Pho 88
3711 17 Avenue SE Calgary AB T2A 0S1 · Food - General
7 inspections
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. There were wet yellow cleaning cloths on the counters in the cooking area, and no bucket of sanitizer to store the cloths in.COMPLETE THE FOLLOWING:1. Keep cloths stored in a bucket of 100ppm sanitizer whenever food preparation is occurring.
- 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 chlorine test strips expired November 2020 and August 2020. COMPLETE THE FOLLOWING:1. Please purchase new test strips.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. There were wet yellow cleaning cloths on the counters in the cooking area, and no bucket of sanitizer to store the cloths in.COMPLETE THE FOLLOWING:1. Keep cloths stored in a bucket of 100ppm sanitizer whenever food preparation is occurring.
- 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 chlorine test strips expired November 2020 and August 2020. COMPLETE THE FOLLOWING:1. Please 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?
- 1. There was no paper towel inside the washrooms. The paper towel dispenser was located outside the washroom.COMPLETE THE FOLLOWING:1. Store paper towel in a dispenser inside the washroom or install a hand dryer. Patrons and staff need to have a hand drying option inside the washroom.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. There were wet yellow cleaning cloths on the counters in the cooking area, and no bucket of sanitizer to store the cloths in.COMPLETE THE FOLLOWING:1. Keep cloths stored in a bucket of 100ppm sanitizer whenever food preparation is occurring.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- **CORRECTED**1. Observed food under the meat slicer blade. Equipment cleaned and sanitized during the inspection.
- 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 chlorine test strips expired November 2020 and August 2020. COMPLETE THE FOLLOWING:1. Please 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?
- 1. There was no paper towel inside the washrooms. The paper towel dispenser was located outside the washroom.COMPLETE THE FOLLOWING:1. Store paper towel in a dispenser inside the washroom or install a hand dryer. Patrons and staff need to have a hand drying option inside the washroom.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. There was a buildup of grease on the hood vent filters above the grill.COMPLETE THE FOLLOWING:1. Please clean the hood vent filters more often.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The operator uses non-food grade hose to fill pots at the cooking line.- Replace the hose with food grade hoes.
- 23. Is the facility maintained in a clean and sanitary condition?
- **The violation was still outstanding**The following areas need deep cleaning.1. Walls and floors around the grill.2. Area around mixer and behind the prep table.Ensure to clean the above-mentioned area.3. Floor mat in walkin cooler appeared dirty.- Clean and sanitize floor mat.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- An electric outlet cover plate cover was missing in the kitchen.Ensure to cover the electric outlet with cover plate.
- 23. Is the facility maintained in a clean and sanitary condition?
- **The violation was still outstanding**The following areas need deep cleaning.1. Walls and floors around the grill.2. Area around mixer and behind the prep table.Ensure to clean the above-mentioned area.
- 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
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The commercial chemical dishwasher dispensed 30-40ppm chlorine during inspection.The operator called the technician during the inspection.-All the dishes must be washed in dishwasher and sanitized in one of the sinks of the two compartment sink available by the dishwasher. The solution in the sink should have 100ppm chlorine or 200ppm quats. If the dishwasher is not repaired till the end of Apr 30, 2024, then single use disposable dishes should be used to serve the food to the customer.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- An electric outlet cover plate cover was missing in the kitchen.Ensure to cover the electric outlet with cover plate.
- 23. Is the facility maintained in a clean and sanitary condition?
- **The violation was still outstanding**The following areas need deep cleaning.1. Walls and floors around the grill.2. Area around mixer and behind the prep table.Ensure to clean the above-mentioned area.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink was blocked. The operator removed the utensils during inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- An electric outlet cover plate cover was missing in the kitchen.Ensure to cover the electric outlet with cover plate.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas need deep cleaning.1. Walls near grill.2. Area around mixerEnsure to clean the above mentioned area.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?