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Pho Hoan Pasteur

16948 107 Avenue NW Edmonton AB T5P 4C3 · Food - General

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat was observed in the preparation cooler stored above the fill line measuring 5 C. Please ensure all food stored in the preparation cooler is stored below the fill line to hinder growth of pathogens
  2. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is not dispensing any chlorine. The dishwasher was primed and re-tested with test strip, but it failed to detect any chlorine. Technician showed up right away and corrected.
  3. Monitoring Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The operator demonstrated preparation of beef satay soup. Three diferent types of pre-cooked beef meat used. One of the meats did not reach the cooking temperature of 74 C when reheated. Operator modified the cooking process to ensure food safety.
  5. Monitoring Inspection

    4 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?
      • Food safety record / sanitization program is required to ensure food safety and sanitary operation of the facility.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Potentially high risk food are at 41C. Please ensure that all potentially high risk food items are kept hot at or above 60C.
    • 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?
      • Openings observed on the ceiling of the facility potential for pest entry.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Cardboards are used as floor mats and table mats. Please ensure cardboards are not used as they are not easy to clean, sanitize, safe and sanitary operation of the facility