Pho Ha Vietnamese Beef Noodle House
205 - 3545 32 Avenue NE Calgary AB T1Y 6M6 · Food - General
12 inspections
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Front condiment cooler was maintaining 8C to 10C. Don't store cut vegetables in the cooler. Please repair the cooler. Ensure that it is maintaining 4C or less.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Demand Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 0ppm sanitizer was measured in the sanitizer spray bottle. Staff directed to mix a fresh sanitizing solution. Ensure that an approved sanitizing solution is available whenever food handling is occuring.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw chicken and beef were stored beside vegetables in the 3 door cooler. Ensure that raw animal products are stored below, not beside or above ready to eat foods and vegetables. Corrected during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A colander of mint was stored in the basin of the hand wash station in the front area. Don't store equipment in the hand wash sink. Ensure that all hand wash stations are accessible at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Front condiment cooler was maintaining 8C to 10C. Don't store cut vegetables in the cooler. Please repair the cooler. Ensure that it is maintaining 4C or less.
- 23. Is the facility maintained in a clean and sanitary condition?
- Detailed cleaning is needed in the following areas:-top of the paper towel dispenser and soap dispenser (kitchen area)-dry food storage shelves.-shelves above the sinks in the dishwashing area.-ceiling near the ventilation canopy (dust accumulation).
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Tho long cutting board needs to be scrubbed to remove the built-up dirt from the grooves. Do it daily
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Clean the interior of the microwave and the paper dispenser in the kitchen
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
0 infractions
- Monitoring 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?
- Clean the top of the mechanical Washer
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
1 infraction
- 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?
- Display the most recent Food Handling Permit
- 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?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Hot temperature machine provides only 58C at the dish level, for final rinse. Call for service immediately. Until the washer is repaired, must use single service articles to serve food.
- 23. Is the facility maintained in a clean and sanitary condition?
- Provide written sanitation procedures for the premises
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Hot temperature machine provides only 58C at the dish level, for final rinse. Call for service immediately. Until the washer is repaired, must use single service articles to serve food.
- 23. Is the facility maintained in a clean and sanitary condition?
- Both washrooms were dirty Hand sink, toilet, floor). Garbage overflowing. Ensure that the washroom is maintained clean and sanitary at all times
- 23. Is the facility maintained in a clean and sanitary condition?
- Provide written sanitation procedures for the premises
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions