Skip to content
Loading map…

Pho Hoan Pasteur

917 - 163 Quarry Park Boulevard SE Calgary AB T2C 5E1 · Food - General

3 inspections

  1. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There were wet cloths on the counters. Ensure all wet cloths are placed in a sanitizing solution when not in use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a screw driver in the walk in cooler door handle; as the handle is broken and no longer can be opened by hand. Ensure this is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a build up of debris in the following areas: Hard to reach areas of the freezer floor . Ensure this area are cleaned.2. The flooring throughout the kitchen was greasy and hard to walk on. Ensure floor is cleaned with a degreaser daily.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There were wet cloths on the counters. Ensure all wet cloths are placed in a sanitizing solution when not in use.2. There was no sanitizer available in the kitchen. 3. The sanitizer bottle at the front counter measured 0ppm. Ensure all chlorine sanitizers are available and are at 100ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A scoop was stored in a large bucket of sauce in the walk in cooler. Ensure all scoops are stored out of food products.2. Ice wands were stored directly on the shelves in the walk in cooler. Ensure ice wands are protected before storing.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer bottle in the front area was not labelled. Ensure all chemicals are labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A container of raw pork chops was left at room temperature. Measured 10 degrees C. Ensure raw meat products are stored in the cooler until ready to use. 2. The water for the rice scoop was stored at room temperature and measured 20 degrees C. Ensure rice scoops are stored below 4 or above 60 degrees C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine in the dishwasher measured 0ppm. The lines for the sanitizer are corroded. Ensure the dishwasher measured 100ppm and the lines are repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a screw driver in the walk in cooler door handle; as the handle is broken and no longer can be opened by hand. Ensure this is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a build up of debris in the following areas: Hard to reach areas of the floors, high touch surfaces like light switches, freezer floor and shelving, around the dishwashing area, meat slicer arm, mop room. Ensure these areas are cleaned.2. The flooring throughout the kitchen was greasy and hard to walk on. Ensure floor is cleaned with a degreaser daily.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked pork in hot holding unit measured 47 degrees Celsius.Cooked chicken in hot holding unit measured 49.Cooked beef in hot holding unit measured 48.Foods in hot holding must be maintained at 60 degrees Celsius or greater.Water below inserts only measured 51.Advised operator to increase the temperature of the water and to re-heat the foods to 74 degrees
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bean sprouts in container of water on counter measured 22 degrees Celsius.Product discarded.Bean sprouts must be stored at 4 degrees Celsius or less.