Pho Dinosaur
1102A Highway 9 S Drumheller AB T0J 0Y0 · Food - General
17 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Black mold-like particles observed on caulking material along the edge of the 2-compartment sink by the wall.Remove the old caulk entirely and replace it with a new, mold-resistant material.Please send photos to the undersigned officer when repair is completed.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Demand Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was no probe thermometer available during the inspection.Cooler temperatures must be checked and recorded at least once daily to ensure they are maintained at the correct temperature. Staff must verify and document the internal cooking, hot holding, and reheating temperatures of foods. Temperature of hot held food must be at 60 C or higher. Cooking and reheating temperatures must be verified to ensure foods reach a minimum internal temperature of 74°C or higher. Ensure functional thermometer is available to verify internal temperature of cooked and hot held food.
- 23. Is the facility maintained in a clean and sanitary condition?
- The areas under the prep cooler, prep cooler, stove and griller appeared dirty and greasy. These areas require a thorough cleaning. A written cleaning schedule is required. Some tasks must be completed daily, while others may be completed less frequently based on operational needs and risk.
- 23. Is the facility maintained in a clean and sanitary condition?
- Wall area by the two-compartment sink and grill/fryer station appeared dirty.Clean
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. A section of the Ventilation canopy appeared to be dirty and greasy at the time of inspection.2. The ceiling area above the stove (vent) appeared dusty.3. Wall by the hot holding unit appeared dusty.Clean
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Ventilation canopy appeared dirty and greasy at the time of inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ventilation canopy appeared dirty and greasy at the time of inspection.CleanClean utensils stored in a sanitary condition at the time of inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 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?
- A few flies were observed in the facility at the time of inspection.Ensure to come up with a plan and contact a certified pest control company to control the flies in the facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- - Ventilation canopy appeared to be dirty and greasy at the time of inspection.Clean*The facility was found to be clean at the time of this inspection.
- 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?
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was no sanitizer test strips available at the time of inspection.Ensure appropriate test strips are available to check concentration of sanitizer and to monitor equipment sanitizing strength.
- 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?
- A few flies were observed in the facility at the time of inspection.Ensure to come up with a plan and contact a certified pest control company to control the flies in the facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- - Ventilation canopy appeared to be dirty and greasy at the time of inspection.Clean*The facility was found to be clean at the time of this inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Facility food handling permit posted on site expires April 2024. Staff onsite not aware of the document. Facility owner was not available at the time of inspection. Ensure permit is processed to validate facility operational status. Ensure to post permit onsite
- 23. Is the facility maintained in a clean and sanitary condition?
- - Wall area behind the 2-copartment sink not maintained in a clean and sanitary condition.- Edges of the washing machine beside the 2-compartment sink appeared dusty with wash towels spread on it to dry.*Clean and ensure wash clothes are dry and stored in a sanitary condition.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- A section of the ceiling in the kitchen appeared dusty. Staff cleaned off the dusty area during the inspection.Ensure food preparation area is maintained in a clean and sanitary condition at all times to prevent food contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- All coolers and freezer temperature were adequate at the time of inspection. In- line cooler temperature was 3.4 C.Observes staff brought out two bags of shrimps and placed them in a bowl of water in the sink area, thus improperly the shrimps are improperly thawed. Guidance was provided to staff on proper thawing of food. Shrimps were then placed under cold running water to thaw during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher - chlorine sanitizer concentration was at 0 ppm when tested, thus utensils are not being adequately sanitized when the equipment was run at the time of the inspection. Operator cleaned equipment and replaced sanitizing tubes. Sanitizing strength for the low temp mechanical dish washing equipment was at 100 ppm after the repair - Corrected during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?