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Pho City

2 - 207 1 Street SE Calgary AB T2G 2G3 · Food - General

7 inspections

  1. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Continuing violation**Noodles in a container near the cook line were probed at 9.4C. A small bag of ice was placed on top of the noodles.-Improvement examples: mix the ice into the noodles directly; layer full bags of ice between layers of noodles; having a smaller portion of noodles in the container and using them up, leaving the rest in the fridge----------1) Noodles were being soaked at room temperature, and noodles at the cook line were in a pail with no temperature control.-Maintain perishable foods <4C or >60C-Noodles should be soaked in the fridge-Noodles on the cook line can be stored with ice
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 20L covered pails of hot soup were being cooled in the fridge. More pails were near the stove waiting to be put away.-Ensure soup is cooled quickly (e.g. using an ice wand, in an ice bath and stirred regularly), from 60 to 20C in 2 hours, and then 20 to 4C in the next 4 hours. Cooling it in a large full pail will not meet these requirements-Staff instructed to portion the pails into smaller volumes
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Operator was not able to provide a written sanitation plan.-Create a written sanitation plan that identifies the areas/equipment that require cleaning and the frequencies of cleaning
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Updated violation**Thorough cleaning has been conducted but various areas still require more attention:-Canopy filters-Wall and legs under the 2-compartment sink-Prep cooler gaskets and hinges-Debris beneath the dishwasher-----------Severe accumulation of grime and debris behind/under the cook line, beneath the prep sink, and beside the pop fridge in the service area.-Clean
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Back of meat slicer had an accumulation of debris on the blade and sharpener housing.-Ensure staff fully disassemble and clean the slicer between uses, and that cleaning equipment is available for this purpose2) Sanitizer solution in spray bottle bleached out test strips.-Make chlorine sanitizing solution at 100 ppm-Staff member diluted sanitizer during inspection
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Scoops for bulk ingredients had handles touching the bulk ingredient, or did not have handles.-Store scoops out of the bulk ingredient or ensure that scoop handles are not touching the ingredient2) Opened cans of sauces were observed in the service area fridge.-Decant all canned food products after opening
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Noodles were being soaked at room temperature, and noodles at the cook line were in a pail with no temperature control.-Maintain perishable foods <4C or >60C-Noodles should be soaked in the fridge-Noodles on the cook line can be stored with ice2) Mini fridge beside pop fridge has bean sprouts. The fridge and food product measured 10C.-Maintain bean sprouts <4C3) The mini fridge for bean sprouts did not have a thermometer.-Install a display thermometer
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Severe accumulation of grime and debris behind/under the cook line, beneath the prep sink, and beside the pop fridge in the service area.2) Knife box on the wall beside the small prep cooler had a collection of debris.-Clean
  3. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Storage room floor had an accumulation of dirt and debris.2) Rice cooker cart had a build-up of food particles.-Clean
  4. Demand 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)?
      • Sanitizing cycle tested at 0 ppm chlorine. Chlorine bucket was empty.-Ensure dishwasher sanitizing concentration is tested regularly. Operator had test strips available-New chlorine bucket was attached, sanitizing cycle showed adequate chlorine
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The facility is using lemon scented bleach to mix a surface sanitizer. Lemon scented bleach is not food safe. Discontinue the use of the lemon scented bleach and switch to a non-scented bleach to mix the sanitizer solutions. 2) The chlorine-based sanitizer solutions being used were mixed too strong and bleached the test strips. Please re-mix the sanitizer solutions to a concentration of 100ppm. Always test the solutions when they are mixed to ensure they are mixed to 100ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was stored directly on the floor in the walk-in cooler. Please ensure that all food is stored elevated off of the floor to protect from contamination and facilitate proper cleaning.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The rice paddle was stored in a container of stagnant room temperature water. Please ensure that the rice paddles are stored in an ice bath to limit the risk of pathogen growth and cross-contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • The surface sanitizer bottles were unlabelled. Please ensure that all chemical bottles including sanitizer bottles are labelled such that the contents can be identified and properly used.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine-based mechanical dishwasher was run multiple times and 0ppm chlorine was detected after each cycle. The line was primed and the dishwasher was again tested. 0ppm chlorine was again detected. Please have the dishwasher serviced such that it is sanitizing at 100ppm. Until the dishwasher can be repaired, please manually sanitize all dishes.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some tiles in the kitchen were cracked. Please replace the cracked tiles such that the floor is smooth, cleanable, and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The metal wire strainer by the two-compartment sink were found to be in disrepair, with broken and loose components, posing a potential physical hazard.Please discard the strainer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility requires a deep clean. Please pay special attention to the following areas:- The floor in the walk-in cooler - The floor under the dishwasher - The floor under the cook line - The walls around the cook line and dishwasher - The mechanical ventilation canopy - The mechanical dishwasher- Floors under all equipment- The hard to reach areas
  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • *CLEANING REQUIRED IN STORAGE/STAFF AREA. ALSO, TOPS OF EQUIPMENT & OTHER HIGH SURFACES AND HARD TO REACH AREAS AROUND & BENEATH EQUIPMENT ALSO REQUIRE CLEANING*