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Pho Express

2 - 4604 37 Street SW Calgary AB T3E 3C9 · Food - General

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The spray bottle containing bleach sanitizer solution, located at the back kitchen, has a broken spraying mechanism, indicating that the back kitchen area is not being routinely sanitized.REQUIREMENT: Replace the broken spray bottle. Ensure a new label is added to this bottle.
    • 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) A notable gap is present at the emergency exit door.REQUIREMENT: Repair the weatherstripping. Ensure no gap is present that allows pests to enter the facility.2) There were no pest control records onsite at the time.REQUIREMENT: A written pest control record must be maintained on a minimum monthly basis. Ensure that the records are readily available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The light switch located at the front kitchen had a build-up of grime and debris, indicating that high-touch surfaces are not being routinely cleaned and sanitized.REQUIREMENT: Ensure that high-touch surfaces (i.e. surfaces that hands touch often) are being routinely and thoroughly cleaned and sanitized on a daily basis.2) Walls close to the back door have an accumulation of grime/splatter.REQUIREMENT: Clean and sanitize this area
  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Six meat broth containers were stored on the floor cooling at 62.8 degrees Celsius resulting in improper cooling of foods.The meat broths were kept in ice baths.2. Noodles were kept inside the basket to cool and drain at16 degrees Celsius.Noodles were kept in the cooler.Ensure noodles are kept at 4 degrees Celsius or less or at 60 degrees Celsius or above at all times.
    • 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) Unfinished wood was observed on shelf edges above the chest freezer in the back kitchen.2) A plank of unfinished wooden was used for storage in the dry storage room.Conceal unfinished wood. All surfaces must be smooth, non-absorbent to moisture and easy to clean.3) Wooden shelving unit in the dishwashing area was bulged from water damage. Replace the shelving unit.4) The corrugated board on the wall by the two-compartment sink was unclean.Remove the corrugated board and re-finish the wall if necessary.5) Acoustic ceiling tiles in the back kitchen were unclean.Replace with ceiling tiles that are smooth and washable.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Containers without handles were stored inside the bulk food bins.2. Scoop handles were in direct contact with the food.Containers were removed.Scoops were washed in the dishwasher.Use scoops that have handles and do not allow the handles to be in direct contact with the bulk food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked vermicelli noodles were kept in the basket at 15.8°C.The vermicelli noodles were discarded.Food should be maintained at 4°C or below or 60°C or above.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap at the back kitchen handwashing sink.
    • 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) Unfinished wood was observed on shelf edges above the chest freezer in the back kitchen.2) A plank of unfinished wooden was used for storage in the dry storage room.Conceal unfinished wood. All surfaces must be smooth, non-absorbent to moisture and easy to clean.3) Wooden shelving unit in the dishwashing area was bulged from water damage. Replace the shelving unit.4) The corrugated board on the wall by the two-compartment sink was unclean.Remove the corrugated board and re-finish the wall if necessary.5) Acoustic ceiling tiles in the back kitchen were unclean.Replace with ceiling tiles that are smooth and washable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The dry storage room was not accessible. Food items were stored on the floor in the dry storge room.2) The top and edges of the ice machine was dirty and had food debris build up.3) Beneath the ventilation canopy was accumulated with grease buildup.4) Dust buildup was noted on the wires at the back exit door area.Clean the indicated area.Previous violations:1) The dry storage room was not accessible. Items were stored on the floor.Remove items that are not required to operate a food establishment. Organize the storage room and store items off the floor.2) The cupboard by the back food preparation sink was dirty with oil.Clean the cupboard.