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Pho Hoan Palace

2732 James Mowatt Trail SW Edmonton AB T6W 3R3 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic bags are being reused for food storage.- Plastic bags cannot be reused for food storage as they cannot be properly washed. Staff discarded all the used bags.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A staff's cell phone was observed stored on top of a cutting board. 2. Staff personal belongings (phone chargers, personal foods) were stored amongst packaged foods on the dry food storage shelf across from the walk-in cooler.- Staff personal belongings were relocated and the cutting boards was sanitized. Staff personal belongings must be stored away from foods, food equipment and food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked spring rolls left in the deep fryer basket were measured at 54C.- High risk foods must be held at less than 4C or greater than 60C. The food was reheated to greater than 74C.2. A large amount of raw bean sprouts are being left in a pail of water stored at room temperature. Store the sprouts in ice-water or in the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of cooked beef in the top compartment of the preparation cooler was overfilled above the fill lines. Temperature of the beef was measured at 9C.- High risk foods must be stored at less than 4C or greater than 60C. The beef was relocated to the lower cooler compartment.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine sanitizer test papers onsite expired in 2024.- Obtain new chlorine test papers.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles of cleaning supplies are not labelled.- All containers of cleaning supplies must be labelled as to their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Broth stored in smaller pots on the sides of the gas burners were measured between 22C - 45C as no heat source was on.2. Cooked vermicelli noodles were left at room temperature, measured at 22C.- High risk foods must be stored at less than 4C or greater than 60C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food containers are being stacked on top of other food inserts in the top compartment of the prep cooler. Temperature of the foods measured at 9C.- Do not stack food containers in this manner as the cooler cannot maintain the foods at a temperature of less than 4C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tongs, strainer and other dispensers are stored in a container of water while in use in the cooking area.- Store the utensils in an ice-water bath or in an empty container/tray and send for frequent washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation was noted around the ceiling air vent in the main cooking area.- Cleaning is required.
  5. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats stored above other foods in the walk-in cooler. Corrected.- Raw meats are to be stored below cooked and or ready to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A sack of onions is stored below the 2 comp sink plumbing.- Store foods in such a manner that protects them from possible contamination. Operator transferred the onions to plastic containers with lids.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen handwash sink was blocked by pails of food.- Keep the area in front of the handwash sink empty at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cooked rice dispensers stored in a container of dirty water.- Store in an ice-water bath in between uses and send for frequent washing.