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Pho Anh Vietnamese Restaurant

14 - 400 Crowfoot Crescent NW Calgary AB T3G 5H6 · Food - General

Official record from Alberta →

Inspection summary

Pho Anh Vietnamese Restaurant has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 27, 2023. The most recent inspection, on March 3, 2026, recorded 2 infractions.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 6 inspections with 41 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 10 times across 5 separate inspections, most recently on February 26, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 9 times across 7 separate inspections, most recently on February 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 23 times across 9 separate inspections, most recently on March 3, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 16 times across 9 separate inspections, most recently on March 3, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 11 times across 8 separate inspections, most recently on February 26, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

9 inspections

  1. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the preparation cooler cutting boards.Replace or resurface the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violations cited on February 6, 2026:1. Debris buildup was noted underneath the ventilation canopy equipment.2. Debris buildup was noted underneath the preparation cooler opposite the ventilation canopy.3. Debris buildup was noted underneath the shelves by the back door area.Clean these areas.
  2. Risk Management Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A mobile phone was stored on the slicer. - Do not store personal items on food contact surfaces and equipment and keep the away from the food handling area.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature mechanical dishwasher measured between 56°C to 68°C after completing a dishwasher cycle thrice.Do noy use the mechanical dishwasher.Ensure the dishwasher is fixed to maintain 71°C at the plate level.A 3-copmartment sink will be used in the meantime until the dishwasher is fixed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the preparation cooler cutting boards.Replace or resurface the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violations cited on February 6, 2026:1. Debris buildup was noted underneath the ventilation canopy equipment.2. Debris buildup was noted underneath the preparation cooler opposite the ventilation canopy.3. Debris buildup was noted underneath the shelves by the back door area.Previous violations:1) Grease and debris build-up behind and underneath cook line equipment. 2) Black stains build-up on the back exit door. Clean these areas.
  3. Risk Management Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Wood and cartons were stored underneath the shelves at the back door area.Items must be stored at least 6 inches off the floor.2. Used serving utensils were stored on the counter at the cook line.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60leftoverC or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the walk-in cooler measured between 4.8°C to 7.6°C. The external display thermometer indicated in the green section below 40°F. The thermometer placed inside the thermometer measured above 40°F.Fix the walk-in cooler to measure 4°C or less at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature mechanical dishwasher measured between 56°C to 68°C after completing a dishwasher cycle thrice.Do noy use the mechanical dishwasher.Ensure the dishwasher is fixed to maintain 71°C at the plate level.A 3-copmartment sink will be used in the meantime until the dishwasher is fixed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. There was no waterproof thermometer available to test the temperature of the dishwasher on a daily basis.Provide a waterproof thermometer.2. The dishwasher is not being tested daily and there is no log to document the temperature of the dishwasher.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was no hot water in the facility. The technicians were onsite to install the hot water tank.The facility was closed to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repeat violation cited on February 6, 2026:1. Grease and char buildup was noted on the ventilation canopy filters.2. Grease buildup was noted on the deep fryer side.3. Food debris was noted inside the meat slicer.Clean the indicated areas.REPEAT VIOLATIONS:1) Grease and char build-up on the canopy filters above the grill. 2) Grease build-up on the deep fryer side and on the pots.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the preparation cooler cutting boards.Replace or resurface the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grime build-up on the kitchen floor and base boards. 2) Grease build-up on equipment legs and kitchen shelves. 1 to 2) Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violations cited on February 6, 2026:1. Debris buildup was noted underneath the ventilation canopy equipment.2. Debris buildup was noted underneath the preparation cooler opposite the ventilation canopy.3. Debris buildup was noted underneath the shelves by the back door area.Previous violations:1) Grease and debris build-up behind and underneath cook line equipment. 2) Black stains build-up on the back exit door. Clean these areas.
  4. Risk Management Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There was opened can of leftover Aroy-D coconut milk stored in the food preparation cooler at the cook line. It was noted that the coconut milk was opened in the morning.Do not store leftover food in the can. Store food in another clean food grade container.2. There was opened can of leftover Hoison sauce gluten free was stored inside the walk-in cooler.Food discarded.3. There was an opened can of leftover Lychee stored in the walk-in cooler. It was noted that the Lycee was opened in the morning.The food was stored in a food grade container.Do not store leftover food in the can. Store food in another clean food grade container. 4. Wood and cartons were stored underneath the shelves at the back door area.Items must be stored at least 6 inches off the floor.5. Used serving utensils were stored on the counter at the cook line.Serving utensils were washed and stored in an ice bath.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked chicken was stored on top of the insert by the cook line at 10°C. Food discarded.2. Cooked noodle was stored on the counter at 18.6°C.Food discarded3. Deep fried spring rolls were left on the counter between 23.9°C to 24.3°C.Food discarded4. Vermicelli noodles stored on the hot holding unit measured 54°C.The hot holding unit was adjusted to 62°C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature mechanical dishwasher measured between 56°C to 68°C after completing a dishwasher cycle thrice.Do noy use the mechanical dishwasher.Ensure the dishwasher is fixed to maintain 71°C at the plate level.A 3-copmartment sink will be used in the meantime until the dishwasher is fixed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. There was no waterproof thermometer available to test the temperature of the dishwasher on a daily basis.Provide a waterproof thermometer.2. The dishwasher is not being tested daily and there is no log to document the temperature of the dishwasher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repeat violation cited on February 6, 2026:1. Grease and char buildup was noted on the ventilation canopy filters.2. Grease buildup was noted on the deep fryer side.3. Food debris was noted inside the meat slicer.Clean the indicated areas.REPEAT VIOLATIONS:1) Grease and char build-up on the canopy filters above the grill. 2) Grease build-up on the deep fryer side and on the pots.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the preparation cooler cutting boards.Replace or resurface the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grime build-up on the kitchen floor and base boards. 2) Grease build-up on equipment legs and kitchen shelves. 1 to 2) Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violations cited on February 6, 2026:1. Debris buildup was noted underneath the ventilation canopy equipment.2. Debris buildup was noted underneath the preparation cooler opposite the ventilation canopy.3. Debris buildup was noted underneath the shelves by the back door area.Previous violations:1) Grease and debris build-up behind and underneath cook line equipment. 2) Black stains build-up on the back exit door. Clean these areas.
  5. Risk Management Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There was opened can of leftover Aroy-D coconut milk stored in the food preparation cooler at the cook line. It was noted that the coconut milk was opened in the morning.Do not store leftover food in the can. Store food in another clean food grade container.2. There was opened can of leftover Hoison sauce gluten free was stored inside the walk-in cooler.Food discarded.3. There was an opened can of leftover Lychee stored in the walk-in cooler. It was noted that the Lycee was opened in the morning.The food was stored in a food grade container.Do not store leftover food in the can. Store food in another clean food grade container. 4. Wood and cartons were stored underneath the shelves at the back door area.Items must be stored at least 6 inches off the floor.5. Used serving utensils were stored on the counter at the cook line.Serving utensils were washed and stored in an ice bath.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked chicken was stored on top of the insert by the cook line at 10°C. Food discarded.2. Cooked noodle was stored on the counter at 18.6°C.Food discarded3. Deep fried spring rolls were left on the counter between 23.9°C to 24.3°C.Food discarded4. Vermicelli noodles stored on the hot holding unit measured 54°C.The hot holding unit was adjusted to 62°C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature mechanical dishwasher measured between 56°C to 68°C after completing a dishwasher cycle thrice.Do noy use the mechanical dishwasher.Ensure the dishwasher is fixed to maintain 71°C at the plate level.A 3-copmartment sink will be used in the meantime until the dishwasher is fixed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. There was no waterproof thermometer available to test the temperature of the dishwasher on a daily basis.Provide a waterproof thermometer.2. The dishwasher is not being tested daily and there is no log to document the temperature of the dishwasher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repeat violation cited on February 6, 2026:1. Grease and char buildup was noted on the ventilation canopy filters.2. Grease buildup was noted on the deep fryer side.3. Food debris was noted inside the meat slicer.Clean the indicated areas.REPEAT VIOLATIONS:1) Grease and char build-up on the canopy filters above the grill. 2) Grease build-up on the deep fryer side and on the pots.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the preparation cooler cutting boards.Replace or resurface the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grime build-up on the kitchen floor and base boards. 2) Grease build-up on equipment legs and kitchen shelves. 1 to 2) Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violations cited on February 6, 2026:1. Debris buildup was noted underneath the ventilation canopy equipment.2. Debris buildup was noted underneath the preparation cooler opposite the ventilation canopy.3. Debris buildup was noted underneath the shelves by the back door area.Previous violations:1) Grease and debris build-up behind and underneath cook line equipment. 2) Black stains build-up on the back exit door. Clean these areas.
  6. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Significant number of used wet cleaning cloths were stored on the counter.The cleaning cloths were promptly washed and some were replaced.2. There were no sanitizer buckets at each preparation counter at the kitchen area.New chlorine sanitizer solution buckets were prepared at each preparation station at 10 ppm.3. Cleaning cloth was stored on the counter by the handwashing sink at the bar area.4. There was no sanitizer solution bucket at the bar area.Fresh chlorine sanitizer bucket was prepared at 100 ppm and clean cleaning cloths were submerged in the chlorine sanitizer bucket at 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There was opened can of leftover Aroy-D coconut milk stored in the food preparation cooler at the cook line. It was noted that the coconut milk was opened in the morning.Do not store leftover food in the can. Store food in another clean food grade container.2. There was opened can of leftover Hoison sauce gluten free was stored inside the walk-in cooler.Food discarded.3. There was an opened can of leftover Lychee stored in the walk-in cooler. It was noted that the Lycee was opened in the morning.The food was stored in a food grade container.Do not store leftover food in the can. Store food in another clean food grade container. 4. Wood and cartons were stored underneath the shelves at the back door area.Items must be stored at least 6 inches off the floor.5. Used serving utensils were stored on the counter at the cook line.Serving utensils were washed and stored in an ice bath.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked chicken was stored on top of the insert by the cook line at 10°C. Food discarded.2. Cooked noodle was stored on the counter at 18.6°C.Food discarded3. Deep fried spring rolls were left on the counter between 23.9°C to 24.3°C.Food discarded4. Vermicelli noodles stored on the hot holding unit measured 54°C.The hot holding unit was adjusted to 62°C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature mechanical dishwasher measured between 56°C to 68°C after completing a dishwasher cycle thrice.Do noy use the mechanical dishwasher.Ensure the dishwasher is fixed to maintain 71°C at the plate level.A 3-copmartment sink will be used in the meantime until the dishwasher is fixed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. There was no waterproof thermometer available to test the temperature of the dishwasher on a daily basis.Provide a waterproof thermometer.2. The dishwasher is not being tested daily and there is no log to document the temperature of the dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser in the staff washroom handwashing sink was empty.Additional paper towel was available and the paper towel dispenser was promptly restocked.Ensure handwashing sinks are equipped with handwashing supplies at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the preparation cooler cutting boards.Replace or resurface the cutting boards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repeat violation cited on February 6, 2026:1. Grease and char buildup was noted on the ventilation canopy filters.2. Grease buildup was noted on the deep fryer side.3. Food debris was noted inside the meat slicer.Clean the indicated areas.REPEAT VIOLATIONS:1) Grease and char build-up on the canopy filters above the grill. 2) Grease build-up on the deep fryer side and on the pots.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grime build-up on the kitchen floor and base boards. 2) Grease build-up on equipment legs and kitchen shelves. 1 to 2) Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violations cited on February 6, 2026:1. Debris buildup was noted underneath the ventilation canopy equipment.2. Debris buildup was noted underneath the preparation cooler opposite the ventilation canopy.3. Debris buildup was noted underneath the shelves by the back door area.Previous violations:1) Grease and debris build-up behind and underneath cook line equipment. 2) Black stains build-up on the back exit door. Clean these areas.
  7. Risk Management Inspection

    8 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Containers beef and sliced meats were stored on top of the prep cooler inserts. Beef @ 17 degrees C and slice meats @ 13.0 degrees C. Discarded the beef and sliced meats. Store all perishable foods at 4 degrees C or below or at 60 degrees C. or higher.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Five large buckets (5gal) of soups were not cooled down rapidly. Use a method to aid in cooling down the soups rapidly, such as ice bath or ice wands.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Kitchen staff lack food safety knowledge, additional food safety training needed. Take the free basic online food safety course.https://www.albertahealthservices.ca/eph/Page3151.aspx
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water stains noted on the staff washroom ceiling. Fix the leak and replace the ceiling tile.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLATIONS:1) Grease and char build-up on the canopy filters above the grill. 2) Grease build-up on the deep fryer side and on the pots.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Rice container was broken along the corner.2) Insert containers corner broke off. 1 to 2) Replace all broken containers. 3) Pro painter paint brush was used to apply sauce onto meats. Provide a food grade brush.4) White storage buckets have dirty labels.Remove label and clean and sanitizer the buckets
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grime build-up on the kitchen floor and base boards. 2) Grease build-up on equipment legs and kitchen shelves. 1 to 2) Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and debris build-up behind and underneath cook line equipment. 2) Black stains build-up on the back exit door. Clean these areas.
  8. Monitoring Inspection

    11 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Home Depot and Dark blue buckets were used to store soups.Use washable food grade containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Container of cooked rice was left out on the counter. Rice was measured at 18.0 degrees C. 2) Container of eggs was left out during lunch. Egg was measured at 19.0 degrees C inside.3) Container of beef was left out during lunch. Beef was measured at 26.4 degrees C.4) Rice and noodle were left out during lunch. Rice was measured at 21.3 degrees C and noodle was measured at 26 degrees C. Discarded the eggs, rice, noodle and beef. 5) Noodle in the hot holding unit was measured between 55 to 58 degrees C. 6) Container of tofu was stacked on top of an insert. Tofu was measured at 9.8 degrees C. 7) Large line prep cooler:Prep cooler Inserts:Sliced pork @ 6 to 7.0 degrees CChicken @ 6.7 degrees C.Pork chops @ 8.0 degrees C. Inside the cooler Beef @ 10.2 degrees C. Discarded the beef, Store eggs at 7.0 degrees C or below. Store all perishable food at 4.0 degrees C or below or at 60 degrees C or higher.8) Box of frozen noodles was being thawed at room temperature. Thaw in cooler overnight.9) Unable to locate a probe thermometer. Provide a probe thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Five large buckets (5gal) of soups were not cooled down rapidly. Use a method to aid in cooling down the soups rapidly, such as ice bath or ice wands.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Kitchen staff lack food safety knowledge, additional food safety training needed. Take the free basic online food safety course.https://www.albertahealthservices.ca/eph/Page3151.aspx
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No self closing mechanism on the kitchen washroom door. Washroom opens into the kitchen.Provide a self closing mechanism.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water stains noted on the staff washroom ceiling. Fix the leak and replace the ceiling tile.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Rice container was broken along the corner.2) Insert containers corner broke off. 1 to 2) Replace all broken containers. 3) Pro painter paint brush was used to apply sauce onto meats. Provide a food grade brush.4) White storage buckets have dirty labels.Remove label and clean and sanitizer the buckets 5) Small clear plastic bags were being reused to portion noodles. A bag and box of used plastic bags were found during inspection. Do not reuse single use items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLATIONS:1) Grease and char build-up on the canopy filters above the grill. 2) Grease build-up on the deep fryer side and on the pots.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and debris build-up behind and underneath cook line equipment. 2) Black stains build-up on the back exit door. Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grime build-up on the kitchen floor and base boards. 2) Grease build-up on equipment legs and kitchen shelves. 1 to 2) Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build-up on the air vents and ceiling tiles. Clean air vents and ceiling tiles.
  9. Monitoring Inspection

    9 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • REPEAT VIOLATION:Used gloves were found in the sliced chicken, in basil and on prep cooler cutting board. Discard used gloves after they are removed from hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Mop wringer, side press was used to squeeze the liquid from the carrots that were used to make spring rolls. Provide a proper vegetable presser to squeeze the liquid from the carrots.2) Peanut butter cardboard boxes were used to store the raw spring rolls. 3) Home Depot and Dark blue buckets were used to store soups.2 to 3) Use washable food grade containers. 4) Frozen meats and small containers of foods were stored on the walk-in freezer floor. Store all foods at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Five large buckets (5gal) of soups were not cooled down rapidly. Use a method to aid in cooling down the soups rapidly, such as ice bath or ice wands.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No self closing mechanism on the kitchen washroom door. Washroom opens into the kitchen.Provide a self closing mechanism.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water stains noted on the staff washroom ceiling. Fix the leak and replace the ceiling tile.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLATIONS:1) Grease and char build-up on the canopy filters above the grill. 2) Grease build-up on the deep fryer side and on the pots.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice machine lid was repaired with clear tape.Fix the ice machine lid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grime build-up on the kitchen floor and base boards. 2) Grease build-up on equipment legs and kitchen shelves. 1 to 2) Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build-up on the air vents and ceiling tiles. Clean air vents and ceiling tiles.

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