Pho Hoai Vietnamese Beef Noodle House
16 - 132 3 Avenue SE Calgary AB T2G 0B6 · Food - General
3 inspections
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Back side of meat slicer blade had an accumulation of debris. Meat slicer was not thoroughly cleaned after use.-Thoroughly clean meat slicer after use. Ensure staff have appropriate equipment to clean the equipment if it cannot be dismantled (e.g. a strong brush and detergent)
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1) Chlorine test strips were oxidized as they were exposed to air.-Obtain new test strips for sanitizer
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Glass tube lights above the 2-compartment sink do not have protective covers.-Install a shatterproof cover
- 23. Is the facility maintained in a clean and sanitary condition?
- **Repeat violation**Gap between right burners and wall still has an accumulation of grease.---------Some cleaning is needed behind and beside the cook line. Please pull out the equipment and complete a deep clean in this area.
- 23. Is the facility maintained in a clean and sanitary condition?
- 2) Between the main stoves and the prep sink, the wall is covered in grease.-Clean
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Cooked noodles sitting in front of grill measured at 17C
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1) No sanitizer was measurable in the rinse cycle of the mechanical dishwasher. Bucket of sanitizer had lost its colour. Sanitizer line did not have any liquid coming out when priming.-Repair the dishwasher-Switch to disposable, single-use dishes for customers until dishwasher is repaired2) No stopper was available for the 2-compartment sink for manual dishwashing.-Ensure a stopper is available so the sink can be filled for back-up sanitizing-Operator provided a video showing that stopper was obtained and sink was filled-Educated operator on 2-compartment sink dishwashing procedure during inspection (wash and rinse in one basin, sanitize in second basin for 2 minutes, air dry)-Measured sink at 61 x 60 x 25 cm = 91.5L, operator to use ~175mL household bleach3) Bucket of detergent for dishwasher was empty. Operator did not have a backup pail.-Ensure detergent is available for dishwashing-Dish soap is available for manual washing
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1) Chlorine test strips were oxidized as they were exposed to air.-Obtain new test strips for sanitizer2) Chlorine test strips were not being regularly used to check the dishwasher rinse cycle.-Test the dishwasher at least daily
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Glass tube lights above the 2-compartment sink do not have protective covers.-Install a shatterproof cover
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Tabletop fryer located in back prep area with no ventilation. Cinder block wall which is not smooth and electrical outlet are covered in grease.-Remove fryer and thoroughly clean the wall behind2) Between the main stoves and the prep sink, the wall is covered in grease.-Clean3) Canopy filters were caked in grease and dust. Operator said they are cleaned every 6 months by the canopy cleaning company.-Operator is required to clean the filters regularly
- 23. Is the facility maintained in a clean and sanitary condition?
- **Repeat violation**Some cleaning is needed behind and beside the cook line. Please pull out the equipment and complete a deep clean in this area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Initial Inspection
2 infractions
- 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?
- Flies were observed in the back kitchen and dry storage area. Please work with the pest control company to abate the flies from the facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some cleaning is needed behind and beside the cook line. Please pull out the equipment and complete a deep clean in this area.
- 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?