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Pho Dau Bo Vietnamese Beef Noodle House

110 - 4909 17 Avenue SE Calgary AB T2A 0V5 · Food - General

4 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. There was no prepared bleach sanitizer in a spray bottle or bucket in the kitchen. A 100ppm bleach sanitizer for the cleaning cloths was prepared during the inspection.2. When asked to describe the cleaning procedure for the meat slicer, food handlers stated they clean the meat slicer with soap and water, then rinse off the soap. Staff were not sanitizing the meat slicer with a food grade sanitizer after cleaning and rinsing.COMPLETE THE FOLLOWING:1. Ensure there is a 100ppm bleach sanitizer in a bucket for cloths and in a spray bottle for sanitizing food contact surfaces whenever food preparation is occurring.2. The meat slicer must be cleaned with soap and water to remove food and grease, then rinsed with fresh water, sprayed with a 100ppm bleach sanitizer, and left to air dry.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw meat stored in it's original sealed packaging was stored on cardboard on top of a box of ginger.2. Old food debris noted on the back of the meat slicer and in hard-to-reach areas.COMPLETE THE FOLLOWING:1. Do not store meat on cardboard, because it is absorbent and not easy to clean, and do not store on top of fresh produce. Use a food container or tray to store meat on.2. Clean the meat slicer more thoroughly to protect food from contamination. It needs to be taken apart so the hard-to-reach areas are easier to clean.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Cardboard box of lettuce stored on the floor in the walk-in cooler. 2. Incense stored on top of the prep cooler in the kitchen. 3. Front of house: - Hoisin sauce stored in opened can in upright cooler by the back storage area. - Condensed milk stored in open can in bar cooler. COMPLETE THE FOLLOWING:1. Ensure boxes of food are always stored off the floor.2. Do not store the incense in the food area. They must be stored outside the kitchen.3. When opening cans of food, the food must be transferred to food grade containers, because cans may develop rust after opening.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Cooked rice in a plastic container was stored at room temperature and measured 21*C. The Operator stated the rice was cooked in the morning and was left out at room temperature. Rice discarded during the inspection.2. Cooked rice noodles measured 24*C. Noodles discarded during the inspection. 3. Front of house:Whole eggs stored on the counter in the bar measured 21*C. Eggs discarded during inspection, as they had been sitting at room temperature for more than 2 hours. COMPLETE THE FOLLOWING:1. High risk foods must either be kept hot above 60*C, or below 4*C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **CORRECTED**1. A plastic container of water was stored in the kitchen handwash sink. Container removed during inspection, so sink was unobstructed and food handlers could easily wash their hands.
    • 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. One dead cockroach was observed on glue board. The facility has a certified pest control company for pest control. **January 13, 2026: observed a dead cockroach on a sticky trap along the wall to the left of the ice machine. COMPLETE THE FOLLOWING:1. Check traps often for pests and replace traps to monitor for further pest activity.2. Keep records from pest control company on site and available for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Red plastic food strainer baskets stored under the paper towel dispenser in the kitchen.COMPLETE THE FOLLOWING:1. Do not store any food related items under the paper towel dispenser to protect them from contamination.
  2. Monitoring Inspection

    1 infraction

    • 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?
      • One dead cockroach was observed on glue board. The facility has a certified pest control company for pest control. - Ensure to forward the pest control treatment report to local PHI from the pest control company.
  3. Monitoring 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?
      • **the violation was still outstanding** Backroom shelves that hold food are bare wood.-Seal any bare wood in facility where food is stored so that it is impervious to moisture
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Shelves in the kitchen were worn off.Replace the shelves so that they are smooth, impervious to moisture and easily cleanable. 2. A few floor tiles were cracked and broken in the kitchen.Repair or replace the tiles.
  4. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A few food items were observed uncovered in the cooler.Ensure to keep the food items covered.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher dispensed 20ppm chlorine during inspection.The operator fixed the dishwasher 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?
      • 1) Tin foil used to line some shelves, and as a base for a countertop at the cook line.-Remove tin foil from food preparation areas. Surfaces must be smooth and impervious to moisture2) Back room shelves that hold food are bare wood.-Seal any bare wood in facility where food is stored so that it is impervious to moisture