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Pho Hoai Vietnamese Beef House

153 - 71 Riverside Drive W Okotoks AB T1S 1M3 · Food - General

15 inspections

  1. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning of harder to reach areas such as behind food equipment, far corners in the dry storage area.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management 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?
      • 1. The faucet on the two-compartment sink is leaking, and a cloth was observed pinned around the handle as a temporary fix. Please repair the faucet properly and remove the cloth to maintain good hygiene.2. The light bulb cover adjacent to the preparation area was found to be missing. Please install a proper cover to protect against potential contamination.**CORRECTED. 3. A drain hole cover was observed to be missing and temporarily replaced with a plastic lid near the kitchen cooking area. The operator reported that the damage occurred due to contractor activity. Please repair the hole to prevent the accumulation of dirt/debris and harborage for pests.**CORRECTED. ENSURE THE AREA REMAINS SMOOTH, EASILY CLEANABLE.
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Tongs next to the rice cooker were stored in room temperature water. **If you want to reuse tongs, ensure they are stored in sanitizer or under temperature control (4 degrees Celsius or colder OR 60 degrees Celsius or hotter). ***CORRECTED DURING THE INSPECTION.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing station across the cookline was obstructed with utensils. **Ensure handwashing station remains unobstructed for convenient access to all employees***CORRECTED DURING THE INSPECTION.
    • 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. The faucet on the two-compartment sink is leaking, and a cloth was observed pinned around the handle as a temporary fix. Please repair the faucet properly and remove the cloth to maintain good hygiene.2. The light bulb cover adjacent to the preparation area was found to be missing. Please install a proper cover to protect against potential contamination.3. A drain hole cover was observed to be missing and temporarily replaced with a plastic lid near the kitchen cooking area. The operator reported that the damage occurred due to contractor activity. Please repair the hole to prevent the accumulation of dirt/debris and harborage for pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The ventilation canopy grill in the front kitchen was observed to have a buildup of grease. Please clean and maintain these surfaces regularly to ensure proper ventilation and fire hazards. **Clean.2. The electric box close to the walk-in cooler has a build-up of dirt and food debris.***Please clean3. The top surfaces of the deep fryers in the kitchen had buildup of dirt and food debris. Please clean and sanitize these areas to maintain proper hygiene.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The ventilation canopy grills in the back kitchen were observed to have a build up of grease. **Clean.***OUTSTANDING. 2. A build up of food debris on the wall beside the 1 compartment sink by the deep fryer.**Clean. ***CORRECTED. 3. The caulking was observed to be discolored and not smooth. **Remove old caulking and re-caulk.***CORRECTED.
  7. Monitoring 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?
      • Handwashing station was blocked with food equipment. **Ensure handwashing station is free at all times. ***CORRECTED DURING THE INSPECTION.
    • 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?
      • Food permit that was displayed expired Sept 2024. **Display current food permit. ***CORRECTED.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The ventilation canopy grills in the back kitchen were observed to have a build up of grease. **Clean.***OUTSTANDING. 2. A build up of food debris on the wall beside the 1 compartment sink by the deep fryer.**Clean. 3. The caulking was observed to be discolored and not smooth. **Remove old caulking and re-caulk.
  8. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The ventilation canopy grills in the back kitchen were observed to have a build up of grease. **Clean.***OUTSTANDING. 2. There was a build up of food debris on the handles of the lower prep coolers located in the front kitchen. **Clean.***OUTSTANDING.
  9. Demand Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A few bottles of sanitizers were not labelled. **Label. ***CORRECTED DURING THE INSPECTION.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Missing thermometers in - the silver stand up fridge in the Saigon Sub location. - walk in cooler. **Obtain thermometers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing station across from the dishwasher was blocked at the time of the inspection with food equipment. **Ensure the handwashing station remains clear at all times. ***CORRECTED DURING THE INSPECTION.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The ventilation canopy grills in the back kitchen were observed to have a build up of grease. **Clean.2. There was a build up of food debris on the handles of the lower prep coolers located in the front kitchen. **Clean.
  10. Demand Inspection

    0 infractions

  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    3 infractions

    • 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?
      • Multiple containers of partially cooked spring rolls and cooked tapioca pearls were observed being stored outside of temperature controls. While the holding times described for these products were satisfactory, no means of tracking time spent outside of temperature controls were observed. Label containers of foods intended to remain out of temperature controls for up to two hours to ensure staff can accurately monitor food stored outside of refrigeration/hot-holding.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A damaged section of floor was noted beside the dry storage shelving near the walk-in cooler. Repair of this flooring is scheduled.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted as requiring cleaning:-Shelving in the walk-in cooler-Shelving in the kitchen dry storage area-Exhaust hood and guards-Area behind cooking lines*Staff indicated that a deep cleaning of the facility is scheduled.
  13. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Several chemicals in use at this facility were not labeled with their contents. Bottles were labeled during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted as requiring cleaning:-Shelving in the walk-in cooler-Shelving in the kitchen dry storage area-Exhaust hood and guards
  14. Risk Management 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?
      • 1) Flooring in from of the three-compartment sink was observed to be heavily damaged, with cracks in the metal panel and adjacent flooring allowing water to enter.2) Flooring in front of the deep fryer was damaged, with grooves near the metal panel allowing water to seep into flooring. These areas are not easily cleanable and should be repaired to render a smooth, easily cleanable surface. Rubber mats that can cover affected areas may be a suitable stopgap until more permanent floor repairs can be made. *Installation of permanent flooring is ongoing. Acquire rubber mats suitable to cover affected areas until a long-term solution is in place.
  15. Monitoring 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?
      • 1) Flooring in from of the three-compartment sink was observed to be heavily damaged, with cracks in the metal panel and adjacent flooring allowing water to enter.2) Flooring in front of the deep fryer was damaged, with grooves near the metal panel allowing water to seep into flooring. These areas are not easily cleanable and should be repaired to render a smooth, easily cleanable surface. Rubber mats that can cover affected areas may be a suitable stopgap until more permanent floor repairs can be made. *Installation of permanent flooring is ongoing. Acquire rubber mats suitable to cover affected areas until a long-term solution is in place.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exhaust guards above the stovetop areas were found to require cleaning at the time of inspection. Operator indicated that a set schedule for cleaning these had not been established. Guards are due to be cleaned by professional ventilation cleaning company in two weeks' time. Establish a procedure to clean the exhaust guards on a routine basis (at least once every few weeks) to prevent grease/debris accumulation.