease and soot was observed on the filters of the ventilation canopy.**Please have the filters cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- Spill stains and buildup of dirt was observed on the walls of the kitchen in several areas.**Please have the walls throughout the kitchen area cleaned.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. A surface sanitizer was not prepared at the time of the inspection. Ensure that a surface sanitizer is always readily available when food is being prepared. Staff prepared a 100ppm chlorine sanitizing solution.2. Staff was using unclean cloths to wipe the prep counters.Wiping cloths must be stored in sanitizer when in between uses.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls were used to scoop bulk food items.Obtain proper scoops with handles to prevent contamination of the bulk supply.Staff removed the bowls from the bulk food storage.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The interior of the prep cooler doors must be thoroughly cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was significant dust accumulation on the ceiling tiles above the cook line.Thoroughly clean this area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Recurrent violation:1. Cleaning cloths were kept on the counter.2. No sanitizing bucket available. Cleaning cloths were kept in the laundry bag.Sanitizing solution was prepared at 100ppm and new cleaning cloths were stored therein.1)There was no sanitizer made up at time of inspection and used cleaning cloths were sitting on food preparation surfaces.2)Food surfaces/counters are not being cleaned and sanitized on a regular basis. 1)Sanitizer must be made up at all times at the correct concentration (100ppm bleach water) and rags must be submerged in sanitizer when not in use. 2)Counters and food contact surfaces must be cleaned and sanitized every 4 hours or more often as needed..November 4, 2021Once again there were no sanitizer buckets made up and used cloth sitting out on food prep. surface. Buckets at 100ppm must be made up and cloths , when not in direct use, must be immersed in bucket.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handler fingernails were too long and insanitary.Ensure fingernails are cleaned and kept sanitary at all times.Attention must be given to the tips of the fingers and between all fingers when performing handwashing.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Large bowl of bean sprouts was sitting out a room temperature and measured between 17 -19 degrees Celsius Bean sprouts were discarded, Sprouts must be kept below 4 degrees Celisus at all times . If sprouts are out at lunch time, must be kept on ice. 4 large buckets of soup were found cooling at room temperature. Soup measured 60-65 degrees Celsius. Soup had recently been made and buckets were going to be more rapidly cooled in the kitchen's large 2 compartment sink where buckets are placed in ice bath. Once cooled to 20C, buckets will then be placed in cooler, uncovered until below 4 degrees Celsius.November 4, 2021Large bowls of bean sprouts were again out at room temperature and measured 17-18 degrees throughout. Bean sprouts were discarded. Smaller bowl of bean sprouts will now be stored and COMPLETELY IMMERSED in a large bowl containing ice and water. Bean sprouts will be checked around 1pm to ensure temperature is still below 4 degrees Celsius or 40 degrees Fahrenheit to ensure this method will work to keep sprouts cold.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Prep cooler was not working and food items were kept in ice-bath at 5°-9°C.Food items were promptly. stored in the prep cooler.Do not use the prep cooler until it is in good repair.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked noodles were kept in a red strainer basket at 20°C.Cooked noodles were discarded.Perishable foods mut be kept cold 4°C or below or hot 60°C or above 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?
- No pest control record available.Ensure pest control records are maintained on a monthly basis.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety certificate was not available.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Scoops without handles were being used.Scoops were left in the bulk food container with the handle touching the food.Scoops were promptly removed.Use scoops with handles.
- 23. Is the facility maintained in a clean and sanitary condition?
- Recurring violation:Personal items including phone and cigarettes were placed on the table and stainless steel.Cigarette was discarded.Ensure phones are placed at the staff storage area.Personal items, including cigarettes and cell phone were placed directly on top of stainless steel food handling counter and around meat slicer.All personal and non-food related items must be stored separately and away from food and food handling areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Ventilation filters were accumulated with grease deposits and other residues.2. Walk-in cooler and freezer flooring were accumulated with food debris.Ensure the indicated areas are clean and sanitary at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?