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Pho Han Vietnamese Noodle House

2001 Centre Street NW Calgary AB T2E 2S9 · Food - General

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Improper scoops (bowls) are used to scoop the dry ingredients. Scoops should have a proper handle to avoid touching the surface where food comes into contact with and to prevent contamination of the bulk supply. Obtain proper scoops with a handle. The operator removed the plastic container at the time of the inspection.2. Several bags of onions stored directly on the floor. Food must be stored at least 6 inches above the floor to protect it from contamination. The operator placed the bag of onions on crates during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The temperature of the hot holding unit measured 53C. Hot holding units must maintain a temperature of 60C or above to prevent the growth of bacteria. Ensure the hot holding unit is preheated to t least 60C before placing food inside. Measure with a thermometer to confirm the temperature. The operator increased the temperature during the inspection.2. Noodles were soaking in water at room temperature and measured 16C. When soaking food, it must be done in the cooler to prevent the growth of bacteria. The operator placed the noodles in the coolers during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was significant grease accumulation in the ventilation canopy.Clean and sanitize the ventilation canopy.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding - Noted on October 8, 2025***There was dust accumulated on the ceiling in the kitchen.Clean this area.
  3. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A disposable cleaning cloth was used to store spices and herbs and was simmering in the broth on the grill.A disposable cleaning cloth cannot be used for this purpose. Obtain a food-grade soup infuser or cheese cloth.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Plastic containers were used as scoops and stored in the bulk food bins.Please obtain scoops with proper handles to prevent contamination of the bulk supply.2. Bags of onions were stored on the floor.Ensure all food items are maintained at least 6 inches off of the floor.
    • 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 piping underneath the hand wash sink is leaking.Repair this leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was dust accumulated on the ceiling in the kitchen.Clean this area.