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Pho Hao

194 - 495 36 Street NE Calgary AB T2A 6K3 · Food - General

Official record from Alberta →

Inspection summary

Pho Hao has been inspected 12 times by Alberta Health Services (Environmental Public Health) since April 18, 2024. The most recent inspection, on October 13, 2026, recorded 3 infractions.

1 of 12 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 35 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 8 times across 6 separate inspections, most recently on October 13, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 7 times across 7 separate inspections, most recently on October 13, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 3 separate inspections, most recently on September 24, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 24 times across 11 separate inspections, most recently on October 13, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 12 times across 5 separate inspections, most recently on September 24, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

12 inspections

  1. Risk Management 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)?
      • 1. Water leak observed on the top of the dishwasher. **September 28, 2026: a technician was contacted to repair the leak. A part has been ordered to complete the repair.COMPLETE THE FOLLOWING:1. Repair the dishwasher.
    • 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. New mouse droppings observed in the kitchen. COMPLETE THE FOLLOWING:1. Follow up with the professional pest control company to schedule a service. Increase frequency of services to weekly. Send the reports to the Inspector.2. Clean the mouse droppings using proper cleaning and disinfecting procedures.
    • 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. There was a leak and the mop sink.**September 28, 2026: facility looked into repairing the sink. A part needs to be purchased to fix the leak. Estimated 2 weeks to complete repair. COMPLETE THE FOLLOWING:1. Repair the leak to avoid further plumbing issues.
  2. Risk Management 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)?
      • 1. Water leak observed on the top of the dishwasher. **September 28, 2026: a technician was contacted to repair the leak. A part has been ordered to complete the repair.COMPLETE THE FOLLOWING:1. Repair the dishwasher.
    • 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. There was a leak and the mop sink.**September 28, 2026: facility looked into repairing the sink. A part needs to be purchased to fix the leak. Estimated 2 weeks to complete repair. COMPLETE THE FOLLOWING:1. Repair the leak to avoid further plumbing issues.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The utility room was cluttered.**September 28, 2026: buckets of soup stored on floor. Buckets need to be removed from the room and stored in the kitchen. 2. Front cooking area:a. Underside of the hood vent was dirtied.b. There was food and grease on the wall next to the deep fryer.c. Black dust on the ceiling air duct.5. Bar: a. The desk chair in the bar is in disrepair, and the seat material is torn and not easy to clean. **September 28, 2026: one chair remained in the bar. Owner informed to remove this chair as well.COMPLETE THE FOLLOWING:1. Thoroughly clean the areas noted above.2. Organize the areas that are cluttered.3. Write a daily, weekly and monthly cleaning schedule.
  3. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Water leak observed on the top of the dishwasher. **September 28, 2026: a technician was contacted to repair the leak. A part has been ordered to complete the repair.COMPLETE THE FOLLOWING:1. Repair the dishwasher.
    • 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. Old mice droppings observed under the laundry sink.**September 28, 2026: the Operator stated they will remove the sink as they no longer use it and will add shelving that is 6" above the ground. 2. Mice droppings observed on shelves in the front cooking area.**September 28, 2026: new droppings observed in this area. 3. Mouse droppings observed on the floor in the back dry storage room. **September 28, 2026: droppings also noted under the shelves. Shelving needs to be raised to at least 6 inches off the floor, so area is easy to clean. COMPLETE THE FOLLOWING:1. Remove the mouse droppings following the proper cleaning and disinfecting procedures.2. Contact the professional pest control company and increase frequency of visits. 3. Send pest control records to the Inspector for review.
    • 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. There was a leak and the mop sink.**September 28, 2026: facility looked into repairing the sink. A part needs to be purchased to fix the leak. Estimated 2 weeks to complete repair. COMPLETE THE FOLLOWING:1. Repair the leak to avoid further plumbing issues.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The utility room was cluttered.**September 28, 2026: buckets of soup stored on floor. Buckets need to be removed from the room and stored in the kitchen. 2. Front cooking area:a. Underside of the hood vent was dirtied.b. There was food and grease on the wall next to the deep fryer.c. Black dust on the ceiling air duct.5. Bar: a. There was black dust on the air duct in the bar. b. The desk chair in the bar is in disrepair, and the seat material is torn and not easy to clean. **September 28, 2026: one chair remained in the bar. Owner informed to remove this chair as well.COMPLETE THE FOLLOWING:1. Thoroughly clean the areas noted above.2. Organize the areas that are cluttered.3. Write a daily, weekly and monthly cleaning schedule.
  4. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. There was no bleach available on site to make a food grade sanitizer. The Operator purchased bleach during the inspection.2. Observed cleaning cloths on counters. The Operator made 100ppm bleach sanitizer during the inspection.COMPLETE THE FOLLOWING:1. Ensure bleach is always available on site. 2. Ensure a 100ppm bleach sanitizer is available whenever the restaurant is operating. Change the sanitizer every 2 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Containers of bean sprouts, lemon, and basil were stored in water. Ice added to containers for temperature control.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The dishwasher measured 0ppm chlorine. The Operator was directed to manually sanitize dishes in the 2-compartment sink. Sanitizer made during the inspection. 2. Water leak observed on the top of the dishwasher. 3. Black debris was noted in the dishwasher well. COMPLETE THE FOLLOWING:1. Repair the dishwasher and ensure it is maintaining a concentration of 100ppm chlorine.2. Clean the dishwasher.
    • 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. There was no paper towel at the kitchen hand sink. The Operator brought paper towel in a holder to the sink. 2. Containers of bean sprouts, basil, and lemon were stored in front of the kitchen sink. Containers moved to another counter, so they were not blocking the handwash sink.3. Bar: dish rack stored on top of handwash sink basin and was blocking access. Dish rack moved.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Bar: paper towel was not stored in a holder.COMPLETE THE FOLLOWING:1. Purchase a holder for the paper towel.
    • 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. Old mice droppings observed under the laundry sink.2. Mice droppings observed on shelves in the front cooking area.3. Mouse droppings observed on the floor in the back dry storage room. 4. Gap observed at the bottom of the right back door.5. The Operator was unable to provide the professional pest control records during the inspection. COMPLETE THE FOLLOWING:1. Remove the mouse droppings following the proper cleaning and disinfecting procedures.2. Monitor for further pests. If more droppings are observed, contact the professional pest control company.3. Locate the records from the professional pest control company. Keep records on site at the restaurant.
    • 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?
      • 1. The business changed the trade name to Cago Pho and did not notify Environmental Public Health.COMPLETE THE FOLLOWING:1. Fill out a new food handling permit application to update the business trade name.
    • 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. There was a leak and the mop sink.COMPLETE THE FOLLOWING:1. Repair the leak to avoid further plumbing issues.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. Back kitchen: Leftover food debris on mixers and counters in the bubble tea preparation area.COMPLETE THE FOLLOWING:1. Clean areas noted above. They must be cleaned as often as necessary to maintain them in a visibly clean and sanitary condition, and to prevent attracting pests into the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Walk-in cooler:- The black mats on the shelves were dirty.- The floor was dirty. 2. The utility room was cluttered.3. Back kitchen cooking area:a. Hood vent filters had a buildup of grease and black debris. b. The shelves next to the kitchen cooking area were lined with aluminum foil that was dirtied and torn.4. Front cooking area:a. Hood vent and filters were dirtied.b. There was food and grease on the wall next to the deep fryer.c. There was a buildup of grease on the side of the deep fryer and stove.d. Black dust on the ceiling air duct.5. Bar: a. There was black dust on the air duct in the bar. b. The desk chairs in the bar were in disrepair, and the seat material was torn and not easy to clean. 6. The back dry storage room was cluttered and boxes stored on the floor.7. The area at the back door was cluttered with boxes, and garbage. 8. The garbage bins in both washrooms were overfilled. Some debris was noted on the floors as well.COMPLETE THE FOLLOWING:1. Thoroughly clean the areas noted above.2. Organize the areas that are cluttered.3. Write a daily, weekly and monthly cleaning schedule.4. Check the washrooms frequently and remove garbage daily.
  5. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **OUTSTANDING**1. Back kitchen: Paper towel not stored in a holder/dispenser at the handwash sink.**December 22, 2025: holder installed on wall, however, it kept falling off. COMPLETE THE FOLLOWING:1. Ensure the holder is secured to the wall.
    • 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?
      • **OUTSTANDING**1. The back door strip on the side of the door is in disrepair, and light visible between the two back doors. **December 22, 2025: the Operator stated that the door strip will be repaired by the professional pest control company.COMPLETE THE FOLLOWING:1. Replace door strip to close gaps and prevent entry of pests into the food establishment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. Back kitchen: Leftover food debris on mixers and counters in the bubble tea preparation area.COMPLETE THE FOLLOWING:1. Clean areas noted above. They must be cleaned as often as necessary to maintain them in a visibly clean and sanitary condition, and to prevent attracting pests into the facility.
  6. Demand Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Observed bucket of raw pork thawing under cold running water in the 2-compartment sink. The Operator did not have a cleaning and sanitizing procedure in place for between thawing and dishwashing. Cleaning and sanitizing procedure discussed during inspection. 2. No prepared bleach sanitizer for cloths or spray bottle. 100ppm bleach sanitizer made during the inspection. COMPLETE THE FOLLOWING:1. Sink must be cleaned with soap and water, then rinsed, and sprayed with 100ppm bleach sanitizer.2. A 100ppm bleach sanitizer must always be available when food preparation is happening.3. Buy a spray bottle for bleach sanitizer.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • **CORRECTED**1. The Operator stated buckets of rice noodles were being filled using a hose that was connected to the mop sink. Operator informed that the mop sink cannot be used for food preparation.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Back kitchen: Old food debris observed on the back of the meat slicer. 2. Front cooking area: - Bag of ice stored inside a bucket of water and fresh bean sprouts. - Ice pack stored in bucket of fresh lettuce and water. COMPLETE THE FOLLOWING:1. The meat slicer needs to be cleaned more thoroughly and then sanitized.2. Store buckets of lettuce and bean sprouts in ice.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Back kitchen: Ant insecticide spray stored on food container lids that are no longer being used. Spray removed. **Insecticide must be stored outside of the kitchen.2. Back kitchen: Bowl on cut broccoli stored on top of broccoli in walk in cooler. Bowl removed and stored on shelf in cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Walk-in cooler:Black covers used to cover corrugated plastic on shelves. Covers were visibly dirty. 2. Front cooking area: Cardboard being used on shelves and was visibly dirty.3. Front area:Clean glasses and pitchers stored on dirtied yellow cloths. COMPLETE THE FOLLOWING:1. Do not use the black plastic covers and corrugated plastic to store food, as they are not easy to clean. The surface must be smooth, non-absorbent and easy to clean.2. Do not use cardboard as a storage surface, because it is absorbent and not easy to clean.3. Do not use cloths as drying surface for drinkware.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. No probe thermometer for checking food temperatures.COMPLETE THE FOLLOWING:1. Purchase a probe thermometer for checking food temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Back kitchen: No soap in dispenser at the handwash sink.2. Back kitchen: Paper towel not stored in a holder/dispenser at the handwash sink.3. Women's washroom: Paper towel not stored in a holder/dispenser4. Men's washroom"Paper towel not stored in a holder/dispenser. COMPLETE THE FOLLOWING:1. Soap and paper towel must always be available at the handwash sink to promote proper handwashing.2. Paper towel must be stored in a holder to protect the roll from contamination when drying hands.
    • 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. Back kitchen: Food containers stored in front of handwash sink. Items removed so hand sink was easy to access.2. Women's washroom:No soap in the dispenser. Soap replaced during 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?
      • 1. The back door strip on the side of the door is in disrepair, and light visible between the two back doors. COMPLETE THE FOLLOWING:1. Replace door strip to close gaps and prevent entry of pests into the food establishment.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • **CORRECTED**1. Bleach and soap mixed in blue spray bottle. Mixture discarded and a 100ppm bleach sanitizer was made during the inspection. *Do not mix bleach and soap together as it can produce harmful gases.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Back kitchen: The lids for the white dry ingredient bins were dirty. COMPLETE THE FOLLOWING:1. Clean the lids.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Front cooking area:a. Dust on ceiling.b. Dust on walls in front cooking area.2. Back kitchen: Dust on ceiling and wall beside the walk-in freezer.3. Utility room: Food containers and dishes stored in the room with the hot water tank. Room was cluttered and not easy to clean.4. Back kitchen: Buildup of food debris on the floor in hard-to-reach areas under the cooking equipment. 5. Back kitchen: Leftover food debris on mixers and counters in the bubble tea preparation area.COMPLETE THE FOLLOWING:1. Clean areas noted above. They must be cleaned as often as necessary to maintain them in a visibly clean and sanitary condition, and to prevent attracting pests into the facility.2. Develop a daily, weekly and monthly cleaning checklist.3. Remove any items that are no longer needed for the operation of the food establishment so there is less clutter.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Uncovered food in the walk-in cooler. All food must covered while stored in the walk-in cooler2. Bags of meat stored on the floor in the walk in freezer. Food must be stored 15 cm above the floor
    • 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?
      • There was a gap on the backdoor. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**FIX THE GAP ON THE BACKDOOR.
    • 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 corner of the wall next to the mop sink is still in need of repair. Repair/refinish the corner next to the mop 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?
      • The cover of the ceiling light above the dishwashing area had cracks and was broken; please fix or replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The floor of the walk-in freezer has to be scrubbed and cleaned. Also wash the walls.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility required general cleaning and sanitation. Several areas of the facility were noted as dirty, dusty, and/or greasy. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- General floors of the kitchen- The walls and baseboards of the kitchen- The walls and baseboards of the walk-in cooler and freezer- The doors of the walk-in cooler and the freezer- The ceiling above the food preparation areas- The surfaces of the food prep table- The shelving units had dirt accumulation- The cooking equipment were dirty including the side and top surfaces**PLEASE CLEAN THE AFOREMENTIONED AREAS.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was no cleaning schedule and written sanitation procedure being implemented on-site. Several areas were noted as dirty and unsanitary during the inspection. The inspector informed the operator that a cleaning schedule must be implemented and be put in writing for documentation purposes and to ensure that the facility remains clean and sanitary throughout operations. Please ensure to implement a cleaning schedule and written sanitation procedure in the facility.**IMPLEMENT A CLEANING SCHEDULE AND WRITTEN SANITATION PROCEDURE.
  9. Monitoring Inspection

    18 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items, such as raw carrots and onions, were stored on the floor. The carrots and onions were stored in porous net-like bag. Store all food above the floor (at least 6-inches off the floor). Ensure to also store all food in proper containers.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A hammer was placed directly above raw ginger and raw onion; do not place non-food items with food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A washing machine was being used in the kitchen to wash cleaning cloths; the washing machine was directly adjacent to the food prep tables alongside food and utensils. The inspector informed the operator to remove the washing machine and place it in a location away from food handling and food preparation areas to prevent cross contamination of food-contact surfaces and food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw meat was being thawed in room temperature. The internal temperature of the raw meat was measured at 2°C. The operator was told not to thaw in room temp and follow the proper thawing procedures (instructions provided on site during the inspection).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Noodles were soaked in water and stored in room temp. The inspector informed the operator that noodles soaked in water must be temperature controlled and must be stored in a cooler at or below 4°C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature, chemical dishwasher with chlorine solution was measured to have 10-ppm chlorine concentration. The maximum temperature that the dishwasher reached was 56°C. The dishwasher was tested three times. The inspector informed the operator to configure the dishwasher to ensure that it reaches at least 100-ppm chlorine. Otherwise, please contact a technician to configure the dishwasher. In the meantime, as discussed during the inspection, please ensure to fully submerge all utensils, equipment, and dishes in a 100-ppm chlorine solution in the multiple-compartment sink using the correct bleach-water ratio: 1/2 teaspoon (2-5 mL) bleach per liter of water.**FIX THE DISHWASHER TO REACH AT LEAST 100-PPM CHLORINE CONCENTRATION.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips available during the inspection for the chlorine sanitizer solution. The inspector informed the operator that test strips must be used every time a bleach-water solution is made, then daily, and recommended to test every 2-4 hours during operations to ensure that the sanitizer solution has a chlorine concentration between 100-200 ppm. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Records indicating the daily testing of the dishwasher chlorine concentration was not provided during the inspection. Please ensure to record the dishwasher chlorine concentration daily before use.**OBTAIN CHLORINE TEST STRIPS AND RECORD THE DISHWASHER CHLORINE CONCENTRATION DAILY.
    • 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?
      • There was a gap on the backdoor. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**FIX THE GAP ON THE BACKDOOR.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The utility closet did not have a door. Please install a door to the utility closet.
    • 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?
      • The Food Handling Permit was not displayed. The permit displayed was expired and was from the previous owner. To ensure that the facility is operating with a valid permit at all times, please ensure to have a valid permit displayed in a conspicuous location in the facility easily seen by the patrons/customers. If a Food Handling Permit is needed, please contact [email protected] immediately to obtain one.**DISPLAY A VALID FOOD HANDLING PERMIT IN A CONSPICUOUS LOCATION IN THE FACILITY.
    • 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 corner of the wall next to the mop sink is still in need of repair. Repair/refinish the corner next to the mop 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?
      • The door to the staff room was broken with holes; please replace the door.
    • 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 chest cooler door was dirty and had peeling paint. Please clean and repaint the chest cooler door to ensure that it remains smooth and easily cleanable.
    • 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 cover of the ceiling light above the dishwashing area had cracks and was broken; please fix or replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several plastic strainers were broken. The inspector informed the operator to discard any broken equipment, such as plastic strainers. Please ensure that all equipment in the kitchen is properly maintained.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility required general cleaning and sanitation. Several areas of the facility were noted as dirty, dusty, and/or greasy. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- General floors of the kitchen- The walls and baseboards of the kitchen- The walls and baseboards of the walk-in cooler and freezer- The doors of the walk-in cooler and the freezer- The ceiling above the food preparation areas- The surfaces of the food prep table- The shelving units had dirt accumulation- The cooking equipment were dirty including the side and top surfaces**PLEASE CLEAN THE AFOREMENTIONED AREAS.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was no cleaning schedule and written sanitation procedure being implemented on-site. Several areas were noted as dirty and unsanitary during the inspection. The inspector informed the operator that a cleaning schedule must be implemented and be put in writing for documentation purposes and to ensure that the facility remains clean and sanitary throughout operations. Please ensure to implement a cleaning schedule and written sanitation procedure in the facility.**IMPLEMENT A CLEANING SCHEDULE AND WRITTEN SANITATION PROCEDURE.
  10. Demand Inspection

    1 infraction

    • 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 corner of the wall next to the mop sink is still in need of repair. **Repair/refinish the corner next to the mop sink.
  11. Initial Inspection

    1 infraction

    • 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 corner of the wall next to the mop sink is still in need of repair. **Repair/refinish the corner next to the mop sink.
  12. Demand 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?
      • There were some damaged finishes throughout the kitchen. This includes, but not limited to: The surround on the hand sink, drywall and baseboard damage near the entrance of the kitchen, and some things which were repaired with tape. **Repair or refinish all damaged areas and ensure all surfaces are smooth, easy to clean, and non-absorbent.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Facility needs a deep cleaning throughout the kitchen. There was a lot of dirt and debris build up in several areas which included, but is not limited to: along the bottom of walls, underneath, between. and behind equipment and storage units inside the cooler, dry goods area, and cooking areas. **Carry out a thorough cleaning throughout the kitchen2. There is a clutter and items that are not used or needed throughout kitchen. **Remove clutter and any items which are not needed.

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