Pho Binh Dan
100 - 11121 156 Street NW Edmonton AB T5M 1X9 · Food - General
8 inspections
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning required at following areas:- Back prep area: flooring especially hard to reach area against back wall - Back storage room with mower - clean surrounding area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Demand Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer set up (operator indicated just dumped it). Please ensure sanitizer Quats 200PPM prepared and available at all times.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Observed a service cart being used to store food items - top of the cart noted to be storing raw meat (being sliced at time of inspection) with 2 other bins with cooked meat below.
- 15. Is the facility free of a pest infestation?
- Potential evidence of mouse droppings noted in corners of the storage room closest to back door. Possibly mouse droppings noted in the other storage room in back.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Leaking noted at ceiling by entrance to kitchen.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning for following area:- Wall surface back prep area observed accumulation of dust.- 2 back storage rooms. Need to pull everything out to do deep clean, repair any holes, cracks & crevices.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher not dispensing sanitizer. Test conducted 3X and measured at 0PPM.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quats test papers required.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet cleaning cloth noted on prep table in cook line not in sanitizer solution when not in use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Walk in cooler - Observed a small container of raw chicken stored above a box of broccoli.- Additional attention on covering foods - pails of pho soup (6-7), pot of spicy soup (1).
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test papers required to be replaced. Current ones look like they have been soaked.
- 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?
- Back door screen require to be repaired. Large rip noted on the screen with back door open at time of inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Broken strainer noted stored with other clean utensils by dish pit. If non repairable, please discard.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Observed 3 rice cookers - lids appeared to be repaired and or taped up with duct tape. If cooker cannot be repaired, please consider replacing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Additional cleaning required for prep line cooler by cook line. Observed accumulation of food debris.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cookline - observed a couple of wet cleaning cloths being left on food prep table. Please maintain wet/used cleaning cloths in sanitizer solution (chlorine 100ppm) bucket between uses.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was not dispensing sanitizer. At the time of inspection measured at 0ppm of chlorine. Corrected onsite.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test papers required to be onsite.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?